Investigation Of Flour Properties And Cookie Quality With Substitution Of Termite Mushroom (Macrolepiota Albuminosa) Powder To Wheat Flour In Cookie Production

Abstract

The objective of this study was to examine the impact of substituting wheat flour with termite mushroom in cookie products on their physicochemical and sensory properties. Five different flour formulations were prepared: WF (100% wheat flour), 5TF (95% wheat flour with 5% termite mushroom flour), 10TF (90% wheat flour with 10% termite mushroom flour), 15TF (85% wheat flour with 15% termite mushroom flour), and 20TF (80% wheat flour with 20% termite mushroom flour). The proximate composition, physical (spread ratio, diameter, thickness and hardness), and sensory properties of the composite cookies were evaluated. The results revealed notable differences in both physicochemical and sensory properties. The 20TF cookie, which had the highest substitution level, exhibited the highest levels of ash, protein, and lipid contents. On the other hand, the WF sample received the highest ratings in terms of sensory properties. Regarding the physical properties of the flour, an increase in the proportion of termite mushroom flour was found to enhance water absorption capacity (WAC) from 1.86 g/g to 2.44 g/g, swelling capacity (SC) from 7.72 g/g to 8.33 g/g, and pasting temperature viscosity in the range of 69.3 °C to 74.56 °C. On the other hand, the research also shown the reducing of peak viscosity from 1023.5 BU to 809.5 BU, and the final viscosity 1087.5 BU to 811 BU. In terms of sensory evaluation, the optimal levels for developing cookie recipes with termite mushrooms were determined to be 5TF and 10TF, as these formulations received high scores and showed no significant differences in color, taste, aroma, and had higher nutritional values such as ash, lipids, and proteins.