| dc.description.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. | en_US |
