Substitution of Granulated Cane Sugar with Liquid Sugar from Sago Starch in Making Cookies
نویسندگان
چکیده
Abstract This study aimed to determine the best concentration of sago liquid sugar obtain quality cookies. used a completely randomized design (RAL) with five treatments and three replications, namely: P0 (100% granulated cane 0% starch sugar), P1 (75% 25% P2 (50% 50% P3 (25% 75% P4 (0% 100% sugar). Data were statistically analyzed using ANOVA DNMRT at 5% level. The results showed that ratio significantly affected chemical analysis sensory tests. result treatment was which had water content 6.38%, ash 0.86%, protein 0.96%, reducing 18.44% description cookies yellow, no aromatic, sweet, crunchy.
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ژورنال
عنوان ژورنال: IOP conference series
سال: 2022
ISSN: ['1757-899X', '1757-8981']
DOI: https://doi.org/10.1088/1755-1315/1059/1/012056