Sensory and Chemical Characteristics of Bar Cookies Made from Mung Bean Flour and Ripe Plantain var Raja as Emergency Food

Abstract

Bar cookies are generally consumed as snacks. This product is considered as emergency food that is easy to consume, provides sufficient calories and adequate nutrients. This study evaluates the quality of bar cookies based on their sensory and chemical characteristics. The cookies made from mung bean flour and ripe plantain var. Raja. There were four ratios of formulation i.e. 10 % mung bean flour with 90 % ripe plantain puree (P1), 20 % mung bean flour with 80 ripe plantain puree (P2), 30% mung bean flour with 70 % ripe plantain puree (P3) and 40 % mung bean flour with 60 % ripe plantain puree (P4). The cookie bars were evaluated based on their sensory attributes by using preference test. Chemical characteristics were based on the proximate analysis (water, ash, protein, lipid and carbohydrate content). The preferred formula of the bar cookies was 20 % mung bean flour with 80 ripe plantain puree (P2). Sensory characteristics of the preferred bar cookies were 3.29 colour; 2.93 aroma; 3.39 flavour; 2.89 texture; and 3.29 overall with the scale dislike (1) to like (5). Chemical characteristics of preferred bar cookies (P2) were 36.53 % water, 2.60 % db ash, 10.86 % db fat, 11.69 % db protein, 36.06 % db carbohydrate. The proximate composition for formulation of the bar cookies is significant.