THE STUDY OF NUTRITIONAL VALUE AND SENSORY PROPERTIES OF BABY COOKIES PREPARED FROM SWEET CORN (Zea mays L.) AND MUNG BEANS (Vigna radiate)
Binta Roslin Roberts, Meta Mahendradatta,Adiansyah Syariuddin

University Hasanuddin

Abstract

ABSTRACT
The research study was conducted using two products of sweet yellow corn and mung beans in the development of making baby cookies. Aiming to analyze the nutritional value and evaluate its sensory properties. Corn contains 9.8% protein, 7.3%, fat, and 69.1% carbohydrates. Whereas mung beans contain 22.9% protein, 1.5% fat, and 56.8% carbohydrates (Kementerian Kesehantan Republic Indonesia, 2018). Both of these ingredients can be processed into flour for making cookies. Sweet corn and mung bean powder were obtained by drying and grinding. A different formulation of cookie mixture was prepared by altering the level of baby cookies with sweet corn and mung bean powder. The experimental design that was used, is the Randomized Block Design. The formulation of both flours is- 60%, 40%, 55%, 45%, 50%, 50%, 45%, 55%, 40%, 60%, and each treatment was repeated 5 times.
The evaluation of sensory properties includes- texture, taste, color, and aroma. And were asses by 20 nursing mother panelists by using the hedonic scoring scale. Sweet corn and mung bean are easy and cheap food ingredients, durable, easy to make, and preferred by children as a snack.

Keywords: Key Words: Baby Cookies, Nutritional, Sensory Properties, Sweet Corn, Mung Beans.

Topic: Food processing, safety and diversification