Work

Assessment of the Partial Replacement of Wheat Flour with Rambutan Seed Flour in Cookie Production

Year: 2025

Type: article

Abstract: This study aimed to examine the effects of the substitution of wheat flour with rambutan seed flour (RSF) on the physical, textural, and nutritional properties of cookies.In the experiments, 0% (control), 10%, 15%, 20%, 25%, and 30% of the wheat flour was substituted with RSF.The findings indicated that the lightness (L*) and yellowness/blueness (b*) values reduced (from 64.50±1.64 to 53.28±2.35 and from 42.31±0.44 to 37.70±0.90,respectively) as the percentage of RSF increased.The redness/greenness (a*) value increased slightly from 15.08±0.91 to 16.50±0.89.The moisture content rose from 4.94% in the control sample to 7.99% in the sample where 30% of the wheat flour had been substituted with RSF, and the spread ratio decreased significantly, reaching its lowest (4.28±0.74) in the 30% substitution condition.The textural analysis revealed that the fracturability and hardness increased by 15% to 25%, while at 10% substitution with RSF, they were not different from control formula cookies.At 30% substitution, both the fracturability value and hardness decreased to 19.48±2.30and 28.67±1.57N, respectively, due to fiber-induced disruptions in the dough matrix.Nutritionally, the protein content increased significantly from 7.59% in the control to 14.73% at 30% substitution with RSF, while the fat content also increased with increasing RSF proportion, although the fat content did not vary (P<0.05) between the 20% and 30% RSF substitutions.The recommended substitution quantity of RSF is therefore 15% to 25%, which optimally balances the nutritional value with acceptable physical and textural properties.This work highlights the potential of using RSF, an upcycled agricultural by-product, in the development of sustainable food alternatives.This research adds to the existing understanding of biophysical interactions in the development of functional foods.

Source: Preventive Nutrition and Food Science

DOI: 10.3746/pnf.2025.30.2.165

Authors: Suminya Teeta, Mali Sarobol, Yanisa Poratso

Institution: Rajabhat Maha Sarakham University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: hybrid

Funder: Mahasarakham University