PRODUCT DEVELOPMENT OF SILK WORM SHAPED COOKIE AS SUBSATITUTED WHEAT FLOUR WITH BANANA FLOUR FILLED WITH STIR-FRIED MANILA TAMARIND

Abstract

This research aimed to study the appropriate ratio between manila tamarind and pineapple for filling silkworm-shaped cookies and study the ratio between substituted banana flour with wheat flour in the cookie products. In this study, 5 ratios by weight between pineapple and manila tamarind: 100:0, 75:25, 50:50, 25:75, and 0:100 were studied through consumer y sensory acceptance evaluation. The result showed that most of the panelists accepted the ratio between pineapple and manila tamarind at 25:75. The result of the 5 ratios between substituted wheat flour with banana flour: 100:0, 75:25, 50:50, 25:75, and 0:100, showed that most of the panelists accepted the ratio between substituted wheat flour with banana flour at 100:0 and 75:25 at a non-statistically significant level (p>0.05). Furthermore, the analysis of all ratios in terms of color values and texture showed a higher ratio of banana flour per wheat flour resulted in a higher color value and hardness level of the cookies.  This study is practical in that it utilizes banana flour in developing food products and applying tamarind to filled cookie products and is considered a guideline for applying tamarind to food products.