Utilization of Edamame Bean Flour (Glycine Max L. Merr) in Making of High Protein and Low Sugar Cookies

摘要

Cookies was a pastry made from wheat flour that contains a high amount of fat with the firm and crispy texture. Wheat flour was one of many imported products in Indonesia, while there were still a lot of raw foods that can be made into flour, one of them was edamame flour which can be made from edamame beans. Therefore, the substitution of edamame flour into wheat flour will be researched in the making of cookies. The first aim of this research was to determine the best condition in making edamame flour in physical and chemical characteristics, which will be used in the making of cookies with the ratio of edamame flour: wheat flour 50%:50%, 33%:67%, 25%:75%, and 20%:80%. Each ratio will be combined with refined cane sugar and coconut sugar. The results showed that the yield of edamame flour was 23,32% with yellowish-green color that have characteristic 7.17% water, 36.15% protein, 20.14% fat, 3.80% ash, 32.74% of carbohydrates, and 191.57% water absoption ability. The best cookies formulation was made of edamame flour: wheat flour ratio 50%: 50% and refined fine sugar. This cookies have reddish-yellow color with 63.17 lightness, 991.46g hardness, 9.85 spread ratio which has proximate analysis 4.18% water, 13.72% protein, 30.70% fat, 1.26% ash, and 50.15% carbohydrates.