Chemical, physical and hedonic characteristics of green tea powder fortified oatmeal cookies

Susanti S., . and Bintoro V.P., . and Katherinatama A., . and Arifan F., . (2021) Chemical, physical and hedonic characteristics of green tea powder fortified oatmeal cookies. Food Research (Malaysia), 5. pp. 212-219. ISSN 2550-2166

Fortification of oatmeal cookies with ingredients that are physically more attractive and functional is an interesting breakthrough for improving oatmeal cookies to be a favourite healthy food. Green tea was considered to be a food fortification because of its phytochemical content, which is beneficial to health. This study was aimed at getting more insight into the effect of green tea powder (GTP) fortification on physical (texture and colour), chemical (moisture, fat, ash, protein, carbohydrates, crude fibre content, and calories) and hedonic characteristics of oatmeal cookies. The treatments in this study were 5 levels of GTP fortification (each repeated 4 times) i.e., 0, 2, 4, 6, and 8% into the cookie’s dough. There was a significant effect (p≤0.05) of GTP fortification on the texture, colour, ash, fat, crude fibre, and total calorie products. The 2% GTP fortification in oatmeal cookies was the most preferred by the panellists, because the higher percentages of GTP affected the more bitter taste and harder texture. Fortification of oatmeal cookies with 6% GTP produces the final product, namely green tea oatmeal cookies (GTOC), which are low in fat and carbohydrates but high in fibre and protein content. GTP fortification can improve the oatmeal cookie's functional properties.

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Abstract

Fortification of oatmeal cookies with ingredients that are physically more attractive and functional is an interesting breakthrough for improving oatmeal cookies to be a favourite healthy food. Green tea was considered to be a food fortification because of its phytochemical content, which is beneficial to health. This study was aimed at getting more insight into the effect of green tea powder (GTP) fortification on physical (texture and colour), chemical (moisture, fat, ash, protein, carbohydrates, crude fibre content, and calories) and hedonic characteristics of oatmeal cookies. The treatments in this study were 5 levels of GTP fortification (each repeated 4 times) i.e., 0, 2, 4, 6, and 8% into the cookie’s dough. There was a significant effect (p≤0.05) of GTP fortification on the texture, colour, ash, fat, crude fibre, and total calorie products. The 2% GTP fortification in oatmeal cookies was the most preferred by the panellists, because the higher percentages of GTP affected the more bitter taste and harder texture. Fortification of oatmeal cookies with 6% GTP produces the final product, namely green tea oatmeal cookies (GTOC), which are low in fat and carbohydrates but high in fibre and protein content. GTP fortification can improve the oatmeal cookie's functional properties.

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Item Type:	Article
AGROVOC Term:	green tea
AGROVOC Term:	oats
AGROVOC Term:	food fortification
AGROVOC Term:	organoleptic analysis
AGROVOC Term:	Phytochemicals
AGROVOC Term:	functional foods
AGROVOC Term:	food quality
Geographical Term:	Indonesia
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	02 Jul 2025 01:23
Last Modified:	02 Jul 2025 01:23
URI:	http://webagris.upm.edu.my/id/eprint/2923

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