Development of galangal (Alpinia galanga) flavored cookies

Abstract

The purposes of this study were to develop galangal (Alpinia galanga) flavored cookies, determined its proximate analysis, physical analysis and sensory acceptance. Five formulations of cookies were developed and the differences between the cookies were the amount of galangal powder being added into the cookies. The percentage of galangal powder being used was 0.5%, 1.0%, 1.5% and 2.0%. This food item was subjected to physical and proximate analysis as well as comparative sensory evaluation. SAS program was used to determine the Analysis of Variance (AN OVA) and Duncan's Multiple Range Test (DMRT). For the physical analysis, the result revealed that the hardness of all cookies formulation were significantly different (p<0.05). The hardness of galangal (Alpinia galanga) flavored cookies was increased as the amount of galangal powder increased. Overall, the fracturability of the cookies was decreased with increasing amount of galangal powder. Furthermore, the lightness and yellowness of cookies were decreased whereas the redness of cookies was increased as the amount of galangal powder increased. However, there was no significant. different (p<0.05) between all the formulations for the fracturability and color profile. In general, the percentage of moisture and ash content of cookies was decreased with the incorporation of higher percentage of galangal powder.