Product Development of Dried Figs (Ficus carica L.) Cookie Bars

Abstract

This research was the product development on dried figs (Ficus carica L.) supplemental cookie bars to get the acceptable recipes with the suitable amount of dried figs in the cookie bars and study on the chemical compositions of the development product. The product development had two steps: Step 1, the study of supplemental dried figs on dried figs cookie bars. Dried figs was used at 40, 50, 60 and 70 (% w/w of wheat flour) in dried figs cookie bars. The result from the examiner showed that the color, flavor, hardness, crispness and examiners’ satisfaction were not different significantly (p≥0.05) but the dried figs cookie bars which supplemented with dried figs at 60 (% w/w of wheat flour) got the highest sweetness liking score (7.13). Step 2, The study of the product development acceptance on the dried figs cookie bars which were developed by mixture design and response surface methodology (RSM). The result from the examiners showed that the color, hardness, crispness and examiners’ satisfaction were not different signifi cantly (p≥0.05) but the formula dried figs cookie bars (dried figs : icing sugar : watermelon seeds at 30: 60: 10) got the highest flavor liking score (7.47). The ingredient of dried figs cookie bars were wheat flour, dried figs, baking powder, sodium bicarbonate, salted butter, margarine, icing sugar, vanilla powder, egg, popped rice, black sesame seeds, white sesame seeds, watermelon seeds at 100, 38.17, 0.76, 0.76, 50.38, 33.59, 75.57, 2.29, 33.59, 16.79, 9.92, 8.40 and 12.21 (% w/w of wheat flour) respectively. The 3G dried figs cookie bars was higher in fiber and protein content than raisins cookie bars.