| dc.description.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. | en_US |
