Development of Butter Cookies with Partial Wheat Flour Substitution by Sacha Inchi Press Cake and Supplementation of Banana Blossom Powder

Abstract

This research aimed to investigate the appropriate formulation of butter cookies incorporating Sacha inchi press cake and banana blossom powder as alternative ingredients. The study consisted of three experimental stages, including the selection of a standard butter cookie formulation, the substitution of wheat flour with Sacha inchi press cake at levels of 15%, 30%, and 45%, and the supplementation of banana blossom powder at levels of 5%, 10%, 15%, and 20% of the formulation. Sensory evaluation was conducted using a 9-point hedonic scale to assess appearance, color, aroma, taste, texture, and overall acceptability. Fifty untrained panelists participated in the sensory evaluation, and the data were analyzed using analysis of variance (ANOVA) and Duncan’s New Multiple Range Test at a significance level of p ≤ 0.05. The results revealed that the third standard butter cookie formulation received the highest overall acceptability score. Substitution of wheat flour with 15% Sacha inchi press cake provided the highest scores for taste, texture, and overall acceptability, with an overall liking score of 8.16 ± 1.07. In addition, supplementation with 5% banana blossom powder resulted in the highest overall acceptability score of 8.20 ± 0.88. The developed product exhibited a desirable crispy and crumbly texture, pleasant aroma, and high consumer acceptance at the level of “liked very much” to “liked extremely”. The findings suggest that Sacha inchi press cake and banana blossom powder can be utilized as alternative ingredients in butter cookie production while maintaining favorable sensory characteristics and consumer acceptance.