Characterization of Old Nipah (Nypa fruticans Wurmb) Fruit Endosperm Flour and Its Application for Gluten-Free Cookies

Old nipah fruit endosperms (ONFEs) contain high carbohydrates that have a potency to be applied make flour. In this study, we made flour from ONFEF and its cookies. This study aimed characterize the functional properties of unbleached bleached old endosperm (UONFEF BONFEF) assess consumer acceptability gluten-free cookies UONFEF BONFEF. BONFEF were prepared ONFEs. They cut, dried ground, sieved obtain UONFEF. TheUONFEF was using Na2S2O5 0.4% for 15 mins then filtered, precipitates under sun. The Both types analyzed in terms their (bulk density, swelling power, solubility, capacity, water absorption index, viscosity) used following ingredients cookies: 200 g (each UONFEF, BONFEF, commercial wheat (CWF, Segitiga Biru brand) as control), 100 margarine, 60 egg, 125 fine granulated sugar, 2 vanillin. Margarine, sugar mixed hand mixer added with flour, blended, molded, baked. Consumer’s each type different evaluated semi-trained panelists. treatment (the caused differences particularly physical (particle size, color, odor) rated thehighest score overall criteria. Besides, significantly (p < 0.05) those except rendement, SP, viscosity. cookie most preferred by Therefore, can successfully substitute