Proceedings of the 2nd Biennial International Conference on Safe Community, B-ICSC 2022, 20-21 September 2022, Bandar Lampung, Lampung, Indonesia

Research Article

Frozen Brownies with Fat Replacer of Pineapple Puree as an Alternative to Low Fat Wet Cake Products

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  • @INPROCEEDINGS{10.4108/eai.20-9-2022.2334143,
        author={Bertalina  Bertalina and Sefanadia  Putri and Zukriandry  Zukriandry},
        title={Frozen Brownies with Fat Replacer of Pineapple Puree as an Alternative to Low Fat Wet Cake Products},
        proceedings={Proceedings of the 2nd Biennial International Conference on Safe Community, B-ICSC 2022, 20-21 September 2022, Bandar Lampung, Lampung, Indonesia},
        publisher={EAI},
        proceedings_a={B-ICSC},
        year={2023},
        month={9},
        keywords={frozen brownies pineapple reduced fat sweet potato flour},
        doi={10.4108/eai.20-9-2022.2334143}
    }
    
  • Bertalina Bertalina
    Sefanadia Putri
    Zukriandry Zukriandry
    Year: 2023
    Frozen Brownies with Fat Replacer of Pineapple Puree as an Alternative to Low Fat Wet Cake Products
    B-ICSC
    EAI
    DOI: 10.4108/eai.20-9-2022.2334143
Bertalina Bertalina1,*, Sefanadia Putri2, Zukriandry Zukriandry3
  • 1: Departemen of Nutrition Science, Polytechnic of Health Tanjungkarang, Lampung, Indonesian
  • 2: Doctoral Program Student of Nutrition Science IPB University, Bogor, Indonesian
  • 3: Departemen of Technology of food science, Polytechnic of Lampung, Lampung, Indonesian
*Contact email: bertalina@poltekkes-tjk.ac.id

Abstract

Frozen brownies are modified products that can be consumed directly in cold, thawed, and warm conditions. Therefore, this study aims to produce frozen brownies with high fibre content and low fat by reducing their total intake using margarine. The is a single factor study arranged in a Completely Randomised Block Design with four replications. The factor studied was the proportion of pineapple puree and margarine, which was divided into 5 groups with ratios of 10:90, 20:80, 30:70, 40:60, and 50:50, respectively. Analysis of acceptance and β-sitosterol was carried out. The sensory evaluation results showed that the proportion of fat replacer had a significant effect (p < 0.05) on the product acceptance. The physical characterisation of the hardness level ranged from 8.74 to 11.39 kgm/s2. The proportion of fat replacer also has a significant effect on the nutritional value, namely ash content, protein, fat, and carbohydrates. The energy content of the products ranged from 480 – 603 kcal/100g. The best-frozen brownies had a fat replacer and margarine ratio of 50: 50, and it contains β-sitosterol of 912.6883 mg/kg, which is higher than that of the control, namely 161.7127 mg/kg. The fat adequacy level of the best-frozen brownies was 12.5% lower, but it has a high fibre content of 3.31 g/100g than regular brownies. Therefore, the product can be recommended as a healthy food.