Nutrition Facts, Functional Component and Sensory Evaluation of Green Tea Oatmeal Cookies

Siti Susanti; Nurwantoro; Dyah Hesti Wardhani; Ade Irma Suryani; Khoirun Nisa; Katherinatama Aldia; Yonathan Asikin

doi:10.23751/pn.v27i1.16328

Authors

Siti Susanti {"en_US":"1 Food Technology Division, Department of Agriculture, Faculty of Animal Science and Agriculture Diponegoro University, Semarang, Indonesia, 50275 "}
Nurwantoro Food Technology, Department of Agriculture, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
Dyah Hesti Wardhani Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Semarang, Indonesia
Ade Irma Suryani Research Division for Natural Product Technology, Indonesian Institute of Science, Gunungkidul, Yogyakarta, Indonesia
Khoirun Nisa Research Division for Natural Product Technology, Indonesian Institute of Science, Gunungkidul, Yogyakarta, Indonesia
Katherinatama Aldia Department of Bioscience and Biotechnology, Faculty of Agriculture, University of The Ryukyus, Okinawa, Japan
Yonathan Asikin United Graduate School of Agricultural Sciences, Kagoshima University, Japan

Keywords:

antioxidant, cookies, green tea, oatmeal

Abstract

As a healthy snack, oat cookies (OC) are very popular. During its development, OC was fortified with other ingredients to improve functional quality, such as green tea, which is high in antioxidants, particularly flavonoids. Previous research has shown that OC-fortified green tea has chemical properties specifically in accordance with a healthy diet (high in fiber but low in fat). This study aimed to determine the content of catechin, EGCG, antioxidant, and organoleptic values of green tea oatmeal cookies (GTOC) compared to some commercial and control cookies (without green tea). The treatments were oat cookies (control), wheat cookies, GTOC 6%, GTOC commercial A, and GTOC commercial B. The GTOC is proven to have higher catechin, EGCG, and antioxidant content than other cookies. GTOC is the most preferred by panelists. Based on the higher content of chemical properties and the highest level of panelist preference, GTOC is the best treatment, as it is highly antioxidant.

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