Proceedings of the International Conference on Agriculture, Food, and Environment (ICAFE 2024)

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Enhanching Arrowwroot Flour-Based Cookies with Almond Flour Substitution: Consumer Acceptance, Nutritional Value, and Total Energy

Authors
Alfi Nur Rochmah1, *, Fitriyah Zulfa1, Dininurilmi Putri Suleman1, Yenny Ramadhan Abdi1, Prajwalita Rukmakharisma1, Dini Nadhilah1, Arnada Rozita Udaimatunnur1
1Department of Agricultural Product Technology, Vocational School, Universitas Sebelas Maret, Jl. Kolonel Sutarto No. 150K, Jebres, Surakarta, Indonesia
*Corresponding author. Email: finur@staff.uns.ac.id
Corresponding Author
Alfi Nur Rochmah
Available Online 30 August 2025.
DOI
10.2991/978-94-6463-819-6_6How to use a DOI?
Keywords
cookies; arrowroot flour; almond flour
Abstract

Cookies are traditionally made using wheat flour, but arrowroot flour-based cookies augmented with almond flour offer a nutritious alternative. Almond flour enhances the flavor and significantly improves the nutritional profile, increasing the protein and unsaturated fat content, which is particularly advantageous for breastfeeding mothers to increase milk production. Thus, this study aims to evaluate to consumer acceptance, nutritional value, and total energy content of arrowroot flour-based cookies with varying proportions of almond flour. A completely randomized design (CRD) with single factor-the percentage of almond flour substitutions was employed. Consumer preferences identified the optimal formulation as 55% arrowroot flour and 45% almond flour. Chemical analysis of this optimal formulation revealed the following composition: 3.05% moisture, 1.87% ash, 7.97% protein, 36.58% fat, and 50.53% carbohydrates, with the amount of energy for one serving size is 25.4 kcal/5 g. these results illustrate that incorporating almond flour into arrowroot flour-based cookies not only enhances their nutritional profile but also positions them as a favorable alternative to conventional wheat-based cookies.

Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the International Conference on Agriculture, Food, and Environment (ICAFE 2024)
Series
Atlantis Highlights in Sustainable Development
Publication Date
30 August 2025
ISBN
978-94-6463-819-6
ISSN
3005-155X
DOI
10.2991/978-94-6463-819-6_6How to use a DOI?
Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Alfi Nur Rochmah
AU  - Fitriyah Zulfa
AU  - Dininurilmi Putri Suleman
AU  - Yenny Ramadhan Abdi
AU  - Prajwalita Rukmakharisma
AU  - Dini Nadhilah
AU  - Arnada Rozita Udaimatunnur
PY  - 2025
DA  - 2025/08/30
TI  - Enhanching Arrowwroot Flour-Based Cookies with Almond Flour Substitution: Consumer Acceptance, Nutritional Value, and Total Energy
BT  - Proceedings of the International Conference on Agriculture, Food, and Environment (ICAFE 2024)
PB  - Atlantis Press
SP  - 46
EP  - 58
SN  - 3005-155X
UR  - https://doi.org/10.2991/978-94-6463-819-6_6
DO  - 10.2991/978-94-6463-819-6_6
ID  - Rochmah2025
ER  -