Antioxidant Activity, Organoleptic Quality of Dangke Nuggets with the Addition of Corn Flour (Zea mays L.)

Abstract

This study aimed to analyze the effect of substituting wheat flour with corn flour on antioxidant activity and organoleptic of dangke nuggets with different storage durations. This study used a completely randomized design (CRD) factorial pattern with three replications and three treatments. The first factor was 0%, 5%, and 10% corn flour; the second was 0, 14, and 28 days of storage in the freezer. Antioxidant measurement using the DPPH method and organoleptic includes testing color, aroma, taste, texture, and preference of dangke nuggets. The results showed no correlation between the treatment level of corn flour addition and the storage duration, which had no significant effect (P> 0.05) on the antioxidant content of dangke nuggets. For organoleptic parameters in terms of color, aroma, taste, texture, and liking, there was no correlation between the treatment level of corn flour addition and storage duration, which had no significant effect (P>0.05). From this study, it can be concluded that the treatment of a 5% corn flour addition level in the formulation can increase antioxidant activity and organoleptic quality in terms of the aroma and texture of nuggets, and the addition of 10% corn flour also improves the quality of color and liking of nuggets. Meanwhile, the more extended storage, the more antioxidant and organoleptic quality of dangke nuggets will decrease.

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