# Effect of Filling and Sweetener Combinations on the Sensory Quality and Gluten Content of Egg Yolk Flour Cookies
> Apriana I.N.

URL kanonis: https://discover.unhas.ac.id/publications/pub_scopus_105047231220
Jurnal / Konferensi: Journal of Global Innovations in Agricultural Sciences
Tahun terbit: 2026
DOI: https://doi.org/10.22194/JGIAS/26.1993
ISSN: 27884538
Kuartil SJR: Q3
Citations: 0

## Authors
- Apriana I.N.

## Abstract
Cookies are a widely consumed food product, but their high gluten and sugar content poses serious health challenges, especially given the prevalence of diabetes mellitus, which has reached 10.5% of the global population, as well as the increasing number of cases of non-celiac gluten sensitivity and celiac disease. This study aims to develop functional cookies using egg yolk flour, which serves as a source of high-quality protein and a natural emulsifier to improve texture and extend product shelf life. The formulation was modified by replacing wheat flour with sago flour, which is a naturally gluten-free ingredient, and replacing cane sugar with stevia as a natural zero-calorie sweetener that is safe for diabetics. The study used a Complete Randomized Design (CRD) with a factorial pattern consisting of three levels of flour (P1=100% wheat flour, P2=50% wheat flour :50% sago flour, P3=100% sago flour) and three levels of sweetener (G1=100% cane sugar, G2=50% cane sugar: 50% stevia, G3=100% stevia), resulting in nine treatment combinations with five replicates each. The dough was shaped and baked at 160–170°C for 15–25 minutes. Sensory quality was evaluated by 15 semi-trained panelists with no allergies to gluten or eggs, using a 6-point hedonic scale, and mineral water was provided as a palate cleanser between sample tastings to ensure evaluation accuracy. Data analysis was performed using one-way ANOVA and Duncan's Multiple Range Test (DMRT) at a significance level of P<0.05. The results showed that the substitution of fillers and sweeteners had a significant effect on sweetness, brittleness, and gluten content (P<0.05), but did not have a significant effect on aroma and appearance (P>0.05). The use of 100% stevia increased the sweetness value but caused a bitter aftertaste due to the interaction of steviol glycosides with bitter taste receptors. The use of sago flour significantly reduced gluten content but increased brittleness because sago's non-gluten starch lacks the elastic protein network found in wheat, resulting in a more fragile structure. Overall, this formulation innovation produced healthier cookies for consumers with special dietary needs without significantly reducing the organoleptic quality of the product.

## Keywords
- Food science
- Gluten
- Wheat flour
- Ingredient
- Yolk
- Sugar
- Mathematics
- Shelf life
- Artificial Sweetener
- Gluten free
- Organoleptic
- Raw material
- Chemistry
- Recipe
- Sensory analysis
- Cane
- Factorial experiment
- Egg white
- Food quality
- Completely randomized design
- Food products
- Flavour
- Stevia
- Biotechnology
- Wheat germ

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Sumber: Discover Unhas — RIMS Universitas Hasanuddin.
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