Physicochemical properties of formulated cookies from coix seed incorporated with clinacanthus nutans / Chan Sin Ying

Faculty of Industrial Sciences and Technology

Final Year Report (Bachelor of Applied Science of Industrial Chemistry) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025

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The study is conducted in order to investigate the physicochemical effects of replacing wheat flour with coix seed flour incorporating with Clinacanthus nutans powder in cookie preparation. The antioxidant properties are the focus in the study. Coix, an underutilised crop with high nutritional benefits and C. nutans, a plant only well-known in local communities as traditional medicinal herb, were evaluated in the cookie formulation for the development of health alternative. Analysis including basic, functional, colour, and antioxidant properties were done. Pre-formulation study revealed that T2 cookies with formulation of 75 g coix seed flour, 3 g C. nutans, and 47 g wheat flour was chosen for further optimisation due to its best characteristics among all parameter except colour appearance, including low spread ratio, bulk density, high swelling capacity, water solubility index and holding capacity, and the highest antioxidant activity. In formulation study, S2 cookies derived from T2 formulation was concluded as the most optimal formulation due to the best combination of discussed properties, which are the lowest spread ratio, bulk density, higher swelling capacity, water solubility index and holding capacity, and the best antioxidant abilities, despite its less favourable colour appearance. S2 formulation was selected for further development. The findings demonstrated the potential of coix seed as a health alternative to wheat flour and how the addition of C., nutans enhances the properties and quality of cookies. However, further adjustments are needed for improvement on the formulation