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April 29, 2026Annals of Agri Bio ResearchOpen Access

Effect of Cinnamon Addition on the Quality of Tofu Dregs Flour-Substituted Baked Brownies

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Authors

IBI Ketut BudaragaUniversitas Muhammadiyah Sumatera BaratRSRera Aga SalihatUniversitas Muhammadiyah Sumatera BaratISInawaty SidabalokUniversitas Muhammadiyah Sumatera Barat

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Implication

Randomized trial examines nutritional quality of brownies with tofu dregs flour, suggesting valid substitutions for sustainability.

Key Points

  • This research aims to evaluate how substituting wheat flour with tofu dregs flour affects the quality of cinnamon-flavored brownies.
  • Completely randomized design used with five treatments at 20%, 25%, 30%, 35%, and 40% tofu dregs flour substitution, each replicated three times.
  • Conducted proximate analyses to measure moisture, ash, fat, protein, and total sugar content using standard methods.
  • Performed sensory evaluation with 30 panelists using a 9-point hedonic scale to assess the brownies' characteristics.
  • Higher tofu dregs flour substitution significantly increased protein, ash, and fat contents while decreasing moisture and total sugar levels.
  • Brownies with 30% tofu dregs flour were most preferred, showing balanced flavor, aroma, and texture.
  • Cinnamon effectively masked the beany odor of tofu dregs, enhancing overall acceptability.

Cite This Study

Budaraga et al. (2026) studied this question.

synapsesocial.com/papers/69f19fd5edf4b4682480679ehttps://doi.org/10.53941/agrbio.2026.100005
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1The Substitution of Different Concentration of Okara Flour in Brownies Formulation Added of Flaxseed (Linum usitatissimum) as Low-Gluten Healthy Food2024 · 2 citations
  2. 2Proximate Characteristics of Tofu Dregs Flour as an Alternative Food Ingredient2025
  3. 3The Quality Of Baked Brownies Produce From The Subtitution Of Milit Flour2024
  4. 4Utilization of Tofu Dregs Flour in Processed Food Macaron as a Culinary Tourism Product in Banyuwangi Regency2025
  5. 5Physico-chemical Characterization of Tofu By-Product Silage Supplemented with Fine Rice Bran and Chestnut Tannin as Silage Additives2024