DOI: https://doi.org/10.55373/mjchem.v28i1.227

Keywords: Physicochemical, antioxidant, Coix seed, Clinacanthus nutans, cookies

Abstract

Coix seed and Clinacanthus nutans are recognized for their significant nutritional and medicinal benefits. The objective of this study was to develop and analyze cookies made from Coix seed incorporated with C. nutans, assessing their physicochemical properties and antioxidant properties. Six different formulations (T0-T5) were created with varying proportions of Coix seed flour and C. nutans powder. The analysis included the evaluation of texture-forming properties, functional characteristics, color measurements, and antioxidant activities. The results showed that the addition of Coix seed flour and C. nutans powder significantly affected the physical characteristics of the cookies, such as the spread ratio, bulk density, and water absorption. The T2 cookies comprising 75 g Coix seed flour and 3 g C. nutans powder demonstrated the most favorable properties, including a well-balanced texture, high swelling capacity, and optimal antioxidant activity with TPC increased from 0.69 to 1.28 mg GAE/g; IC₅₀ decreased from 3291.44 to 1761.72 µg/mL, respectively. Replacing wheat flour with Coix seed flour improved the nutritional value of the cookies, while C. nutans further enhanced their functional attributes. These findings highlight the potential of Coix seed and C. nutans cookies as antioxidant-enriched, functional snacks that can contribute to healthier dietary choices and the development of functional foods.