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ORIGINAL ARTICLE
Application of Flour Blends from Modified Cassava and Suweg Flours in Gluten-Free Steamed Brownies
1
Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang 46353, Indonesia
2
Research Center of Biomass and Bioproducts, Cibinong Science Center, National Research and Innovation Agency, West Java, Cibinong 16911, Indonesia
Submission date: 2024-03-14
Acceptance date: 2024-05-13
Online publication date: 2024-05-24
Publication date: 2024-05-24
Corresponding author
Herlina Marta
Food Technology, Universitas Padjadjaran, Jl Ir. Soekarno KM.21 Jatinangor, 46353, Sumedang, Indonesia
Food Technology, Universitas Padjadjaran, Jl Ir. Soekarno KM.21 Jatinangor, 46353, Sumedang, Indonesia
Pol. J. Food Nutr. Sci. 2024;74(2):188-196
KEYWORDS
Amorphophallus paeoniifoliusflour blendsgluten-free steamed brownieshedonic sensory testManihot esculentapasting propertiestexture parameters
TOPICS
Other techniquesFunctional foodsFunctional propertiesSensory propertiesBakingDiets and healthCarbohydrates
ABSTRACT
This study aimed to formulate flour blends from modified cassava flour (MCF) and suweg flour (SF) and use them to produce gluten-free steamed brownies (GFSB) with desirable qualities. The blends varied in the proportions of MCF and SF by weight, namely 80:20 (F1), 70:30 (F2), and 60:40 (F3). Wheat flour-based steamed brownies (WFSB) served as the control. The results showed that the MCF to SF ratio significantly influenced various parameters of flour blends, such as chemical compositions, color characteristics, pasting, and functional properties. Higher SF content in the blend decreased peak viscosity, breakdown, and setback. Water absorption capacity also decreased as the MCF to SF ratio in the flour blend increased. The color of flour blends with an increasing proportion of SF was getting darker and more different from the color of wheat flour. GFSB exhibited lower volume expansion than WFSB. Increasing SF content in the flour blend increased the texture parameters of GFSB including hardness, cohesiveness, gumminess, and chewiness Values of color difference, representing color variation between gluten-free and control brownies, ranged from 2.30 to 6.32, where the GFSB-F1 was more similar in color to WFSB. Preference levels for color, aroma, and texture of GFSB did not significantly differ from WFSB. However, GFSB-F2 was preferred in taste and overall acceptance over WFSB. The utilization of modified cassava flour and suweg flour blends in gluten-free steamed brownies offers a promising avenue for diversifying gluten-free baking options.
FUNDING
This research was funded by Grant of Ministry of Education, Culture, Research, and Technology (MoECRT), Republic of Indonesia [grant number: 2393/UN6.3.1/PT.00/2022], and The APC was funded by Universitas Padjadjaran.
CONFLICT OF INTEREST
The authors declare no conflict of interest.
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