Physical and Sensory Characteristics of Gluten Free Cookies Prepared from Black Glutinous Rice and MOCAF Flour Combination

Putri ; Destiana Adinda ; Komalasari ; Husnita ; Ulandari ; Devy ; Isnain ; Fuad Sauqi
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pan... 📅 2023 Vol 8, No 2 🔗 DOI: 10.33061/jitipari.v8i2.9149
Abstract
Extensive research has been conducted to investigate the formulation of a new generation of cereal-based Gluten Free (GF) foods formulated with High-Resistant Starch (RS) sources and high in nutritional value. Black glutinous rice flour is a rich in bioactive compound and MOCAF is known for its high RS content often used as an alternative to wheat flour in the production of gluten-free cookies. The formulation of the combination of these two ingredients needs to be investigated to produce gluten free cookies that have good physical and sensory characteristics. The aims of these research was to investigate the effect of different ratio of Black Glutinous Rice Flour (BGRF) and MOCAF (MF) formulation (F1 = 100:0, F2= 75:25, F3=50:50, F4= 25:75, F5= 0:100) on physical and sensory parameter of resultant GF cookies. The results shows that, cookies with high amount of BGRF showed interesting physical properties with higher diameter, spread ratio, and ∆E of the cookies, lower weight, thickness, baking loss, L*, a*, b*, C* value, and the hedonic score of color, aroma, taste, texture, overall compared to cookies with 100% MF. The best formula that produces gluten free cookies with the highest taste score score is F4 (BGRF 25%:MF 75%) with physical characteristics weight 10.70 g, diameter 48.40 mm, thickness 8.60 mm, spread ratio 5.63, baking loss 17.37 %, L* 53.96, a* 0.63, b* 17.65, C* 17.66,   ∆E 48.78. With the combination of BGRF and MF on cookies dough, we manage to obtain cookies that has great potential to increase the nutritional quality of gluten-free food.
How to Cite

Putri, et al. (2023). Physical and Sensory Characteristics of Gluten Free Cookies Prepared from Black Glutinous Rice and MOCAF Flour Combination. JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI), 8(2). https://doi.org/10.33061/jitipari.v8i2.9149

Putri, Destiana Adinda; Komalasari, Husnita; Ulandari, Devy; Isnain, Fuad Sauqi, "Physical and Sensory Characteristics of Gluten Free Cookies Prepared from Black Glutinous Rice and MOCAF Flour Combination," JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI), vol. 8, no. 2, 2023.

Putri, Destiana Adinda; Komalasari, Husnita; Ulandari, Devy; Isnain, Fuad Sauqi. "Physical and Sensory Characteristics of Gluten Free Cookies Prepared from Black Glutinous Rice and MOCAF Flour Combination." JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI), vol. 8, no. 2, 2023.

Putri, Destiana Adinda; Komalasari, Husnita; Ulandari, Devy; Isnain, Fuad Sauqi. "Physical and Sensory Characteristics of Gluten Free Cookies Prepared from Black Glutinous Rice and MOCAF Flour Combination." JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) 8, no. 2 (2023).

Putri, et al. (2023) 'Physical and Sensory Characteristics of Gluten Free Cookies Prepared from Black Glutinous Rice and MOCAF Flour Combination', JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI), 8(2). doi: 10.33061/jitipari.v8i2.9149.

Putri, Destiana Adinda; Komalasari, Husnita; Ulandari, Devy; Isnain, Fuad Sauqi. Physical and Sensory Characteristics of Gluten Free Cookies Prepared from Black Glutinous Rice and MOCAF Flour Combination. JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI). 2023;8(2).

Artikel Terkait

Characteristics of high-protein corn yogurt with the addition of soy protein isolate and spirulina

Dewi, Ratih Tiara; Aini, Nur; Haryanti, Pepita; Khairunnisa, Anita; Probowati, Banun Diyah; Arsyistawa, Hadana Sabila

Microbial profile of digesta in diabetic experimental animals fed with parboiled rice: Profil mikroba digesta hewan coba diabet yang diberi beras pratanak

Azhad, M. Hafiz; Pujimulyani, Dwiyati; Yulianto, Wisnu Adi

The effect of pineapple peel and chicken bone flours on the physicochemical properties and sensory acceptability of noodles: Pengaruh tepung kulit nanas dan tepung tulang ayam terhadap sifat fisikokimia dan penerimaan sensorik mie

Agustin, Nur; Mahmudah, Nur Aini; Purnomo, Panji

Physical and chemical characteristics of gluten-free cookies based on the variation of mocaf flour and tofu dregs flour proportions: Karakteristik fisik dan kimia cookies gluten-free berdasarkan variasi proporsi tepung mocaf dan tepung ampas tahu

Prabowo, Ivy Dian Puspitasari; Tanone, Cindy Felicia

Utilization of catfish (Clarias gariepinus) dregs fish bone gelatin extraction on mango (Mangifera indica L.) fruit leather product: Pemanfaatan tepung limbah ekstraksi gelatin tulang ikan lele (Clarias gariepinus) pada produk fruit leather mangga (Mangifera indica L.)

Kiptiyah, Sakina Yeti; Hakim, Najmi Ardinur; Amelianawati, Mae

Application of anthocyanin extract from butterfly pea flower (Clitoria ternatea) as a freshness indicator : Aplikasi ekstrak antosianin bunga telang (Clitoria ternatea) sebagai indikator kesegaran

Assyifa, Cut Fatima; Franella, Intan Ade; Halqiah, Fanny; Sulaiman, Ismail; Yunita, Dewi
Tren Sitasi Jurnal