Academic Journal
Application of Flour Blends from Modified Cassava and Suweg Flours in Gluten-Free Steamed Brownies
| العنوان: | Application of Flour Blends from Modified Cassava and Suweg Flours in Gluten-Free Steamed Brownies |
|---|---|
| المؤلفون: | Herlina Marta, Shifa Auliya Yusnia, Fetriyuna Fetriyuna, Heni Radiani Arifin, Yana Cahyana, Dewi Sondari |
| المصدر: | Polish Journal of Food and Nutrition Sciences, Vol 74, Iss 2, Pp 188-196 (2024) |
| بيانات النشر: | Institute of Animal Reproduction and Food Research, 2024. |
| سنة النشر: | 2024 |
| المجموعة: | LCC:Nutrition. Foods and food supply |
| مصطلحات موضوعية: | amorphophallus paeoniifolius, flour blends, gluten-free steamed brownies, hedonic sensory test, manihot esculenta, pasting properties, texture parameters, Nutrition. Foods and food supply, TX341-641 |
| الوصف: | 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. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 2083-6007 |
| Relation: | http://journal.pan.olsztyn.pl/Application-of-Flour-Blends-from-Modified-Cassava-and-Suweg-Flours-in-Gluten-Free,188615,0,2.html; https://doaj.org/toc/2083-6007 |
| DOI: | 10.31883/pjfns/188615 |
| URL الوصول: | https://doaj.org/article/5fffd5c5a4914605b0be49d088087d5d |
| رقم الانضمام: | edsdoj.5fffd5c5a4914605b0be49d088087d5d |
| قاعدة البيانات: | Directory of Open Access Journals |
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