Proceedings of the International Conference on Technology and Vocational Teachers (ICTVT 2017)

Sensory Characteristic of Gluten-Free Popular Indonesian Cookies

Authors
Andian Ari Anggraeni, Titin Hera Widi Handayani, Sri Palupi
Corresponding Author
Andian Ari Anggraeni
Available Online September 2017.
DOI
https://doi.org/10.2991/ictvt-17.2017.3How to use a DOI?
Keywords
cookies; choco-chips; nastar; kastengel; modified cassava flour; gluten-free
Abstract
This research was performed to develop gluten-free cookies using modified cassava flour-based composite flour. Cookies popular in Indonesia, such as choco-chips, nastar, and kastengel cookies, were produced from various blends of modified cassava flour (MCF), rice flour (RF), maize flour (MF), isolated soy protein (ISP), xanthan gum (XG) and/or guar gum (GG). Cookies were subjected to sensory evaluation to analyze color, flavor, texture, taste and overall acceptability. Sensory evaluation was performed by trained panelist. The blend of MCF 80% and RF 20% resulted in the most acceptable sensory characteristic (texture, taste, and overall acceptability) among all of the gluten-free choco-chips cookies. Nastar cookies made from MCF 85%, MZ 10%, ISP 5% and XG 2% flour based was the most acceptable in sensory characteristic (color, texture, taste), whereas nastar cookies made from MCF 85%, RF 10%, ISP 5% and XG 2% flour based was acceptable (color, texture, taste) and economical. Nastar cookies produced from the blend of MCF 75%, RF 20%, ISP 5% and XG 2% flour based showed the most sensory acceptability in overall acceptance. Kastengel cookies produced from the blend of MCF 85%, MZ 10%, ISP 5% and XG 2% resulted in higher sensory characteristic (color, flavor, taste and overall acceptability) than other gluten-free kastengel cookies.
Open Access
This is an open access article distributed under the CC BY-NC license.

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Proceedings
International Conference on Technology and Vocational Teachers (ICTVT 2017)
Part of series
Advances in Social Science, Education and Humanities Research
Publication Date
September 2017
ISBN
978-94-6252-399-9
ISSN
2352-5398
DOI
https://doi.org/10.2991/ictvt-17.2017.3How to use a DOI?
Open Access
This is an open access article distributed under the CC BY-NC license.

Cite this article

TY  - CONF
AU  - Andian Ari Anggraeni
AU  - Titin Hera Widi Handayani
AU  - Sri Palupi
PY  - 2017/09
DA  - 2017/09
TI  - Sensory Characteristic of Gluten-Free Popular Indonesian Cookies
BT  - International Conference on Technology and Vocational Teachers (ICTVT 2017)
PB  - Atlantis Press
SP  - 12
EP  - 15
SN  - 2352-5398
UR  - https://doi.org/10.2991/ictvt-17.2017.3
DO  - https://doi.org/10.2991/ictvt-17.2017.3
ID  - Anggraeni2017/09
ER  -