Application of Flour Blends from Modified Cassava and Suweg Flours in Gluten-Free Steamed Brownies

Application of Flour Blends from Modified Cassava and Suweg Flours in Gluten-Free Steamed Brownies

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 f...

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Bibliographic Details
Main Authors: Herlina Marta, Shifa Auliya Yusnia, Fetriyuna Fetriyuna, Heni Radiani Arifin, Yana Cahyana, Dewi Sondari
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2024-05-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
amorphophallus paeoniifolius
flour blends
gluten-free steamed brownies
hedonic sensory test
manihot esculenta
pasting properties
texture parameters
Online Access:http://journal.pan.olsztyn.pl/Application-of-Flour-Blends-from-Modified-Cassava-and-Suweg-Flours-in-Gluten-Free,188615,0,2.html
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