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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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2024-05-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| 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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| author | Herlina Marta Shifa Auliya Yusnia Fetriyuna Fetriyuna Heni Radiani Arifin Yana Cahyana Dewi Sondari |
| author_facet | Herlina Marta Shifa Auliya Yusnia Fetriyuna Fetriyuna Heni Radiani Arifin Yana Cahyana Dewi Sondari |
| author_sort | Herlina Marta |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-5fffd5c5a4914605b0be49d088087d5d |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2024-05-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-5fffd5c5a4914605b0be49d088087d5d2025-02-02T22:16:25ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072024-05-0174218819610.31883/pjfns/188615188615Application of Flour Blends from Modified Cassava and Suweg Flours in Gluten-Free Steamed BrowniesHerlina Marta0https://orcid.org/0000-0003-4369-0016Shifa Auliya Yusnia1Fetriyuna Fetriyuna2https://orcid.org/0000-0001-6735-0724Heni Radiani Arifin3https://orcid.org/0000-0002-8353-1004Yana Cahyana4https://orcid.org/0000-0002-8615-9498Dewi Sondari5https://orcid.org/0000-0002-4923-2027Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang 46353, IndonesiaDepartment of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang 46353, IndonesiaDepartment of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang 46353, IndonesiaDepartment of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang 46353, IndonesiaDepartment of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang 46353, IndonesiaResearch Center of Biomass and Bioproducts, Cibinong Science Center, National Research and Innovation Agency, West Java, Cibinong 16911, IndonesiaThis 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.http://journal.pan.olsztyn.pl/Application-of-Flour-Blends-from-Modified-Cassava-and-Suweg-Flours-in-Gluten-Free,188615,0,2.htmlamorphophallus paeoniifoliusflour blendsgluten-free steamed brownieshedonic sensory testmanihot esculentapasting propertiestexture parameters |
| spellingShingle | Herlina Marta Shifa Auliya Yusnia Fetriyuna Fetriyuna Heni Radiani Arifin Yana Cahyana Dewi Sondari Application of Flour Blends from Modified Cassava and Suweg Flours in Gluten-Free Steamed Brownies Polish Journal of Food and Nutrition Sciences amorphophallus paeoniifolius flour blends gluten-free steamed brownies hedonic sensory test manihot esculenta pasting properties texture parameters |
| title | Application of Flour Blends from Modified Cassava and Suweg Flours in Gluten-Free Steamed Brownies |
| title_full | Application of Flour Blends from Modified Cassava and Suweg Flours in Gluten-Free Steamed Brownies |
| title_fullStr | Application of Flour Blends from Modified Cassava and Suweg Flours in Gluten-Free Steamed Brownies |
| title_full_unstemmed | Application of Flour Blends from Modified Cassava and Suweg Flours in Gluten-Free Steamed Brownies |
| title_short | Application of Flour Blends from Modified Cassava and Suweg Flours in Gluten-Free Steamed Brownies |
| title_sort | application of flour blends from modified cassava and suweg flours in gluten free steamed brownies |
| topic | amorphophallus paeoniifolius flour blends gluten-free steamed brownies hedonic sensory test manihot esculenta pasting properties texture parameters |
| url | 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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