Abstract :

This study investigated the effects of mocaf flour (modified cassava flour) concentration and baking temperature on the surface structure, color, moisture content, and hardness of gluten-free cookies. Cookies were prepared using mocaf flour and rice flour, with mocaf concentrations of 30%, 50%, and 70%, and baking temperatures of 150°C, 160°C, and 170°C. The results demonstrated that higher mocaf flour concentrations and increased baking temperatures significantly influenced the cookies’ physical properties. Higher mocaf concentrations and baking temperatures resulted in greater hardness values and lower moisture content. Specifically, cookies with 50% mocaf flour baked at 170°C exhibited the highest hardness (3.08 kgf) and the lowest moisture content (4.53%). Color analysis revealed that lightness (L*) decreased as both mocaf concentration and baking temperature increased, while redness (a*) and yellowness (b*) values rose, indicating darker cookies due to the Maillard reaction and caramelization. Additionally, the surface analysis showed that the inclusion of mocaf flour contributed to a rougher texture compared to the smoother surface of control cookies. These findings suggest that mocaf flour is a promising alternative to wheat flour in gluten-free cookie formulations, providing enhanced shelf stability, distinct textural characteristics, and appealing color properties. Future studies could optimize mocaf flour usage to improve product quality while addressing consumer preferences for gluten-free baked goods.

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Keywords :

bakery product, Cookies, Modified Cassava Flour, rice flour.

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