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Physicochemical Characteristics of Mocaf Flour and Rice Flour-Based Gluten-Free Cookies

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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.

The Effect of Using Pandan Extract (Pandanus amaryllifolius) As a Natural Colorant on The Organoleptic Properties of Mocaf-Based Cookies

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In this modern era, people’s awareness of healthy lifestyles and consumption of natural products is increasing, encouraging the food industry to turn to natural ingredients. One innovation that is in high demand is the use of natural colorants as a substitute for synthetic colorants, including in bakery products such as cookies. Pandanus juice (Pandanus amaryllifolius) is a promising natural colorant; it not only provides a natural green color but also has health benefits such as antioxidant and anti-inflammatory properties. This study aims to evaluate the effect of pandan juice on the organoleptic properties of cookies based on mocaf (Modified Cassava Flour). The study used a Complete Randomized Design (CRD) with three variations of pandan juice concentration, namely 5 ml, 10 ml, and 15 ml. Organoleptic tests were conducted to assess the characteristics of color, aroma, taste, and texture using a hedonic scale. Data obtained were analyzed using ANOVA to identify significant effects between treatments, followed by the BNT test at the 5% significance level if a significant difference was found. The results showed that the treatment with a concentration of 10 ml pandan juice (Treatment Y) provided the best organoleptic quality. At this concentration, mocaf-based cookies had an attractive green color, fresh pandan aroma, and the most preferred taste by the panelists. Treatment Y is considered optimal because it provides the best balance between aesthetics and flavor. This research provides valuable information for the food industry in its efforts to create healthier and higher-quality products through the use of natural colorants.

The Potential of Lipid Oxidation on Non-Gluten Mocaf Cookies Incorporated with Chicken Meat-Carrot Puree

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Cookies and crackers are the most popular snack in many countries. They are essentially made from wheat flour, which is also an issue as Indonesia is completely dependent on wheat imports. On the other hand, people with celiac disease could not consume wheat-derived products, including biscuits. Replacing the raw material of biscuits with local flour is one approach to reduce the use of wheat and help people with celiac disease. The aim of this study was to evaluate the quality of cookies made from modified cassava flour (mocaf), incorporated with chicken meat and carrot puree, from the point of view of lipid oxidation potential. The parameters observed were free fatty acids, peroxide value and thiobarbituric acid (TBA) number as indicators of lipid oxidation. The experimental design used was a completely randomised design with one factor, the ratio of chicken meat to carrot puree. The ratio was in 4 levels (F1 = 0:0 (control), F2 = 12.5%:37.5%, F3 = 25%:25%, F4 = 37.5%:12.5%). The results showed that the free fatty acid content had a range of 4.37-5.47 g/100 g, peroxide values 2.73-5.75 mq.eq/kg and TBA values 4.96-5.46 mg.mlonaldehyde/kg. Compared to the sample control (F1), the F4 formulation was considered to be the best biscuit in terms of low peroxide value and TBA values.

The Development of Cookies from Modified Cassava Flour with Soy Isolate Protein (ISP) Substitution as an Alternative Supplementary Food for Pregnant Women with CED

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Chronic Energy Deficiency (CED) in pregnant women can be caused by direct and indirect factors. The lack of energy and protein intake during pregnancy has been proven to increase the risk of CED in pregnant women. The purpose of this study was to analyze the differences in the acceptability and organoleptic properties of panelists, as well as the nutritional content of cookies based on Modified Cassava Flour with soy protein isolate substitution. The study was conducted as experimental research and a Completely Randomized Design was used. The research was conducted from June to December 2022. This study, which involved the production of Modified Cassava Flour cookies with the substitution of isolated soy protein flour and hedonic testing, was conducted at the Culinary Laboratory of Universitas Esa Unggul. The statistical test used to see the difference in nutrient content between the treatment levels of Cookies was Anova test and Ducan’s advanced test. The research results showed that there was a significant difference in hedonic quality in terms of taste and texture (p<0.05). There was a significant difference in hedonic among formulas in terms of taste, color, aroma, and texture (p<0.05). There was a significant difference in the content of carbohydrates, fats, and proteins among formulas (p<0.05). The conclusion of this study was that the best formula is F3, which can contribute to the energy and protein needed by pregnant women with CED.

Evaluation of Nutritional, Phytochemicals, Microbiological and Sensory Properties of Cookies Enriched with Cocoa Bean Shells

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: Cocoa bean shells (CBS) are wastes generated by cocoa processing industries despite its high nutritional properties. Production of cookies enriched with CBS in order to evaluate the effects of its addition on the processed snack food was studied. Cookies were prepared with multipurpose flour, butter, sugar, baking powder, salt, milk and varying quantities of CBS (0, 2, 4, 6, 8, 10g). The preparation of the cookies was done according to the normal method of cookies production. Nutritional, minerals, phytochemicals, microbiological and sensory evaluations were performed on the processed snack food to determine the contribution of the CBS in enhancement of these properties. Results of chemicals, minerals, phytochemicals and sensory analysis indicates increase in protein, fat, fiber and ash whereas moisture and carbohydrate content decreases as the quantity of the enricher increases. All the parameters determined for minerals and the phytochemicals also increase with increased addition of the CBS. The result of sensory analysis showed that all the samples were rated highly but for the sample with highest addition of CBS which had darker colour and aftertaste due to the deep brown colour of CBS. Microbial examination of the cookies indicated that total bacteria counts were low for all the sample (1.7×102-3.1×103) and no enteric bacteria was detected. The study shows that the cookies enriched with cocoa bean present a profile of mould in different percentages. There is however, an allowance of 1.0×104 cfu/g for yeasts and moulds for baked products to cookies belong.