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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 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.