Characteristics of non-gluten biscuits from cowpea-purse composite flour. (February 2019)

• Record Type: Journal Article
• Authors: Puspitasari, D; Rejeki, F S; Wedowati, E R; Koesriwulandari, ; Kadir, A
• Is Part Of: IOP conference series. Volume 230(2019)
• Publication Date: 2019-02
• Subjects: Earth sciences -- Periodicals; Environmental sciences -- Congresses; Environmental sciences -- Periodicals; 550.5
• DOI: 10.1088/1755-1315/230/1/012026
• Languages: English
• ISSNs: 1755-1307

Abstract

Abstract: Biscuits is one kind of processed products that have several advantages, namely durable, easy to consume and easy to digest. Addition of sago flour is intended for adhesives as a substitute for gluten contained in wheat because these biscuit does not use wheat flour or non-gluten. In addition sago to improve the texture of biscuits to be softer if mixed with water. Sago flour has the properties of an adhesive because it contains amylopectin of 62.51%. Carragenan added for produce bicuits product more crispy. The aims of this research were determined the formulation of non-gluten biscuits, and analyzed the chemical properties of non-gluten biscuit. The rese arch used factorial randomized block design with two factors, namely the proportion of composite and sago flour with four levels, and carrageenan concentration with five levels. All treatments were repeated three times. Analysis of chemical data used variance analysis, if there is a significant difference followed by Duncan test with α = 5%. The results showed that the best treatment chosen based on the highest expectation value was combination treatment of 100% composite flour: 0% sago flour with 1.5% carrageenan flour. Selected product contain 60.22% carbohydrate, 6.60% water, 3.74% crude fiber, 23.75% fat, and 8.09% protein.