Influence of Glycerol Mono Stearate and Guar gum on Quality Characteristics of Gluten Free Macaroni from Cassava. (September 2019)

• Record Type: Journal Article
• Authors: Kamsiati, E; Herawati, H; Sunarmani,
• Is Part Of: IOP conference series. Volume 309(2019)
• Publication Date: 2019-09
• Subjects: Earth sciences -- Periodicals; Environmental sciences -- Congresses; Environmental sciences -- Periodicals; 550.5
• DOI: 10.1088/1755-1315/309/1/012029
• Languages: English
• ISSNs: 1755-1307

Abstract

Abstract: Macaroni is one type of food products that are widely used as appetizer or main dishes ingredient. Macaroni is generally made from wheat flour. However, macaroni in this study was made from cassava to produce a healthier gluten free product. The aim of this research was to investigate the effect of Glycerol Mono Stearate and guar gum on the characteristics of cassava macaroni. The research was arranged with Completely Randomized Designs with the concentration of GMS (0.1%, 0.25%) and guar gum (0.25%, 0.5%) against control. Parameters observed were water absorption, cooking loss, texture and proximate analysis. The results showed that the use of GMS and guar gum had significant effect on water absorption, cooking loss and texture of macaroni. Macaroni with best physical characteristics was obtained from GMS 0.1% and 0.25% guar gum which had water absorption 128.495%, cooking loss 5.060%, hardness 27.530 N, adhesiveness 0.920 mJ. The macaroni had moisture content of 7.892%, fat 0.047%, protein 0.777%, carbohydrate 88.890%, ash 2.383% and energy 359.690 Kcal, which was not significantly different from the control.