Characteristics of non-gluten biscuits from cowpea-purse composite flour

International Conference on Green Agro-industry and Bioeconomy

农业科学;工业技术（总论）;经济学

Puspitasari, D.^1 ; Rejeki, F.S.^1 ; Wedowati, E.R.^1 ; Koesriwulandari^2 ; Kadir, A.^3

Study Program of Agro-industrial Technology, Universitas Wijaya Kusuma Surabaya, Surabaya, Indonesia^1

Study Program of Agribusiness, Universitas Wijaya Kusuma Surabaya, Surabaya, Indonesia^2

Study Program of Medical, Universitas Wijaya Kusuma Surabaya, Surabaya, Indonesia^3

关键词: Block designs;    Chemical data;    Combination treatments;    Composite flour;    Expectation values;    Processed products;    Variance analysis;    Wheat flours;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/230/1/012026/pdf
DOI  :  10.1088/1755-1315/230/1/012026

来源: IOP

【 摘 要 】

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.