Utilization of cassava (Manihot esculenta Crantz) and jicama (Pachyrhizus erosus L. Urban) flours in making gluten-free biscuit added with different types of fat

Richirose, Richirose (2022) Utilization of cassava (Manihot esculenta Crantz) and jicama (Pachyrhizus erosus L. Urban) flours in making gluten-free biscuit added with different types of fat. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Biscuit is one of a common bakery product widely consumed. Utilization of cassava in making gluten-free biscuit is common, while the utilization of jicama in biscuit is still limited. Making cassava and jicama flours into composite flour can increase the total dietary fiber in biscuit. The objective of this research was to determine the best ratio of cassava flour to jicama flour (100:0, 90:10, 80:20, 70:30, 60:40) and the type of fat (margarine; shortening) towards the soluble, insoluble, total dietary fiber, inulin, fat, moisture content, spread ratio, color, hardness, and sensory properties of biscuits. The best formulation biscuit was shortening with flour ratio 90:10 of cassava to jicama. It had 5.97±0.09% insoluble dietary fiber, 0.53±0.007% soluble dietary fiber, 2.54±0.00% inulin, 6.50±0.10% total dietary fiber, 19.88±0.17% fat, 2.20±0.10% moisture content, 10.03±0.20 spread ratio, L* value of 52.53±0.37, oHue value of 66.78±0.51, 869.88±16.07 g hardness. Based on scoring test, the biscuit had no foreign aroma (2.20±1.18), no foreign taste (2.37±1.14), slightly bitter aftertaste (2.57±1.17), not hard (2.31±1.02), and slightly not brown color (3.29±1.36). The panellist slightly liked the aroma (5.29±1.13), taste (5.00±0.94), aftertaste (5.00±1.19), texture (4.71±1.43), and color (5.20±1.28). The panelist also slightly liked the overall acceptance (5.06±1.11) of the biscuit.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Richirose, Richirose01034180004richi2820@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorSoedirga, Lucia C.20100054lucia.soedirga@gmail.com
Uncontrolled Keywords: Biscuit; cassava; inulin; jicama; total dietary fiber
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Richirose Richirose
Date Deposited: 18 Jul 2022 07:24
Last Modified: 18 Oct 2023 07:40
URI: http://repository.uph.edu/id/eprint/48722

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