Application of Non-Gluten Canistel (Pouteria campechiana) Flour-Maizena-Mocaf-Tapioca Composite on the Processing of Steamed Brownies

Abstract

This study was aimed to analyze the effect of non-gluten composite and pan size on the quality of steamed brownies. Steamed brownies were prepared with three different non-gluten composites (campolay flour-maizena, campolay flour-mocaf, campolay flour-tapioca) in the proportion of 1:1 and baked in three different pan size (S: 20 cm x 7 cm, M: 22 cm x 9 cm, L: 24 cm x 11 cm). Analysis included physical properties (rising index, spesific volume, hardness, crumb appearance), sensory properties and acceptance, as well as chemical properties for the best steamed brownies. The data were analyzed using ANOVA and the results showed that non-gluten composite, pan size, and interaction of both factors effected significantly some physical properties, sensory properties and acceptance of steamed brownies. The best steamed brownies was the brownies made from non-gluten composite campolay flour-mocaf 1:1 with pan size S (20 cm x 7 cm). The best brownies contained moisture 21,55 %, ash 1,28 %, protein 4,16 %, fat 22,55 %, carbohydrate 50,45 %, dietary fiber 1,75 %, energy 421,39 kcal/100 g, and betacarotene 1,11 mg/100g. Key words: campolay flour, composite, non-gluten, steamed brownies.

Karakteristik Sensori Dan Kimia Kue Kering Dari Tepung Campolay Dan Mocaf

“…Penelitian tentang tepung campolay yang telah dilakukan, diantaranya pembuatan biskuit dari tepung campolay (Sutrisno et al 2018), pembuatan brownies kukus non-gluten dari tepung komposit tepung campolay-maizenamocaf-tapioka (Pertiwi et al 2018) dan pembuatan kue kering dari tepung campolay (Paragados, 2014). Berdasarkan penelitian Paragados (2014) yang membuat kue kering tepung campolay dengan terigu, diperoleh bahwa tepung campolay mampu digunakan sebagai bahan utama maupun bahan substitusi dalam pembuatan kue kering.…”

Characteristics of Maco Fish (Leiognathidae Spelendes) Using Coconut Shell Liquid Smoke as A Natural Preservative

“…Because brownies do not require optimal development, they are created with low-protein flour [12]. Nowadays, Because of the variety of food processing, brownies are no longer made only from flour [13]. Cornmeal, purple sweet potato flour, and root starch can all be used in place of the basic brownie ingredients [14].…”

Effect of heat-moisture treatment on the physicochemical properties of native canistel starch

“…Canistel fruit is usually consumed directly or used as a mixture in making cookies, biscuits, jams, lunkhead, and fruit juice. Also, canistel fruit has also been converted into flour (Pertiwi et al, 2020a, b) and has been applied to several products including wet noodles (Aminullah et al, 2020) and steamed brownies (Pertiwi et al, 2018). The application of non-gluten flour, such as in the manufacture of noodles, is very dependent on the ability of the starch to produce a compact and robust network (Muhandri et al, 2011).…”