Characteristics of gluten-free cookies from konjac, jack beans and dragon fruit (Hylocereus undatus)

Abstract

The development of gluten-free cookies can be done using fiber-rich konjac flour. The addition of protein sources will reduce the GI of the ingredients so that the addition jack bean flour which is a local food is expected to increase its functional properties. To improve its appearance and functional properties, dragon fruit which is rich in anthocyanins is added as a functional component. The aim of the study was to determine the right formulation to produce gluten-free food from konjac tubers, jack bean and dragon fruit with good nutritional and sensory values and favored by panelists. The study used a factorial Completely Randomized Design with 2 factors. The first factor is the proportion of konjac flour: jack bean flour consists of 3 levels, namely 80:20, 70:30 and 60:40. The second factor was the proportion of dragon fruit consisting of 3 levels, namely 10, 20 and 30%. The variables studied at this stage are nutritional values including levels of total protein, fat, minerals, water, ash, yield, and carbohydrates as well as sensory properties including aroma, texture, taste, colour, aftertaste, flavour, and overall acceptability. The conclusion from this study is that the ratio of the use of konjac tuber flour and jack bean flour, as well as the proportion factor of the use of dragon fruit concentrate have an effect on moisture content, ash content, fat content, total protein content, carbohydrate content, and yield of the resulting cookies. In addition to the results of sensory analysis, the results showed a significant effect of the use of the ratio of flour and dragon fruit concentrate, on the attributes of color, aroma, taste, texture, flavour, aftertaste, and overall acceptance of cookies.