Modification of Gluten-Free Starch and the Application on Cookies

Abstract

Flour is a raw material widely used in the manufacture of food products, but the gluten content in flour can cause allergies, especially in people with Celiac Diseases. Therefor, it is needed to find alternative raw materials for flour. One way to replace flour is to use gluten-free starch and modify it to obtain specific characteristics. In this study, modifications were made to several starches, namely canna starch, cassava starch, and taro starch, by a cross-linking method using Sodium Tripolyphosphate (STPP) with various concentrations (0%; 0.5%; 1%; 1.5%). Each best characteristic was applied in the manufacture of cookies, and then a sensory test was carried out. The best analysis results were at a concentration of 1.5% STTP with the characteristics of canna starch is 80.15% starch content, 24.42% amylose, 16.077 swelling power, and 20.67% solubility. The characteristics of Cassava starch were 61.91% starch content, 23.85% amylose, 17.157 swelling power, and 24.37% solubility. The taro starch characteristics were 67.75% starch content, 23.88% amylose, 14,823 swelling power, and 21.97% solubility. The sensory test showed that most of the panelists like cookies made from taro starch-modified.

Functional profile and encapsulating properties of Colocasia esculenta (Taro)

“…Taro starch had a starch content of 67.7%, 23.8% amylose content, 14.8% swelling power, and 21.9% solubility. The sensory evaluation revealed that the majority of panelists enjoy cookies produced with modified taro starch (Yesi & Sugiarti, 2021 ).…”