Physicochemical and sensory characteristics of brownies from composite flour (modified breadfruit, purple sweet potato, saga seeds, and mocaf)

Abstract

Breadfruit is a plant that has potential as a national food security reserve because breadfruit is able to produce throughout the year, breadfruit is also a vegetable food ingredient that contains a lot of carbohydrates. Purple sweet potato can improve the taste of food processing products, because of its distinctive purple color, and high nutritional content. Saga seeds are high protein-producing plants concurrently increasing the nutritional value of food, and mocaf is the result of cassava fermentation by special enzymes that produce products that have characteristics such as wheat flour and have the potential as a food substitute for wheat flour. In this study, producing brownies from various composite flour to develop food diversity in Indonesia. The final results of the study showed that composite flour (modified breadfruit, purple sweet potato, saga seeds, and mocaf) with a ratio of 35%: 45%: 15%: 5% produced the best quality brownies in terms of hedonic values (taste, aroma, color, texture, general acceptance), water content, ash content, fat content, protein content, and fiber content.

Application of Flour Blends from Modified Cassava and Suweg Flours in Gluten-Free Steamed Brownies

“…r Brownie preparation The preparation method for steamed brownies followed that described by Lubis et al [2021] with a slight modification. First, the dry ingredients, such as flour blend or wheat flour (WF), powdered sugar, cocoa powder, baking powder, and salt, were mixed until homogeneous in a container (mixture 1).…”

“…Previous studies have reported that steamed brownies from 100% modified cassava flour [Lubis et al, 2021] and 100% pumpkin flour [Subaktilah et al, 2021] had lower protein contents. Furthermore, Lubis et al [2021] reported that steamed brownies with a flour blend from breadfruit flour, purple sweet potato flour, modified cassava flour, and saga seed flour with a ratio of 35:45:5:15 (w/w/w/w), had weaker aroma and good volume expansion compared to wheat flour steamed brownies. Meanwhile, steamed brownies with 100% suweg flour [Bela Monica & Setyaningrum, 2022] and 100% purple sweet potato flour [Lubis et al, 2021] produced a dark color and dense texture.…”

“…The increased gumminess and chewiness observed in GFSB with the higher SF content can be attributed to the crude fiber content of the flour. A previous study has indicated that incorporating more flour with a low fiber content led to brownies with reduced gumminess or excessive hardness [Lubis et al, 2021].…”

“…Furthermore, Lubis et al [2021] reported that steamed brownies with a flour blend from breadfruit flour, purple sweet potato flour, modified cassava flour, and saga seed flour with a ratio of 35:45:5:15 (w/w/w/w), had weaker aroma and good volume expansion compared to wheat flour steamed brownies. Meanwhile, steamed brownies with 100% suweg flour [Bela Monica & Setyaningrum, 2022] and 100% purple sweet potato flour [Lubis et al, 2021] produced a dark color and dense texture. Information regarding the use of modified cassava and suweg flours in making gluten-free steamed brownies is still limited; hence, the aim of this study was to evaluate the physicochemical properties of modified cassava and suweg flour blends in various proportions and to determine textural and sensory characteristics of gluten-free steamed brownies produced from these blends.…”

Produksi Asap Cair Cangkang Kelapa Muda sebagai Pengawet Nira Aren, Briket sebagai Bahan Bakar

“…Tanpa adanya pengawetan, gula aren akan rusak apabila dibiarkan selama kurang lebih 2,5 jam. Beberapa komoditi pertanian harus langsung dikonsumsi atau diolah dahulu karena dihasilkan dari bahan mentah dan mudah rusak (Lubis et al, 2013). Pengawet sintesis ataupun alami dapat menghambat terjadinya kerusakan pada nira.…”