The Development of gluten and eggs-free Cookies Enriched with Canna edulis flour rich in Resistant Starch Type 3 as a Functional

Nugraheni, Meida Dwi; Sutopo, Sutopo; Purwanti, Sutriyati; Handayani, Thw

doi:10.1088/1742-6596/1387/1/012006

Cited by 2 publications

(3 citation statements)

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“…Noodles made from canna starch can be used as an alternative to noodles made from wheat flour (gluten) because they have a more sticky and elastic protein [24]. However, gluten-free noodles are usually of lower quality.…”

Section: Noodle/sohunmentioning

confidence: 99%

“…According to SNI 01-2973-1992, cookies are a type of biscuit made from wheat flour with protein, fat, sugar and egg content. Generally, wheat flour is used as a raw material for making cookies because the gluten content makes the dough elastic and easy to shape [24].…”

Section: Cookies and Biscuitsmentioning

confidence: 99%

“…Cookies formulated from 10.5% canna rich RS3 produce cookies with moisture content: 3.69 ± 0.17%; Ash: 4.20 ± 0.53% fat: 32.67 ± 0.15%; protein: 11.15 ± 0.13%; carbohydrates 28.36 ± 0.60%; soluble dietary fiber: 0.80 ± 0.01%; insoluble dietary fiber: 24.81 ± 0.10%; resistant starch: 3.36 ± 0.08%; amylose: 13.80 ± 0.03%; amylopectin: 12.88 ± 0.34%; energy: 452.07 ± 0.87 cal. While the physic is characterized by weight: 1.11 ± 0.02 g; diameter: 31.47 ± 0.20 mm; height: 3.77 ± 0.09 mm; distribution ratio: 8.34 ± 0.22, and hardness: 8.41 ± 0.56 N [24]. Canna starch when used as a raw material for making ginger bangket biscuits can meet the standards of SNI 01-2973-1992 which is characterized by a moisture content of 1.48%-2.99%, ash content 0.50%-1.17%, content of protein 0.87%-1.12%., fat content 11.65%-8.24%., carbohydrate content 83.75%-89.28% and fiber content 0.37%-0.90% [35].…”

Section: Cookies and Biscuitsmentioning

confidence: 99%

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Utilization of canna (Canna edulis ker.) as raw material for non-gluten processed food to supporting food diversification program: a review

Histifarina,

Rahman,

Purnamasari

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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One of the government’s efforts to produce enough food on its own is food diversification. The objective is to transform local food into alternative food, and canna tubers are one of the products that can help achieve this. Carbohydrates from canna tubers can be utilized as food and as raw materials in the processing sector. Canna tubers contain 75 g of water, 22.6 g of carbs, 1 g of protein, 0.1 g of fat, 2 mg of calcium, 70 mg of phosphorus, 1 mg of vitamin B90, and 1 mg of vitamin C per 100 g. (10 mg). Alkaloids, flavonoids, steroids, and phenols are among the nutrients found in canna tubers that are essential for good health. However, canna only serves to simple food processing in Indonesia. They are superior than wheat flour when made into flour because they are gluten-free and contain more fiber. Those who are gluten sensitive, such as those with celiac disease and autistic children, frequently avoid foods containing gluten. Cookies, noodles, spaghetti, bread, and other baked goods can all be made using canna flour. In the end, they will contribute to enhancing national food security by supporting government initiatives aimed at increasing food diversity.

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Section: Noodle/sohunmentioning

confidence: 99%

Section: Cookies and Biscuitsmentioning

confidence: 99%