2023
DOI: 10.20961/carakatani.v38i2.71993
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Utilization of Cassava-Jicama Composite Flour in Making Gluten-Free Biscuits with Different Types of Fats

Richirose Richirose,
Lucia Crysanthy Soedirga

Abstract: Biscuits are a commonly consumed bakery product typically using wheat flour as a primary ingredient, rendering them unsuitable for gluten-intolerant consumers. Using cassava as a gluten-free alternative for composite flour in bakery products has been proven effective. Furthermore, jicama, which has high total dietary fiber contents, including inulin, can enhance total dietary fiber content. However, high-fiber ingredients can often produce a tough texture. To address this, fats such as butter and margarine are… Show more

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