THE COMBINATION OF SORGUM FLOUR (Sorghum bicolor) AND MOCAF ON THE PHYSICAL, CHEMICAL, AND ORGANOLEPTIC QUALITY OF NON-GLUTEN CRISPY COOKIES
Keywords:
gluten-free cookies, sorghum flour, mocaf, cookies qualityAbstract
This study aims to analyze the effect of the combination of sorghum flour (Sorghum bicolor) and mocaf (Modified Cassava Flour) on the physical, chemical, and organoleptic quality of non-gluten crispy cookies as a local food alternative. This study was coducted in laboratory. The experiment was arranged with Completely Randomized Design (CRD), with five treatments of the combination of the flour in cookies formulation. Theses formulaion were 100% wheat flour (P0), 80% sorghum flour and 20% mocaf (P1), 60% sorghum and 40% mocaf (P2), 40% sorghum: 60% mocf (P3), and 20% of sorghum flour and 80% of mocaf (P5). Each treatment was repeated three times. The parameters observed included chemical quality such as water content, ash content, and protein content, physical quality such as color and breaking strength, and organoleptic quality such as color, aroma, taste, and texture. Data were analyzed using analysis of variance (ANOVA) and post hoc with Honestely Significant Diffeerence (test at the 5% level. The results showed that the combination of sorghum flour and mocaf significantly affected the water content (p<0.05), but did not significantly affect the ash content, protein content, physical quality, and organoleptic. The best cookies quality was showe in formulation of 20% sorghum flour and 80% mocfa (P4) with a water content of 3.94%, ash content of 1.85%, and protein content of 1.02%, and had the organolepic characteristics was crunchy, sweet , and brownish yellow in color.
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