Effect of Glucomannan Addition on Gluten-Free Muffin from Modified Cassava Flour and Maize Flour: Physical and Sensory Characteristic Putri Satika Dewi(a*), Devy Ulandari(a), Natalia Sari Susanto(a)
(a) Department of Agricultural Product Technology, Faculty of Agricultural Technology, Brawijaya University, Indonesia
*putri.satika[at]gmail.com
Abstract
Muffins are generally prepared from wheat flour which is not produced in Indonesia. It makes Indonesia relies heavily on imports of wheat flour. This study was carried out to explore utilization of local resources to reduce the dependency of wheat flour. The gluten free muffins were prepared from modified cassava flour or mocaf flour and maize flour blend. Glucomannan was added to improve the physical characteristic of gluten free muffins. The purpose of this study was to find out the physical and sensory properties of gluten free muffins using different proportion of gluten free flours and different concentration of glucomannan addition. This study used Randomized Complete Block Design with two factor: addition of glucomannan and proportion of mocaf flour and maize flour. The result showed that the addition of glucomannan and different proportion of gluten free flours significantly affected to organoleptic, colour index (L*, a*, b*), specific volume, hardness, and porosity. Based on the physical and organoleptic characteristics tested, the best treatment was obtained from the calculation using the zeleny method. The gluten-free muffins prepared from the blends of 80% mocaf flour and 20% maize flour with addition of 0,5% glucomannan being the most preferred by panellists.
