Physicochemical Properties of Wheat Substitution with Mocaf (Modified Cassava Flour) In The Production of Cookies From Egg Yolk Powder Amiruddin1, N. Nahariah2,a), E.Murpiningrum2, H.Hikmah2 and F.N Yuliati3
1Animal Science Faculty, Hasanuddin University, Perintis Kemerdekaan street Makassar City, South Sulawesi
2Laboratory Meat and Egg, Animal Science Faculty, Hasanuddin University, Perintis Kemerdekaan street Makassar City, South Sulawesi
3Laboratory of Animal Microbiology, Animal Science Faculty, Hasanuddin University, Perintis Kemerdekaan street Makassar City, South Sulawesi
Abstract
Cookies are a type of biscuit made from soft dough. Egg yolk powder is one of the egg products that are not commonly used as a cookie ingredient. Besides that, Making cookies also require fillers, including wheat flour. However, wheat flour contains gluten so its uses are limited to certain groups. Substitute wheat flour with mocaf flour in making cookies made from egg yolk powder as an effort to reduce these limitations. Mocaf flour is a gluten-free product and it is a modified product of cassava. These substitutions can result in changes to the physicochemical properties of cookies. The purpose of this study was to identify the effect of the substitution of wheat flour with mocaf flour on the physicochemical properties. The research was conducted experimentally using a completely randomized design (CRD) with 5 treatments and 3 replications. As for the substitution treatment of wheat flour(%): mocaf flour (%) was 100:0, 75:25, 50:50, 25:75, and 0:100, respectively. The parameters measured in physicochemical properties were color, crispness, friability, texture, and moisture content. The result showed that the substitution of wheat flour had a significant effect (P<0.01) on color, crispness, friability, texture, and moisture content. The use of 100% mocaf flour can substitute the use of wheat flour in making egg yolk powder cookies. The use of 100% mocaf flour can improve the physicochemical properties of egg yolk powder cookies.
