Characteristics of Gluten Free Biscuit from Purple Sweet Flour, Rice Brands and Coffee Cherry Flour
This study aimed to analyze gluten free biscuits’s from purple sweet potato flour, rice bran flour, and coffee cherry flour; using completely randomized design method. The treatments applied were the ratio of adding purple sweet potato flour, bran flour and coffee cherry flour B0 (100 %: 0 % : 0 %);...
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| Format: | Article |
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EDP Sciences
2023-01-01
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| Series: | E3S Web of Conferences |
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| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/69/e3sconf_iconbeat2023_00008.pdf |
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| author | Damat Damat Hendroko Setyobudi Roy Harini Noor Asmawati Asmawati Anwar Shazma Zsazsa Mahesah Cutari Wachid Mochamad Andoko Effendi Trisna Salsabila Andalusia |
| author_facet | Damat Damat Hendroko Setyobudi Roy Harini Noor Asmawati Asmawati Anwar Shazma Zsazsa Mahesah Cutari Wachid Mochamad Andoko Effendi Trisna Salsabila Andalusia |
| author_sort | Damat Damat |
| collection | DOAJ |
| description | This study aimed to analyze gluten free biscuits’s from purple sweet potato flour, rice bran flour, and coffee cherry flour; using completely randomized design method. The treatments applied were the ratio of adding purple sweet potato flour, bran flour and coffee cherry flour B0 (100 %: 0 % : 0 %); B1 (80 % : 20 % : 0 %); B2 (60 % : 30 % : 10 %); B3 (40 % : 40 % : 20 %); B4 (20 % : 50 % : 30 %); B5 (0 % : 60 % : 40 %) with four repetitions. The results showed that there was a significant effect between the proportions of the composite use of purple sweet potato flour, bran flour and coffee cherry flour on moisture content, ash content, fiber content, fracture power, color intensity and organoleptic taste. The best formulation was treatment B2 which had 5.05 % moisture content, 2.82 % ash content, 8.80 % protein content, 25 fat content, 05 %, carbohydrate content 58.28 %, crude fiber content 7.63 %, antioxidant activity 83.68 %, color intensity (L = 41.15; a = +5.05; b = +5.97), power broken 6.118 N, texture 4.52 (Slightly not crunchy), taste 5.40 (neutral), and aroma 5.60 (neutral). |
| first_indexed | 2024-03-11T18:02:34Z |
| format | Article |
| id | doaj.art-c5e095b9478a4c18ba9a179639cd356b |
| institution | Directory Open Access Journal |
| issn | 2267-1242 |
| language | English |
| last_indexed | 2024-03-11T18:02:34Z |
| publishDate | 2023-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | E3S Web of Conferences |
| spelling | doaj.art-c5e095b9478a4c18ba9a179639cd356b2023-10-17T08:50:36ZengEDP SciencesE3S Web of Conferences2267-12422023-01-014320000810.1051/e3sconf/202343200008e3sconf_iconbeat2023_00008Characteristics of Gluten Free Biscuit from Purple Sweet Flour, Rice Brands and Coffee Cherry FlourDamat Damat0Hendroko Setyobudi Roy1Harini Noor2Asmawati Asmawati3Anwar Shazma4Zsazsa Mahesah Cutari5Wachid Mochamad6Andoko Effendi7Trisna Salsabila Andalusia8Department of Food Technology, University of Muhammadiyah MalangDepartment of Agriculture Science, Postgraduate Program, University of Muhammadiyah MalangDepartment of Food Technology, University of Muhammadiyah MalangFaculty of Agriculture, University of Muhammadiyah MataramDepartment of Agronomy, University of AgricultureDepartment of Food Technology, University of Muhammadiyah MalangDepartment of Food Technology, University of Muhammadiyah MalangCollege of Agriculture and Natural Resources, National Chung Hsing UniversityDepartment of Food Science, Faculty of Agriculture Technology, Postgraduate Program, IPB UniversityThis study aimed to analyze gluten free biscuits’s from purple sweet potato flour, rice bran flour, and coffee cherry flour; using completely randomized design method. The treatments applied were the ratio of adding purple sweet potato flour, bran flour and coffee cherry flour B0 (100 %: 0 % : 0 %); B1 (80 % : 20 % : 0 %); B2 (60 % : 30 % : 10 %); B3 (40 % : 40 % : 20 %); B4 (20 % : 50 % : 30 %); B5 (0 % : 60 % : 40 %) with four repetitions. The results showed that there was a significant effect between the proportions of the composite use of purple sweet potato flour, bran flour and coffee cherry flour on moisture content, ash content, fiber content, fracture power, color intensity and organoleptic taste. The best formulation was treatment B2 which had 5.05 % moisture content, 2.82 % ash content, 8.80 % protein content, 25 fat content, 05 %, carbohydrate content 58.28 %, crude fiber content 7.63 %, antioxidant activity 83.68 %, color intensity (L = 41.15; a = +5.05; b = +5.97), power broken 6.118 N, texture 4.52 (Slightly not crunchy), taste 5.40 (neutral), and aroma 5.60 (neutral).https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/69/e3sconf_iconbeat2023_00008.pdfantioxidant activityfiberhealty biscuitwaste for foodwaste utilization |
| spellingShingle | Damat Damat Hendroko Setyobudi Roy Harini Noor Asmawati Asmawati Anwar Shazma Zsazsa Mahesah Cutari Wachid Mochamad Andoko Effendi Trisna Salsabila Andalusia Characteristics of Gluten Free Biscuit from Purple Sweet Flour, Rice Brands and Coffee Cherry Flour E3S Web of Conferences antioxidant activity fiber healty biscuit waste for food waste utilization |
| title | Characteristics of Gluten Free Biscuit from Purple Sweet Flour, Rice Brands and Coffee Cherry Flour |
| title_full | Characteristics of Gluten Free Biscuit from Purple Sweet Flour, Rice Brands and Coffee Cherry Flour |
| title_fullStr | Characteristics of Gluten Free Biscuit from Purple Sweet Flour, Rice Brands and Coffee Cherry Flour |
| title_full_unstemmed | Characteristics of Gluten Free Biscuit from Purple Sweet Flour, Rice Brands and Coffee Cherry Flour |
| title_short | Characteristics of Gluten Free Biscuit from Purple Sweet Flour, Rice Brands and Coffee Cherry Flour |
| title_sort | characteristics of gluten free biscuit from purple sweet flour rice brands and coffee cherry flour |
| topic | antioxidant activity fiber healty biscuit waste for food waste utilization |
| url | https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/69/e3sconf_iconbeat2023_00008.pdf |
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