Characterization of modified cassava flour (mocaf)-based biscuits substituted with soybean flour at varying concentrations and particle sizes

L Ratnawati,R Kumalasari,D Desnilasari,D.N Surahman

doi:10.26656/fr.2017.4(3).282

Abstract

Mocaf can be used as an alternative raw material for making complementary food because it has high carbohydrate content. However, the protein content is low so that it is necessary to substitute other ingredients which have high protein content such as soybean. The objective of this study was to characterize the mocaf-based biscuits containing soybean flour at concentrations of 10%, 15%, and 20%, and particle sizes of 420, 250, and 177 µm. Pasting properties of composite flours were evaluated in terms of peak viscosity, breakdown viscosity, setback viscosity, final viscosity, and pasting temperatures, while physicochemical properties of mocaf-based biscuit and microstructures were investigated in terms of moisture, ash, protein, fat, carbohydrate, calorie contents, color, hardness, and fracturability. Higher concentrations of soybean flour were associated with increased ash, protein, and fat content, as well as hardness. Moreover, the hardness of biscuits varied significantly depending on the particle sizes of soybean flour. Finally, the highest protein contents were achieved using 20% soybean flour with a particle size of 420 µm.

Highlights

Complementary foods on the market are biscuits and instant porridge
Wheat flour is most commonly used for making biscuits, it is not produced in Indonesia, and alternative ingredients such as cassava flour are used to make biscuits as a complementary food
According to Adebowale et al (2008), high breakdown viscosity is associated with increased susceptibility of flour to withstand heating and shear stress during cooking

Summary

Introduction

Complementary foods on the market are biscuits and instant porridge. Biscuits are small baked products made principally from flour, sugar, and fat (Manley, 1998) and have a long shelf life due to their low moisture contents. Wheat flour is most commonly used for making biscuits, it is not produced in Indonesia, and alternative ingredients such as cassava flour are used to make biscuits as a complementary food. Modified cassava flour (mocaf) is a fermentation product of cassava; among many agricultural commodities produced in Indonesia, cassava production reached 19,053,748 tons in 2017 (BPS, 2018). The disadvantage of mocaf is its low protein content, at 1.77% (Afifah and Ratnawati, 2017), to meet the minimum protein content requirement of 6% in complementary foods (BSN, 2005). Alternative ingredients with high protein content and production in Indonesia are needed, one of them is soybean. Soybean production in Indonesia is relatively high, with an annual production of 538,253 tons in 2017 (BPS, 2018). The protein content of soybean flour is 40.94% (Ratnawati et al, 2019)

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Results