Effect of glucomannan addition on physical and sensory characteristic of gluten-free muffin from modified cassava flour and maize flour

Abstract

Muffins are generally prepared from wheat flour, which is not produced in Indonesia. This study was carried out to explore the utilization of local resources to reduce the dependency on wheat flour. The gluten-free muffins were prepared from modified cassava flour (mocaf) 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 proportions of mocaf and maize flours, and different concentrations of glucomannan addition. This study used Randomized Complete Block Design with two factors: the addition of glucomannan (0%-0.5%) and the proportion of mocaf and maize flour. The result showed that the addition of glucomannan and different proportions of gluten-free flours significantly affected sensory, colour index (L*, a*, b*), specific volume, hardness, and porosity. Based on the physical and sensory 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 and 20% maize flour with the addition of 0,5% glucomannan being the most preferred by panelists.