Gluten-free snacks cheese stick based on mocaf (modified cassava) flour: properties and consumer acceptance

Abstract

Mocaf (modified cassava) flour is the substitution of wheat flour that gluten free and suitable for snacks. Effects of different ratio mocaf flour to cheese stick snacks was investigated for chemical, physic (hardness, color) and sensory properties. The mocaf and wheat flour were mixed in the ratio of 0/100; 25/75; 50/50; 75/25 and 100/0. Based on the results, chemical properties i.e. moisture, ash, protein, fat and carbohydrate between cheese stick based on 100% mocaf and 100% wheat flour were significantly different (p < 0.05). Moisture content of cheese stick snacks based on 100% wheat flour and 75/25 (mocaf/wheat) was not significantly different. Fat and carbohydrate in flour blend snacks ratio of 25/75 and 50/50 were not significantly different with 100% wheat flour. Ash content in cheese stick snacks significantly varied among the difference flour ratio. The increasing level of mocaf flour substitution has a tendency of decreasing the protein content while the highest fat content in cheese stick snacks was shown by 100% mocaf flour (36.37%). In mocaf flour substitution, significant variation of color lightness level ranged from 62.84 to 68.44. The hardness of cheese stick snacks based on 100% wheat flour and 100% mocaf flour were 5.82 and 4.62 N respectively and non-significantly different. Chemical, hardness and color properties in mocaf flour are caused by microorganism activities in fermentation process. The highest sensory value in overall acceptability of cheese stick was mocaf flour level of 25% and 100% while texture and flavor showed non-significant variation among the different ratio of flour blend snacks. In the present work reported that gluten-free snacks of cheese stick based on 100% mocaf flour resulted in good quality products and acceptable for consumers in market.