The effect of jack bean (Canavalia ensiformis L.) starch modification annealingheat moisture treatment on physical and chemical characteristics of biscuit

Abstract

Biscuits are one of the food products that are in great demand by the people of Indonesia with a consumption growth rate of 4.25% from 2016 to 2020. Biscuits have the characteristics of low moisture content so they have a long shelf life. In this study, innovation was carried out on the main raw material of biscuits using the substitution of jack bean starch (Canavalia ensiformis L.) modified by annealing-heat moisture treatment (HMT). This study aimed to determine the effect of HMT and annealing-HMT on the physical and chemical characteristics of biscuits and to determine the best biscuit formulation. The design used in this study was completely randomized design (CRD) with one factor in the combination of modified starch and biscuit formula, namely control (100% flour), native starch (100%), native starch: wheat (50:50), native starch (100%), HMT modified starch: wheat (50:50), HMT modified starch (100%), annealing HMT modified starch: flour (50:50), and annealing HMT modified starch (100%). Based on the research, it was found that the substitution of wheat flour using annealing HMT modification starch affects brighter color, lower hardness and fracture strength, lower moisture content, ash content, fat content, and protein content, as well as increment in carbohydrate content. The best formula was determined based on multiple attributes, namely the F7 formula with 100% annealing HMT starch modification.