The formulation of alternative gluten-free mung bean biscuits

Abstract

Biscuit is a popular snack which is consumed by people of various age. Biscuit is practical and has long storability span. The formula of mung bean biscuit contains 60% of mung bean, 20% of wheat flour, and 20% cornstarch with the roasting period of 17 minutes. The biscuit has 454 kcal, 7.95% protein, and 19.75 mg of iron. In this research, we propose to change 20% of wheat flour with gluten-free rice flour. This research aims to 1) unveil the influence of formula (rice flour, cornstarch, and eggwhite) towards the sensory quality of biscuit, and 2) to show the composition of energy and protein. This research optimizes biscuit quality by changing wheat flour with rice flour and lessen the use of cornstarch and eggwhite as the binding agent with the random group plan. The ratio between rice flour and cornstarch is in the range of 15% - 22.5% from the overall flour, with the gap of 2.5%, while the eggwhite is 21g (7%) and 30g (10%). This ratio is given to 8 different formulas. We validate the quality of the biscuit by scoring it to 8 trained panellists in a 9-scaled scoring. The method of measuring energy content in the biscuit used calorimetry, while the protein used micro Kjeldahl. This research analyzes of the influence from formula to the sensory quality with variance analysis, followed by the Duncan test. The result of the sensory test of 7 formula shows the score in the range of 6.9-7.2 or the good category. However, the scoring to the other one is in the range of 5.7–6.7 in the good and moderately good category. The sensory quality of the biscuit is in yellow, with an average of 4.0 while the texture is in the very good category with an average score of 7.5. The formula does not have a difference in all sensory quality aspects, except the yellow gold colour (p = 0.000), with a difference in between formula 1 and formula 3 along with formula 4. The best formula from all formulas is formula 5 (TB 20, TM 20, PT10). The content of energy in the biscuit is in the range of 390 – 420 kcal, while the protein is between 9.0 – 10.7 g. From the test and measurement, the gluten-free biscuit in this proposal is a proper healthy food which follows the regulation of Indonesian National Standard.