The Potential of Lipid Oxidation on Non-Gluten Mocaf Cookies Incorporated with Chicken Meat-Carrot Puree

Abstract

Cookies and crackers are the most popular snack in many countries. They are essentially made from wheat flour, which is also an issue as Indonesia is completely dependent on wheat imports. On the other hand, people with celiac disease could not consume wheat-derived products, including biscuits. Replacing the raw material of biscuits with local flour is one approach to reduce the use of wheat and help people with celiac disease. The aim of this study was to evaluate the quality of cookies made from modified cassava flour (mocaf), incorporated with chicken meat and carrot puree, from the point of view of lipid oxidation potential. The parameters observed were free fatty acids, peroxide value and thiobarbituric acid (TBA) number as indicators of lipid oxidation. The experimental design used was a completely randomised design with one factor, the ratio of chicken meat to carrot puree. The ratio was in 4 levels (F1 = 0:0 (control), F2 = 12.5%:37.5%, F3 = 25%:25%, F4 = 37.5%:12.5%). The results showed that the free fatty acid content had a range of 4.37-5.47 g/100 g, peroxide values 2.73-5.75 mq.eq/kg and TBA values 4.96-5.46 mg.mlonaldehyde/kg. Compared to the sample control (F1), the F4 formulation was considered to be the best biscuit in terms of low peroxide value and TBA values.