Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes

Herlina Marta
* ORCID logo ,
Christine Febiola
,
Yana Cahyana
ORCID logo ,
Heni Radiani Arifin
,
Fetriyuna Fetriyuna
,
Dewi Sondari
Version 1 : Received: 14 April 2023 / Approved: 17 April 2023 / Online: 17 April 2023 (04:11:41 CEST)

A peer-reviewed article of this Preprint also exists.

Marta, H.; Febiola, C.; Cahyana, Y.; Arifin, H.R.; Fetriyuna, F.; Sondari, D. Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes. Foods 2023, 12, 1892. Marta, H.; Febiola, C.; Cahyana, Y.; Arifin, H.R.; Fetriyuna, F.; Sondari, D. Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes. Foods 2023, 12, 1892.

Abstract

Pancakes are fast food snacks that are generally made with the basic ingredients of wheat flour, which is an imported commodity and detrimental for people who are allergic to gluten. To reduce the use of wheat, alternative raw materials derived from local commodities are used, such as modified cassava flour (mocaf), arrowroot flour, and suweg flour. The experiment was carried out by mixing mocaf flour, arrowroot flour, and suweg flour to produce composite flour with a ratio of 70:15:15 (CF1), 70:20:10 (CF2), and 70:20:5 (CF3). The result showed that the ratio of mocaf flour, arrowroot flour, and suweg flour had a significant effect on pasting temperature, peak viscosity, hold viscosity, breakdown viscosity, setback, L*, a*, hue, whiteness, ∆E, as well as swelling volume and solubility on the characteristics of the composite flour It also had a significant effect on the texture characteristics of hardness, adhesiveness, chewiness, color characteristics L*, a*, whiteness, ∆E, and preference for the flavor of gluten-free pancake products. It is known that the best formulation for the resulting pancake product is P1, with the addition of a 70% ratio of mocaf flour, 15% ratio of arrowroot tuber flour, and 15% ratio of suweg flour.

Keywords

Composite Flour; Local Tubers; Gluten-Free; Pancakes

Subject

Chemistry and Materials Science, Materials Science and Technology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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