Chemical characteristics and organoleptic of gluten free toddler biscuits from mung bean flour, modified cassava flour and flaxseed
2021
Amalia, L. | Setiarto, R. H. B. | Nuraulia, G. W. | Mariyani, N.
Biscuits a type of snack that is favoured by almost all groups of people especially children. This research was conducted to produce omega-3 gluten-free biscuits for toddlers. This study used a completely randomized design (CRD) one factor with 3 levels of treatment. The factor was the ratio of modified cassava flour (mocaf) and flaxseed with concentrations of 24%: 1%, 22%: 3%, and 20%: 5%. Product analysis included organoleptic tests (sensory and hedonic quality) by semi-trained panelists, chemical tests (proximate, crude fiber, omega 3) and total energy content. Gluten-free toddler biscuits with the addition of mocaf and flaxseed 20%: 5% were selected products from the results of this study. The product had a sensory quality that was dark brown, slightly scented with a pleasant aroma, soft texture, sweet taste and overall, very good. The hedonic test results produced an average value of 5, which is rather like all parameters. The resulting nutritional content (w/w) on a wet basis (wb): water content 3.79%, ash 1.71%, protein 7.89%, fat 24.61%, carbohydrate 62.00%, with a total energy of 501.05 kcal/100 g, crude fibre 1.39%, and the highest omega-3 content of 818.45 mg/100 g. Consumption of three biscuits for toddlers (20 g) can meet the energy intake of 6.5% Recommended Dietary Allowance (RDA), 4.5% RDA protein, 5.3% RDA carbohydrate, 9.1% RDA fat, and omega-3 at 17.8% RDA per day. The produced toddler biscuits had a protein content of 22.5% RDA per 100 g, so they could be claimed as a high protein source.
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