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This research was performed to develop glutenfree cookies using modified cassava flour-based composite flour. Cookies popular in Indonesia, such as choco-chips, nastar, and kastengel cookies, were produced from various blends of modified cassava flour (MCF), rice flour (RF), maize flour (MF), isolated soy protein (ISP), xanthan gum (XG) and/or guar gum (GG). Cookies were subjected to sensory evaluation to analyze color, flavor, texture, taste and overall acceptability. Sensory evaluation was performed by trained panelist. The blend of MCF 80% and RF 20% resulted in the most acceptable sensory characteristic (texture, taste, and overall acceptability) among all of the gluten-free choco-chips cookies. Nastar cookies made from MCF 85%, MZ 10%, ISP 5% and XG 2% flour based was the most acceptable in sensory characteristic (color, texture, taste), whereas nastar cookies made from MCF 85%, RF 10%, ISP 5% and XG 2% flour based was acceptable (color, texture, taste) and economical. Nastar cookies produced from the blend of MCF 75%, RF 20%, ISP 5% and XG 2% flour based showed the most sensory acceptability in overall acceptance. Kastengel cookies produced from the blend of MCF 85%, MZ 10%, ISP 5% and XG 2% resulted in higher sensory characteristic (color, flavor, taste and overall acceptability) than other gluten-free kastengel cookies. Keywords—cookies; choco-chips; nastar; kastengel; modified cassava flour; gluten-free

Sensory Characteristic of Gluten-Free Popular Indonesian Cookies