Open AccessPhysico-Chemical and Sensory Properties of Kelanting Made from High Quality Cassava Flour
Author(s) -
Siti Nurdjanah,
. Susilawati,
Otik Nawansih,
Nurbaiti Nurbaiti
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/515/1/012066
Subject(s) - aroma , mathematics , food science , taste , raw material , chemistry , organic chemistry
Kelanting, a traditional snack food, usually made from fresh cassava roots. In this study we tried to modified the kelanting processing by replacing fresh cassava roots with high-quality cassava flour in order to improve the processing method primarily in raw material stocking. Kelanting produced from high-quality cassava flour were subjected to sensory evaluation using attributes included color, aroma, crispiness, taste, and overall acceptance on a 10-point scoring scale. The best kelanting was found in a 210 and 240 min of drying, with the sensory mean scores of 8.15, 7.15, 6.75, 6.8, and 7.7 were obtained correspondingly for crispness, color, aroma, crispiness, taste, and overall acceptance. Scores for these attributes indicated that the kelanting were acceptable. The study showed the suitability of high quality cassava flour for replacing the cassava roots in kelanting processing.