Open AccessModification of Gluten-Free Starch and the Application on Cookies
Author(s) -
Nursanty,
Desri Yesi,
Yuni Sugiarti
Publication year - 2021
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 - 10.1088/1755-1315/810/1/012044
Subject(s) - starch , amylose , food science , swelling , solubility , canna , raw material , chemistry , gluten free , modified starch , gluten , potato starch , materials science , organic chemistry , composite material
Flour is a raw material widely used in the manufacture of food products, but the gluten content in flour can cause allergies, especially in people with Celiac Diseases. Therefor, it is needed to find alternative raw materials for flour. One way to replace flour is to use gluten-free starch and modify it to obtain specific characteristics. In this study, modifications were made to several starches, namely canna starch, cassava starch, and taro starch, by a cross-linking method using Sodium Tripolyphosphate (STPP) with various concentrations (0%; 0.5%; 1%; 1.5%). Each best characteristic was applied in the manufacture of cookies, and then a sensory test was carried out. The best analysis results were at a concentration of 1.5% STTP with the characteristics of canna starch is 80.15% starch content, 24.42% amylose, 16.077 swelling power, and 20.67% solubility. The characteristics of Cassava starch were 61.91% starch content, 23.85% amylose, 17.157 swelling power, and 24.37% solubility. The taro starch characteristics were 67.75% starch content, 23.88% amylose, 14,823 swelling power, and 21.97% solubility. The sensory test showed that most of the panelists like cookies made from taro starch-modified.