Sensory and Physical Characteristic of Gluten-Free Nastar Cookies

摘要

This research was performed to assess the sensory and physical characteristics of gluten-free nastar cookies. Nastar cookies are popular cookies in Indonesia, usually made from wheat flour. Recently it has been a challenge to substitute wheat flour with locally-grown-crop flour. Composite flour based on modified cassava flour (MCF) has been used to replace wheat flour (WF). Isolated soy protein (ISP) and hydrocolloids such as xanthan gum (XG) or guar gum (GG) were used to improve the sensory and physical quality of gluten-free nastar cookies. The combination of MCF with rice flour (RF), ISP and XG or GG in different concentration to produce nastar cookies was reported in this research. Five formulations of cookies were prepared from: (a) control (100% WF), (b) MCF 75%, RF 20%, ISP 5%, XG 2% flour based, (c) MCF 75%, RF 20%, ISP 5%, XG 2.5% flour based, (d) MCF 75%, RF 20%, ISP 5%, GG 2% flour based, and (e) MCF 75%, RF 20%, ISP 5%, GG 2.5% flour based. Cookies were assessed for physical analysis (diameter, thickness, spread ratio, breaking strength and color analysis) and subjected to consumer acceptance by sensory analysis (color, flavor, texture, taste, and overall acceptability). Nastar cookies prepared from 75% modified cassava flour, 20% rice flour, 5% isolated soy protein and addition of 2% guar gum were more acceptable than cookies prepared from other gluten-free formulations and the sensory characteristics (color, flavor, texture, taste and overall acceptability) were not significantly different (P>0.05) from control-wheat-flour nastar cookies.