Differences in Organoleptic Properties between Cheese Sticks Made from Wheat Flour and Red Bean Flour (Phaseolus vulgaris L.)

DOI

10.2991/978-94-6463-427-3_19How to use a DOI?

Keywords

Cheese Stick; wheat flour; red bean flour

Abstract

Wheat flour contains protein, particularly gluten, which, if consumed in excess, will negatively impact the human body. Therefore, it is necessary to diversify food using other ingredients that can partially or completely replace wheat flour. One of the foods that are low in gluten is red beans. Flour made from red beans is an important source of dietary protein and provides a balanced essential amino acid profile. This study aims to determine the difference in organoleptic properties between cheese sticks made from wheat flour and red bean flour (Phaseolus vulgaris L.). The type of research used is quantitative research with pure experimental methods and a complete randomized design approach. A total of 30 panelists and each panelist will be given a 30-g cheese stick. The most common way of making cheddar sticks is to set up the principal batter from wheat flour and red bean flour. At that point, the cheddar cut into stick shapes is enveloped by the base mixture, put into the beaten egg, and covered in bread flour; leave in the cooler for 10–20 min; then, fry it. The results of the study obtained were that there was a significant difference in organoleptic properties between cheese sticks made from wheat flour and red bean flour (Phaseolus vulgaris L.) to the parameters of color texture and taste in ρ-value (0,009; 0,006; 0,000) respectively, but no difference was found in the parameters of flavor with ρ-value 0.064.

Copyright

© 2024 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Syardiansya Syardiansya
AU  - Lisnawaty Lisnawaty
AU  - Renni Meliahsari
PY  - 2024
DA  - 2024/05/22
TI  - Differences in Organoleptic Properties between Cheese Sticks Made from Wheat Flour and Red Bean Flour (Phaseolus vulgaris L.)
BT  - Proceedings of the 1st Halu Oleo International Conference on Public Health (HOICPH 2023)
PB  - Atlantis Press
SP  - 160
EP  - 169
SN  - 2468-5739
UR  - https://doi.org/10.2991/978-94-6463-427-3_19
DO  - 10.2991/978-94-6463-427-3_19
ID  - Syardiansya2024
ER  -