Proceedings of the 2nd International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2019)

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Modified Cassava Flour Utilizing as a Wheat Flour Substitution in Chochochip Cookies

Authors
Risa Panti Ariani, Luh Masdarini
Corresponding Author
Risa Panti Ariani
Available Online 21 February 2020.
DOI
10.2991/assehr.k.200218.037How to use a DOI?
Keywords
cassava, chocochip, cookies, local, mocaf
Abstract

The purpose of this study is to create Chocochip cookies using local ingredients thus support food security. Mocaf is used as the main substitution of wheat flour in chocochip cookies. Mocaf made from surrounded dried cassava. The characteristics of a mocaf are similar to wheat flour, but the protein and water content is very low. This experimental study was carried out in a food laboratory with descriptive analysis. Product quality is obtained organoleptically by trained panelists using sensory test instruments that cover 10 criteria. The results obtained from the chocochip cookie mocaf formula, showed (a) the use of 100% mocaf by reducing the recipe’s weight (15% lighter than flour, due to its low water content). The addition of eggwhite is needed, so that cookies are not easily broken due to low protein in mocaf. (b) meet the requirements as cookie, i.e. crispness; flavorful cookies; scented mocaf; light brown color. (c) Community acceptance of mocaf products is very good, meaning that they really like mocaf chocochip cookies. But the criteria is lower for the acceptance of the aroma. This finding will have implications that mocaf can be used as a substitute for wheat flour in making fine quality chocochip cookies.

Copyright
© 2020, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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Volume Title
Proceedings of the 2nd International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2019)
Series
Advances in Social Science, Education and Humanities Research
Publication Date
21 February 2020
ISBN
978-94-6252-910-6
ISSN
2352-5398
DOI
10.2991/assehr.k.200218.037How to use a DOI?
Copyright
© 2020, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

risenwbib
TY  - CONF
AU  - Risa Panti Ariani
AU  - Luh Masdarini
PY  - 2020
DA  - 2020/02/21
TI  - Modified Cassava Flour Utilizing as a Wheat Flour Substitution in Chochochip Cookies
BT  - Proceedings of the 2nd International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2019)
PB  - Atlantis Press
SP  - 234
EP  - 239
SN  - 2352-5398
UR  - https://doi.org/10.2991/assehr.k.200218.037
DO  - 10.2991/assehr.k.200218.037
ID  - Ariani2020
ER  -