Characteristics of Gluten Free Biscuit from Purple Sweet Flour, Rice Brands and Coffee Cherry Flour

¹ Department of Food Technology, University of Muhammadiyah Malang, Jl. Raya Tlogomas No. 246, Malang 65144, East Java, Indonesia
² Department of Agriculture Science, Postgraduate Program, University of Muhammadiyah Malang, Malang 65144, East Java, Indonesia
³ Faculty of Agriculture, University of Muhammadiyah Mataram, Jl. KH. Ahmad Dahlan No.1, Mataram 83115, West Nusa Tenggara, Indonesia
⁴ Department of Agronomy, University of Agriculture, Peshawar 25130, Khyber Pakhtunkhwa, Pakistan
⁵ College of Agriculture and Natural Resources, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung City 40227, Taiwan (R.O.C.)
⁶ Department of Food Science, Faculty of Agriculture Technology, Postgraduate Program, IPB University, Jl. Raya Dramaga, Bogor 16680, West Java, Indonesia

^* Corresponding Author: damatumm@gmail.com

Abstract

This study aimed to analyze gluten free biscuits’s from purple sweet potato flour, rice bran flour, and coffee cherry flour; using completely randomized design method. The treatments applied were the ratio of adding purple sweet potato flour, bran flour and coffee cherry flour B0 (100 %: 0 % : 0 %); B1 (80 % : 20 % : 0 %); B2 (60 % : 30 % : 10 %); B3 (40 % : 40 % : 20 %); B4 (20 % : 50 % : 30 %); B5 (0 % : 60 % : 40 %) with four repetitions. The results showed that there was a significant effect between the proportions of the composite use of purple sweet potato flour, bran flour and coffee cherry flour on moisture content, ash content, fiber content, fracture power, color intensity and organoleptic taste. The best formulation was treatment B2 which had 5.05 % moisture content, 2.82 % ash content, 8.80 % protein content, 25 fat content, 05 %, carbohydrate content 58.28 %, crude fiber content 7.63 %, antioxidant activity 83.68 %, color intensity (L = 41.15; a = +5.05; b = +5.97), power broken 6.118 N, texture 4.52 (Slightly not crunchy), taste 5.40 (neutral), and aroma 5.60 (neutral).