Characteristics of brownies from mocaf flour (modified cassava flour) and black soybean flour (Glycine soja)

Abstract

Brownies are one of the most popular types of cakes. Diversification efforts are made with mocaf flour combined with composite flour from black soybeans which is applied to making brownies. The purpose of this study is to determine the physical characteristics (color and texture) and sensory values, chemical and functional characteristics. The study was conducted using a Randomized Block Design (RBD) with four treatments and three replications. Each treatment is a comparison of the composition of flour in use in the production of brownies. Among the treatments were: A (100% mocaf flour), B (50% mocaf flour: 50% black soybean flour), C (40% mocaf flour: 60% black soybean flour), and D (60% mocaf flour: 40% Black soybean flour). The results showed that the variation of the mixture of mocaf flour and black soybean flour affected the physical characteristics of brownies with hardness values between 31.37gf - 50.97gf, and L color values ​​between 37.85 - 54.22; value a* 42.99 – 32.62; and the value of b* 21.68 – 12.47. The most preferred brownie formulation is in formulation A with variations of 100% mocaf flour and 0% black soybean flour. In the chemical and functional aspects, the brownie formulation in formula C with a variation of 40% mocaf flour and 60% black soybean flour has a protein value of 15.85%, antioxidant activity of 13.813 g/ml, and a glycemic index value of 46.2 and the glycemic load of both samples belong to the high category.