Physico-Chemical and Organoleptic Characteristics of Gluten-Free Cake with the Addition of Porang Flour

Abstract

Gluten-free products are developed to produce products that are needed by special segments, namely people with celiac diseases and autism. Cake has been known as a patisserie product that has a sweet taste, with a soft and fluffy texture. The absence of gluten in non-wheat flour is one of the obstacles in the development of gluten-free cakes. Porang flour contains glucomannan which is a hydrocolloid that is widely used as a stabilizer and gelling agent in the food industry. This study aims to determine the effect of using porang flour on the physicochemical and organoleptic characteristics of gluten-free cake. The study was arranged in a completely randomized design with treatment of 1%, 2%, and 3% porang flour that compared to the control (without porang flour) and cake made from wheat flour. The results showed that the treatment had a significantly effect on product characteristics. Cake with the addition of 1% porang flour had the highest average level of general acceptance, namely 3.72 (likes) by the panelists, equivalent to the general acceptance level of wheat flour cake (3.72). The cake has a moisture content of 23.137%; ash content 0.877%; fat 20.033%; protein 4,533%, carbohydrate 51,420% and energy 404,113%.