Optimization of premix flour made of modified cassava flour and rice flour for biscuit manufacture and the best effect of storage

Abstract

This research aimed to study the relationship of modified cassava flour (MOCAF) and rice flour formulations and storage time to the value of moisture content, aw (premix flour), physical chemical and organoleptic properties (biscuit) based on the best formula. A two-factor Completely Randomized Design (CRD) was used in this study. MOCAF and Rice Flour formulations (100:0%, 95:5%, 90:10%, 85:15%, 80:20%, 75:25%, and 70:30%) serves as the first factor and storage time as the second factor (0, 1, and 2 weeks). The best formula results were carried out by proximate analysis and organoleptic tests. The proportion of MOCAF and rice flour in biscuit premix flour had a significant effect and caused an increase in the moisture content, water activity (premix flour), fracture strength, chroma, and lightness (cookies) with the best treatment being 75% MOCAF formulation and 25% rice flour) with the longest duration of 2 weeks storage.