PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF COMPOSITE FLOURS BASED ON MOCAF AND TEMPEH FLOUR FOR MAKING COOKIES

Abstract

Gluten and casein free cookie products are increasingly in demand by consumers. Gluten and casein free cookies were made using mocaf as a substitute for gluten-free flour and tempeh flour as a casein-free protein source. The characteristics of a good cookie composite flour made from mocaf and tempeh flour need to be known. The purpose of this study was to determine the physicochemical and functional properties of a cookie composite flour based on mocaf and tempeh flour. The composite flour was mixed by dry mixing. The composite flour formulations were: C0 (100% wheat flour); C1 (100% mocaf); C2 (75% mocaf and 25% tempeh flour); C3 (50% mocaf and 50% tempeh flour); C4 (25% mocaf and 75% tempeh flour) and C5 (100% tempeh flour). The results showed that addition of tempeh flour increased the ash, protein, fat, minerals, a* value, b* value, and water absorption capacity. The addition of tempeh flour was proven to reduce moisture content, carbohydrates, lightness, and whiteness index value. The cookie composite flour made from 75% mocaf and 25% tempeh flour had a gelatinization profile similar to 100% wheat flour, so this formula was recommended as a cookie composite flour.