Sensory attributes and in vitro digestibility of dessert (cendol) made from potato and banana starch with addition of carrageenan as texture builder

Abstract

Indonesians need rice as a staple food and its demand increases every year. Diversification of other ingredients to replace or substitute rice as raw material for non-staple foods such as cakes or desserts is urgent to be applied. This study aimed to produce cendol, one of the most well-known desserts usually made using rice flour and tapioca. Cendol was formulated using banana starch and potato starch with carrageenan as a texture builder. Then, the acceptability of cendol among consumers was assessed, as well as other functional aspects of the product. The results concluded that cendol treated with 90% potato starch: 10% banana starch and added carrageenan as much as 1.2% was acceptable to the panelists and it had a similar sensory response as well as commercial cendol from rice flour and tapioca for colour, aroma, taste and texture. The best-treated cendol also had a low digestibility, which was around two-thirds lower compared to native potato starch as a standard.