Sensory Properties of Snack Noodles Made from Canistel Flour and Mocaf with Addition of Guar Gum

Abstract

Canistel flour contains no gluten protein, and the key to success in making gluten-free products is the use of a combination of alternative flours and binders. The aim of this research was to analyze the sensory properties of snack noodles made from canistel flour, mocaf (modified cassava flour), and guar gum in different concentrations. The proportions of composite flour (canistel flour:mocaf) used in this research were 100%:10%, 90%:10%, and 80%:20%, and guar gum was at the concentrations of 1% and 2%. Analysis included yield, moisture content, and sensory properties such as color, surface texture, aroma, salty taste, umami taste, crispiness, and aftertaste. Results show that the proportion of composite flour significantly affected the yield, moisture content, and some sensory properties, including color, surface texture, and crispiness. The concentration of guar gum and the interaction of composite flour proportion and guar gum concentration did not significantly affect all the attributes measured. Increasing the proportion of mocaf resulted in higher yield, higher moisture content, and better sensory properties in terms of color, surface texture, and crispiness. The snack noodle made from composite flour in the proportion of 90% canistel flour to 10% mocaf with an addition of 1% guar gum was selected as the best one.