Characteristics of Gluten Free Biscuit from Purple Sweet Flour, Rice Brands and Coffee Cherry Flour

Abstract

This study aimed to analyze gluten free biscuits's from purple sweet potato flour, rice bran flour, and coffee cherry flour; using completely randomized design method. The treatments applied were the ratio of adding purple sweet potato flour, bran flour and coffee cherry flour B0 (100 %: 0 % : 0 %); B1 (80 % : 20 % : 0 %); B2 (60 % : 30 % : 10 %); B3 (40 % : 40 % : 20 %); B4 (20 % : 50 % : 30 %); B5 (0 % : 60 % : 40 %) with four repetitions. The results showed that there was a significant effect between the proportions of the composite use of purple sweet potato flour, bran flour and coffee cherry flour on moisture content, ash content, fiber content, fracture power, color intensity and organoleptic taste. The best formulation was treatment B2 which had 5.05 % moisture content, 2.82 % ash content, 8.80 % protein content, 25 fat content, 05 %, carbohydrate content 58.28 %, crude fiber content 7.63 %, antioxidant activity 83.68 %, color intensity (L = 41.15; a = +5.05; b = +5.97), power broken 6.118 N, texture 4.52 (Slightly not crunchy), taste 5.40 (neutral), and aroma 5.60 (neutral).