S. Fathonah, Rosidah, R.S. Iswari, B. Amalia, S. Humaizah
Gluten-free mung bean biscuits have been made of mung bean flour, tapioca flour, corn starch, and egg whites. This research aimed to determine the differences amongst varied mung bean biscuit compositions and their influence on the acceptability, the measured expiration period, and the content of water and fibre. This research was conducted through a random group experiment design. Different compositions of ingredients were used, i.e., 60% mung bean flour, 15.0-22.5% tapioca flour, 17.5-25% corn starch and 7%-10% egg whites. The packaging was made of plastics with a permeability of 0.0265 g/ m2.day.mmHg was used. The packed biscuits were put into a jar. In the analysing process, the food acceptability was measured using a hedonic test. A further data analysis using ANOVA followed by a Duncan test was conducted to justify the acceptability of the prepared biscuits with different ingredient compositions. The expiration of the food was tested using an ASLT method. The content of water and fibre was determined using an oven method and a gravimetric analysis. This study showed that the biscuits’ acceptability was in the range of 6.6–7.1 (out of 9) or the favourable scale. All the prepared biscuits showed no significant difference in the physical appearance, with slight golden yellow (p = 0.008) and the overall quality (p = 0.039). The expiration period of the gluten-free biscuits with the F5 code (20% tapioca, 20% corn starch and 7% egg whites) was 8.66 months. The water content of all prepared biscuits was very low, in the range of 0.7-2.36%, while the fibre content was very high in the range of 18.6–23.6 g. © 2023 The Authors. Published by Rynnye Lyan Resources.
Culinary Department, Faculty of Engineering, Universitas Negeri Semarang, Sekaran, Gunungpati, Semarang, Indonesia; Graduate School Program, Universitas Negeri Semarang, Indonesia
