The effects of wheat, tapioca, corn, and red rice flour on TBA value and color sensory quality and the aroma of dangke nuggets

Abstract

Abstract Dangke nuggets are innovative products of processed dangke, a type of fresh cheese from the Province of South Sulawesi, Indonesia. The anthocyanin content in red rice provides added value to its use as a filler nugget, but it reduces the quality of the color and aroma of the products. One solution is to combine red rice with other filler ingredients that have been commonly used in nugget formulations. This study aimed to examine the effects of the types and levels of flour combined with red rice flour on the TBA value and the organoleptic quality of the color and aroma of dangke nuggets. The types of flour that were combined with red rice flour included wheat flour, tapioca, and corn at the levels of 10%, 20%, and 30% respectively to substitute red rice flour. At the 30% level, the nugget formulation used only the flour tested without combination with red rice flour. The results showed that nuggets with corn flour had the highest TBA value, yellow color brightness, and milk aroma, in contrast to nuggets made from wheat flour. The increase in the level of substitution of red rice flour with other flour tended to cause the TBA value to decrease and the aroma of dangke nugget milk to become stronger, while the brightness of the yellow color was not affected. Tapioca flour and corn flour either alone or in combination with red rice flour can be used as a filler for dangke nuggets.