Gluten-Free Cake Formulation Using Mocaf and Several Types of Flour from Local Food Ingredients

Abstract

Abstract Modified Cassava Flour (Mocaf) was expected to replace that of wheat, until presently, its (Mocaf) application to cake products is still very limited. Local foodstuffs such as arrowroot, breadfruit, and pumpkin are being used as substitutes for Mocaf-based products, to increase nutritional value, functional properties, and improve sensory characteristics. The aim of this study was to make the right formulation of sponge cake products with Mocaf and other substitutes, such as arrowroot, breadfruit, and pumpkin flour. Also, the research design used was a complete factorial randomized type with two factors, namely the ratio of Mocaf to substitute flour (60:40, 50:50, and 40:60), and the types of powdered alternative consisting of arrowroot, breadfruit, and pumpkin flour. Furthermore, the results showed that the most preferable sponge cake panelists were those with the use of 40% Mocaf and 60% arrowroot flour. The nutritional composition of the product was 22.48% water, 0.93% ash, 7.25% protein, 13.83% fat, and 55.51% carbohydrate contents by difference. Therefore, the product had the sensory properties of a pale-yellow color, little Mocaf taste, very soft and smooth texture, a small aftertaste, and off-flavor.