The characteristics of corn gluten-free cookies with modified cellulose as food additives

Abstract

Abstract Several investigations were conducted to enhance the properties of gluten-free bakery items. Challenges in the development of gluten-free products involve a reduction in development capacity and product texture. One potential solution is to enhance the quality of gluten-free products by incorporating food additives from modified cellulose. The objective of this research to formulate and assess the impact of incorporating modified cellulose (CMC, MC, HPMC, and MCG) on the characteristics of gluten-free cookies made from corn flour. The study employed a completely randomized design for its investigation. The factor used was the type of cellulose derivative with an additional concentration of 1% with two replications. Based on the results of the study, it was shown that the addition of types of cellulose derivatives affected the characteristics of colour, proximate analysis results, and texture of gluten-free cookies from corn flour. The development ratio of HPMC cookies was nominally the highest at 12.38 (mm/gram), although statistically there was no significant difference between treatments. The fat content of the control cookies was higher at 19.16% compared to other cookies with added cellulose derivatives. The carbohydrate content of HPMC cookies is the highest at 88.00% compared to other cookies. This resulted in the lowest energy value of HPMC cookies at 389.26 kcal compared to other cookies. The microstructural profile based on SEM (Scanning Electron Microscope) of the resulting cookies shows different porosity. Based on the research results, adding several cellulose derivatives can improve the characteristics of gluten-free cookies from corn flour.