Processing technology of sticks prepared from chayote (Sechium edule) paste and modified cassava flour (Mocaf)

Abstract

Abstract Sticks are a type of snack food that is commonly made from wheat flour. However, there are ongoing efforts to reduce the reliance on wheat flour in such products. In this context, the use of mocaf as a substitute for wheat flour and the addition of chayote to the processing of sticks can significantly impact the properties of the final product. The objective of this study was to examine the effects of chayote and mocaf on the physical, chemical, and sensory attributes of sticks. The research used a factorial randomized block design with treatment; C:chayote (5%, 10%, 15% and 20%) and F:wheat flour: mocaf ratio (1:1; 1:2; 1:3) for three replicates. The results showed that the addition of chayote and mocaf affected the characteristics of the sticks produced. The most preferred treatment by the panelists was C3F1 with values for water content, ash, fat, protein, carbohydrate, a-value, b-value, L-value, and yield of 5.31; 1.85; 29.75; 7.33; 55.76; 3.67; 60.00; 79.67 and 98.94, respectively. Increasing the amount of chayote makes the stick dough more difficult to shape. The more the addition of mocaf makes the texture of the stick more crumbly and easily crushable; the more the aroma and distinctive taste of mocaf become stronger; so the stick was less preferred.