The Development of gluten and eggs-free Cookies Enriched with Canna edulis flour rich in Resistant Starch Type 3 as a Functional

Abstract

Abstract This research aims to determine the gluten and egg-free cookies enriched with Canna edulis flour rich in resistant starch type 3 based on sensory characteristics, chemical composition, and physical properties. The research method was done with cookies formulation based on the amount of Canna edulis flour rich in resistant starch type 3 and a control (wheat flour cookies). The selected cookies based on a hedonic test with 80 semi-trained panelists was Formula I. The value of sensory characteristics were: aroma 7.56 ± 0.65; color 7.56 ± 0.65; taste 7.56 ± 0.73; texture 7.75 ± 0.49; overall acceptance 7.63 ± 0.60. The chemical composition were: moisture content 3.69 ± 0.17%; ash 4.20 ± 0.53%; fat 32.67 ± 0.15%; protein 11.15 ± 0.13%; carbohydrate 28.36 ± 0.60%; soluble fiber 0.80 ± 0.01%; insoluble fiber 24.81 ± 0.10%; resistant starch 3.36 ± 0.08%; amylose 13.80 ± 0.03%; amylopectin 12.88 ± 0.34%; energy 452.07 ± 0.87 cal. The physical characteristics were: weight 1.11 ± 0.02 g; diameter 31.47 ± 0.20 mm; height 3.77 ± 0.09 mm; spread ratio 8.34 0.22 ±, hardness 8.41 ± 0.56 N/kg. The selected cookies can be used as a functional food for people who are sensitive to gluten and eggs.