FLOUR:
A REVIEW
By Veronica 11605012
BACHELOR’S DEGREE in
FOOD TECHNOLOGY
LIFE SCIENCE AND TECHNOLOGY
SWISS GERMAN UNIVERSITY The Prominence Tower
Jalan Jalur Sutera Barat No. 15, Alam Sutera Tangerang, Banten 15143 – Indonesia
Revision after Thesis Defense on 17 July 2020
Veronica STATEMENT BY THE AUTHOR
I hereby declare that this submission is my own work and to the best of my knowledge, it contains no material previously published or written by another person, nor material which to a substantial extent has been accepted for the award of any other degree or diploma at any educational institution, except where due acknowledgement is made in the thesis.
Veronica
_____________________________________________
Student Date
Approved by:
Febbyandi Isnanda Pandiangan, S.Gz., M.Sc.
_____________________________________________
Thesis Advisor Date
Oei Alvindra Wijaya, S.TP
_____________________________________________
Thesis Co-Advisor Date
Dr. Dipl. -Ing. Samuel P. Kusumocahyo
_____________________________________________
Dean Date
Veronica FORMULATION OF LOW GLUTEN HIGH PROTEIN SOFT COOKIES USING
WHEY PROTEIN CONCENTRATE AND MODIFIED CASSAVA FLOUR:
A REVIEW
By Veronica
Febbyandi Isnanda Pandiangan, S.Gz., M.Sc., Advisor Oei Alvindra Wijaya, S.TP, Co-Advisor
SWISS GERMAN UNIVERSITY
The demand of wheat flour is increasing, caused by increasing number of flour-based companies. To reduce the dependency on wheat flour and to increase national food security, modified cassava flour is the solution to this problem. Modified cassava flour has been studied for years and expected to be a substitute for wheat flour. However, modified cassava flour cannot be used optimally as a wheat substitute because modified cassava flour has a low protein content. To address this, Whey Protein Concentrate is used to increase protein content, since protein is one of most important macronutrients for our diet.
In this study, literature review has been conducted, proved that modified cassava flour can be used as wheat flour substitute along with whey protein concentrate. Laboratory analysis also has been conducted to ensure that the requirements for source of protein and low gluten claims are met. Source of protein claim could not be achieved due to technical reasons, whereas gluten-free claim can be achieved. To sum up, modified cassava flour can be used up to 100% replacing wheat, with addition of whey protein concentrate. Some other additives also suggested to improve the quality and shelf life.
Keywords: Cookies, Gluten-free, Low-Gluten, Modified Cassava Flour, Wheat Flour, Whey Protein.
Veronica
© Copyright 2020 by Veronica All rights reserved
Veronica DEDICATION
I dedicate this works for the national food security and the health of the country that I love: Indonesia
Veronica ACKNOWLEDGEMENTS
This thesis work report I had done was a great chance for learning and professional development. Within this opportunity, I would like to express my deepest gratitude and special thanks to several people who have contributed during my thesis:
• Foremost, I would like to express my deepest gratitude to God for His guidance and blessings, thus allow me to complete this thesis work report within the designated time,
• Ms. Maria D.P.T. Gunawan Puteri, M.Sc., PhD as my former advisor, who encourage and inspired me to do this thesis topic,
• Mr. Febbyandi Isnanda Pandiangan, S.Gz., M.Sc. as my thesis advisor for his guidance since the beginning until the end of this thesis writing,
• Mr. Oei Alvindra Wijaya, S.TP as my thesis Co-advisor for his patience to guide me,
• PT. Saraswanti Indo Genetech who helped me to conduct laboratory analysis in the middle of this COVID-19 pandemic,
• My parents who always give me support both mentally and financially to finish this thesis work,
• My very best friend, Wenny Pricillia and Rudolph Rudijanto Halim who always gives me a shoulder to cry on and cheers me up with their “out of the box” jokes,
• Oktanu Riyanto for his mental and prayer support during my thesis,
• Alyca Anggita, Clarence Sukmana, Devina Theodora, Elena Santosa, Frida Marcia Sugih, Glynnis Netania, Johanssen Jonathan, Kezia Meivira, Nia Wiradjaja, Samantha Kintadjaja, and Steven Nathanael as my classmates who always give me invaluable memories during 4 years university life.
And so many more that I cannot mention one by one, thank you for your contribution during my thesis.
Veronica TABLE OF CONTENTS
Page
STATEMENT BY THE AUTHOR 2
ABSTRACT 3
DEDICATION 5
ACKNOWLEDGEMENTS 6
TABLE OF CONTENTS 7
LIST OF FIGURES 9
LIST OF TABLES 10
CHAPTER 1 - INTRODUCTION 11
1.1 Background 11
1.2 Problem Statement 12
1.3 Objectives 12
1.4 Significance of Study 13
CHAPTER 2 – RESEARCH METHODS 14
2.1 Framework 14
2.2 Material and Procedure for cookies 14
2.2.1 Materials 14
2.2.2 Procedure to make cookies 14
2.3 Scientific Method 16
2.3.1 Moisture content determination 16
2.3.2 Gluten (Qualitative) 17
2.3.3 Crude Protein Content (Kjeldahl method) 19
2.3.4 Lipid Content Determination 21
CHAPTER 3 - LITERATURE REVIEW 23
3.1 Theoretical Overview 23
3.1.1 The potency of Modified Cassava Flour 23 3.1.2 The trend of high protein food product 23
3.2 Cassava 24
3.2.1 Cassava 24
Veronica
3.3 Protein 26
3.3.1 Characteristics of Whey Protein 27
3.3.2 Sources of Whey Protein 28
3.4 Soft Cookies 28
3.4.1 Flavoring 32
3.5 Shelf Life 32
3.6 Sensory Attribute 37
CHAPTER 4 – CONCLUSION AND RECOMMENDATIONS 48
4.1 Conclusion 48
4.2 Recommendation 49
REFERENCES 50
APPENDIX 59
1. Sample A analysis result 59
2. Sample B analysis result 60
CURRICULUM VITAE 61
Veronica LIST OF FIGURES
Figures Page
2.1. Flowchart of how cookies are made 16
2.2. Flowchart of moisture content determination procedure 17
2.3. Immunochromatographic assay 17
2.4. Gluten test kit by Neogen 18
2.5. Kit Reveal 3D result interpretation 18
2.6. Kjeldahl method illustration 19
2.7. Flowchart of Kjeldahl method procedure 21
2.8. Lipid content determination by gravimetric method 22
3.1. Cassava 24
3.2. The production process of modified cassava flour 26
3.3. Branched-chain amino acids in whey protein 28
3.4. Xanthan gum 37
3.5. Maillard reaction 40
3.6. Whey Protein Concentrate 43
3.7. Alkylpyridines 45
Veronica LIST OF TABLES
Table Page
2.1. General cookies formulation 14
2.2. "High protein" cookies formulation with 40% modified cassava flour 15
3.1. Cookies standard according to SNI 2973:2018 29
3.2. Microbiological criteria for biscuits, cookies, wafers and pies 30 3.3. High and source of protein claim adapted from BPOM nomor 13 tahun 2016 31 3.4. Gluten-free and Low-Gluten claim adapted from BPOM nomor 13
tahun 2016 31
3.5. Shelf life prediction based on total aldehyde content and rancidity 34 3.6. Shelf life prediction based on critical water content 34 3.7. Minimum values of water activity for microbial growth 35
3.8. Hedonic score of cookies color 39
3.9. Hedonic score of cookies taste 40
3.10. Hedonic score of cookies aroma 41
3.11. Hedonic score of overall acceptance 42
3.12. Comparison of nutrition content between modified cassava flour and
wheat flour 42
3.13. Chemical Specification of Whey Protein Concentrate 43
3.14. Luminance value of cookies 45
3.15. Spread ratio of cookies 46
3.16. Hardness value of cookies 47
4.1. Comparison between regular cookies and high protein cookies formulation 48
