| dc.description.abstract | The research was aimed to find the effect of the addition of mocaf flour,
corn flour, and red bean flour on the quality of flakes. This research consisted of
two steps. The first step was the manufacture of flakes from the composite flour
(Mocaf Flour, Corn Flour and Red Bean Flour) and had been performed using
factorial completely randomized design with one factor i.e : mocaf flour, corn
flour, red bean flour (P): 70%:25%:5%, 65%:30%:5%, 60%:35%:5%,
55%:40%:5%, 50%:45%:5%, 45%:50%:5%, 40%:55%:5%, 35%:60%:5%,
30%:65%:5%, 25%:70%:5%. Parameters analyzed at the I step were water
content (%), ash content (%), fat content (%), protein content (%), fiber content
(%), colour (L), colour (°Hue), the flakes’ crispness resistance in milk (second),
rehydration level (%), texture(kg/cm2), and organoleptic values (colour, flavour,
taste, texture and texture score). The II step was testing quality of flakes with the
best treatment that was campared with control. The best treatment of the flakes
was found with the composition 25%:70%:5%. Parameters analyzed at the II step
were water content (%), ash content (%), fat content (%), protein content (%),
fiber content (%), colour (L), colour (°Hue), the flakes’ crispness resistance in
milk (second), rehydration level (%), texture(kg/cm2), and organoleptic values
(colour, flavour, taste, texture and texture score).
The results at the I step showed that the comparison of mocaf flour and
corn flour, and the addition of red bean flour had no significant effect on water
content, but had significant effect on fat content, and highly significant effect on
the other parameters. At the second step, it was found that there was difference
between the best treatment flakes and control, and at the chemical and sensory
characterization, the flakes with the best treatment was better. | en_US |
