Effect of Sweet Cassava Flour and Rice Flour on Physical Properties and Sensory Evalu-ation of Gluten-Free Takoyaki Product
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Abstract
The objective of this research was to investigate the effect of substitution of wheat flour with sweet cassava flour and rice flour on physical and sensory qualities in a gluten-free Takoyaki. The different ratios of cassava flour and rice flour were performed at five recipes, including 55:45 (HN55), 65:35 (HN65), 75:25 (HN75), 85:15 (HN85) and 100:0 (HN100) and then analyzed their quality attributes. These results indicated that increasing the ratio of cassava flour in Takoyaki products revealed the decrease in hardness (p ≤ 0.05) and the colour of products were a darker brown with lightness (L*) redness (a*) but yellowness (b*) was de-creased (p ≤ 0.05). Next, the sensory evaluation suggested that an increase of ra-tios of cassava flour was also significantly reduced in the likeness score in ap-pearance, colour, crispness, softness, oiliness, and overall liking (p ≤ 0.05) by us-ing a 9-point hedonic scale. This work clearly shows that HN55 is like Takoyaki from wheat flour (as control) since the sensory evaluation has been indicated at like moderately to very much. So, the sweet cassava flour is potentially used to prepare gluten-free products, but it may be necessary to improve due to some containing the specific odour.
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