Composite flour with modified cassava-chicken feet flour: impact on baking quality, texture, and sensory evaluation of gluten-free cupcakes

This title has been presented on Thursday, December 14, 2023 at 11.25-11.35 GMT+7.

Abstract

This title has been presented on Thursday, December 14, 2023 at 11.25-11.35 GMT+7.

This study aims to obtain ready-to-cook composite flour based on modified cassava flour (MOCAF) and chicken feet flour. Thermal treatments and adding protein compounds are common methods for modifying the functionality of gluten-free flours. The chicken feet flour was used as a source of protein. It was prepared by oven drier at a temperature of 90 ± 1 °C for 19 h, while MOCAF was heated with variation conditions, i.e., oven drier at a temperature of 125±1 °C, for 30 min; microwave 50 ±1 °C, for 20 sec; and pressure cooker 5-10 psi, for  5 min before mixing with all ingredients. The synergetic effect of MOCAF and chicken feet flour was evaluated by nutrition facts analysis of composite flour, revealing an increased protein of 9.1 %. The best results suggested a composite flour of chicken feet flour with heat-treated MOCAF in the microwave for 20 sec at 50 ±1 °C. The overall acceptability score of the panelist's acceptance for cupcakes made with microwave heat-treated mocaf flour was 7.35 compared to 6.90 for the control. The cupcakes' density was 0.56 ± 0.03 mg/cm3, whereas the control cupcakes yielded little volume and dense textures. This work provides an eco-friendly way to enhance the protein content of MOCAF by using underutilized high protein-based.