Gluten-free snacks cheese stick based on mocaf (modified cassava) flour: properties and consumer acceptance

Kusumaningrum, Annisa; Miftakhussolikhah,; Herawati, Ervika Rahayu Novita; Susanto, Agus; Ariani, Dini

doi:10.1088/1755-1315/251/1/012027

Cited by 4 publications

(3 citation statements)

References 13 publications

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“…Furthermore, the protein content of Garmil mocaf Spirulina sp. sticks was higher than that of mocaf sticks reported by Kusumaningrum, Miftakhussolikhah, Herawati, Susanto, and Ariani [18]. This indicates that the addition of Spirulina sp.…”

Section: Foods Derived From Cassava and Microalgaementioning

confidence: 57%

“…There have been a number of advancements made in the processing of cassava flour into food products. These include the modification of the structure of the cassava flour through the use of fermentation, as well as the transformation of well-known dishes such as cookies, cheese sticks, and noodles using cassava flour [18][19][20][21].…”

Section: Foods Derived From Cassava and Microalgaementioning

confidence: 99%

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Cassava and Microalgae Use in the Food Industry: Challenges and Prospects

Sefrienda¹,

Kurnianto²,

Jasmadi³

et al. 2024

Cassava - Recent Updates on Food, Feed, and Industry

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Cassava is a good source of carbohydrates and a staple diet in many countries. It has a high-calorie count but a low protein and fat content. Microalgae biomass is increasingly being used in the food business industry due to its ease of production, low carbon requirements, and small footprint. The usage of microalgae in combination with cassava is becoming more common as it can boost the amount of nutrients in processed cassava products. In this chapter, we discuss the development of cassava products that combine cassava with microalgae. Furthermore, cassava waste contains carbohydrates, which can be used as a carbon source for the development of microalgae. Cassava starch, when modified to become cationic cassava starch, has the potential to be used as a flocculant agent for the separation of microalgal biomass. Cassava starch is also well-known for being a low-cost source of bioplastics. This chapter also addresses the possibilities for microalgae and cassava to be used as bioplastics in the same way.

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Section: Foods Derived From Cassava and Microalgaementioning

confidence: 57%

Section: Foods Derived From Cassava and Microalgaementioning

confidence: 99%

Cassava and Microalgae Use in the Food Industry: Challenges and Prospects

Sefrienda¹,

Kurnianto²,

Jasmadi³

et al. 2024

Cassava - Recent Updates on Food, Feed, and Industry

View full text Add to dashboard Cite

show abstract

“…A good processing process will produce high-quality Mocaf flour. Mocaf flour is a gluten-free basic ingredient, so it is safe for consumption by obese people [7,16]. In addition, Mocaf flour can be used as a basic ingredient as well as a mixture of carbohydrate-source food products.…”

Section: Resultsmentioning

confidence: 99%

The Potential of Mocaf (Modified Cassava Flour) as Disaster Emergency Food

Pandin

Waloejo

Sunyowati

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Based on data from the United Nations Agency for International Disaster Risk Reduction Strategy (UN-ISDR), Indonesia is designated as one of the countries most prone to disasters. The threat of disasters in the form of tsunamis, volcanoes, and also floods. Many needs are needed when a disaster occurs, one of which is food for disaster victims. With limited conditions, it is necessary to have food that is easily available and contains sufficient nutritional value and carbohydrates. These criteria can be obtained from processed flour from cassava, namely Mocaf flour (modified cassava flour) which can be processed into various forms of processed food. The purpose of this study was to determine the feasibility and nutritional content of Mocaf flour (modified cassava flour) as disaster emergency food. The methodology of study is a literature review with the keywords “Mocaf”, “Emergency food”, “Disaster Resilience” in several databases such as ProQuest, SAGE, Science Direct, Scopus, Springer link, and Google Scholar. The results of this study indicate that Mocaf flour (modified cassava flour) can be used as an emergency food as well as a source of carbohydrates when a disaster strikes. Mocaf flour (modified cassava flour) can be processed into various preparations such as snack bars, biscuits, and noodles which have high nutritional content, and are suitable as food ingredients during disaster emergencies.

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Influence of drying method on chemical properties of dried cracker

Kusumaningrum

Herawati

Nurhikmat

et al. 2020

IOP Conf. Ser.: Earth Environ. Sci.

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In Indonesia, crackers are mostly consumed as a snacks or a food condiment. Effect of the drying method and the addition of flavour to the chemical properties of dried crackers were investigated in the present study. The sun drying method carried out for 12 hours, while the oven drying method carried out in various temperatures i.e. 50, 60 and 70°C, RH 88% until achieved a constant weight. The observed flavour variants were garlic, chilli and seaweed. The crackers were observed for their chemical properties including ash, protein, crude fat, carbohydrate and moisture content, subsequently. The result showed that the temperature of oven drying method were significantly affected to ash, crude fat and carbohydrate of dried cracker. The highest protein content was produced by crackers that dried using oven drying method at 70°C, while the highest water content was produced by crackers that dried using oven drying method at 50°C. Afterward, the flavour addition was significantly affected the crude fat content. The addition of seaweed flavour produces crackers with the lowest protein content. While, the addition of chilli flavour produces crackers with the highest carbohydrate and moisture content, but lower ash content. Information about chemical properties of crackers that dried using sun drying method was observed in the present study.

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Gluten-free snacks cheese stick based on mocaf (modified cassava) flour: properties and consumer acceptance

Cited by 4 publications

References 13 publications

Cassava and Microalgae Use in the Food Industry: Challenges and Prospects

Cassava and Microalgae Use in the Food Industry: Challenges and Prospects

The Potential of Mocaf (Modified Cassava Flour) as Disaster Emergency Food

Influence of drying method on chemical properties of dried cracker

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