Substitution of Mocaf Flour (Modified Cassava Flour) in Steamed Sponge Cake
DOI:
https://doi.org/10.33830/fsj.v1i1.1453.2021Keywords:
mocaf flour, cassava, steamed sponged cake, subtitution, wheat flourAbstract
This research is aimed to know the best formulation and sensory quality
characteristics of mocaf-based steamed sponge cake. The formulation used were
mocaf flour and wheat flour with ratios of 20:80 (L1), 40:60(L2), 60 : 40 (L3), 80 :
20 (L4), dan 100 : 0 (L5). Steamed cakes with formulation of 60% mocaf flour is the
most liked overall in respect to their color, texture, taste, and smell attributes.
Proximate analysis results for the best formulation shows carbohydrate value of
42,30%, water content of 24,43%, ash content of 0,52%, insoluble fiber content of
2,60%, protein content of 3,95%, dan fat content of 20,24%.
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