Mustika Nuramalia Handayani, Dewi Cakrawati
Consumer demand for composite flour-based biscuit has increased. ‘Healthy biscuits’ containing fibre as functional food has become a trend. This study examined the properties of biscuits made from modified potato flour. Resistant starch in modified potato flour may serve as dietary fibre and hence, the purpose of this study was to determine the chemical characteristics and sensory properties of these biscuits. Therefore, the modified potato flour was subjected to two different treatments in order to examine its properties: a) three heat treatment: boiling, steaming, and baking, b) substituting it at10, 20, 30, and 40% levels respectively. Results showed that biscuit substituted with modified potato flour was acceptable to consumers based on sensory assessment. Different heat treatment did not have an effect on biscuit taste. Biscuits made from 40% modified potato flour contains a good source of 6.49% dietary fibre, and fat, protein, ash and moisture contents of 28.5%, 9.90%, 0.02%, and 4.04% respectively. © 2017 Universiti Putra Malaysia Press.
Universitas Pendidikan Indonesia, Jl. Dr. Setiabudhi No. 229, Bandung, 40154, Jawa Barat, Indonesia
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