Effect of Wheat Flour Substitution with Sweet Cassava (Manihot esculenta (L.) Crantz) (Hanatee variety) Flour on The Characteristics of Cracker

Abstract

This research was aimed at investigating the effect of wheat flour substitution with sweet cassava (Manihot esculenta (L.) Crantz) (Hanatee variety) flour on the development of cassava crackers. The substitution of cassava flour at the levels of 0, 20, 40, 60, 80 and 100% by weight of wheat flour was carried out. The result was found that the basic formula of cracker was formula 3. The ingredients were included wheat flour (52.20%), water (1.20%), butter (27%), salt (0.60%) and icing sugar (19%)  (Prachsanee et al., 2565), which had the highest acceptance score in terms of appearance, color, odor, taste, texture and overall liking (p≤0.05). An increase in the amount of cassava flour resulted in a reduction in color values reflected by L*, whereas the values of a* and b* significantly increased (p≤0.05). The moisture content and water activity (a_w) of cassava crackers tended to increase as the amount of cassava flour increased. The texture characteristic in terms of hardness was decreased, whereas the cassava increased (p≤0.05). Moreover, the sensory evaluation test found that the cracker using 60% cassava flour (by weight of wheat flour) had the highest acceptance score in terms of appearance, color, odor, taste, texture, and overall liking: 8.53, 8.63, 8.53, 8.57, 8.60 and 8.73, respectively. The nutritional value of cracker using 60% cassava had the ash, carbohydrate and dietary fiber higher than the control cracker (100% wheat flour) (p≤0.05).