The effect of adding suji leaf flour on the physical characteristics of gluten-free cookies

Abstract

Modern society is now increasingly paying attention to the food it consumes. Cookies, which are generally made from wheat, are now starting to be developed into non-gluten products from local flour which are considered healthier. This research aims to determine the effect of adding suji leaf flour on the physical characteristics of cookies. The method used in this research was a completely random plan with different concentrations of suji leaf powder, namely 0%, 2%, 4%, 6%, 8%. The physical parameters measured are texture (hardness and slice ability). The results of the research showed that the concentration of added suji leaf powder had a significant effect on the hardness and slicing power of the cookies produced. The higher the addition of suji leaf flour, the higher the measured hardness and slicing power values of the cookies. Control cookies without the addition of suji leaf flour had the lowest hardness and slicing power values (622.25 gf and 973.50 gs) and cookies with 8% addition of suji flour had the highest hardness and slicing power (1040.77 gf and 4807.67 gs). In conclusion, the addition of suji leaf flour to cake formulas provides new insights for developing healthier cakes from local ingredients.