Veronica, Veronica and Pandiangan, Febbyandi and Wijaya, Oei Alvindra (2020) Formulation of Low Gluten High Protein Soft Cookies Using Whey Protein Concentrate and Modified Cassava Flour: A Review. Bachelor thesis, Swiss German University.

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Abstract

The demand of wheat flour is increasing, caused by increasing number of flour-based companies. To reduce the dependency on wheat flour and to increase national food security, modified cassava flour is the solution to this problem. Modified cassava flour has been studied for years and expected to be a substitute for wheat flour. However, modified cassava flour cannot be used optimally as a wheat substitute because modified cassava flour has a low protein content. To address this, Whey Protein Concentrate is used to increase protein content, since protein is one of most important macronutrients for our diet. In this study, literature review has been conducted, proved that modified cassava flour can be used as wheat flour substitute along with whey protein concentrate. Laboratory analysis also has been conducted to ensure that the requirements for source of protein and low gluten claims are met. Source of protein claim could not be achieved due to technical reasons, whereas gluten-free claim can be achieved. To sum up, modified cassava flour can be used up to 100% replacing wheat, with addition of whey protein concentrate. Some other additives also suggested to improve the quality and shelf life.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Cookies, Gluten-free, Low-Gluten, Modified Cassava Flour, Wheat Flour, Whey Protein
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Faisal Ifzaldi
Date Deposited:	02 Nov 2020 13:48
Last Modified:	02 Nov 2020 13:48
URI:	http://repository.sgu.ac.id/id/eprint/1817

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