Development of gluten free biscuit product added Wolffia globosa (watermeal)

Abstract

This research aimed to study the selection of formulars of biscuit products. By selecting formulas from 3 references using 9-points Hedonic Scale. It was found that the formulas containing all-purpose flour, butter, sugar, salt, yeast, baking powder, water received the highest liking score in appearance, color, flavor, texture, taste and overall liking. The difference was statistically significant: (p≤0.05) 7.20^a, 7.00^ab, 6.60, 7.20, 6.80 and 7.20^a respectively, Then a study related to the ratio of flour

to gluten-free biscuits was carried out. Using rice flour to corn flour in the amount of 50:50, 60:40 70:30 and 80:20 It was found that the ratio of 50:50 received the highest liking score in appearance,

color, flavor, texture, taste and overall liking. The difference was statistically significant: (p≤0.05) 7.43^a, 7.33^a, 7.13^a, 7.23^a, 7.63^a and 7.43^a respectively, Which had led to a process of mixing Wolffia Globosa into gluten-free biscuits 0 percent 5 percent 10 percent and 15 percent. With this process, It was found that Wolffia Globosa 5 percent received the highest liking score in appearance, color, flavor, texture, taste and overall liking. And the difference was statistically significant: (p≤0.05) 7.27^a, 7.30^a, 6.87^a, 7.43^a, 7.27^a and 7.60^a respectively.