| Issue |
BIO Web Conf.
Volume 69, 2023
The 2nd International Conference on Agriculture, Food, and Environment (2nd ICAFE 2023)
|
|
|---|---|---|
| Article Number | 03010 | |
| Number of page(s) | 10 | |
| Section | Food Science and Technology | |
| DOI | https://doi.org/10.1051/bioconf/20236903010 | |
| Published online | 16 October 2023 | |
Modified Sorghum Flour as a Wheat Substitute in Functional Food Muffin Products
1 Research Center for Food Crops-National Research and Innovation Agency Soekarno Integrated Science Center, Jl. Raya Jakarta-Bogor km 46, Cibinong 16911, Bogor, Indonesia
2 Research Center for agroindustry-National Research and Innovation Agency Soekarno Integrated Science Center, Jl. Raya Jakarta-Bogor km 46, Cibinong 16911, Bogor, Indonesia
1 Corresponding author: aaniyahya@yahoo.com
Muffin products have become increasingly popular as a functional food due to its antioxidant activity. Post-Covid-19 consumers have shown particular interest in foods that can boost their immune systems, making muffins a desirable option. This study aims to explore the potential of modified sorghum flour as a substitute for wheat in muffin production to meet the increasing demand for functional foods with antioxidant activity. A completely randomized design was employed to test six different flour combinations in muffin preparation, ranging from 100% wheat flour to 100% modified sorghum flour. The study evaluated the chemical quality, antioxidant activity, and panelist acceptance level of each muffin variant. The results demonstrated that a combination of wheat flour and modified sorghum flour, with 60% modified sorghum flour and 40% wheat flour, produced the most preferred muffin variant among panelists with 5.04% antioxidant activity. Furthermore, the study utilized pre-gelatinization method in processing modified sorghum flour, which is a feasible technology for community-level applications. These findings suggest the potential of modified sorghum flour as a wheat substitute in functional muffin production.
Key words: Modified sorghum flour / wheat substitution / muffin / functional food / antioxidant activity
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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