Development and nutritional evaluation of gluten-free tiramisu made from Beneng taro (Xanthosoma undipes K. Koch) flour and black rice bran (Oryza sativa L.)

Management of Food Service and Nutrition Study Program, College of Vocational Studies, IPB University, 16151 Bogor, Indonesia

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Abstract

This study aimed to develop a gluten-free tiramisu by fully substituting wheat flour with beneng taro (Xanthosoma undipes K. Koch) flour and black rice bran (Oryza sativa L. ), and to evaluate its sensory acceptability and nutritional content. Three formulations—F1 (75:25), F2 (50:50), and F3 (25:75) ratios of beneng taro flour to black rice bran—were evaluated by 35 semi-trained panelists using hedonic tests (appearance, color, aroma, texture, taste, overall acceptance) and quality hedonic tests (color, taste, aroma, texture, mouthfeel). The findings showed that tiramisu made with 50% beneng taro flour and 50% black rice bran (F2) was the most preferred by panelists according to the MPE results. The hedonic test revealed a significant difference (p<0,05) only in color, while other attributes such as appearance, aroma, texture, and taste showed no significant differences among formulations. The product qualifies as source of dietary fiber and contains 1.7 times higher protein than commercial wheat-based tiramisu (4,8 g per 100 g). In conclusion, beneng taro flour and black rice bran can serve as effective gluten-free substitutes for wheat flour in tiramisu, producing a nutrient-dense and acceptable product that supports local food diversification and healthy dessert modification.