PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF BREAD MADE FROM MODIFIED CORN FLOUR Rifah Hestyani Arum, Riswita Syamsuri, Wanti Dewayani, Suryani, and Ekawati Basri
South Sulawesi Assessment Institute for Agricultural Technology
*arum130390[at]gmail.com
Abstract
Corn is currently one of the most developed agricultural commodities and is expected to be an alternative for the fulfillment of staple foods other than rice. The abundance of corn production has opened up opportunities to use corn as an ingredient for local flour. Corn in the form of flour is more flexible, more durable and practical. Corn flour can be used as a raw material for making bread as a substitute for wheat flour, although it does not have sufficient gluten to develop bread but it has added value to bread by using modified corn flour. This study aims to determine the best formulation for processing moodified corn flour into bread based on SNI and organoleptic testing. This research was carried out at the Postharvest Laboratory of South Sulawesi Assessment Institute for Agricultural Technology from April to November 2019 and was conducted with a completely randomized design (CRD) with 3 replications. The treatment in this study was substitution of wheat flour using modified corn flour with a concentration of 0% (control), 20%, 40%, and 60%. The results showed that the highest water and carbohydrate content was obtained from substitution with 20% modified corn flour, ash and fat content from 40% modified corn flour substitution, and the highest protein content was found in the control treatment or without modified corn flour substitution. Organoleptic testing showed no significant differences in color and aroma of all treatments, while for texture, taste, and overall appearance, the highest score was obtained from control and substitution with 20% modified corn flour, where the score obtained for 20% substitution of modified corn flour was 3.63, 3.67, and 3.93 respectively.
