Influence of Cooked Flour in Dough Mixing on Sensorial Attributes, Color and Texture Properties of Pandan Lod Chong Singapore Product.
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Abstract
Lod Chong Singapore is a dessert made from partially cooked cassava flour to soften the dough. Therefore, the cooked flour content in dough is an important factor for product quality. The objective of this research was to study the effect of cooked flour level in dough mixing on the sensorial attributions, color and texture characteristics in different 3 formulas of Pandan Lod Chong Singapore. Each dough was prepared by mixing the cooked flour paste with 30%, 35% and 40% cassava flour with pandan juice extracting with saturated limewater. Then, it was kneaded with 70%, 65 and 60 percent of raw flour were called sample recipe no. 1, 2 and 3, respectively. Sensory evaluation results revealed that recipe no. 1, which contained 30% and 70% of cooked and uncooked flour, respectively, showed the highest acceptance score in term of appearance, color, odor, texture and the overall liking (p<0.05). Color values revealed that the brightness (L*), yellowness (b*) and the green color value (a*) increased with a decrease in cooked flour level and an increase in the raw flour in flour dough. This indicated that the green color from the pandan leaves was the most stable in the Lod Chong Singapore recipe no. 1. Texture analysis result was shown that Lod Chong Singapore noodles contained low cooked flour and high raw flour level in dough mixture, resulting in the tensile strength and elasticity increased. This study demonstrates that Singapore Lod Chong recipe no. 1, containing cooked flour 30% and raw flour 70%, is a formulation that ensures the product has an appropriate physical quality and thus received the most sensory acceptance scores in all aspects.
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