Acceptability of Mocaf Flour-Based Puff Pastries

Abstract

Choux is a pastry dough made by boiling. This product generally uses high-protein wheat flour. The use of mocaf flour in this choux product is expected to reduce the consumption of imported wheat flour in Indonesia. Mocaf flour is a flour that contains gluten free, so it is safe to be consumed by a certain medical sufferer who cannot consume gluten in their food. In particular, the aim of this study is to find out the formulation of choux recipes, analyze the sensory of choux and find out the acceptability of choux made from mocaf flour. This study used an experimental method with a QDA research design conducted on making choux using 100% mocaf flour. The sensory power test was carried out by an expert panelist consisting of 5 people with the criteria of a Pastry Chef and untrained researchers consisting of 30 people. The results showed that the choux product is made from mocaf flour with the use of 100% mocaf with the color criteria on the choux is dark yellow, the aroma of mocaf flour on the choux that is not concentrated, the taste is quite savory in the choux, the texture of the choux is quite hollow and light and the appearance of the choux product is good.