The use of quinoa flour mixed with rice flour and vegetable fat in fruit cake products

Abstract

The development of fruit cake products using quinoa flour mixed with rice flour and vegetable fat were aimed ( 1) to study the optimal ratio of quinoa flour and rice flour as a substitute for wheat flour in fruit cake products, ( 2) to study the use of vegetable fat as a substitute for butter in fruit cake products using quinoa flour and rice flour mixture, ( 3) to study the nutritional value of basic fruit cake and fruit cake using quinoa flour and rice flour mixture and using vegetable fat instead of butter, and ( 4) to study consumer acceptance of fruit cake products that using quinoa and rice flour mixture by using vegetable fat instead of butter. The results showed that the appropriate ratio of quinoa and rice flour mixture as a substitute for wheat flour was a ratio of 50: 50, which achieved preference ratings higher than the ratio of 60: 40 and 70: 30 based on sensory evaluation. The study on the use of vegetable fat as a substitute for butter in fruit cake recipes showed that the use of fat obtained from rice bran oil had higher mean scores of favorability than the use of fat from coconut oil and fat from olive oil. The nutritional value of fruit cakes using the mixture of quinoa and rice flour and fat from rice bran oil as a butter substitute was compared with the basic recipe. It was found that the nutritional value was not much different. The fruit cake recipe that uses quinoa flour mixed with rice flour and fat from rice bran oil in 100 grams can provide 368.30 kilocalories with a moisture content of 32.22%, protein 6.02%, carbohydrates 41.10%, fat 19.98%, ash 0.68% and calcium 507.57 mg. And from the results of the acceptance study of 120 general consumers who had opinions on fruit cake products that use quinoa flour mixed with rice flour and fat from rice bran oil, 4 3 % found that fruit cake products had novelty and interesting followed by 25% of the nutrients that were beneficial to the body, with 100% acceptance of the developed products.