Development of Composite Flour and Its Potential as Functional Ingredient in Food Industry

Authors

Mansoor Abdul Hamid, Food Security Research Laboratory, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah, Malaysia; Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah, MalaysiaFollow
Maryana Mohammad Nor, Institute of Food Security and Sustainable Agriculture (IFFSA), Universiti Malaysia Kelantan, Locked bag No.100, 17600 Jeli, Kelantan, MalaysiaFollow
Mazarina Devi, Department of Industrial Technology, Faculty of Engineering, Universitas Negeri Malang, Jalan Semarang 5, 65145 Malang, IndonesiaFollow
Oslida Martony, Medan Health Polytechnic, Jl. Jamin Ginting, Km 13.5, Kel. Lau Cih Medan, Tuntungan 20136 Medan, Sumatera, IndonesiaFollow
Ita Rahmania Kusumawati, Fakultas Agama Islam, Universitas Hasyim Asy`ari, Jln. Irian Jaya 55, Tebuireng Cukir Diwek Jombang, Jawa Timur, IndonesiaFollow
Mohamad Mustari, Program Studi Magister Administrasi Pendidikan Pascasarjana, Universitas Mataram, Jl. Majapahit No.62, Gomong, Kec. Selaparang, Kota Mataram, Nusa Tenggara Barat, IndonesiaFollow
Ris Akril Nurimansjah, Fakultas Ekonomi dan Bisnis, Universitas Andi Djemma Palopo, Jl. Sultan Hasanuddin No.13, Palopo 91023 Sulawesi Selatan, IndonesiaFollow

Abstract

Composite flours are defined as a mixture of flours from tubers rich in starch and/or protein-rich flours and/or cereals with or without wheat flour and are used for the production of leavened or unleavened baked or snack products that are traditionally made from wheat flour and increase the essential nutrients in the human diet. The development of food products using composite flour has increased and is attracting much attention from researchers, especially in the bakery industry and many other food sectors, due to its benefits and functionality. Application composite flours in food industry sectors become most popular, especially on health benefits, and get huge demands from consumers. This article focuses on the potential of composite flour to produce many food products and its mechanisms that impact the end product quality. Their application in the food industry also discovered challenges faced by the food industry in composite flour applications.

Recommended Citation

Hamid, Mansoor Abdul; Nor, Maryana Mohammad; Devi, Mazarina; Martony, Oslida; Kusumawati, Ita Rahmania; Mustari, Mohamad; and Nurimansjah, Ris Akril (2024) "Development of Composite Flour and Its Potential as Functional Ingredient in Food Industry," Bulletin of Culinary Art and Hospitality: Vol. 4: Iss. 2, Article 10.
DOI: https://doi.org/10.17977/um069v4i22024p68-76
Available at: https://citeus.um.ac.id/bocah/vol4/iss2/10