DEVELOPMENT OF STEAMED BROWNIES BASED ON ARROWROOT POWDER AS AN INNOVATIVE GLUTEN-FREE PASTRY PRODUCT: SENSORY QUALITY

Abstract

This study aims to develop steamed brownies based on arrowroot powder as an innovativegluten-free pastry product and to determine the resulting sensory quality. This product developmentis motivated by the increasing public demand for gluten-free food products and the use of local foodingredients, particularly arrowroot powder (Maranta arundinacea L.), as an alternative to wheat flourin bakery and pastry products. This study used an experimental method with a descriptive quantitativeapproach. Steamed brownies were made using arrowroot starch as the main ingredient to replacewheat flour. The data collection of this study was carried out through sensory (organoleptic) testinginvolving panelists and assessing several aspects such as color, aroma, texture, and taste. The dataobtained were analyzed quantitatively and descriptively to determine the panelists' acceptance ofarrowroot starch-based steamed brownies. The results showed that steamed brownies made usingarrowroot starch produced a gluten-free product with good sensory characteristics and wereacceptable to the panelists. The product had an attractive brown color, a distinctive chocolate aroma,a relatively soft texture, and a taste favored by the panelists. These results indicate that arrowrootstarch has good potential as an alternative ingredient to wheat flour in the development of gluten-freepastry products. This research is expected to support the use of local food ingredients and encourageinnovation in healthier and more value-added pastry products.