Functional characteristics of composite flour made from fermented cassava flour and soy protein concentrate containing porang glucomannan

In this study, the functional characteristics of composite flour from fermented cassava flour (FCF) and soy protein concentrate (SPC) containing porang glucomannan (PGM) were examined. The composite flour was made from FCF and SPC (9:1). PGM was added at 0, 4, 8, and 12 g in 100 g of composite flour. Wheat flour (WF) and FCF were also evaluated to study each ingredient's effect. The functional characteristic studied included solvent retention capacity (SRC), oil binding capacity (OBC), emulsion properties, foaming properties, and least gelation concentration. SPC or PGM increased the SRC for water, sodium carbonate, and lactic acid. Adding PGM to the composite flour increased the OBC value. However, SPC slightly decreased the emulsion activity, and PGM decreased the emulsion activity completely. FCF did not have emulsion stability at all, and the presence of SPC or PGM could not improve the emulsion stability. The foam capacity of composite flour containing PGM at the level of 4 and 8 g in 100 g flour did not significantly (p<0.05) differ from that of wheat flour. PGM was able to keep the foam stability of the composite flour. These composite flours might be used to produce cookies.