餅乾在世界各國都是最受歡迎的烘焙產品之一。餅乾是實用的食品，因為具有可以隨時食用，而且保質期較長的特性。然而，大多數的餅乾產品都是使用含有麩質的小麥粉製作而成的。小麥粉的使用存在著健康相關的問題，此外，發展中國家進口小麥的高成本需要其它穀粉來替代餅乾生產中的小麥粉，以確保其可持續性和糧食安全。樹薯粉含有高比例的直鏈澱粉，可提高抗性澱粉的含量，食用含有高比例的直鏈澱粉之食品可降低升糖指數。本研究以研究使用不同比例的修飾樹薯粉及米穀粉製作餅乾對感官、物理（硬度、水分含量、顏色和微觀結構）、化學性質（灰分、粗脂肪、粗蛋白、碳水化合物及抗氧化物）的影響。
在本研究中，使用不同比例修飾樹薯粉及米穀粉（30:70、50:50、70:30）混合製作餅乾。結果顯示，修飾樹薯粉的比例愈高，餅乾之硬度、亮度(L*)、灰分、粗脂肪、碳水化合物及抗氧化物測得之數值愈高。但也隨著修飾樹薯粉的比例愈高，其水分含量、亮度 (L*)、黄度 (b*) 和粗蛋白測得之值愈低。透過3D雷射顯微鏡觀察餅乾的表面，發現比起小麥粉製作的餅乾，使用修飾樹薯粉及米穀粉製作的餅乾具有更粗糙的表面。在電子顯微鏡下得到之餅乾微觀結構相片上，由修飾樹薯粉及米穀粉混合物製作的餅乾比純米穀粉製作的餅乾（對比）具有更緊密的結構和更小的孔隙。
根據感官、物理及化學性質的結果，製得的無麩質餅乾以修飾樹薯粉及米穀粉(50:50)為最佳比例。對於未來研究，建議以其他成分添加強化並預期具商業化之潛力。

Cookies are one of the most popular bakery products in various countries. Cookies are suitable food products because they can be eaten anytime and have a relatively long shelf life. Almost all cookies were made from wheat flour which contains gluten. However, deficiencies such as health problems (celiac disease) related to gluten consumption. Moreover, the high cost of wheat imports by developing countries require alternative flours substituting the wheat flour in cookies production for their sustainability and food security. Modified cassava flour (Mocaf) is flour made from cassava which is fermented using lactic acid bacteria (LAB) microbes. Mocaf can be used as an alternative to the wheat flour while supporting the development of Indonesian local food products. Mocaf contains high amylose to increase resistance starch, foods containing high amylose can decrease the glycemic index.
The study aimed to investigate the effect of different Mocaf and rice flour ratios on sensory, physical (hardness, color, restructured of cookies surface, microstructure of cookies (SEM), and chemical (moisture content, ash content, crude fat, crude protein, carbohydrate, and DPPH free radical scavenging ability) properties.
In the study, cookies were made from Mocaf and rice flour in different ratios (30:70, 50:50, 70:30). The results indicated that the higher ratio of Mocaf gave the higher value of hardness, redness (L*), ash content, crude fat, carbohydrates, and DPPH free radical scavenging ability, whereas gave the lower value of moisture content, lightness (L*), yellowness (b*), and crude protein. The surface results of cookies, when viewed with a 3D laser microscope, showed that cookies with a mixture of Mocaf and rice flour had a rougher surface than control cookies. The microstructure of cookies using SEM showed that cookies made from a mixture of Mocaf and rice flour had a tighter shape and smaller pores than cookies made from rice flour only (control).
Based on the sensory, physical, and chemical properties of cookies, the best treatment for gluten free cookies was made from Mocaf and rice flour in the ratio of 50:50. Fortification with other ingredients is suggested and will be implemented and commercialized in the future.

REFERENCES
Abass, A., Awoyale, W., Alenkhe, B., Malu, N., Asiru, B., Manyong, V., & Sanginga, N. (2018). Can food technology innovation change the status of a food security crop? A review of cassava transformation into “bread” in Africa. Food Reviews International, 34(1), 87-102.
Abdel-Moemin, A. R. (2015). Healthy cookies from cooked fish bones. Food Bioscience, 12, 114-121.
Alcazar-Alay, S. C., & Meireles, M. A. (2015). Physicochemical properties, modifications and applications of starches from different botanical sources. Food Science Technology, 35, 215-236.
Alvionita, V., Angkasa, D., & Wijaya, H. (2017). Pembuatan cookies bebas gluten berbahan tepung Mocaf dan tepung beras pecah kulit dengan tambahan sari kurma. Jurnal Pangan dan Gizi, 7(2), 72-81.
Aprilia, N., Yusa, N. M., & Pratiwi, I. (2019). Perbandingan modified cassava flour (Mocaf) dengan tepung kacang hijau terhadap karakteristik sponge cake. Ilmu dan Teknologi Pangan, 8(2), 171-180.
Babiker, E. E., Özcan, M. M., Ghafoor, K., Al Juhaimi, F., Ahmed, I. A. M., & Almusallam, I. A. (2021). Bioactive compounds, nutritional and sensory properties of cookies prepwd with wheat and tigernut flour. Food Chemistry, 349, 129155.
Blasé, M. E. M. (2020). Optimization of rice flour traits for the production of indigenous rice recipes. Current Research in Nutrition, 8(1), 349-359.
Celik, E. E., & Vural, G. (2020). Formation of maillard reaction products in bread crust-like model system made of different whole cereal flours. European Food Research Technology, 246(6), 1207-1218.
Chauhan, A., Saxena, D., & Singh, S. (2016). Physical, textural, and sensory characteristics of wheat and amaranth flour blend cookies. Cogent Food, 2(1), 1125773.
Cheng, Y. F., & Bhat, R. (2016). Functional, physicochemical and sensory properties of novel cookies produced by utilizing underutilized jering (Pithecellobium jiringa.) legume flour. Food Bioscience, 14, 54-61.
Christ-Ribeiro, A., Chiattoni, L. M., Mafaldo, C. R. F., Badiale-Furlong, E., & de Souza-Soares, L. A. (2021). Fermented rice-bran by Saccharomyces cerevisiae: nutritious ingredient in the formulation of gluten-free cookies. Food Bioscience, 40, 100859.
Dian, N., Hamid, R., Kanagaratnam, S., Isa, W. A., Hassim, N. A. M., Ismail, N. H., . . . Sahri, M. M. (2017). Palm oil and palm kernel oil: versatile ingredients for food applications. Journal of Oil Palm Research, 29(4), 487-511.
Diniyah, N., Subagio, A., Sari, R. N. L., Vindy, P. G., & Rofiah, A. (2018). Effect of fermentation time and cassava varieties on moisture content and the yield of starch from modified cassava flour (MOCAF). Indonesian Journal of Pharmaceutical Science, 5(2), 71-75.
Dudu, O. E., Ma, Y., Adelekan, A., Oyedeji, A. B., Oyeyinka, S. A., & Ogungbemi, J. W. (2020). Bread-making potential of heat-moisture treated cassava flour-additive complexes. LWT, 130, 109477.
Duncan, P. W., Katherine, J., & Andrea, L. (2011). Body-weight supported treadmill rehabilitation after stroke. Journal of Medicine. 3 (6). 2026-2036.
Ekin, M. M., Kutlu, N., Meral, R., Ceylan, Z., & Cavidoglu, İ. (2021). A novel nanotechnological strategy for obtaining fat-reduced cookies in bakery industry: revealing of sensory, physical properties, and fatty acid profile of cookies prepared with oil-based nanoemulsions. Food Bioscience, 101184.
Firdaus, J., Sulistyaningsih, E., & Subagio, A. (2018). Resistant starch modified cassava Flour (Mocaf) improves insulin resistance. Asian J. Clin. Nutr, 10, 32-36.
Handa, C., Goomer, S., & Siddhu, A. (2012). Physicochemical properties and sensory evaluation of fructoligosaccharide enriched cookies. Journal of Food Science, 49(2), 192-199.
Hanifa, R. (2014). Kadar protein, kadar kalsium, dan kesukaan terhadap cita rasa chicken nugget hasil substitusi terigu dengan Mocaf dan penambahan tepung tulang rawan. Jurnal Pangan dan Gizi, 4(2).
Hasrini, R. F., Aviana, T., & Khoiriyah, A. (2021). Fortification of modified cassava flour (Mocaf) cookies with rich nutrition vegetable powder. Paper Presented at The E3S Web of Conferences.
Inglett, G. E., Chen, D., & Liu, S. X. (2015). Physical properties of gluten-free sugar cookies made from amaranth–oat composites. LWT-Food Science, 63(1), 214-220.
Maharani, S. R., Pamela, V.G., & Kusumasari, S. (2021). The review of snack bar from chia-Mocaf as an antidiabetic food. Food Science Technology, 3 (1), 2685-4279.
Manley, D. (2011). Classification of Biscuits. In Manley’s Technology of Biscuits, Crackers and Cookies (pp. 271-278): Elsevier.
Marcet, I., Collado, S., Paredes, B., & Díaz, M. (2016). Rheological and textural properties in a bakery product as a function of the proportions of the egg yolk fractions: discussion and modelling. Food Hydrocolloids, 54, 119-129.
Mariani, M., Oliveira, V., Faccin, R., Rios, A., & Venzke, J. (2015). Elaboration and evaluation of gluten-free cookies made with rice bran and rice and soy flours. Brazilian Journal of Food Technology, 18(1), 70-78.
Patindol, J. A., Siebenmorgen, T. J., & Wang, Y. J. (2015). Impact of environmental factors on rice starch structure: a review. Starch‐Stärke, 67(1-2), 42-54.
Patria, D., Sutrisno, A., Hsu, J., & Lin, J. (2020). Physical properties and cooking quality of extruded restructured rice: impact of water temperature and water level. Food Research, 4(5), 1616-1622.
Putri, N., Maratush, S., & Femi, W. (2020). A review of starch damage on physicochemical properties of flour. Journal of Food Science and Technology, 2 (1), 1-8.
Qian, H., & Zhang, H. (2013). Rice flour and related products. Handbook of Food Powders (pp. 553-575): Elsevier.
Raharja, S., Udin, F., Suparno, O., Febrianti, F. H., & Nuraisyah, A. (2017). Mocaf cross-linking with gluten to improve the quality of Mocaf dough. Paper Presented at The AIP Conference Proceedings.
Ratnawati, L., Desnilasari, D., Kumalasari, R., & Surahman, D. (2020). Characterization of modified cassava flour (Mocaf) based biscuits substituted with soybean flour at varying concentrations and particle sizes. Food Research, 4(3), 645-651.
Renzyaeva, T. (2013). On the role of fats in baked flour goods. Foods Raw Materials, 1(1).
Renzyaeva, T., Dmitrieva, E., & Merman, A. (2012). Tekhnologiya proizvod-stva pechen'ya zhidkimi rastitel'nymi maslami (cookie technology using liquid oils). Konditerskoe Proizvodstvo(1), 16-19.
Salazar, V. A. G., Encalada, S. V., Cruz, A. C., & Campos, M. R. S. (2018). Stevia rebaudiana: a sweetener and potential bioactive ingredient in the development of functional cookies. Journal of Functional Foods, 44, 183-190.
Stevens, L., & Rashid, M. (2008). Gluten-free and regular foods: a cost comparison. Canadian Journal of Dietetic Practice, 69(3), 147-150.
Struck, S., Jaros, D., Brennan, C. S., & Rohm, H. (2014). Sugar replacement in sweetened bakery goods. International Journal of Food Science Technology, 49(9), 1963-1976.
Sulistyo, J., Shya, L. J., Mamat, H., & Wahab, N. A. (2016). Nutritional value of fortified cassava flour prepared from modified cassava flour and fermented protein hydrolysates. Paper Presented at The AIP Conference Proceedings.
Suriya, M., Rajput, R., Reddy, C. K., Haripriya, S., & Bashir, M. (2017). Functional and physicochemical characteristics of cookies prepared from Amorphophallus paeoniifolius flour. Journal of Food Science, 54(7), 2156-2165.
Unayah, A., Estuti, W., & Kunaepah, U. (2020). Use of local food ingredients Mocaf (modified cassava flour) and rebon (planktonic shrimp) in cookies as an alternative supplementary food for children. International Journal of Innovation, Creativity, and Change. 1036-1050
Van der Sman, R., & Renzetti, S. (2021). Understanding functionality of sucrose in cake for reformulation purposes. Critical Reviews in Food Science Nutrition, 61(16), 2756-2772.
Wahjuningsih, S., & Susanti, S. (2018). Chemical, physical, and sensory characteristics of analog rice developed from the Mocaf, arrowroof, and red bean flour. Paper presented at The IOP Conference Series: Earth and Environmental Science.
Wang, J. P., An, H. Z., Jin, Z. Y., Xie, Z. J., Zhuang, H. N., & Kim, J. M. (2013). Emulsifiers and thickeners on extrusion-cooked instant rice product. Journal of Food Science, 50(4), 655-666.
Yenrina, R., Anggraini, T., & Kadri, A. (2020). Nutritional value of cookies made from the mixture of Mocaf (modified cassava flour) and Ketapang seeds (Terminalia catappa L.). Asian Journal of Applied Research for Community Development Empowerment, 4(1), 44-52.
Yi, B., Hu, L., Mei, W., Zhou, K., Wang, H., Luo, Y., . . . Dai, H. J. M. (2011). Antioxidant phenolic compounds of cassava (Manihot esculenta) from Hainan. Molecules, 16(12), 10157-10167.
Zhang, Y., Hu, M., Zhu, K., Wu, G., & Tan, L. (2018). Functional properties and utilization of Artocarpus heterophyllus Lam seed starch from new species in China. International Journal of Biological Macromolecules, 107, 1395-1405.
Zilic, S., Aktağ, I. G., Dodig, D., & Gökmen, V. (2021). Investigations on the formation of maillard reaction products in sweet cookies made of different cereals. Food Research International, 144, 110352.