Analysis of acceptability, microstructure, and resistant starch content of biscuits substitution of jack beans (Canavalia ensiformis) with starch modification of Annealing-HMT

Abstract Biscuits as a ready-to-eat product with an average consumption growth per capita year are always increasing, becoming food that is often explored for raw materials (especially local ingredients) to replace the dependence on domestic wheat flour. One of ingredients rarely used jack bean ( Canavalia ensiformis L.) high carbohydrate content 50%–60%. It suitable processing into starch substitute products such biscuits. The native needs be modified by physical modification methods, namely, Heat Moisture Treatment (HMT) and annealing-HMT improve its characteristics, which less stable mechanical heat processes increase levels resistant starch. This research aimed look content, microstructure, acceptability biscuits annealing-HMT. experimental design was one-factor completely randomized variations substitution in biscuit formula control sample made 100% flour: samples 50% each starch, HMT Based results, it found flour affected microstructure resulting granules best using Annealing-HMT (100%). Meanwhile, results sensory test showed significantly different color, texture, overall parameters. determination carried out Bayes method being