2023, Vol. 4, Issue 2, Part B

Cassava (Manihot esculenta Crantz) is an essential root crop widely cultivated in tropical and subtropical regions, valued for its versatility and resilience under adverse environmental conditions.

The crop serves as a staple food and a critical source of carbohydrates for millions, particularly in developing countries (1). The processing of cassava into high-quality cassava flour (HQCF) is gaining traction as an alternative to wheat flour

due to its gluten-free nature and suitability for various food products, including cookies (2,3). However, the particle size of cassava flour plays a crucial role in determining the functional, physical, and sensory attributes of the final products.

Flour particle size influences water absorption, dough rheology, and baking properties, ultimately affecting the texture, spread ratio, and overall quality of cookies (4,5).

Despite its potential, cassava flour production faces challenges such as postharvest physiological deterioration (PPD), which limits its shelf life and quality.

Recently, efforts to develop low-deterioration cassava varieties have opened new opportunities for improving HQCF production and utilization (6).

The findings revealed significant effects of particle size on cookie properties. Fine flour produced cookies with the lowest spread ratio (6.5±0.3), highest hardness (15.2±0.8 N), and greatest cohesiveness (0.67±0.02), making them dense and uniform. Coarse flour resulted in cookies with the highest spread ratio (8.1±0.2), lowest hardness (10.8±0.7 N), and crumbly textures. Medium flour provided intermediate results, balancing textural attributes. Sensory evaluation confirmed that fine flour cookies were most preferred for texture and acceptability, while coarse flour cookies were favored for their crumbly characteristics.

The study concludes that cassava flour particle size significantly influences cookie quality, providing a basis for tailoring products to meet diverse consumer preferences. Practical recommendations include optimizing flour particle size for specific applications and promoting low-deterioration cassava varieties for sustainable HQCF production. These findings highlight the potential of cassava flour in gluten-free baking and contribute to advancing its application in functional food markets.