PHYSICOCHEMICAL AND SENSORY EVALUATION OF GLUTEN-FREE DUMPLING SKINS: IMPACT OF SWEET POTATO AND TAPIOCA FLOUR RATIOS

Abstract

The demand for gluten-free alternatives continues to rise due to increasing awareness of gluten intolerance and celiac disease. This study aimed to develop gluten-free dumpling skins using sweet potato flour (SPF) and tapioca flour (TPF) in three formulations (SP30:TP70, SP50:TP50, SP10:TP90), and to evaluate their physicochemical, textural, and sensory properties. Proximate analysis was conducted to assess moisture and protein content, while texture profile analysis measured hardness, cohesiveness, springiness, and chewiness. Sensory evaluation was performed using a 9-point hedonic scale. Among the formulations, SP50:TP50 (F2) exhibited the most desirable texture and overall sensory acceptability, balancing firmness with favourable mouthfeel. Instrumental chewiness showed partial correlation with sensory chewiness and acceptability, confirming that mechanical parameters alone are insufficient to predict consumer preferences. Formulations with higher sweet potato content showed improved nutritional profiles and enhanced taste perception due to their natural sweetness and moisture retention. These results suggest that sweet potato and tapioca flour blends can produce acceptable gluten-free dumplings with good structural integrity and consumer appeal. Integrating both instrumental and sensory analyses is essential for optimizing gluten-free formulations.