Sensory Attributes and Proximate Analysis of Sinalab: A Traditional Gluten-free Flat Bread of Marinduque from Arrowroot (Maranta arundinacea Linn)

Sinalab is a traditional flat bread made in the province of Marinduque using arrowroot (Maranta arundinacea Linn) starch. A sinalab premix was made from arrowroot starch gathered in the province and it was made into baked sinalab using equal amounts of water, coconut milk and evaporated milk. These products were subjected to sensory evaluation by 25 panelists using a 5-point hedonic scale for colour, flavour / aroma, texture / mouth feel, taste and general acceptability. Likewise, the premix sinalab was subjected to proximate analysis. Results of the study revealed that the most acceptable product was the premix sinalab with evaporated milk, especially in terms of taste. But it was not significantly different (p<0.05) from the product with coconut milk in terms of colour, flavour / aroma, mouth feel and general acceptability. The sinalab premix powder had low moisture content, crude fat, protein, ash and fiber, but high in nitrogen free extracts. Likewise, these proximate contents of the premix sinalab further increase with the addition of evaporated milk, especially in terms of moisture. The evaporated milk improved the baked sinalab in terms of taste and flavour / aroma, which made it acceptable to the panelists.