<![CDATA[Demand for convenient and nutritious breakfast products continues to rise, yet commercial flakes are typically wheat-based and relatively low in protein. Meanwhile, previous efforts to develop non-wheat flakes have faced limitations in nutritional quality and functional properties such as solubility, water absorption, and texture. Therefore, this study aimed to develop rich-protein-source flakes based on local ingredients through formulation and process optimization. Mocaf was selected as a gluten-free carbohydrate source with good digestibility; soy protein isolate was used to increase protein content and amino acid quality; and coconut flour was added as a dietary fiber source and to improve functional characteristics. However, the combination of these three ingredients has the potential to affect the product’s physicochemical properties, thus requiring optimization. This study employed the D-optimal mixture design method to evaluate the effect of formulation on protein content, Water Solubility Index (WSI), Water Absorption Index (WAI), and viscosity as primary quality parameters. The flake production process was carried out using the “slim and light” baking method at 125°C for 3 minutes to assess the effect of heat treatment on product characteristics. The results showed that formulation and process had a significant effect on flake quality, particularly on solubility, rehydration capacity, and texture. Physicochemical analysis revealed differences among the formulations. Protein content ranged from P1 (7.5%) to P4 (13.7%); formulations P3 (12.5%) and P4 (13.7%) met the criteria as a protein source (≥12g/100g). Evaluation of functional properties revealed that WAI ranged from 2.9 to 3.8 g/g; WSI ranged from 25.1% to 32.3%; Viscosity ranged from 2.1 to 3.8 cP. All formulations met the SNI 01-4270-1996 standard for milk cereals. This study successfully developed breakfast flakes from local ingredients as a protein source.]]>
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