Characteristics of Dried Noodles from Modified Sorghum Flour (MOSOF) (Sorghum bicolor)

Anggreini, Riski Ayu; Sarofa, Ulya; Rosida, Rosida

doi:10.2991/icst-18.2018.30

Cited by 6 publications

(13 citation statements)

References 6 publications

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“…Meanwhile, the increase in water content in MOSOF is thought to be caused by amylose. [4] stated that amylose has a role in the binding of water and the formation of a strong gel that affects the increase in water content of MOSOF. Fermentation can cause the cutting of branching bonds (amylopectin), this is a result of the metabolic results of lactic acid bacteria that is able to produce pullulanase that plays a role in cutting amylopectin, thus causing an increase in amylose ratio.…”

Section: Results and Discussion Preliminary Research Making Modified mentioning

confidence: 99%

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The Shelf life Prediction of Sorghum Modified Flour Crackers Using Critical Moisture Approach

Sarofa¹,

Anggreini²

2019

IJATF

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The objectives of this research were to produce crackers based on sorghum modified flour and to predict its shelf life using a critical moisture approach. The research was conducted in two stages. The first stage was to determine the best crackers of nine formulations. The second stage was to predict the shelf life of the best crackers formulation by using a critical moisture content approach. The best crackers were produced from a mixture of 50% sorghum modified flour, 50% wheat flour and 25% margarine. The products had a puffing ratio of 38,04 %, and hardness of 28.86 N. The moisture sorption isotherm curve of sorghum modified flour crackers could be described using a Hasley model. Using the critical moisture approach, sorghum modified flour crackers packaged in a metalized plastic and stored at 30°C and stored at 84% relative humidity, the product shelf life would be 207 days.

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Section: Results and Discussion Preliminary Research Making Modified mentioning

confidence: 99%

“…Modified Sorghum Flour (MOSOF) can be applied to food products. [4], stated that the use of 25% eggs and partially substituted wheat flour with MOSOF, apparently can produce noodles with good physical and chemical quality. Besides noodle products, MOSOF can also be applied to crackers.…”

Section: Introductionmentioning

confidence: 99%

The Shelf life Prediction of Sorghum Modified Flour Crackers Using Critical Moisture Approach

Sarofa¹,

Anggreini²

2019

IJATF

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“…Pastry texture is influenced by amylose from flour [65]. Amylose will bind to each other to form a matrix.…”

Section: Organoleptic Test Of Corn Pastrymentioning

confidence: 99%

“…During the roasting process, the starch will be gelatinized, and when the cooling process, the starch will become hard or setting[63]. At the time of gelatinization, amylose molecules will bind to each other to form a strong bond, thereby increasing the hardness of the resulting product[64].Pastry texture is influenced by amylose from flour[65]. Amylose will bind to each other to form a matrix.…”

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confidence: 99%

Corn flour substitution at pastry production

Khamidah

Antarlina

2022

IOP Conf. Ser.: Earth Environ. Sci.

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Being gluten-free, the substitution of corn flour in pastry can affect pastry’s technological and textural properties. This research aimed to determine the effect of corn flour on the physical pastry and to know the right concentration of corn flour, which the panelists prefer. The study was conducted using a randomized block design with three replications. The first treatment was the soaking time of corn kernels at corn flour processing (0 hours and 24 hours), while the second treatment was the concentration of corn flour at pastry processing (0, 30, 40, and 50%). The results showed that the soaking time of corn kernels affected the characteristics of corn flour and pastry. The increasing concentration of corn flour generally decreased the panelists’ preference for pastry. The highest panelists’ preference at 0 hours immersion was the addition of 40% corn flour; with swelling power, moisture content, values of L, a, and b, respectively : 113.72%, 9.02%, 69.51, 5.69 and 27.02. The highest panelists’ preference for 24-hour immersion was the addition of 50% corn flour; with dough development, moisture content, values of L, a, and b, respectively, 114.94%, 8.93%, 70.06, 6.16, 29.78.

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“…Given the slow development of sorghum for food in Indonesia until now, it is necessary to study what factors hinder it, from cultivation to consumption (from farm to table ). Some studies related to sorghum for food in Indonesia have been carried out, both in the aspects of diversity and assembling improved sorghum [13-19], land suitability [20,21], cultivation and production [22,23], harvesting, postharvest, and storage [24][25][26], processing and marketing [27][28][29][30][31], and sorghum development [32][33][34]. Studies on the role of women in developing sorghum are still limited.…”

Section: Introductionmentioning

confidence: 99%

Challenges and alternative solutions in developing sorghum to support food diversification in Indonesia

Ariningsih¹,

Saliem²,

Nurhasanah³

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Sorghum (Sorghum bicolor L.) has the potential to be developed as an alternative food to substitute wheat and rice in supporting food diversification programs. However, the development of sorghum in Indonesia is progressing very slowly. The Russia-Ukraine conflict, which caused the price of wheat to rise and the threat of a food crisis, became the right momentum to accelerate sorghum development in Indonesia. This study aims to examine the challenges in developing sorghum in Indonesia. Primary and secondary data were collected from discussions in “WhaApps Group As.Agri.Sorghum Indo/MASI”, which involves various parties related to sorghum, as well as webinars related to sorghum and literature review. The method employed was descriptive qualitative analysis. The study results show that sorghum development in Indonesia faces problems and constraints from cultivation (on-farm), harvesting, postharvest, processing, and marketing to utilization/consumption of sorghum (table) that make it progress very slowly. To accelerate the role of sorghum in the food diversification program, efforts to solve problems and constraints in the development of sorghum in Indonesia need to be integrated from upstream to downstream and involve all relevant stakeholders.

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Characteristics of Dried Noodles from Modified Sorghum Flour (MOSOF) (Sorghum bicolor)

Cited by 6 publications

References 6 publications

The Shelf life Prediction of Sorghum Modified Flour Crackers Using Critical Moisture Approach

The Shelf life Prediction of Sorghum Modified Flour Crackers Using Critical Moisture Approach

Corn flour substitution at pastry production

Challenges and alternative solutions in developing sorghum to support food diversification in Indonesia

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