Cooking characterization of Coleus tuberosus noodle in various arenga starch substitution

Miftakhussolikhah,; Ariani, Dini; Angwar, Mukhamad; Kevin, M M Jeremia

doi:10.1063/1.4973162

Cited by 6 publications

(8 citation statements)

References 9 publications

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“…Growing to a height of approximately 1 to 1.5 m, MA has abundant leaves that are ovate to lanceolate in shape, and sized between 2 and 10 inches. It produces fleshy rhizomes underground with a cylindrical shape, scar rings, and large, thin scales (Miftakhussolikhah et al, 2016).…”

Section: Maranta Arundinaceamentioning

confidence: 99%

Arrowroot (Maranta arundinacea L.) as a new potential functional food: A scoping review

Fidianingsih¹,

Aryandono²,

Widyarini³

et al. 2022

IFRJ

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Maranta arundinacea L. (MA) is a food that contains phytochemicals such as phenols, saponins, and flavanones that are beneficial to the body. Several studies have also reported that MA contains soluble fibre. These indicate its potential use to prevent and treat diseases. The present review explored the literature on the potential benefits of MA. Published MA-related studies were searched for up to October 2018 using the PubMed, ProQuest, EBSCO, and Scopus databases, as well as Google Scholar up to October 2020. The keywords used were ‘Maranta arundinacea’ OR ‘arrowroot’ OR ‘maranta’ OR ‘West Indian arrowroot’ OR ‘obedience plant’ OR ‘Bermuda arrowroot’ OR ‘araru’ OR ‘ararao’ OR ‘hulankeeriya’ OR ‘Marantaceae’ OR ‘garut’ OR ‘ararut’ OR ‘irut’. The present review included ten in vitro studies, nine of which involved experimental animals, and eight studies in humans. In vitro and in vivo studies in animals show that MA has antioxidative, anti-inflammatory, prebiotic, antibacterial, immunomodulatory, anti-ulcerative, anti-diarrhoeal, hypoglycaemic, hypocholesterolaemic, and antihypertensive properties. However, studies involving humans were quasi experimental, without control and non-randomised, with a small number of subjects. The results of human studies have not shown a significant change in health effects. In the future, MA may increase food diversity by serving as a functional foodstuff. However, additional human research must be conducted.

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Section: Maranta Arundinaceamentioning

confidence: 99%

Arrowroot (Maranta arundinacea L.) as a new potential functional food: A scoping review

Fidianingsih¹,

Aryandono²,

Widyarini³

et al. 2022

IFRJ

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“…Noodle elongation is influenced by the amylose and amylopectin content. The ability of amylose to form a more compact crystal structure causes the propagation of the noodle strands to increase (Miftakhussolikhah et al, 2016). The elongation of the noodles was lower along with the higher the concentration of motan fish meal added (Irsalina et al, 2016).…”

Section: Elongationmentioning

confidence: 99%

Physical, chemical, and sensory quality of noodles fortification with anchovy (Stolephorus sp.) flour

Litaay¹,

Indriati²,

SRIHARTI³

et al. 2022

Food Sci. Technol

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Sago starch can be processed into flour and used as an alternative food ingredient to replace wheat flour. The lack of innovation in sago products is due to the very low protein and fat content of sago. Increasing the nutritional value of sago can be done by fortifying anchovies as a source of protein. This study was conducted to determine the effect of anchovy flour fortification on the physical, chemical, and sensory qualities of noodles. The study used a one-factor Completely Randomized Design. The results showed that with increased fortification of anchovy meal, the nutritional content of protein, fat, and noodle ash increased significantly.

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“…BPS [13] reports that in Indonesia, the consumption rate of noodles is 80 grams/capita/week. This high consumption causes Indonesia to be ranked 2nd as the largest noodleconsuming country after China [14]. This opens up opportunities to develop noodles from raw materials other than wheat, which is still imported.…”

Section: Introductionmentioning

confidence: 99%

Chemical Components, Antioxidant Activity, and Glycemic Response Values of Purple Sweet Potato Products

Nurdjanah

Nurdin

Astuti

et al. 2022

International Journal of Food Science

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Purple sweet potato is a source of starch with high potential to be developed as a functional food. It can be boiled and consumed as a snack or processed into intermediate goods such as flour. The flour can then be modified through partial gelatinization and followed by a retrogradation process to produce resistant starch-rich purple sweet potato flour. The study was aimed at obtaining the glycemic response values of purple sweet potato products, namely, boiled purple sweet potatoes (BSP), purple sweet potato noodles (SPN), and resistant starch-rich purple sweet potato noodles (RSPN). SPN was prepared from conventional purple sweet potato flour, whereas RSPN was made from resistant starch-rich purple sweet potato flour. Moreover, water, ash, protein, fat, and carbohydrate; total phenolic, anthocyanin, and resistant starch contents; and the rate of hydrolysis of starch were evaluated. Ten subjects were involved in the estimation of glycemic response determined by the area under the curve (AUC) of the blood glucose after consuming products. Glucose syrup was used as a reference. The glycemic response data were processed using ANOVA and further tested using LSD at p < 0.05 . The results showed RSPN had the lowest glycemic index value if compared to BSP and SPN (58.7, 63.5, and 83.7) and fell under food with medium GI, but the differences were not statistically significant. RSPN and SPN were classified as medium GI; however, the process of partial gelatinization followed by retrogradation during the preparation of flour used for raw material in making RSPN has successfully maintained the total phenol and anthocyanin and increased resistant starch content of the noodle Processing of purple sweet potato flour into noodle lowered the GI category, and when the flour was partially gelatinized and retrograded, the noodle had more potentiality as a functional food due to their high total phenolic and anthocyanin content.

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Cooking characterization of Coleus tuberosus noodle in various arenga starch substitution

Cited by 6 publications

References 9 publications

Arrowroot (Maranta arundinacea L.) as a new potential functional food: A scoping review

Arrowroot (Maranta arundinacea L.) as a new potential functional food: A scoping review

Physical, chemical, and sensory quality of noodles fortification with anchovy (Stolephorus sp.) flour

Chemical Components, Antioxidant Activity, and Glycemic Response Values of Purple Sweet Potato Products

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