Development of Mocaf-Wheat Noodle Product with the Addition of Catfish and Egg-White Flours as an Alternative for High-Animal-Protein Noodles

Agustia, Friska Citra; Subardjo, Yovita Puri; Ramadhan, Gumintang Ratna

doi:10.17728/jatp.2714

Cited by 10 publications

(9 citation statements)

References 2 publications

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“…The color of the nuggets produced looks dark, this is because the color of the chicken liver tends to darken after steaming. Research by Agustia et al [24] showed that mocafgarut biscuit products with chicken liver substitute darkened because chicken liver contains iron, and products fortified with the iron will have a dull color as a result of complex changes between iron and polyphenols. The use of tapioca flour as a binder and bread flour as a bettering can affect the color during frying due to the Millard reaction.…”

Section: Color Using a Color Readermentioning

confidence: 99%

The Effect of Adding Green Spinach Flour (Amaranthus tricolor) on Chicken Liver Nuggets in Terms of Yield Quality, Organoleptic Preference, and Color Using a Color Reader

Chamidah¹,

Amertaningtyas²

2023

Advances in Biological Sciences Research

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The purpose of this study was to know the effect of addition green spinach flour (Amaranthus tricolor) to chicken liver nuggets in terms of yield quality, oraganoleptic, and color using a color reader. The materials in this research are broiler chicken liver and green spinach flour (Amaranthus tricolor). The research method used four treatments with different concentration of green spinach flour (Amaranthus tricolor) namely P0 (0%), P1 (5%), P2 (10%), and P3 (15%). The experimental design used the Analysis of Variance (ANOVA) and de garmo method for the best treatment. The results showed had no significant effect (P > 0.05) on the yield and color test, however organoleptic quality on each parameter gave significant effect (P < 0.01). The conclusion obtained was the making of chicken liver nuggets with green spinach flour (Amaranthus tricolor) the best treatment was obtained P0 (0%) with an average yield value of 146,76%, organoleptic (color, taste, flavor) respectively 3,68; 4; 4; and color (L*, a, b) respectively 58,97, −0,04; 20; 28. The results further suggested that replacing use of vegetable flour other than green spinach (Amaranthus tricolor) in broiler liver nuggets for the diversity of food products and testing the same variables to find out optimal results.

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Section: Color Using a Color Readermentioning

confidence: 99%

The Effect of Adding Green Spinach Flour (Amaranthus tricolor) on Chicken Liver Nuggets in Terms of Yield Quality, Organoleptic Preference, and Color Using a Color Reader

Chamidah¹,

Amertaningtyas²

2023

Advances in Biological Sciences Research

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“…Food quality can be measured by three properties: chemical, physical, and sensory. Consumer acceptance is primarily determined by quality factors, especially organoleptic (Agustia et al, 2019;Akonor et al, 2017). Organoleptic properties are determined using the human senses: sight, smell, and taste (Chauhan et al, 2018).…”

Section: Organoleptic Testmentioning

confidence: 99%

Characteristics of non-gluten noodles from modified cocoyam (Xanthosoma sagittifolium) and porang (Amorphophallus oncophyllus)

2022

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Foods product were developed after the discovery of gluten-free flour. This study aimed to determine the proper formulation of dry noodles from different proportions of modified cocoyam flour and porang flour. In addition, the use of egg was evaluated in terms of physicochemical and organoleptic properties. The first factor was the proportion of modified cocoyam flour and porang flour (90%:10%, 85%:15%, and 80%:20%). The second factor was the addition of eggs (5%, 10%, and 15%). The result showed that the best formulation according to chemical, physical, and organoleptic parameters was made with modified cocoyam flour and porang flour, 85%:15%, with 10% eggs. This non-gluten-based formulation of noodles showed both high dietary fibers content derived from glucomannan (60.14%) and high protein content (12.75%).

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“…Fresh egg white, as a traditional natural additive, has good gelling and emulsifying properties. Some studies have shown that adding egg white powder in the right amount can boost dough performance, increase the viscoelasticity of noodles, and greatly reduce cooking loss (Agustia et al, 2019; Bai et al, 2022). Thus, the addition of fresh egg white may provide new ideas for obtaining noodles with high mung bean content.…”

Section: Introductionmentioning

confidence: 99%

Egg white improved the quality of noodles with high mung bean content by protein aggregation behavior

Li,

Wang,

Hou

et al. 2023

Cereal Chem

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Background and ObjectivesMung bean, as a coarse grain, is rich in protein and phytochemicals. Noodles prepared from mung bean are nutritionally superior to traditional noodles. However, the absence of gluten protein in mung bean limits their incorporation level and might cause adverse effects on the quality of noodles. To address the quality degradation of noodles with high mung bean content due to the lack of gluten proteins, the effects of fresh egg white on their quality improvement were investigated. In this study, the dynamic rheological properties of the dough as well as the changes in free sulfhydryl and SS bonds were determined. The cooking characteristics, sensory, textural properties, and microstructure of the noodles were evaluated.FindingsResults revealed that the addition of 15% fresh egg white significantly improved the sensory scores of the wheat–mung bean (3:7) composite noodles, which might be attributed to the enhanced modulus of elasticity (G′) of the composite dough system, the increased hydrophilicity, and amount of free sulfhydryl and SS bonds in noodles. Meanwhile, scanning electron microscopy and confocal laser scanning microscopy further confirmed that the addition of 15% fresh egg white affected the structures of starch granule and protein network. Furthermore, the addition of 15% fresh egg white minimized the cooking loss and enhanced the springiness, adhesiveness, and chewiness of the noodles, which in turn resulted in the highest sensory scores.ConclusionsThe incorporation of 15% fresh egg white could enhance the quality characteristics of mung bean noodles by protein aggregation, thus receiving a favorable acceptance.Significance and NoveltyThis study explored the possibility of developing a novel noodle with 70% mung bean content. Moreover, the addition of 15% fresh egg white could significantly improve its quality and overall acceptability. This result contributes to the development of high‐content gluten‐free cereal or other legume noodles.

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Development of Mocaf-Wheat Noodle Product with the Addition of Catfish and Egg-White Flours as an Alternative for High-Animal-Protein Noodles

Cited by 10 publications

References 2 publications

The Effect of Adding Green Spinach Flour (Amaranthus tricolor) on Chicken Liver Nuggets in Terms of Yield Quality, Organoleptic Preference, and Color Using a Color Reader

The Effect of Adding Green Spinach Flour (Amaranthus tricolor) on Chicken Liver Nuggets in Terms of Yield Quality, Organoleptic Preference, and Color Using a Color Reader

Characteristics of non-gluten noodles from modified cocoyam (Xanthosoma sagittifolium) and porang (Amorphophallus oncophyllus)

Egg white improved the quality of noodles with high mung bean content by protein aggregation behavior

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