Formulation and Quality Study of Mocaf Substitute Noodles with the Addition of Multigrain
Sri Budi Wahjuningsih,
Mita Nurul Azkia,
Zulhaq Dahri Siqhny
et al.
Abstract:This study aimed to determine the optimum formula and the characteristics of mocaf and multigrain (sorghum, kidney beans, mung beans) based noodle products. A design expert determined the optimum formula for the noodles. The noodles were tested for their gelatinization profile and tensile elongation profiles, protein content, and sensory evaluation using descriptive and preference tests to determine the optimum formula. The optimum formula was then compared to the noodle with the highest protein content for it… Show more
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