Influence of natural fermentation on physico‐chemical characteristics of rice noodles

Lu, Zhanhui; Li-te, LI; Cao, Wei; Li, Zaigui; Tatsumi, Eizo

doi:10.1046/j.1365-2621.2003.00701.x

Cited by 63 publications

(46 citation statements)

References 10 publications

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“…Percentage of corn noodles extension ranged from 8.679 to 28.205%, similar to rice flour noodles ranged from 27.84 to 30.91% (Lu et al, 2003). This range was similar to the extension percentage of noodles brand Myojo (28.66%) or Pop Mi (22.5%).…”

Section: Texturesupporting

confidence: 60%

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Characteristics of White Corn Noodle Substitued by Tempeh Flour

Aini¹,

Prihananto²,

Munarso³

2012

jtip

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Different corn type and processing of corn flour can produce flour with different physical and chemical characteristics. Processing of such flour into noodle will also result in different properties of noodle. While substitution of corn flour with tempeh flour can improve the protein content of the noodle it also impair its sensory characteristics. The objectives of this research were to determine the best combination of corn flour-type, corn flour processing and proportion of corn:tempeh flour to produce the best corn noodles based on physical, chemical and sensory properties. The observed variables of this study were moisture, ash, soluble protein, fat, elongation, colour, flavour, taste, and preferences. The results showed that based on physical, chemical and sensory properties, the best corn noodle could be made from flour made from waxy corn soaked for 24 hours and a ratio of corn:tempeh flour of 80:20. The noodle produced had 12.1% of total protein content, 2.8% of soluble protein, 8.4% of fat, 5.9% of moisture, 3.6% of ash, 69.9% of carbohydrate, 17.6% of elongation, yellow colour, slight flavour of corn/soybean, and 2.6 of preferences.Keywords: corn, noodle, soaking, tempeh, waxy ABSTRAK Jenis jagung (waxy dan non waxy) serta proses pengolahan tepung menghasilkan perbedaan sifat tepung jagung, dan apabila diaplikasikan pada pembuatan mi akan menghasilkan sifat mi yang berbeda. Substitusi tepung tempe pada pembuatan mi jagung meningkatkan kadar proteinnya, tetapi dapat mengubah sifat sensori mi. Penelitian bertujuan menentukan kombinasi perlakuan terbaik (antara jenis jagung, proses pengolahan tepung dan proporsi tepung jagung:tempe) yang dapat menghasilkan mi jagung terbaik (berdasar sifat fisik, kimia dan sensoris).Variabel yang diukur meliputi kadar air, kadar abu, protein terlarut, lemak, pemanjangan/elongasi, warna, aroma, rasa 8%, lemak 8,4% b, air 5,9% bk, abu 3,6%bk, karbohidrat 69,9% bk, elongasi 17,6%, warna kuning, aroma jagung/tempe yang agak terasa, dan kesukaan 2,6.

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Section: Texturesupporting

confidence: 60%

“…This was due to waxy corn has a higher fat content (2.94%) than non-waxy corn (1.58%). According to Lu et al (2003), diversity levels of fat in the product due to fat content variations of raw materials.…”

Section: Fat Contentmentioning

confidence: 99%

Characteristics of White Corn Noodle Substitued by Tempeh Flour

Aini¹,

Prihananto²,

Munarso³

2012

jtip

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“…Due to the short shelf life after production, quality standards and operation control depend heavily on the worker's skill (Lu et al 2003(Lu et al , 2005(Lu et al , 2007. The process is schematically presented in Figure 16.6.…”

Section: Fermented Rice Noodlesmentioning

confidence: 99%

Rice and Starch‐Based Noodles

Collado

2010

Asian Noodles

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“…Manufacture of starch using acid solution produces fat, protein, K, P, solubility and L * higher than using centrifugation and setback, viscosity, lower crystalline [1]. Some previous researchers have used acid solution in the manufacture of starch mungbean [4][5] [6], cassava [7], rice [8], corn [9], and sweet potato [1]. Researchers previously used acid solution is fermented a mixture of lactid acid, amino acids, peptides, protein, ash, monosaccharide, oligosaccharide, water and Lactococcus lactis bacteria [10].…”

Section: Introductionmentioning

confidence: 99%

Modification of Cilembu sweet potato starch with ethanoic acid

Mahmudatussa‘adah

Rahmawati

Sudewi

2016

IOP Conf. Ser.: Mater. Sci. Eng.

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Abstract. Cilembu sweet potato harvest was abundant, its use was still limited. Starch was required by various industries. Starch is generally beige, and requires a long time for the drying process. The purpose of this research was to produce a modified starch with ethanoic acid. The method used in this study was the experimental method. The results showed acid modified starch yield was 18%, with the color characteristics of L*: 96.38 ± 0.82; a*: -0.70±0.02; b*: 2.70±0.03; C: 2.79±0.02. Native starch yield was 16%, with the color characteristics of L*: 93.55 ± 0.91; a*: -0.86±0.06; b*: 2.93±0.04; C: 3.05±0.03. The conclusion of this study was modified starch of Cilembu sweet potato using ethanoic acid have higher yield and more white bright than native starch.

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Influence of natural fermentation on physico‐chemical characteristics of rice noodles

Cited by 63 publications

References 10 publications

Characteristics of White Corn Noodle Substitued by Tempeh Flour

Characteristics of White Corn Noodle Substitued by Tempeh Flour

Rice and Starch‐Based Noodles

Modification of Cilembu sweet potato starch with ethanoic acid

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