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

Abstract

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.

Evaluation of Moisture Content and Sensory Properties of Colored and Non-Colored Fish (Silver Carp, Hypophthalmichthys molitrix) Noodles during Storage

“…Nawaz et al ]22] reported 7.23% moisture content for 25% fish mince incorporated noodles and 7.45% moisture content for 30% fish mince incorporated noodles which are nearer to the results found in this study. The obtained high moisture content here, may be due to the protein contained of fish muscle which has the ability to bind water [23].…”

Nutritional Analysis and Economic Viability of Fried Ube Noodles: A Comprehensive Study

“…The moisture content, determined using a Moisture Analyzer, is found to be 24.80%. This finding holds significance as moisture content directly impacts the texture, shelf life, and overall quality of the noodles (Prerana & Anupama, 2020; Litaay et al, 2022). The moderate moisture level indicates a balanced combination of dryness and moisture, enhancing the taste and appeal of the noodles.…”

“…Additionally, the Return on Investment (ROI) of 24.11% measures profitability in relation to the investment made. This ratio emphasizes the efficiency of the capital employed, demonstrating the potential for investors to gain returns on their investment in the production of fried Ube noodles (Litaay et al, 2022).…”

Study of HACCP (Hazard Analysis And Critical Control Point) identification in anchovy sago noodles processing

“…Based on their nutritional content, anchovies contain 65-77.9% water, 12.8-19.8% protein, 1.81-15.3% fat, and 1.5-2.3% ash [4]. Due to the low protein content in sago flour, adding anchovy flour can increase the nutritional content, such as protein in sago noodle products [5].…”