Physicochemical characteristics and sensorial properties of dry noodle supplemented with unripe banana flour

Abstract

Banana is a type of fruit that grows in tropical and sub-tropical areas such as Indonesia, Malaysia, Africa (Madagascar), South America and also central America. Indonesia itself is the largest banana producing country in Asia because 50% of the production of banana Asia is produced by Indonesia. This fruit is consumed in the form of fresh (fresh fruit) because it tastes good. In addition, bananas can be processed into banana chips and banana butter, but still, a few who processed it into another durable product. Banana flour has been processed into various types of food, including made into bread, baby food, pancakes, pastries, dry noodles, and pasta. This study aimed to utilize unripe bananas into dried noodle food products and evaluate their chemical, physical and sensory contents. This research was divided into 4 stages, namely the production of banana flour, the characterization of banana flour, the manufacture of dry noodle substitution of banana flour and the characterization and sensory analysis of banana flour substitution noodles. The results showed that unripe banana flour contains 12.91% moisture content, 0.46% fat content, 1.02% ash content, 4.45% protein content 4.45%, 81.15% carbohydrate content and 2.75% food fiber (dry basis). The resulting unripe banana flour was then applied as a substance of flour substitution in the manufacture of noodles. The results showed that noodles that had the same acceptance as control were noodles containing 10% and 30% unripe banana flour.

Effect of anthocyanin‐rich extract from black soybean coat on wheat dough rheology and noodle texture

“…At present, the noodles on the market are mainly processed from wheat flour (Gallagher et al., 2004). However, in recent years, with the improvement of flour processing technology, the dietary fiber, microorganisms, minerals, and other nutrients in the noodle products are also constantly decreasing (Anggraeni & Saputra, 2018). Therefore, strengthening the nutritional properties of wheat flour is an effective way to improve the quality of pasta products.…”

Eksplorasi Formula dan Uji Kesukaan Mie Lidi Talas dengan Menggunakan Substitusi Tepung Talas

“…Resep mie singkong tidak digunakan karena menggunakan minyak yang menyebabkan mie tidak tahan lama (Usman et al, 2016), lalu tidak menggunakan yang dapat berfungsi sebagai pelembut alami (Ferhat and Melek, 2019 Percobaan pertama menggunakan modifikasi dari resep mie ubi jalar yang dilakukan dengan mensubstitusi bahan tepung ubi jalar dengan tepung talas. Perancangan mie adalah mengacu resep aslinya dengan perbedaan pengolahan antara resep asli, yakni tidak adanya proses pengukusan yang dikhawatirkan dapat merubah bentuk mie (Anggraeni, 2018). Percobaan pertama dinilai mempunyai tekstur yang sangat kering, hal ini disebabkan tepung talas mempunyai sifat menyerap banyak air (Baidoo, 2014), oleh karena itu bahan cairan harus ditambahkan.…”

Pasting Properties of Acha-Green Banana Composite Flour Fortified with Cowpea Flour and Quality Evaluation of Gluten-Free Biscuit Made from the Blends

“…Green banana flour was prepared using the method described by Anggraeni and Saputra [19] with slight modification. Green banana fruits were individually plucked from banana hands, washed in clean water, blanched in hot water (100 o C) for 10 minutes, cooled and peeled using a stainless knife.…”