Physicochemical properties of instant fried gluten-free noodles incorporating defatted Riceberry bran and soy protein isolate

Thirathumthavorn, Doungjai; Sintongtanaput, Aissaraporn; Wongpracharat, Sutthaorn; Chai-Uea, Piyachat; Udomrati, Sunsanee

doi:10.1590/1981-6723.04522

Cited by 1 publication

(1 citation statement)

References 29 publications

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“…Adhesiveness is the force required to remove the noodles from the testing board. A higher adhesiveness value is indicative of increased stickiness of the product to the teeth while chewing, accompanied by higher cooking loss and water absorption [45]. The use of a 5% SPI resulted in a rise in the adhesive properties of the treatment noodles.…”

Section: Elongationmentioning

confidence: 99%

Effect of soy protein isolate addition on the physical and sensory characteristics of dry noodles with modified-cassava flour substituted

Guritno,

David,

Novitasari

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Incorporating modified cassava flour (MCF) into dry noodles production exhibited a notable drawback, namely its inadequate protein composition, hence rendering it non-compliant with the established SNI 01-2974-1996 criterion for dry noodles. The objective of this research was to investigate the impact of soy protein isolate (SPI) application into dry noodles substituted with modified cassava flour (DNMCF), with a focus on evaluating the moisture, protein, physical and sensory quality of the resulting products in compliance with the Indonesia National Standard (SNI 01-2974-1996). The soy protein isolate (SPI) was applied at varying percentages (0%, 2.5%, 5%, 7.5%, and 10%) in the formulation. The findings showed that moisture and protein content in dry noodles prepared using MCF substitution and supplemented with 5%, 7.5%, and 10% of SPI aligned with the standards outlined 1 in the Indonesian National Standard (SNI). The findings indicated that including 5% SPI resulted in sensory attributes, including color, aroma, taste, texture, and overall acceptability, that closely resembled those of the control sample. In contrast, adding 7.5% and 10% of SPI provided sensory characteristics significantly different from the control. The hedonic test conducted on commercial DNMCF revealed that including MCF and 5% of SPI did not result in any statistically significant differences in acceptability, aroma, taste, texture, and overall perception (p>0.05). The color of DNMCF with SPI application had a discernible tinge of brown in contrast to the commercial DNMCF, which has been deemed unsatisfactory by the panelists. The inclusion of SPI at a concentration of 5% resulted in the following composition: 6.41% of moisture content, 3.32% of ash, 11.74% of protein, 0.38% of fat, and 78.16% of carbohydrate. The application of 5% SPI on DNMCF met the consumer preference and met the quality standard of SNI 01-2974-1996.

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Section: Elongationmentioning

confidence: 99%

Effect of soy protein isolate addition on the physical and sensory characteristics of dry noodles with modified-cassava flour substituted

Guritno,

David,

Novitasari

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

show abstract

Physicochemical properties of instant fried gluten-free noodles incorporating defatted Riceberry bran and soy protein isolate

Abstract: Physicochemical properties of instant fried gluten-free noodles incorporating defatted Riceberry bran and soy protein isolate.

Cited by 1 publication

References 29 publications

Effect of soy protein isolate addition on the physical and sensory characteristics of dry noodles with modified-cassava flour substituted

Effect of soy protein isolate addition on the physical and sensory characteristics of dry noodles with modified-cassava flour substituted

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