Physicochemical, Sensory, and Cooking Qualities of Gluten-free Pasta Enriched with Indonesian Edible Red Seaweed (<i>Kappaphycus Alvarezii</i>)

Sensory, Physicochemical, and Cooking Qualities of Instant Noodles Incorporated with Red Seaweed (Eucheuma denticulatum)

“…The decline in the yellowness of seaweed noodles was due to the discoloration of SP caused by the drying process during the noodles production and the higher clarity of PS compared to WF, respectively [ 34 ]. Decrement in L*, a*, and b* values of noodles after the incorporation of seaweed was also reported by Shahsavani and Mostaghim [ 20 ], Debbarma et al [ 31 ], and Sholichah et al [ 22 ].…”

“…Cooking loss is the measure of the number of solid components leaching into the cooking water; which indicates the extent of noodles’ damage as well as the ability of noodles to maintain their structural integrity while cooking in hot water; therefore, cooking loss is commonly used to describe the overall quality of noodles [ 20 ]. Noodles with good cooking quality must not have a cooking loss of more than 10% [ 22 ]. Since the cooking loss of all the noodles in this study was between 5.33 and 9.14%, the noodles samples possessed good cooking quality…”

“…Seaweed is rich in hydrocolloid polysaccharides, agar, alginates, and carrageenan, with high water absorption capacities. Hence, when a higher amount of seaweed is added, more water will be absorbed, resulting in higher water uptake and increased cooking time [ 22 ].…”

“…Green seaweed ( Caulerpa sp. ), Cyanobacteria (Spirulina), brown seaweed ( Laminaria ochroleuca ), and red seaweed ( Kappaphycus alvarezii ) have been incorporated into the production of wheat noodles [ 19 ], yellow alkaline noodles [ 20 ], and gluten-free pasta [ 21 , 22 ], respectively. In general, seaweed incorporation has improved noodles’ nutritional and cooking quality [ 23 ].…”

Pendugaan umur simpan mi kering dari tepung komposit (jagung-singkong) menggunakan metode akselerasi arrhenius

“…Dari hasil penelitian (Kumalasari et al, 2018) tepung jagung memiliki kandungan amilosa lebih tinggi (22,88%) sedangkan tepung singkong memiliki kandungan amilopektin yang lebih tinggi (89,77%). Beberapa penelitian telah mamanfaatkan tepung jagung dan singkong untuk pembuatan mi non gandum (100% tanpa penambahan gandum/terigu), antara lain mi kering (Kumalasari et al, 2018) dan pasta/spaghetii kering dengan penambahan rumput laut (Sholichah et al, 2021).…”