Sensory and Textural Characteristics of Noodle Made of Ganyong Flour (<i>Canna edulis Kerr.</i>) and Arenga Starch (<i>Arenga pinnata Merr.</i>)

Herawati, Ervika Rahayu Novita; Ariani, Dini; Miftakhussolikhah,; Yosieto, Elizabeth; Angwar, Mukhamad; Pranoto, Yudi

doi:10.1088/1755-1315/101/1/012020

Cited by 8 publications

(6 citation statements)

References 6 publications

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“…This finding aligns with the results of the noodle color test using a colorimeter, showing that an increase in wheat flour substitution with PTF decreased the L* value (Table 3). Previous studies have also reported that noodles with a brighter color are generally preferred by panelists (Herawati et al, 2017).…”

Section: Sensory Characteristics Of Noodlesmentioning

confidence: 87%

Study on the Development of Fiber-Rich Noodles through the Substitution of Wheat Flour with Pregelatinized Tannia Flour

Putra,

Suparthana,

Istri Sri Wiadnyani

2024

int.jour.sci.res.mana

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Traditional noodles are often criticized for their low fiber content, a component with numerous health benefits in preventing degenerative diseases. Tannia, a potential food source in Indonesia, is recognized for its richness in fiber. This study evaluated the chemical properties, cooking quality, and sensory aspects of noodles made from a composite of wheat flour and pregelatinized tannia flour (PTF). PTF, obtained by boiling tannia tuber slices at a temperature of 95°C for 10 minutes, drying, mashing, and sieving using a 60-mesh sieve, was used to substitute some of the wheat flour in dry noodles production. Substitution levels ranged from 0% (control) to 30%. Results showed a significant impact on protein, carbohydrate, and crude fiber content, as well as color, cooking quality, and sensory properties. Crude fiber increased with substitution, but above 25%, noodles exhibited lower elasticity compared to the control. In conclusion, a 25% substitution of wheat flour with PTF produced noodles with higher crude fiber content, better cooking quality, and sensory properties comparable to control noodles (without substitution). Noodles with 25% substitution had a crude fiber content of 4.89%, while control noodles were at 3.84%

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Section: Sensory Characteristics Of Noodlesmentioning

confidence: 87%

Study on the Development of Fiber-Rich Noodles through the Substitution of Wheat Flour with Pregelatinized Tannia Flour

Putra,

Suparthana,

Istri Sri Wiadnyani

2024

int.jour.sci.res.mana

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“…Noodles made of high amylose flour had higher elongation (Afifah and Ratnawati, 2017). Firm texture noodles had higher amylose content and good quality of retrogradation (Herawati et al, 2017). Flour with high amylose content could increase the elongation of noodles.…”

Section: Elongationmentioning

confidence: 96%

“…The highest elongation percentage was the interaction of flour and starch proportion of 15%:15%:70% with xanthan gum (25.78%) while the lowest was the interaction of 22.5%:7.5%:70% with carboxymethyl cellulose (13.34%) ( Figure 3). Noodles made of high amylose flour could increase the extensibility so that it could have a higher elongation percentage (Afifah and Ratnawati, 2017;Herawati et al, 2017). The interaction of 15%:15%:70% proportion might have lower amylose content than the 22.5%:7.5%:70%, but the effect of xanthan gum resulted in higher elongation percentage because it could act as a gluten to trap the starch granules and had good stability in heat that occurred when the spaghetti was boiled before the analysis of elongation percentage.…”

Section: Elongationmentioning

confidence: 99%

The Characteristic of Taro Flour Based Pasta with Addition of Modified Starch and Hydrocolloids

Sonia

Julianti

Ridwansyah

2020

IFNP

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A way to make people with coeliac disease able to eat a gluten-based food is by creating gluten-free food like taro flour based pasta with the addition of modified starches and hydrocolloids. In this research, the pasta were made by using the heat moisture treatment of modified starch of banana and potato were combined with taro flour with the proportion 0%:30%:70%, 7.5%:22.5%:70%, 15%:15%:70%, 22.5%:7.5%:70% and 30%:0%:70% and added with 0,5% of hydrocolloids such as xanthan gum, carboxyl methyl cellulose (CMC) and arabic gum. The results showed that the proportions of starches and flour were highly significantly different (p < 0.01) in protein content, cooking time, elongation and significantly different (p < 0.05) in crude fibre content. The influence of hydrocolloids addition was found to be highly significantly different (p < 0.01) in cooking loss, elongation; and significantly different (p < 0.05) in cooking time. The interactions of proportions of starches and flour and the addition of hydrocolloids were highly significantly different (p < 0.01) in crude fibre content, cooking time and elongation. The best spaghetti composition was based on cooking time, cooking loss, and elongation which could be found in the proportion of 15%:15%:70% of modified banana starch, modified potato starch, and taro flour with the addition of xanthan gum of 0.5%.

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“…Canna flour can be mixed with palm starch in the manufacture of noodles. The best formulation for noodles with this mixture is with 25% canna flour [31]. The quality characteristics produced by this formulation are tensile strength 0.13 N; elongation 41.61% and noodle stickiness 0.0115 N. The factors that affect the texture properties are the amount of amylose and amylopectin in the starch.…”

Section: Noodle/sohunmentioning

confidence: 99%

Utilization of canna (Canna edulis ker.) as raw material for non-gluten processed food to supporting food diversification program: a review

Histifarina,

Rahman,

Purnamasari

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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One of the government’s efforts to produce enough food on its own is food diversification. The objective is to transform local food into alternative food, and canna tubers are one of the products that can help achieve this. Carbohydrates from canna tubers can be utilized as food and as raw materials in the processing sector. Canna tubers contain 75 g of water, 22.6 g of carbs, 1 g of protein, 0.1 g of fat, 2 mg of calcium, 70 mg of phosphorus, 1 mg of vitamin B90, and 1 mg of vitamin C per 100 g. (10 mg). Alkaloids, flavonoids, steroids, and phenols are among the nutrients found in canna tubers that are essential for good health. However, canna only serves to simple food processing in Indonesia. They are superior than wheat flour when made into flour because they are gluten-free and contain more fiber. Those who are gluten sensitive, such as those with celiac disease and autistic children, frequently avoid foods containing gluten. Cookies, noodles, spaghetti, bread, and other baked goods can all be made using canna flour. In the end, they will contribute to enhancing national food security by supporting government initiatives aimed at increasing food diversity.

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Sensory and Textural Characteristics of Noodle Made of Ganyong Flour (Canna edulis Kerr.) and Arenga Starch (Arenga pinnata Merr.)

Cited by 8 publications

References 6 publications

Study on the Development of Fiber-Rich Noodles through the Substitution of Wheat Flour with Pregelatinized Tannia Flour

Study on the Development of Fiber-Rich Noodles through the Substitution of Wheat Flour with Pregelatinized Tannia Flour

The Characteristic of Taro Flour Based Pasta with Addition of Modified Starch and Hydrocolloids

Utilization of canna (Canna edulis ker.) as raw material for non-gluten processed food to supporting food diversification program: a review

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