Substitution of cassava, wheat and carrot on wet noodles to support local food

Abstract

Cassava is one of Indonesia’s local carbohydrate sources, ranking third after rice and corn. Cassava flour can be used to make noodles. One way to increase the nutritional value of noodles is to fortify nutrition with carrots. This study aims to determine the effect of substituting cassava flour with the addition of carrots on the quality of wet noodles. This study used a completely randomized design with three replications. The results showed that substituting cassava, wheat and carrot significantly affects the moisture content, β carotene, colour, texture, flavour and taste of wet noodles. Wet noodles that meet SNI standards treatment A (100% wheat + 0% cassava + 0% carrot), treatment B (70% wheat + 20% cassava + 10% carrot) and treatment D (10% wheat + 60% cassava + 30% carrot). The highest β carotene content and the best sensory was produced in the D treatment (10% wheat + 60% cassava + 30% carrot) with moisture 33.26%, β carotene 0.98 µg, a colour score of 3.93, texture score of 3.55, flavour score of 3.79 and taste score 3.71.

Characteristic of Modified Tannia Flour: Study of Starter Type and Fermentation Time

“…Swelling power and solubility index of the flour and starch were determined as previously reported [18]. The sweeling power of Modified Tannia Flour values ranged from 17.62 % to 19.33 % (Figure 2).…”

“…The swelling strength of modified taro starch is higher due to the low level of intermolecular association and lower amylose content compared to cassava flour 13.80 % [18]. Factors that influence starch solubility are inter-associative forces in amorphous and crystalline starch domains, and the presence of other components (phosphorus, etc.)…”