The Effect of a Few Kind of Taro (Xanthosoma sp) and Food Fortification Material in the Making of Noodle

Hermianti, Wilsa; Silfia, Silfia

doi:10.24960/jli.v1i1.593.39-45

Cited by 4 publications

(2 citation statements)

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“…[49] Another case is using bengkuang (Pachyrhizus erosus) for modified flour to make noodles. Bengkuang is a source of digestive fiber that can be used as an alternative component of functional foods [50]. The addition of modified bengkuang flour in making wet noodles can still be accepted by panelists up to 30%.…”

Section: Noodles Productsmentioning

confidence: 99%

A review of the utilization of modified flour: Local food potential

Aulia Arifin,

Nur Faidah Rahman,

Primi Putri

2024

BIO Web Conf.

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Indonesia's wheat imports reached 11.22 million tons of wheat, ranked second in the world based on data from the United States Department of Agriculture (USDA) in 2021/2022. Wheat flour, which comes from wheat endosperm and has a high gluten content, is a taboo for those with celiac disease. The purpose of this review is to examine the development and potential of local food through flour modification to reduce the use of gluten, especially in food products such as bread, biscuits and noodles. Flour modification with chemical modification, physical modification, and biological modification technology methods can improve the characteristics and increase the physicochemical properties of the flour produced, while providing an integral role in cost savings, encouraging the utilization of local food, encouraging local farmers, and improving the agricultural system.

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Section: Noodles Productsmentioning

confidence: 99%

A review of the utilization of modified flour: Local food potential

Aulia Arifin,

Nur Faidah Rahman,

Primi Putri

2024

BIO Web Conf.

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“…Noodle is a product of flour processing enjoyed by various members of society as an alternative to rice because of their easy and practical serving [2]. Noodles have been one of the most famous and often-consumed foods in Indonesia since the year 2013.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and sensory evaluation of shirataki noodles prepared from porang and tapioca flours

Jang

Kumayas

Romulo

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Shirataki noodles are gluten-free noodles that gained popularity as a healthy food. To produce this product, the formulation becomes the main factors that must be considered carefully. The aim of this study was to determine the chemical, physical and organoleptic characteristics of shirataki noodles. The formulations used in this study was porang and tapioca flours with different ratio (100:0, 80:20, and 70:30). The results of the data obtained showed that the reduction of porang flour in shirataki noodles could decrease the elasticity and rehydration properties. The best formulation of shirataki noodle was made from 70% of porang flour. with a value of 11.98% water content, 2.26%, ash content, 0.02% fat content, 0.23% protein content, 85.50% carbohydrate content, 22.44% L* value, 72.22% rehydration power and 15.94% for elasticity.

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Characteristics of Dry Carrot Noodle (Daucus carota L) with Proportion of Wheat Flour and White Oyster Mushroom Flour (Pleurotus ostreatus)

Hudi

Saidi

Pratiwi

2021

IOP Conf. Ser.: Earth Environ. Sci.

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Dry noodles are food processed products made from wheat flour with or without the addition of other food ingredients with a moisture content of around 8 to 10%, this product is very popular with the public. This study studied the effect of the proportion of white oyster mushroom flour with wheat flour on the characteristics of dry carrot noodles. The proportions given include; 100% wheat flour, 20% mushroom flour with 80% wheat flour, 40% mushroom flour with 60% flour, 60% mushroom flour with 40% wheat flour, 80% mushroom flour with 20% wheat flour, and the proportion of mushroom flour 100 %. The experimental design used a single randomized block design, then statistical analysis was performed using ANOVA and further test of BNJ 5%. The results showed that the proportion of mushroom flour with wheat flour had a very significant effect on cooking loss, physical color redness, moisture content, protein content and color sensory tests, aroma, texture, and taste on dry carrot noodles. Also had a significant effect on physical texture and beta-carotene levels, and had no significant effect on lightness and yellowness on the physical color test. The best treatment in making dry carrot noodles is the proportion of 20% wheat flour with 80% mushroom flour, which shows the results of the analysis of cooking loss (6.46%), lightness (15.76), redness (-2.4), yellowness (4.95). ), physical texture (1.57 kg/cm2), water content (50.82%), protein content (15.45%)and organoleptic test for color 3.67 (neutral ), aroma 4.00 (like), texture 3.33 (neutral), taste 3.67 (neutral).

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The Effect of a Few Kind of Taro (Xanthosoma sp) and Food Fortification Material in the Making of Noodle

Cited by 4 publications

References 0 publications

A review of the utilization of modified flour: Local food potential

A review of the utilization of modified flour: Local food potential

Physicochemical and sensory evaluation of shirataki noodles prepared from porang and tapioca flours

Characteristics of Dry Carrot Noodle (Daucus carota L) with Proportion of Wheat Flour and White Oyster Mushroom Flour (Pleurotus ostreatus)

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