The Color Analysis of Noodle Made From Modified Cassava Flour

Noodles are one of the major traditional wheat-based products in Indonesia and the homogeneity of noodle products leads to huge competition. An increase in noodle consumption will lead to higher demand for wheat an as a result wheat is a resource expected to bein global short supply in the near futu...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2020-09, Vol.518 (1), p.12041
Main Authors: Ni'matullah Al-Baarri, Ahmad, Widayat, Cahyono, Bambang, Baety Nirbaya, Anditasari, Khairunnisa, Umniyatul, Pangestika, Widia
Format: Article
Language:English
Subjects:
Carbohydrates
Cassava
Color
Flour
Food industry
Homogeneity
Noodles
Starch
Wheat
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Summary:Noodles are one of the major traditional wheat-based products in Indonesia and the homogeneity of noodle products leads to huge competition. An increase in noodle consumption will lead to higher demand for wheat an as a result wheat is a resource expected to bein global short supply in the near future. This emphasizes there quirement for alternative sources of flour. Cassava is of importance to food industry due to its; high carbohydrate value, low cost and the unique functional properties of its flour and starch. This research determined the color level of modified cassava flour using digital color meter. Based on the results obtained, it is known that by using modified cassava flour produces more attractive color of noodle products. It is expected that the use of this mocaf can reduce the amount of costs incurred in making noodles.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/518/1/012041