Characteristics of non-gluten noodles from modified cocoyam (Xanthosoma sagittifolium) and porang (Amorphophallus oncophyllus)

Foods product were developed after the discovery of gluten-free flour. This study aimed to determine the proper formulation of dry noodles from different proportions of modified cocoyam flour and porang flour. In addition, the use of egg was evaluated in terms of physicochemical and organoleptic pro...

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Bibliographic Details
Published in:Italian journal of food science 2022-01, Vol.34 (1), p.13-23
Main Authors: Finatsiyatull Rosida, Dedin, Sarofa, Ulya, Aliffauziah, Delbra
Format: Article
Language:English
Subjects:
Cooking
Diet
Eggs
Enzymes
Fibers
Flour
Gluten
Hydration
Noodles
Organoleptic properties
Parameter modification
Proteins
Soybeans
Wheat
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Summary:Foods product were developed after the discovery of gluten-free flour. This study aimed to determine the proper formulation of dry noodles from different proportions of modified cocoyam flour and porang flour. In addition, the use of egg was evaluated in terms of physicochemical and organoleptic properties. The first factor was the proportion of modified cocoyam flour and porang flour (90%:10%, 85%:15%, and 80%:20%). The second factor was the addition of eggs (5%, 10%, and 15%). The result showed that the best formulation according to chemical, physical, and organoleptic parameters was made with modified cocoyam flour and porang flour, 85%:15%, with 10% eggs. This non-gluten-based formulation of noodles showed both high dietary fibers content derived from glucomannan (60.14%) and high protein content (12.75%).
ISSN:1120-1770
1120-1770
2239-5687
DOI:10.15586/ijfs.v34i1.2080