Product development of gluten-free dried noodles from composite flour of germinated organic brown rice, vigna radiata, sago, and tapioca flour

• Main Authors: Nugraheni, Mutiara, Windarwati, Palupi, Sri
• Format: Conference Proceeding
• Language: English
• Subjects: Acceptance tests; Carbohydrates; Chemical composition; Color; Dietary fiber; Flour; Gluten; Noodles; Photoelectricity; Product development; Proteins; Rice; Tapioca
• ISSN: 0094-243X; 1551-7616
• DOI: 10.1063/5.0106991

The purpose of this study is to determine the chemical composition, color, and acceptance of gluten-free dried brown rice noodles among panelists. Water, ash, protein, fat, carbs, soluble dietary fiber, and insoluble dietary fiber were all tested for chemical composition. A tristimulus photoelectric colorimeter was used to assess color. The acceptance of panelists was assessed. Color, scent, taste, texture, and overall were evaluated by 50 untrained panelists on a scale of 1-9 for many sensory qualities. Gluten-free dried brown rice noodles had higher protein, fiber, and resistant starch content than commercial white rice noodles, according to the findings (control). The color test revealed that the higher the proportion of brown rice, the lower the brightness level. The brown rice noodle formulation I received the best response from the panelists based on sensory analysis. Brown rice noodles outperform commercial white rice noodles (control) in terms of protein content (6.59±0.16) and fiber (6.17±0.01). 6.72±0.03 for starch resistance and 0.17±0.02 for low fat. Based on the findings of this study, gluten-free brown rice noodles may be an alternative functional carbohydrate source.