Modification of Process and Formulations Technology To The Characteristics of Hanjeli Gluten Free Noodles (original) (raw)
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The Quality of Instant Noodle Made from Local Corn Flour and Tapioca Flour
Journal of Advanced Agricultural Technologies
The demand for imported wheat flour is predicted to increase by at least 6% every year in Indonesia. Whereas on the one hand, each region in Indonesia actually has the potential of local food such as corn and cassava flours. The objective of this study was to obtain the best formulation in the production of instant noodle made from corn and cassava flours. Research was conducted experimentally using Complete Randomized Design with three replications for each treatment. The data obtained were analyzed by ANOVA and the sensory evaluation data were analyzed by Q Test. Results show that addition of 55% cassava flour resulted in instant noodle which meet the Indonesian quality standard of Instant Noodle (SNI 01-3551-2000) except for protein content of less then 4%. Sensory test data showed no difference between instant noodle made from local corn flour substituted with cassava flour and that from commercial instant noodle. Index Terms-instant noodle, corn flour, tapioca, quality
Production of Noodles from Composite Flour and it is Nutritional and Sensory Characteristics
Chinese Journal of Medical Research, 2018
Wheat flour is widely used in many food industries involving noodles. Therefore, noodles are an important part in the diet of many countries around the world. The objective of this study was to assess the nutritional and sensory characteristics of wheat-sorghum and Wheat-millet enhanced with guar flour for noodles production. The noodles were prepared as Daber-noodle and millet-noodle by mixing wheat flour to Daber or millet flours to obtain a mixture of 10%, 20% and 30% noodles) compared to control (Nobo). The falling number of wheat flour was 441, wet gluten was 32±0.01%, and dry gluten was 22±0.3%. As the concentration of millet and Daber flour increased in the prepared noodles, the moisture, ash, oil and protein contents consequently increased, while the case was reversed in carbohydrate contents. In the millet-noodle, and at the mixture of 10%, 20% and 30%, Na were 0.23, 0.31 and 0.31 mg/100g, respectively, while were 0.18, 0.24 and 0.25 mg/100g in Daber-noodle, whereas potassium content, at the same mixtures were 0.25, 0.22 and 0.32 mg/100g, respectively, in the millet-noodle, and 0.20, 0.29 and 0.29 mg/100g, respectively, in Daber-noodle. It seemed that control-noodle sample was more acceptable followed by Daber-noodle samples while the millet-noodle samples were the last choice for the panellists. ANOVA proved that the different noodle samples were statistically significant, i.e. some samples are highly preferred by panellists while others are fairly accepted. Further studies should concern adding some additives to improve acceptability for millet-noodle and Daber-noodle.
SAGA: Journal of Technology and Information System
Dry noodles are widely commercialized thanks to their durability and practicality for consumption as side dishes or staples to replace rice. The development of dry noodles is robustly conducted, mainly by substituting its main ingredient of wheat flour to local staple flour with similar or better nutritional value and characteristics compared to wheat flour and gluten-free as well. Some alternatives are sorghum (Sorgum bicolor) flour and mocaf (Modified cassava flour). Applying the correct drying temperature to produce dry noodles with good chemical and organoleptic quality. This research utilized a factorially formulated Completely Randomized Design with three levels for each actor. The first factor is the sorghum flour and MOCAF proportions with levels of 40:60, 60:40, and 80:20, and the second factor is the noodle drying temperature with levels of 500C, 600C, and 700C. Each treatment is repeated three times. Chemical quality aspects that would be analyzed are water, ash, fiber, a...
Current Research in Nutrition and Food Science Journal, 2020
Noodles play an important role as a potential alternative staple food in Indonesia. The nutritious non-wheat noodles are potentially develop through utilizing Indonesia's abundant local commodities, such as sorghum, mung bean and sago noodles Besides that the different characteristics of starch types in these raw materials will produce the different quality of noodles. Thus, the aim of this study is to determine the physical characteristics, cooking quality and sensory quality of various noodle formulas. Five formulas with different proportions of sago and sorghum flour are used in this study, 50:20 (F1), 40:30 (F2), 30:40 (F3), 20:50 (F4), 10:60 (F5), respectively. The results show that three raw materials have higher dietary fiber than the wheat flour has. Sorghum, mung bean and sago contain resistant starch of 9.50, 9.63 and 10.58 mg/100g, respectively. F1 Noodle formula with Sorghum: Mung Bean: Sago proportion of 20: 30: 50 has closer sensory quality (taste, aroma and texture) to the wheat noodle. F1 composite flour have better pasting properties than other formula, with the pasting temperature about 78.20 o C, peak viscosity 1799 RVU, breakdown 768 RVU, final viscosity 1632 RVU and peak time 4.4 min. The F1 noodle formula has the highest cooking loss value, and the highest texture compared to the other formulas. The conclusion of this study is F1 formula has the potential opportunities as an alternative non-gluten functional food product development with physical and sensory quality close to wheat noodles, nevertheless it has high cooking loss value.
RESEARCH ON OBTAINING NOODLES FROM NON-BREADABLE FLOURS FOR PEOPLE WITH GLUTEN INTOLERANCE
International Journal of Engineering Science Technologies, 2022
In the Republic of Moldova, as in other countries in the world, there is an increase in the number of people suffering from celiac disease, one of the most common chronic digestive disorders. This disease is difficult to diagnose and the only treatment being a strict diet, by avoiding the consumption of gluten-containing products. This article analyzes the assortment and sale price of agglutenic products from the Republic of Moldova and presents new technologies for obtaining noodles from unpacifiable brown rice flour with acceptable sensory and physico-chemical characteristics and with a sale price accessible to all social categories of people with gluten intolerance. The following methods were used to achieve the aims of the paper: empirical (observation methods based on the collection of information on types of agglutinative products), experimental methods-for the elaboration of new technologies for the production of noodles, and calculation methods-for determining the energy value, indicators nutritional value and cost of manufactured products. Following this study, recipes, and the technology for obtaining 4 types of noodles from brown rice flour without additives and with additives were developed.
Proportion Study of Wheat Flour and Purple Yam Flour and Addition of Egg on Making of Dry Noodle
2018
The purpose of this study was to determine the effect of the proportion of wheat flour: purple yam flour and egg addition on the quality of dried noodles produced. This study used a completely randomized design factorial pattern with 2 factors, namely the proportion of wheat flour and purple yam flour (70: 25, 60: 35, 50: 45) and 5 parts of tempeh flour and the addition of eggs (10 %, 15%, 20%), then analyzed by variance analysis, if there is a real interaction carried out the duncan test (DMRT). The results of research on dry noodles with the treatment of proportion of wheat flour : purple yam flour (70: 25) and 5 parts of tempeh flour with the addition of 20% eggs is the best treatment with a moisture content 8.99%, ash content 3.17%, protein content 14.29 %, crude fiber content 1.26%, fat content 5.87%, elasticity 25.26%, color score 3.55, taste score 3.1, flavor score 3.75 and texture score 3.5. Keywords—dry noodles, purple yam flour, tempeh flour
International Journal on Advanced Science, Engineering and Information Technology, 2014
Instant noodles are defined as dry food products made of wheat flour with the addition of other foodstuffs. Cassava flour can be used together with wheat flour as a basic ingredient for the noodles, in order to reduce the use of wheat flour. The purpose of this study was to determine the degree of substitution of cassava flour to the wheat flour which was enriched with red bean flour toward the quality of instant noodles that had been produced. The treatment in this study was done by mixing 70% of wheat flour with 30% of cassava and red beans flour mixture at various levels. The observations was carried out on raw materials and the instant noodle products, including moisture content, ash content, protein content, fat content and carbohydrate content as well as by different organoleptic test of the flavour, aroma, texture and colour. The results showed that the noodles product that was the most qualified and preferred was the product with the treatment D (a mixture of 70% of wheat flour; 20% of cassava flour and 10% of red bean flour), with the test results of 2.
The Effect Addition of Winged Bean and Konjac Flour on the Quality of Instant Cassava-Corn Noodles
2020
This study aims to determine the effect of addition winged bean and konjac flour on the quality of instant corn noodles. The experimental design used was a Completely Randomized Design (CRD) with one factor. The factor which is done in the formulation of adding winged bean flour and konjac flour consisting of six treatments. The treatment was P (presentation of cornflour : mocaf: konjac flour : winged bean flour) included P1 (65% : 20% : 0% : 15%); P2 (65% : 20% : 3% : 12%); P3 (65% : 20% : 6% : 9%); P4 (65% : 20% :9% : 6%); P5 (65% : 20% : 12% : 3%) and P6 (65% : 20% : 15% : 0%). The measured parameters of noodle quality are water content, protein content, dietary fiber content, fat content, calcium content, color, cooking time, cooking loss, rehydration, and organoleptic quality including taste, aroma, and texture. The addition of winged bean flour and konjac flour gives a significantly different effect on Moisture content, protein content, dietary fiber content, fat content, Ca c...
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The significant protein and dietary fiber content of cold-pressed pumpkin (PSF) and okra (OSF) seed byproducts are well-known. However, their impact on noodles’ nutritional quality has never been studied. For the first time, noodle formulation was developed employing a genetic algorithm in the R programming language to achieve the most optimal sensory attributes as well as nutritional composition, color, cooking, and textural properties. The optimized noodle formulation was detected for OSF, PSF, gluten-free flour, salt, and egg with the following amounts: 11.5 g, 87.0 g, 0.9 g, 0.6 g, and 40 g, respectively, with 10.5 mL of water. The total protein (TP%), total fat (TF%), total carbohydrate (TC%), total dietary fiber content (TDF%), ash (%), total phenolic content (TPC mg GAE/100 g), and ABTS (%) of PSF were found to be 39%, 17%, 7%, 18%, 3%, 19%, and 48%, respectively, whereas for OSF, 33%, 8%, 21%, 32%, 5%, 16%, and 38%, respectively, were detected. In addition, TP (42.88%), TF (...
Jurnal Teknologi & Industri Hasil Pertanian
Noodles are generally made from wheat flour which is only high in carbohydrates. Meanwhile, noodle products are needed sholud have others nutritional compound that can be used as daily needs consumption. One of them is the utilization of soybean husk which has been only discardes or used as animal feed. The utilazation of soybean husk waste has not been widely used for the food products. Noodles product can be susbtituted for carrots which are rich ini vitamins and carotenoids. Between of them can be substituted into noodle product proccesed. The purpose of this study was to analyze dry noodle products on the effect of soybean epidermis and carrot flour addition on physicochemical and sensory properties. These dry noodles could be used for a healthy menu as an alternative to carbohydrates in rice. There are some previous study about the effect of soybean husk added to the making of biscuit and cookies products that increase status of nutrition, however it was rarely utilized to...