Quality assessment of dry noodles made from blend of mocaf flour, rice flour and corn flour

International Conference on Natural Products and Bioresource Science 2017

生物科学;化学

Afifah, N.^1 ; Ratnawati, L.^1

Development Center for Appropriate Technology, Indonesian Institute of Sciences Subang, Indonesia^1

关键词: Cooking quality;    Cooking time;    Pasting property;    Physicochemical property;    Protein contents;    Quality assessment;    Quality characteristic;    Texture properties;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/101/1/012021/pdf
DOI  :  10.1088/1755-1315/101/1/012021

学科分类：生物科学（综合）

来源: IOP

【 摘 要 】

Mocaf flour, rice flour, and corn flour in different concentrations were used to produce dry noodles. The aims of this study were to investigate physicochemical properties of the flours and the quality characteristics of dry noodles made from these flours. Dry noodles were prepared by gelatinization of blending flours followed by feeding the dough to extruder and drying overnight in room temperature. Flours were analyzed for chemical and pasting properties and noodle samples were evaluated for chemical, cooking, and texture properties. The results showed there were significant differences in protein content and elongation between noodles made from blending mocaf and rice flour with that of blending mocaf, rice, and corn flour. The moisture, ash, and protein content of noodle samples ranged from 10.98 to 14.18%, 1.23 to 1.39%, and 4.09 to 5.58%, respectively. Values of noodle cooking quality were ranging from 12.0 - 13.8 minutes, 10.6 to 14.3%, and 204 to 248%, respectively for cooking time, cooking loss, and cooking weight. The elongation, hardness, and adhesiveness of noodles ranged from 276 to 374%, 3,523 to 10,478 gf, and -81.99 to -52.49 g.sec.