Characteristic of Arenga Starch-Taro (Colocasia esculanta L.) Flour Noodle with Addition of Beetroot Extract

International Conference On Food Science and Engineering 2016

Herawati, E.R.N.^1 ; Ariani, D.^1 ; Miftakhussolikhah^1 ; Elfanti, M.P.^2 ; Pranoto, Y.^2

Research Unit for Natural Product Technology, Indonesian Institute of Sciences, Gading, Playen, Gunungkidul, Yogyakarta, Indonesia^1

Faculty of Agricultural Technology, Gadjah Mada University, Jln. Sosio-Yustisia, Bulaksumur, Yogyakarta, Indonesia^2

关键词: Colocasia;    Consumer preferences;    Effect of addition;    Fresh weight;    Natural colors;    Research purpose;    Sensory properties;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/193/1/012029/pdf
DOI  :  10.1088/1757-899X/193/1/012029

来源: IOP

【 摘 要 】

Taro (Colocasia esculanta L.) flour can be mixed with arenga starch in noodle making with 25% taro flour and 75% arenga starch as the best proportion. Addition of beetroot extract as red natural color may improve consumer preference and change the noodle characteristic. This research purpose is to know the effect of addition of beetroot extract on the noodle characteristic. Coloring extraction was done using 5 variances of beetroot (0.4; 0.6; 0.8; 1; and 1.2 g (fresh weight/ml water). Then, noodle was made and characteristic including physical and sensory properties were evaluated. The result showed that coloring extracts addition decreased the break compression, elongation, and tensile strength of arenga starch-taro flour sohun. Beetroot extract addition increased the red color and didn't change sensory properties significantly.