Formulation of Food Ingredients (Peanut Flour, Egg Yolks, Egg Whites, and Guar Gum) to the Characteristics of Gluten-Free Noodles
Noodle-processing technology commonly uses primary raw material in the form of wheat flour. One opportunity to increase the value of local flour is processing it into gluten-free noodle products, which can be consumed by people with celiac diseases. Some natural ingredients and food additives ca...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Indonesia
2021-07-01
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| Series: | International Journal of Technology |
| Subjects: | |
| Online Access: | https://ijtech.eng.ui.ac.id/article/view/4139 |
| Summary: | Noodle-processing
technology commonly uses primary raw material in the form of wheat flour. One
opportunity to increase the value of local flour is processing it into
gluten-free noodle products, which can be consumed by people with celiac
diseases. Some natural ingredients and food additives can be used to improve
the characteristics of gluten-free noodles, including peanut flour, egg yolks,
egg whites, and guar gum. This study aimed to analyze the effect of several
types of additives on the physical and chemical characteristics of gluten-free
noodle products derived from cassava flour. It was designed using a complete
randomized design and proximate analysis results were analyzed statistically
with SPSS 2.1 to determine the difference between treatments. ANOVA analysis
results were analyzed, with completely randomized design method and the results
were analyzed using Duncan’s test. Based on the results of proximate and energy
analysis, differences in treatment affected the quality of moisture, ash,
protein, fat, carbohydrate content, and energy, which were significantly
different. Cassava noodles added with peanut flour had a higher protein content
compared to the controls, with the addition of egg yolks, egg whites, or
hydrocolloids. The fat content of cassava noodles added by 5% egg yolk was
higher than that of other cassava noodles. The addition of egg whites with a
composition of 2% or 5% produced an RVA (Rapid Visco Analyzer) profile that did not form peak viscosity at
the optimum temperature and hot-paste viscosity. Based on SEM analysis on
cassava noodles, the microstructure profile showed the occurrence of starch
gelatinization. |
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| ISSN: | 2086-9614 2087-2100 |