Analysis Preference between Dried Catfish Noodles and Yellow Pumkin Flour Substitution
| Autor: | Fitriani Fitriani, Roziana Roziana |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | International Journal of Nutrition Sciences, Vol 8, Iss 1, Pp 57-62 (2023) |
| Druh dokumentu: | article |
| ISSN: | 2538-1873 2538-2829 |
| DOI: | 10.30476/ijns.2023.96987.1204 |
| Popis: | Background: Dry noodles are products made from wheat flour which are dried to a maximum moisture content of 10%. This study investigated on analysis preference between dried catfish noodles and yellow flour and determined the protein and water content.Methods: In an experimental completely randomized design using 3 treatments with different pumpkin flour substitutions, namely 5%, 7.5% and 10%, analysis preference between dried catfish noodles andyellow flour and a protein and water content analysis were undertaken according to the terms of the dry noodle quality requirements (SNI 8217-2015). The appearance, color, aroma, texture, flavor, overall appearance were also compared between dried catfish noodles and yellow flour.Results: The 10% pumpkin flour substitution showed the highest value for appearance, color, aroma, texture and overall acceptance; whereas the flavor was dominated by 5% pumpkin flour substitution. The test for the highest protein content and the lowest water content was in 7.5% pumpkin flour substitution. The higher the water content, the lower was the protein content. Based on the proximate test, protein content of dried catfish noodles ranged 12.95-15.47%; and the water content of dried catfish noodles ranged 9.49-12.60%.Conclusion: The 5% pumpkin flour substitution was preferably organoleptic, but the best water content was in 7.5% pumpkin flour substitution in accordance with the quality requirements for dry noodles (SNI 8217-2015). It is necessary to test acceptability of the product with variations in noodle processing techniques and differences in cooking recipes. Therefore, these finding can help the health authorities in nutritional plans. |
| Databáze: | Directory of Open Access Journals |
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