ISSN (Online): 2321-3418
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Food Science and Technology
Open Access

Study on the Development of Fiber-Rich Noodles through the Substitution of Wheat Flour with Pregelatinized Tannia Flour

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DOI: 10.18535/ijsrm/v12i01.ft01· Pages: 149-157· Vol. 12, No. 01, (2024)· Published: January 4, 2024
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Abstract

Traditional noodles are often criticized for their low fiber content, a component with numerous health benefits in preventing degenerative diseases. Tannia, a potential food source in Indonesia, is recognized for its richness in fiber.  This study evaluated the chemical properties, cooking quality, and sensory aspects of noodles made from a composite of wheat flour and pregelatinized tannia flour (PTF). PTF, obtained by boiling tannia tuber slices at a temperature of 95°C for 10 minutes, drying, mashing, and sieving using a 60-mesh sieve, was used to substitute some of the wheat flour in dry noodles production. Substitution levels ranged from 0% (control) to 30%. Results showed a significant impact on protein, carbohydrate, and crude fiber content, as well as color, cooking quality, and sensory properties. Crude fiber increased with substitution, but above 25%, noodles exhibited lower elasticity compared to the control. In conclusion, a 25% substitution of wheat flour with PTF produced noodles with higher crude fiber content, better cooking quality, and sensory properties comparable to control noodles (without substitution). Noodles with 25% substitution had a crude fiber content of 4.89%, while control noodles were at 3.84%

Keywords

Fiber-rich noodlesPregelatinizationTannia flourSubstitution

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Author details
I Nengah Kencana Putra
Food Technology Study Program, Faculty of Agricultural Technology, Udayana University, Bali, Indonesia
✉ Corresponding Author
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I Putu Suparthana
Food Technology Study Program, Faculty of Agricultural Technology, Udayana University, Bali, Indonesia
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Anak Agung Istri Sri Wiadnyani
Food Technology Study Program, Faculty of Agricultural Technology, Udayana University, Bali, Indonesia
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