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Sunday, 30 August 2015

Characteristics of Noodle Prepared from Orange-fleshed Sweet Potato, and Domestic Wheat Flour

Procedia Food Science
Volume 3, 2015, Pages 289–302
The First International Symposium on Food and Agro-biodiversity Conducted by Indonesian Food Technologists Community
Open Access

Characteristics of Noodle Prepared from Orange-fleshed Sweet Potato, and Domestic Wheat Flour ☆

  • Indonesian Legumes and Tuber Crops Research Institute (Iletri), PO Box 66 Malang 65101, Indonesia
Available online 18 February 2015
Under a Creative Commons license

doi:10.1016/j.profoo.2015.01.032
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Abstract

Noodle characteristics prepared from both 100% of domestic and imported wheat flour (as a control) and blended with 40% of orange-fleshed sweet potato paste were studied. The domestic wheat flour had higher protein content (13.8%), compare to imported wheat flour (11.7%), thus giving the highest protein content (18.86%) in noodle prepared from 100% domestic wheat flour. However its noodle colour was disliked due to a lower whiteness level compared to imported wheat flour. Blended 60% of domestic wheat flour with 40% of sweet potato paste could improve the noodle colour acceptance. The noodles prepared from both 100% wheat flours and blended with 40% sweet potato paste had met the national standard quality for moisture and protein content. This suggests that sweet potato paste is promising for noodle ingredients as a wheat flour substitute.

Keywords

  • noodles;
  • orange-fleshed sweet potato;
  • wheat flour.
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Peer-review under responsibility of the organizing committee of Indonesian Food Technologist Community.

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