THE FORMULATION OF DRIED NOODLES MADE OF MOCAF, WHEAT FLOUR, PROTEIN CONCENTRATES OF COWPEA (Vigna unguiculata, L) AND PORANG (Amorphophallus onchophyllus) FLOUR

Sudaryati, Sudaryati and Dedin F, Rosida and Nur , Hapsari (2016) THE FORMULATION OF DRIED NOODLES MADE OF MOCAF, WHEAT FLOUR, PROTEIN CONCENTRATES OF COWPEA (Vigna unguiculata, L) AND PORANG (Amorphophallus onchophyllus) FLOUR. In: The 18th Food Innovation Asia Conference 2016 (FLAC 2016) Food Research and Innovation for Sustainable Global Prosperity, 16-18 June 2016, Bangkok, Thailand.

Full text not available from this repository.

Abstract

The need of wheat flour is very high for food product. Alternative raw material, such as Mocaf can be used to substitute wheat flour. Mocaf derived from modified cassava flour and made from cassava starch modification by fermentation process. Mocaf has characteristics like wheat flour. The weakness of mocaf is the absence of gluten and low protein content, therefore it is necessary to add a source of protein such as cowpea protein concentrates and porang flour as forming texture. The purpose of this study was to examine the influence of formulation mocaf and cowpea protein concentrates, as well as the flour porang to produce good quality noodles. This study used nine formulation consisting of three levels, namely the proportion mocaf and wheat flour (50:50), (70:30), (100:0), the addition of Cowpea protein concentrates (5%, 10%, 15%) and the addition of Porang flour (4%, 8%, 12%). The data were analyzed by SPSS 19.0 using One-Way Anova at 95% accuracy level. The best treatment obtained from formulation mocaf and wheat flour (50:50), the addition of 10% cowpea protein concentrates and 8% porang flour which produced dried noodles with such characteristics: 5,61% water content, 7,49% protein conrtent, 59,60% starch content, 47,15% whiteness degree, 16,45% dietary fiber content,178, 60% water holding capacity and 15% elasticity. Key Words: dried noodles, Mocaf, cowpea protein concentrates, Porang flour

Item Type: Conference or Workshop Item (Paper)
Subjects: T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions: Conference/Seminar
Depositing User: Fatchullah ZA
Date Deposited: 02 Oct 2017 13:50
Last Modified: 02 Oct 2017 13:50
URI: http://eprints.upnjatim.ac.id/id/eprint/7240

Actions (login required)

View Item