Proximate analysis and chewiness of hydrogen rich water modified sweet potato noodles
Wheat-based noodles have a high glycemic index, making them unhealthy for diabetics. Hydrogen rich water modified sweet potato noodles can be an alternative to wheat flour. This research aims to find the best proximate and chewiness analysis results. This study used the fixed variable pH hydrogen ri...
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| Language: | English |
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EDP Sciences
2024-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/67/bioconf_icobeaf2024_04011.pdf |
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| author | Budiarti Gita Indah Sulistiawati Endah Kumalasari Ika Dyah |
| author_facet | Budiarti Gita Indah Sulistiawati Endah Kumalasari Ika Dyah |
| author_sort | Budiarti Gita Indah |
| collection | DOAJ |
| description | Wheat-based noodles have a high glycemic index, making them unhealthy for diabetics. Hydrogen rich water modified sweet potato noodles can be an alternative to wheat flour. This research aims to find the best proximate and chewiness analysis results. This study used the fixed variable pH hydrogen rich water 9, the ratio of wheat and sweet potato flour 1:1, the independent variable was the type of sweet potato, namely purple sweet potato and yellow sweet potato. The best noodles are obtained from yellow sweet potatoes modified with hydrogen rich water. Proximate value of yellow sweet potato as follows: water content 29.81%, ash 1.525% wb, fat 4.21% wb, total protein (Fk: 6.25) 9.025% wb, carbohydrates by difference 55.43% wb, crude fiber 0.64 % wb, calories 274.98(Cal/100 gr). The chewniess value was higher for yellow sweet potato at 2217.7 N. Yellow sweet potato noodles modified by hydrogen rich water had a higher chewiness value than noodles made from wheat. |
| format | Article |
| id | doaj-art-1091b68ae36140bda50cfce00991e75b |
| institution | Kabale University |
| issn | 2117-4458 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj-art-1091b68ae36140bda50cfce00991e75b2025-01-16T11:19:46ZengEDP SciencesBIO Web of Conferences2117-44582024-01-011480401110.1051/bioconf/202414804011bioconf_icobeaf2024_04011Proximate analysis and chewiness of hydrogen rich water modified sweet potato noodlesBudiarti Gita Indah0Sulistiawati Endah1Kumalasari Ika Dyah2Chemical Engineering Study Program, Faculty of Industrial Technology, Universitas Ahmad DahlanChemical Engineering Study Program, Faculty of Industrial Technology, Universitas Ahmad DahlanFood Technology Study Program, Faculty of Industrial Technology, Universitas Ahmad DahlanWheat-based noodles have a high glycemic index, making them unhealthy for diabetics. Hydrogen rich water modified sweet potato noodles can be an alternative to wheat flour. This research aims to find the best proximate and chewiness analysis results. This study used the fixed variable pH hydrogen rich water 9, the ratio of wheat and sweet potato flour 1:1, the independent variable was the type of sweet potato, namely purple sweet potato and yellow sweet potato. The best noodles are obtained from yellow sweet potatoes modified with hydrogen rich water. Proximate value of yellow sweet potato as follows: water content 29.81%, ash 1.525% wb, fat 4.21% wb, total protein (Fk: 6.25) 9.025% wb, carbohydrates by difference 55.43% wb, crude fiber 0.64 % wb, calories 274.98(Cal/100 gr). The chewniess value was higher for yellow sweet potato at 2217.7 N. Yellow sweet potato noodles modified by hydrogen rich water had a higher chewiness value than noodles made from wheat.https://www.bio-conferences.org/articles/bioconf/pdf/2024/67/bioconf_icobeaf2024_04011.pdf |
| spellingShingle | Budiarti Gita Indah Sulistiawati Endah Kumalasari Ika Dyah Proximate analysis and chewiness of hydrogen rich water modified sweet potato noodles BIO Web of Conferences |
| title | Proximate analysis and chewiness of hydrogen rich water modified sweet potato noodles |
| title_full | Proximate analysis and chewiness of hydrogen rich water modified sweet potato noodles |
| title_fullStr | Proximate analysis and chewiness of hydrogen rich water modified sweet potato noodles |
| title_full_unstemmed | Proximate analysis and chewiness of hydrogen rich water modified sweet potato noodles |
| title_short | Proximate analysis and chewiness of hydrogen rich water modified sweet potato noodles |
| title_sort | proximate analysis and chewiness of hydrogen rich water modified sweet potato noodles |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2024/67/bioconf_icobeaf2024_04011.pdf |
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