Characteristics of Wet Noodles From Sago and Sweet Potato Starch with Mung Bean Flour Substitution
<p align="justify"><span lang="EN-US">Sago starch and sweet potato starch are promising alternatives for wet noodle production due to their high amylose and amylopectin content, which contribute to desirable quality characteristics. This study was conducted to determi...
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| Format: | Article |
| Language: | English |
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Department of Food Technology
2024-12-01
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| Series: | Food ScienTech Journal |
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| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/24579 |
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| author | Shanti Fitriani Yusmarini Yusmarini Emma Riftyan Yossie Kharisma Dewi Ririn Puji Lestari Tiyah Fadhilah |
| author_facet | Shanti Fitriani Yusmarini Yusmarini Emma Riftyan Yossie Kharisma Dewi Ririn Puji Lestari Tiyah Fadhilah |
| author_sort | Shanti Fitriani |
| collection | DOAJ |
| description | <p align="justify"><span lang="EN-US">Sago starch and sweet potato starch are promising alternatives for wet noodle production due to their high amylose and amylopectin content, which contribute to desirable quality characteristics. This study was conducted to determine the effect of the ratio of starch (sago and sweet potato respectively) to mung bean flour on the physicochemical properties of wet noodles, as well as to obtain the best wet noodle formulation. The research was conducted experimentally using a completely randomized design with ten treatments and four replicates. The treatments involved varying ratios of starch to mung bean flour for sago starch-based noodles (SP1: 100:0, SP2: 80:20, SP3: 70:30, SP4: 60:40, SP5: 50:50) and sweet potato starch-based noodles (JP1: 100:0, JP2: 80:20, JP3: 70:30, JP4: 60:40, JP5: 50:50). Parameters measured for the starches included water holding capacity (WHC), swelling power, and solubility. Wet noodle parameters included moisture, ash, and protein content, elongation, water absorption, and sensory characteristics (color, aroma, taste, chewiness, and overall preference). Data were analyzed statistically using ANOVA and further evaluated with DMRT at a 5% significance level. Results showed that different ratios of sago or sweet potato starch and mung bean flour significantly affected all observed parameters. Among the treatments, JP4 (60:40) received the highest hedonic scores, indicating panelists’ preference for all sensory attributes, including color, aroma, taste, chewiness, and overall acceptability. This study demonstrates the potential of using sago starch and sweet potato starch with mung bean flour substitution to develop wet noodles that meet both sensory and nutritional quality standards.</span></p> |
| format | Article |
| id | doaj-art-c3cdebb2269f418b99ef9d46dd82bce1 |
| institution | Kabale University |
| issn | 2685-4279 2715-422X |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Food ScienTech Journal |
| spelling | doaj-art-c3cdebb2269f418b99ef9d46dd82bce12025-01-08T00:28:11ZengDepartment of Food TechnologyFood ScienTech Journal2685-42792715-422X2024-12-016222624010.33512/fsj.v6i2.2457912877Characteristics of Wet Noodles From Sago and Sweet Potato Starch with Mung Bean Flour SubstitutionShanti Fitriani0Yusmarini Yusmarini1Emma Riftyan2Yossie Kharisma Dewi3Ririn Puji Lestari4Tiyah Fadhilah5Universitas RiauUniversitas RiauUniversitas RiauUniversitas RiauUniversitas RiauUniversitas Riau<p align="justify"><span lang="EN-US">Sago starch and sweet potato starch are promising alternatives for wet noodle production due to their high amylose and amylopectin content, which contribute to desirable quality characteristics. This study was conducted to determine the effect of the ratio of starch (sago and sweet potato respectively) to mung bean flour on the physicochemical properties of wet noodles, as well as to obtain the best wet noodle formulation. The research was conducted experimentally using a completely randomized design with ten treatments and four replicates. The treatments involved varying ratios of starch to mung bean flour for sago starch-based noodles (SP1: 100:0, SP2: 80:20, SP3: 70:30, SP4: 60:40, SP5: 50:50) and sweet potato starch-based noodles (JP1: 100:0, JP2: 80:20, JP3: 70:30, JP4: 60:40, JP5: 50:50). Parameters measured for the starches included water holding capacity (WHC), swelling power, and solubility. Wet noodle parameters included moisture, ash, and protein content, elongation, water absorption, and sensory characteristics (color, aroma, taste, chewiness, and overall preference). Data were analyzed statistically using ANOVA and further evaluated with DMRT at a 5% significance level. Results showed that different ratios of sago or sweet potato starch and mung bean flour significantly affected all observed parameters. Among the treatments, JP4 (60:40) received the highest hedonic scores, indicating panelists’ preference for all sensory attributes, including color, aroma, taste, chewiness, and overall acceptability. This study demonstrates the potential of using sago starch and sweet potato starch with mung bean flour substitution to develop wet noodles that meet both sensory and nutritional quality standards.</span></p>https://jurnal.untirta.ac.id/index.php/fsj/article/view/24579sago starchsweet potato starchmung bean flouramyloseamylopectin |
| spellingShingle | Shanti Fitriani Yusmarini Yusmarini Emma Riftyan Yossie Kharisma Dewi Ririn Puji Lestari Tiyah Fadhilah Characteristics of Wet Noodles From Sago and Sweet Potato Starch with Mung Bean Flour Substitution Food ScienTech Journal sago starch sweet potato starch mung bean flour amylose amylopectin |
| title | Characteristics of Wet Noodles From Sago and Sweet Potato Starch with Mung Bean Flour Substitution |
| title_full | Characteristics of Wet Noodles From Sago and Sweet Potato Starch with Mung Bean Flour Substitution |
| title_fullStr | Characteristics of Wet Noodles From Sago and Sweet Potato Starch with Mung Bean Flour Substitution |
| title_full_unstemmed | Characteristics of Wet Noodles From Sago and Sweet Potato Starch with Mung Bean Flour Substitution |
| title_short | Characteristics of Wet Noodles From Sago and Sweet Potato Starch with Mung Bean Flour Substitution |
| title_sort | characteristics of wet noodles from sago and sweet potato starch with mung bean flour substitution |
| topic | sago starch sweet potato starch mung bean flour amylose amylopectin |
| url | https://jurnal.untirta.ac.id/index.php/fsj/article/view/24579 |
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