Antioxidant Activity and Physicochemical Characteristics of Dry Noodles with a Mixture of Wheat Flour and Kidney Bean Flour With the Addition of Butterfly Pea (Clitoria Ternatea L.) Extract

Antioxidant Activity and Physicochemical Characteristics of Dry Noodles with a Mixture of Wheat Flour and Kidney Bean Flour With the Addition of Butterfly Pea (Clitoria Ternatea L.) Extract

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This study aims to determine the antioxidant activity and physicochemical properties of dried noodles mixed with wheat flour and red bean flour with the addition of butterfly pea flower (Clitoria Ternatea L.) extract. The design used in this study used a completely randomized design (CRD) with 5 tr...

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Bibliographic Details
Main Authors: Rina Yenrina, Ismed Ismed, Wina Hildayani, Jihan Rahma
Format: Article
Language:English
Published: Lembaga Penelitian dan Pengadian kepada Masyarakat Universitas Andalas 2024-10-01
Series:Andalasian International Journal of Agricultural and Natural Sciences
Subjects:
butterfly pea
water
dried noodles
red bean flour
characteristic
Online Access:https://aijans.lppm.unand.ac.id/index.php/aijans/article/view/59
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