Proceedings of the 7th International Conference on Food, Agriculture, and Natural Resources (IC-FANRES 2022)

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Pumpkin Enriched Shirataki Noodle as A Low Calorie and Nutritious Functional Food

Authors
Zainuri1, *, Hartanti2, Dody Handito1
1Food Technology and Agro-industry, University of Mataram, Lombok, Indonesia
2Alumni of Food Technology and Agro-industry, University of Mataram, Lombok, Indonesia
*Corresponding author. Email: zainuri.ftp@unram.ac.id
Corresponding Author
Zainuri
Available Online 27 October 2023.
DOI
10.2991/978-94-6463-274-3_23How to use a DOI?
Keywords
functional foods; pumpkin; quality; shirataki noodle
Abstract

Demand for functional foods has increased nowadays. Utilization of local food material may play an important role in functional food development. This paper presents the potential role of pumpkin flour in improving the quality of shirataki noodles. This research was carried out in laboratorial trial using Completely Randomized Design with the treatment of pumpkin flour fortification at 6 different concentrations (0%, 2%, 4%, 6%, 8%, and 10%) and 3 replications. The observation data were analyzed using the analysis of variance at 5% significant level, and were further analyzed using the honest significant difference at the same level when needed. The results indicated that pumpkin flour fortification significantly increased the nutrition level of shirataki noodles. It also improved the color, although it did not change the panelists’ preference to the aroma and the taste of the products. Further research is needed to optimize the process for producing good quality pumpkin shirataki noodles to support the development of nutritious functional foods.

Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 7th International Conference on Food, Agriculture, and Natural Resources (IC-FANRES 2022)
Series
Advances in Biological Sciences Research
Publication Date
27 October 2023
ISBN
10.2991/978-94-6463-274-3_23
ISSN
2468-5747
DOI
10.2991/978-94-6463-274-3_23How to use a DOI?
Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Zainuri
AU  - Hartanti
AU  - Dody Handito
PY  - 2023
DA  - 2023/10/27
TI  - Pumpkin Enriched Shirataki Noodle as A Low Calorie and Nutritious Functional Food
BT  - Proceedings of the 7th International Conference on Food, Agriculture, and Natural Resources (IC-FANRES 2022)
PB  - Atlantis Press
SP  - 272
EP  - 281
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-274-3_23
DO  - 10.2991/978-94-6463-274-3_23
ID  - 2023
ER  -