Influence of addition of moringa oleifera Lam Leaves Flour To Mocaf based Noodles Results

DOI

10.2991/iconhomecs-17.2018.30How to use a DOI?

Keywords

noodles, moringa oleifera lam leaves flour, mocaf flour

Abstract

Noodles as an alternative to substitute the rice, adding the flour leaves moringaoleifera lam on mocaf based noodleis expected to increase the variance of noodle product which is rich in nutrition. This research purpose is to know the influence of addition of moringaoleifera lam leaves crumbs affecting the taste, the color, the smell and the texture of the noodles. This research sample are mocaf moringaoleifera lam leaf flour based noodles with 5%, 10% and 15% of addition. It is fully tested to 30 respondents with using data analysis which is one-way ANOVA. The results of the addition of moringaoleifera lam leaves flour in making noodle affecting to the taste, but will not affect the color, the smell of and texture of noodles.

Copyright

© 2018, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Susilowati Susilowati
AU  - Mochammad Rizal
PY  - 2017/09
DA  - 2017/09
TI  - Influence of addition of moringa oleifera Lam Leaves Flour To Mocaf based Noodles Results
BT  - Proceedings of the 1st International Conference on Social, Applied Science and Technology in Home Economics (ICONHOMECS 2017)
PB  - Atlantis Press
SP  - 125
EP  - 128
SN  - 2352-5398
UR  - https://doi.org/10.2991/iconhomecs-17.2018.30
DO  - 10.2991/iconhomecs-17.2018.30
ID  - Susilowati2017/09
ER  -