Characteristics of Dried Noodles from Modified Sorghum Flour (MOSOF) (Sorghum bicolor)
Riski Ayu Anggreini, Ulya Sarofa, Rosida Rosida
Riski Ayu Anggreini
Available Online December 2018.
- https://doi.org/10.2991/icst-18.2018.30How to use a DOI?
- sorghum flour modification, fermentation, dried noodles
- Consumption of noodles in Indonesia is increasing and this has an impact on increasing imports of wheat flour. Sorghum is considered to have the potential to be used as a substitute for wheat flour, because it has a fairly good nutrient content. However, it has anti-nutritional properties which can reduce digestibility. To increase digestibility, sorghum flour is modified by fermentation using Lactobacillus plantarum (Modified Sorghum Flour / MOSOF). The use of MOSOF as a substitute for wheat flour cannot be 100%, this is because there is no gluten content. Research using MOSOF substitution in dried noodle products is still rarely done, so this study determined the best formula of MOSOF as a substitute for wheat flour in making dried noodles. The results showed that fermentation can increase protein, starch and moisture component of sorgum flour. Besides, the proportion of 50:50 (wheat flour: MOSOF) and egg 25% was chosen as the best treatment, because it can improve the physical and chemical quality of dried noodle products, including rehydration (%), elasticity (%), ash (% wb) and moisture (% wb) than 70:30 (wheat flour: MOSOF) (p<0.05).
- Open Access
- This is an open access article distributed under the CC BY-NC license.
Cite this article
TY - CONF AU - Riski Ayu Anggreini AU - Ulya Sarofa AU - Rosida Rosida PY - 2018/12 DA - 2018/12 TI - Characteristics of Dried Noodles from Modified Sorghum Flour (MOSOF) (Sorghum bicolor) BT - International Conference on Science and Technology (ICST 2018) PB - Atlantis Press SP - 138 EP - 142 SN - 2589-4943 UR - https://doi.org/10.2991/icst-18.2018.30 DO - https://doi.org/10.2991/icst-18.2018.30 ID - Anggreini2018/12 ER -