Characteristics of Dried Noodles from Modified Sorghum Flour (MOSOF) (Sorghum bicolor)

DOI

10.2991/icst-18.2018.30How to use a DOI?

Keywords

sorghum flour modification, fermentation, dried noodles

Abstract

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).

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  - 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  - Proceedings of the 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  - 10.2991/icst-18.2018.30
ID  - Anggreini2018/12
ER  -