![]() ![]() Some good formulas, the water and ash content in the addition of egg white and xanthan gum (PTX) were around 4.95% and 1.80%, respectively, while the protein content in the addition of soybean isolate and water ash (PKA) was 12.89%. The results of the analysis showed that the chemical profile of banana-cassava flour noodles met the wet noodle quality standard set by SNI 2987-2015, while the ash content was higher than the quality standard. The research stages are the production of banana-cassava flour noodles, physicochemical profile analysis includes chemical profiles (moisture content, ash content and protein content), physical profile (optimum cooking time, swelling index, cooking loss and water absorption) and gluten content and sensory testing. This study aims to determine the effect of adding egg white protein or soybean isolate and the effect of xanthan gum or water ash on banana-cassava flour noodles on the physicochemical and sensory profiles. To increase the nutritional value and texture of noodles, such as using wheat flour, egg white protein or soybean isolate and xanthan gum or ash water are added. People with celiac disease are gluten intolerant, so to enjoy noodles like people in general, an alternative gluten-free flour is needed to replace wheat flour, one of which is banana-cassava flour. In general, wheat flour noodles have a chewy and elastic texture, due to the presence of amylose, amylopectin and gluten proteins. ![]()
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