PHYSICOCHEMICAL CHARACTERISTICS OF STARCH NOODLES BASED ON SORGHUM FLOUR (Sorghum bicolor L. Moench) AND SAGO FLOUR (Metroxylon Sp)

Jurnal Pangan dan Agroindustri Pub Date : 2023-07-31 DOI:10.21776/ub.jpa.2023.011.03.5

Marningsih Doko Patty, E. S. Murtini, W. Putri

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Abstract

Sorghum is one of the local commodities that has the potential to be developed into alternative food products. Sorghum is a gluten-free source of protein, vitamins, minerals and calories. This study aims to determine the effect of the proportion of sorghum flour and sago flour on physical and chemical characteristics and determine the best treatment for dry noodles. The experimental design used a completely randomised design with one factor, that is the proportion of sorghum flour and sago flour consisting of 6 levels (80:20; 75:25; 70:30; 65:35; 60:40; 55:45) grams. The results showed that the proportion of sorghum flour and sago flour affected the physical characteristics of colour, breakage, elongation, cooking time, cooking shrinkage, and water absorption, but had no effect on breaking point. The best behaviour was produced in the proportion of 60 grams of white sorghum flour and 40 grams of sago flour which was then chemically analysed to have a moisture content of 11.90%, fat content of 0.24, ash content of 1.15%, protein content of 5.98%, and carbohydrate content of 80.79%.

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高粱粉和西米粉淀粉面理化特性的研究

高粱是当地商品之一，有潜力发展成为替代食品。高粱是一种不含麸质的蛋白质、维生素、矿物质和热量来源。本研究旨在确定高粱粉和西米粉的比例对物理和化学特性的影响，并确定干面条的最佳处理方法。实验设计采用了一个完全随机的设计，其中有一个因素，即高粱粉和西米粉的比例由6个水平（80:20；75:25；70:30；65:35；60:40；55:45）克组成。结果表明，高粱粉和西米粉的比例对其色泽、断裂、伸长率、蒸煮时间、蒸煮收缩率和吸水率等物理特性有影响，但对断裂点没有影响。最佳性能是60克白高粱粉和40克西米粉的比例，然后对其进行化学分析，使其水分含量为11.90%，脂肪含量为0.24，灰分含量为1.15%，蛋白质含量为5.98%，碳水化合物含量为80.79%。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Jurnal Pangan dan Agroindustri

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审稿时长

12 weeks