番薯(Xanthosoma sagittifolium)和茯苓(Amorphophallus oncophyllus)改良无筋面条的特性

IF 3.6 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Italian Journal of Food Science Pub Date : 2022-01-26 DOI:10.15586/ijfs.v34i1.2080

Dedin Finatsiyatull Rosida, U. Sarofa, Delbra Aliffauziah

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引用次数: 5

摘要

食品是在发现无麸质面粉后开发出来的。本研究旨在确定由不同比例的改性椰子粉和波朗粉制成的干面条的合适配方。此外，还对鸡蛋的理化性质和感官性质进行了评价。第一个因素是改性椰子粉和波朗粉的比例（90%:10%、85%:15%和80%:20%）。第二个因素是鸡蛋的添加（5%、10%和15%）。结果表明，根据化学、物理和感官参数，以改性椰油粉和茯苓粉为原料，85%∶15%，鸡蛋10%，制成最佳配方。这种无麸质面条配方显示出来自葡甘聚糖的高膳食纤维含量（60.14%）和高蛋白质含量（12.75%）。

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Characteristics of non-gluten noodles from modified cocoyam (Xanthosoma sagittifolium) and porang (Amorphophallus oncophyllus)

Foods product were developed after the discovery of gluten-free flour. This study aimed to determine the proper formulation of dry noodles from different proportions of modified cocoyam flour and porang flour. In addition, the use of egg was evaluated in terms of physicochemical and organoleptic properties. The first factor was the proportion of modified cocoyam flour and porang flour (90%:10%, 85%:15%, and 80%:20%). The second factor was the addition of eggs (5%, 10%, and 15%). The result showed that the best formulation according to chemical, physical, and organoleptic parameters was made with modified cocoyam flour and porang flour, 85%:15%, with 10% eggs. This non-gluten-based formulation of noodles showed both high dietary fibers content derived from glucomannan (60.14%) and high protein content (12.75%).

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来源期刊

Italian Journal of Food Science 工程技术-食品科技

CiteScore

4.20

自引率

0.00%

发文量

审稿时长

>36 weeks

期刊介绍： "Italian Journal of Food Science" is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, energy and environmental aspects of food processing on the whole life cycle. Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.