Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

The Study of Sorghum (Sorghum bicolor L.), Mung Bean (Vigna radiata) and Sago (Metroxylon sagu) Noodles: Formulation and Physical Characterization

Sri Budi Wahjuningsih^1*, Sudjatinah¹, Mita Nurul Azkia¹, Dian Anggraeni²

¹Department of Agricultural Products Technology, Faculty of Agricultural Technology, Semarang University, Semarang 50196, Indonesia
²Agency for the Assesment and Application of Technology, Puspiptek, Setu, Serpong, South Tangerang, Banten 15314, Indonesia

Corresponding Author Email: sribudiwahjuningsih5678@gmail.com

Abstract:

Noodles play an important role as a potential alternative staple food in Indonesia. The nutritious non-wheat noodles are potentially develop through utilizing Indonesia's abundant local commodities, such as sorghum, mung bean and sago noodles Besides that the different characteristics of starch types in these raw materials will produce the different quality of noodles. Thus, the aim of this study is to determine the physical characteristics, cooking quality and sensory quality of various noodle formulas. Five formulas with different proportions of sago and sorghum flour are used in this study, 50:20 (F1), 40:30 (F2), 30:40 (F3), 20:50 (F4), 10:60 (F5), respectively.
The results show that three raw materials have higher dietary fiber than the wheat flour has. Sorghum, mung bean and sago contain resistant starch of 9.50, 9.63 and 10.58 mg/100g, respectively. F1 Noodle formula with Sorghum: Mung Bean: Sago proportion of 20: 30: 50 has closer sensory quality (taste, aroma and texture) to the wheat noodle. F1 composite flour have better pasting properties than other formula, with the pasting temperature about 78.20oC, peak viscosity 1799 RVU, breakdown 768 RVU, final viscosity 1632 RVU and peak time 4.4 min. The F1 noodle formula has the highest cooking loss value, and the highest texture compared to the other formulas. The conclusion of this study is F1 formula has the potential opportunities as an alternative non-gluten functional food product development with physical and sensory quality close to wheat noodles, nevertheless it has high cooking loss value.

Keywords:

Sorghum; Mung Bean; Sago; Noodles; Formula

[ HTML Full Text]

Back to TOC