Characteristics of non-gluten noodles from modified cocoyam (Xanthosoma sagittifolium) and porang (Amorphophallus oncophyllus)
Main Article Content
Keywords
cocoyams tubers, eggs, modified flour, noodles, porang, soybean
Abstract
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%).
References
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Ambarwati E., Murti R.H., Haryadi, Basyir A., and Widodo S. 2000. Exploration and characterization of Iles-iles research report LP Gadjah Mada University in collaboration with PAATP Balitbangtan Yogyakarta. Yogyakarta, Indonesia.
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Aryanti N. and Abidin K.Y. 2015. Glucomannan extraction from local porang (Amorphophallus oncophyllus and Amorphophallus muerelli Blume). Metana. 11(1):21–30.
Asha R., Niyonzima F.N., and Sunil S.M. 2013. Purification and properties of vpullulanase from Bacillushalodurans. Int Res J Biol Sci. 2:35–43.
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Astawan M. 2008. Instant noodle making technology. Gramedia, Jakarta, Indonesia.
Biyumma U.L., Wiwik S.W., and Nurud D. 2017. Characteristics of dry noodles made from breadfruit flour (artocarpus altilis) and egg addition. J Agrotechnol. 11(1):23–34.
Boakye A.A., Wireko-Manu F.D., Oduro I., Ellis W.O., Gudjónsdóttir M., and Chronakis I.S. 2018. Utilizing cocoyam (Xanthosoma sagittifolium) for food and nutrition security: a review. Food Sci Nutr. 6(4):1–11. 10.1002/fsn3.602
Chan A.P.N. 2011. Konjac part I: cultivation to commercialization of components. The World of Food Science, IFT Foundation and IUFoST Organisation Ontario, Canada.
Charoenrein S., Tatirat O., Rengsutthi K., and Thongngam M. 2011. Effect of konjac glucomannan on syneresis, textural properties and the microstructure of frozen rice starch gels. Carbohyd Polym. 83:291–296. 10.1016/j.carbpol.2010.07.056
Chauhan D., Kumar K., Kumar S., and Kumar H. 2018. Effect of incorporation of oat flour on nutritional and organoleptic characteristics of bread and noodles. Cur Res Nutr Food Sci. 6(1):148–156. 10.12944/CRNFSJ.6.1.17
Chen L., Zan Q., Mingguang L., Shen J., and Liao W. 2010. Litter dynamics and forest structure of the introduced sonneratia caseolaris mangrove forest in Shenzhen, China. Estuar Coast Shelf Sci. 85(2):241–246. 10.1016/j.ecss.2009.08.007
Citra P.U., Sukma A., and Haryani K. 2012. Utilization of Iles (Amorphophallus ochophyllus) as a chewing agent in tofu making. J chem Technol Ind. 1(1):78–85.
Diniyah N., Denik S., Wiwik S.W., and Achmad S. 2017. Characteristics of mojang noodles (mocaf-corn) with different types and concentrations of binding materials. J Agr Postharv Res. 14(2):98–107. 10.21082/jpasca.v14n2.2017.98-107
Faridah A. and Widjanarko S.B. 2014. Addition of porang flour to noodle making with mocaf flour substitution (modified cassava flour). J Food Technol Ind. 25(1):98–105. 10.6066/jtip.2014.25.1.98
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Hidayat N., Padaga M.C., and Suhartini S. 2007. Industrial microbiology. Atmajaya University, Yogyakarta, Indonesia.
International Rice Research Institute (IRRI). 1978. Standard evaluation system for rice. IRRI, Los Banos, the Philippines.
Jayadi A.R. 2019. Physical quality characteristics of corn noodles by adding emulsifiers and eggs. Thesis, Bogor Agriculture Institute, Bogor, Indonesia.
Kartini A.Z. and Widya D.R.P. 2018. Effect of concentration of eggs and carboxymethyl cellulose on physical, chemical and organoleptic characteristics of fermented dry noodles of jali flour (Coix Lacrymal Jobi-L). J Food Agro Ind. 6(2):52–62. 10.21776/ub.jpa.2018.006.02.6
Kilara A. 1994. Whey protein functionally in food systems. Marcel Dekker, New York.
Kumoro A., Yuganta T., Retnowati D., and Ratnawati R. 2018. Acid hydrolysis and ethanol precipitation for glucomannan extraction from crude porang (Amorphophallus onchophyllus). Tuber Flour Chem Chem Technol. 12(1):101–108. 10.23939/chcht12.01.101
Kustanti I.H., Astutik P., Sulistiastutik, and Theresia P. 2013. Substitution of belitung taro paste, soy tempe flour and tapioca flour in making wet noodles for patients with diabetes mellitus. Department of Health, Nutrition Polytechnic, Kemenkes Malang, Malang, Indonesia.
Lambrecht M.A., Rombouts I., Nivelle M.A., and Delcour J. A. 2017. The role of wheat and egg constituents in the formation of a covalent and non-covalent protein network in fresh and cooked egg noodles. J Food Sci. 82(1):2435. 10.1111/1750-3841.13558
Muchtadi T., Sugiyono, and Fitriyono A. 2010. Food science. CV Alfabeta, Bandung, Indonesia.
Nugraheni B. and Puspitaningrum I. 2013. Potential bulbs porang (Amorphophallus konjac k. Koch.) as nutrasetikal against hepatoprotective effects and histopathological picture liver male rats wistar strain induced by paracetamol. Research Report, STIFAR Semarang, Indonesia.
Pratama I.A. and Fithri C.N. 2014. Dry noodle formulation with cocoyam flour substitution (Xanthosoma sagittifolium) and addition of green bean flour (Phaseolus radiatus L.). J Food Agro Ind. 2(4):101–112.
Prayitno S.A., Agustini M., and Wulandari U. 2020. The socialization of yam noodles making without food preservatives at the health pioneer in Nganjuk district. Kontribusia. 3(1):xxx. 10.30587/kontribusia.v3i1.1059
Rahim A. 2007. Effect of method of processing instant starch noodle from aren starch on physical and sensory properties. Thesis, Gadjah Mada University, Yogyakarta, Indonesia.
Ramlah. 1997. Physical properties of noodle dough and several types of wheat with the addition of kansui, eggs and cassava. Thesis, Gajah Mada University, Yogyakarta, Indonesia.
Retnaningsih C.H. and Hartayani L. 2005. Application of Iles-iles flour (Amorphophallus konjac) as a substitute for the chemical thickening of wet noodles: judging from the physical and chemical properties of sensors beginner research program. Research Report, Faculty of Agricultural Technology, Soegijapranata Catholic University Semarang, Semarang, Indonesia.
Reza G.M., Yanti M.L., and Yuliani A. 2018. Making dried noodles from taro flour (Xanthosoma sagittifolium) with the addition of carrageenan and eggs. Unsyiah Agr Student Sci J. 3(1).
Rhim J.W. and Wang L. F. 2013. Mechanical and water barrier properties of agar/κ-carrageenan/konjac glucomannan ternary blend biohydrogel films. Carbohyd Polym. 96(1):71–81. 10.1016/j.carbpol.2013.03.083
Risti Y. and Arintina R. 2013. Effect of egg addition on protein, fiber levels, hardness and acceptance of gluten-free wet noodles made from composite flour (composite mocaf, tapioca and meizena flour). J Nutr College. 2(4):696–703. 10.14710/jnc.v2i4.3833
Rosida D.F., Angeline S.Y.C., Happyanto D.C., and Hapsari N. 2020. The effect of fermentation on physicochemical properties of Cocoyam (Xanthosoma sagittifolium) flour using L. plantarum bacteria. Eurasia J Biosci. 14(2):3951–3955. http://www.ejobios.org/article/the-effect-of-fermentation-on-physicochemical-properties-of-cocoyam-xanthosoma-sagittifolium-flour-8032
Rozali Z.F., Zulmalisa Z., Sulaiman I., Lubis Y.M., Noviasari S., Eriani K., and Asrizal C.W. 2021. Decreased of calcium oxalate levels in the purple taro flour (Colocasia esculenta) from Aceh Province, Indonesia using three immersion methods. IOP Conf. Ser Earth Environ Sci. 711:1–17. 10.1088/1755-1315/711/1/012022
Saha D. and Bhattacharya S. 2010. Hydrocolloids as thickening and gelling agents in food: a critical review. J Food Sci Technol. 47(6):587–597. 10.1007/s13197-010-0162-6
Sande M., Teijeiro-Osorio D., Remuñán-López C., and Alonso M.J. 2009. Glucomannan, a promising polysaccharides for biopharmaceutical purposes. Eur J Pharm Biophar. 72(2):453–462. 10.1016/j.ejpb.2008.02.005
Sari M.C. 2017. Characteristics of gluten-free cookies and casein (study of the proportion of corn flour: pedada flour and egg yolk addition). Thesis, UPN Veteran Jawa Timur Surabaya, Surabaya, Inodonesia.
Setyani S., Sussi A., and Florentina. 2017. Substitution of corn tempe flour in making wet noodles. J Ind Technol Agri Prod. 22(1):1–10.
Smith P.S. 1982. Starch derivatives and their uses in foods. In: Lineback dan D.R. and Inglett G.E. (eds.), Food carbohydrate. AVI, Westport, CT.
Subagio A. 2008. Industrialization of modified cassava flour (MOCAF) as food industry raw materials to support national food diversification. Thesis, University of Jember, Jember, Indonesia.
Subarna and Muhandri T. 2013. Corn noodle processing using calendaring method. J Tech Food Ind. 24(1):xxx. 10.6066/jtip.2013.24.1.75
Sudarmadji S., Haryono B., and Suhardi. 1997. Analysis procedures for food and agriculture materials liberty. Yogyakarta, Indonesia
Sumarwoto S. 2005. Iles-iles (Amorphophallus muelleri Blume) description and other properties. Biodiversity. 6(3):185–190. 10.13057/biodiv/d060310
Sumarwoto S. 2007. Review: Constituen of mannan of iles-iles (Amorphophallus muelleri Blume.) Asian J Trop Biotechnol. 4(1):28–32. 10.13057/biotek/c040105
Supriyadi D. 2012. Study of the effect of amylose-amylopectin ratio and moisture on crackiness and hardness of fried products model. Thesis, Bogor Agriculture Institute, Bogor, Indonesia.
Uba’idillah A. 2015. Chemical physical characteristics of dry noodles from wheat flour in the modified gadung flour substitution. Thesis, Jember University, Jember, Indonesia.
Wang C., Xu M., Lv W.P., Qiu P., Gong Y., and Li S. 2012. Study on rheological behaviour of Konjac glucomannan. J Phy Procedia. 33:25–30. 10.1016/j.phpro.2012.05.026
Widaningrum W.S. and Soekarto S.T. 2005. Enrichment of soybean flour in making wet noodles with raw materials substituted by Garut flour. J Pascapanen. 2(1):41–48.
Widjanarko S.B. and Megawati J. 2015. Analysis of the colorimetric and gravimetric methods of measuring glucomannan levels in Konjac (Amorphophallus konjac). J Food Agro Ind. 3(4):1584–1588.
Winarno F.G. 2004. Food chemistry and nutrition. Gramedia, Jakarta, Indonesia.
Wulandari N., Kusnandar F., Nuraida L., Koswara S., Faridah D.N., and Kusumaningrum H.D. 2008. Guidance for integrated practicum for food processing: roasting technology. Department of Food Science and Technology of Bogor Agriculture Institute, Bogor, Indonesia.
Yan H., Cai B., Cheng Y., Guo G., Li D., Yao X., Ni X., Phillips G.O., Fang Y., and Jiang F. 2012. Mechanism of lowering water activity of konjac glucomannan and its derivatives. Food Hydrocol. 26(2):383–388. 10.1016/j.foodhyd.2011.02.018
Yang X.H., Zhu W.L., and Yan J.F. 2006. A time temperature rheological study of konjac glucomannan hydrocolloid. J Biomater Sci. 17(1–2):53–59. 10.1163/156856206774879063
Akbar M.R. and Yunianta. 2014. Effect of Na2S2O5 soaking time and yeast fermentation tape on physical properties of corn flour chemical. J Food Agro Ind. 2(2):91–102.
Akonor P.T., Tortoe C., Buckman E.S., and Hagan L. 2017. Proximate composition and sensory evaluation of root and tuber composite flour noodles. Cogent Food Agr. 3(1):1–7. 10.1080/23311932.2017.1292586
Ambarwati E., Murti R.H., Haryadi, Basyir A., and Widodo S. 2000. Exploration and characterization of Iles-iles research report LP Gadjah Mada University in collaboration with PAATP Balitbangtan Yogyakarta. Yogyakarta, Indonesia.
Andriani T., Djaelani M.A., and Saraswati T.R. 2015. Proximate levels of Pengging duck eggs, Tegal ducks, Magelang ducks in Balai Pembibitan dan Budidaya Ternak Non Ruminansia (BPBTNR), Ambarawa. J Biol. 4(3):8–15.
Arifin M.A. 2001. Mechanical drying of iles-iles tubers to improve the quality of iles-iles chips. Thesis, Bogor Agriculture Institute, Bogor, Indonesia.
Aryanti N. and Abidin K.Y. 2015. Glucomannan extraction from local porang (Amorphophallus oncophyllus and Amorphophallus muerelli Blume). Metana. 11(1):21–30.
Asha R., Niyonzima F.N., and Sunil S.M. 2013. Purification and properties of vpullulanase from Bacillushalodurans. Int Res J Biol Sci. 2:35–43.
Association of Official Agricultural Chemists (AOAC). 2004. Official method of analysis, 12th ed. AOAC, Washington, DC.
Astawan M. 2008. Instant noodle making technology. Gramedia, Jakarta, Indonesia.
Biyumma U.L., Wiwik S.W., and Nurud D. 2017. Characteristics of dry noodles made from breadfruit flour (artocarpus altilis) and egg addition. J Agrotechnol. 11(1):23–34.
Boakye A.A., Wireko-Manu F.D., Oduro I., Ellis W.O., Gudjónsdóttir M., and Chronakis I.S. 2018. Utilizing cocoyam (Xanthosoma sagittifolium) for food and nutrition security: a review. Food Sci Nutr. 6(4):1–11. 10.1002/fsn3.602
Chan A.P.N. 2011. Konjac part I: cultivation to commercialization of components. The World of Food Science, IFT Foundation and IUFoST Organisation Ontario, Canada.
Charoenrein S., Tatirat O., Rengsutthi K., and Thongngam M. 2011. Effect of konjac glucomannan on syneresis, textural properties and the microstructure of frozen rice starch gels. Carbohyd Polym. 83:291–296. 10.1016/j.carbpol.2010.07.056
Chauhan D., Kumar K., Kumar S., and Kumar H. 2018. Effect of incorporation of oat flour on nutritional and organoleptic characteristics of bread and noodles. Cur Res Nutr Food Sci. 6(1):148–156. 10.12944/CRNFSJ.6.1.17
Chen L., Zan Q., Mingguang L., Shen J., and Liao W. 2010. Litter dynamics and forest structure of the introduced sonneratia caseolaris mangrove forest in Shenzhen, China. Estuar Coast Shelf Sci. 85(2):241–246. 10.1016/j.ecss.2009.08.007
Citra P.U., Sukma A., and Haryani K. 2012. Utilization of Iles (Amorphophallus ochophyllus) as a chewing agent in tofu making. J chem Technol Ind. 1(1):78–85.
Diniyah N., Denik S., Wiwik S.W., and Achmad S. 2017. Characteristics of mojang noodles (mocaf-corn) with different types and concentrations of binding materials. J Agr Postharv Res. 14(2):98–107. 10.21082/jpasca.v14n2.2017.98-107
Faridah A. and Widjanarko S.B. 2014. Addition of porang flour to noodle making with mocaf flour substitution (modified cassava flour). J Food Technol Ind. 25(1):98–105. 10.6066/jtip.2014.25.1.98
Faridah A., Wijanarko S.B., Sutrisno A., and Susilo B. 2012. Optimization of porang flour production mechanically from chip porang with response surface methods. J Ind Eng. 13(2):158–166. 10.22219/JTIUMM.Vol13.No2.158-166
Hidayat N., Padaga M.C., and Suhartini S. 2007. Industrial microbiology. Atmajaya University, Yogyakarta, Indonesia.
International Rice Research Institute (IRRI). 1978. Standard evaluation system for rice. IRRI, Los Banos, the Philippines.
Jayadi A.R. 2019. Physical quality characteristics of corn noodles by adding emulsifiers and eggs. Thesis, Bogor Agriculture Institute, Bogor, Indonesia.
Kartini A.Z. and Widya D.R.P. 2018. Effect of concentration of eggs and carboxymethyl cellulose on physical, chemical and organoleptic characteristics of fermented dry noodles of jali flour (Coix Lacrymal Jobi-L). J Food Agro Ind. 6(2):52–62. 10.21776/ub.jpa.2018.006.02.6
Kilara A. 1994. Whey protein functionally in food systems. Marcel Dekker, New York.
Kumoro A., Yuganta T., Retnowati D., and Ratnawati R. 2018. Acid hydrolysis and ethanol precipitation for glucomannan extraction from crude porang (Amorphophallus onchophyllus). Tuber Flour Chem Chem Technol. 12(1):101–108. 10.23939/chcht12.01.101
Kustanti I.H., Astutik P., Sulistiastutik, and Theresia P. 2013. Substitution of belitung taro paste, soy tempe flour and tapioca flour in making wet noodles for patients with diabetes mellitus. Department of Health, Nutrition Polytechnic, Kemenkes Malang, Malang, Indonesia.
Lambrecht M.A., Rombouts I., Nivelle M.A., and Delcour J. A. 2017. The role of wheat and egg constituents in the formation of a covalent and non-covalent protein network in fresh and cooked egg noodles. J Food Sci. 82(1):2435. 10.1111/1750-3841.13558
Muchtadi T., Sugiyono, and Fitriyono A. 2010. Food science. CV Alfabeta, Bandung, Indonesia.
Nugraheni B. and Puspitaningrum I. 2013. Potential bulbs porang (Amorphophallus konjac k. Koch.) as nutrasetikal against hepatoprotective effects and histopathological picture liver male rats wistar strain induced by paracetamol. Research Report, STIFAR Semarang, Indonesia.
Pratama I.A. and Fithri C.N. 2014. Dry noodle formulation with cocoyam flour substitution (Xanthosoma sagittifolium) and addition of green bean flour (Phaseolus radiatus L.). J Food Agro Ind. 2(4):101–112.
Prayitno S.A., Agustini M., and Wulandari U. 2020. The socialization of yam noodles making without food preservatives at the health pioneer in Nganjuk district. Kontribusia. 3(1):xxx. 10.30587/kontribusia.v3i1.1059
Rahim A. 2007. Effect of method of processing instant starch noodle from aren starch on physical and sensory properties. Thesis, Gadjah Mada University, Yogyakarta, Indonesia.
Ramlah. 1997. Physical properties of noodle dough and several types of wheat with the addition of kansui, eggs and cassava. Thesis, Gajah Mada University, Yogyakarta, Indonesia.
Retnaningsih C.H. and Hartayani L. 2005. Application of Iles-iles flour (Amorphophallus konjac) as a substitute for the chemical thickening of wet noodles: judging from the physical and chemical properties of sensors beginner research program. Research Report, Faculty of Agricultural Technology, Soegijapranata Catholic University Semarang, Semarang, Indonesia.
Reza G.M., Yanti M.L., and Yuliani A. 2018. Making dried noodles from taro flour (Xanthosoma sagittifolium) with the addition of carrageenan and eggs. Unsyiah Agr Student Sci J. 3(1).
Rhim J.W. and Wang L. F. 2013. Mechanical and water barrier properties of agar/κ-carrageenan/konjac glucomannan ternary blend biohydrogel films. Carbohyd Polym. 96(1):71–81. 10.1016/j.carbpol.2013.03.083
Risti Y. and Arintina R. 2013. Effect of egg addition on protein, fiber levels, hardness and acceptance of gluten-free wet noodles made from composite flour (composite mocaf, tapioca and meizena flour). J Nutr College. 2(4):696–703. 10.14710/jnc.v2i4.3833
Rosida D.F., Angeline S.Y.C., Happyanto D.C., and Hapsari N. 2020. The effect of fermentation on physicochemical properties of Cocoyam (Xanthosoma sagittifolium) flour using L. plantarum bacteria. Eurasia J Biosci. 14(2):3951–3955. http://www.ejobios.org/article/the-effect-of-fermentation-on-physicochemical-properties-of-cocoyam-xanthosoma-sagittifolium-flour-8032
Rozali Z.F., Zulmalisa Z., Sulaiman I., Lubis Y.M., Noviasari S., Eriani K., and Asrizal C.W. 2021. Decreased of calcium oxalate levels in the purple taro flour (Colocasia esculenta) from Aceh Province, Indonesia using three immersion methods. IOP Conf. Ser Earth Environ Sci. 711:1–17. 10.1088/1755-1315/711/1/012022
Saha D. and Bhattacharya S. 2010. Hydrocolloids as thickening and gelling agents in food: a critical review. J Food Sci Technol. 47(6):587–597. 10.1007/s13197-010-0162-6
Sande M., Teijeiro-Osorio D., Remuñán-López C., and Alonso M.J. 2009. Glucomannan, a promising polysaccharides for biopharmaceutical purposes. Eur J Pharm Biophar. 72(2):453–462. 10.1016/j.ejpb.2008.02.005
Sari M.C. 2017. Characteristics of gluten-free cookies and casein (study of the proportion of corn flour: pedada flour and egg yolk addition). Thesis, UPN Veteran Jawa Timur Surabaya, Surabaya, Inodonesia.
Setyani S., Sussi A., and Florentina. 2017. Substitution of corn tempe flour in making wet noodles. J Ind Technol Agri Prod. 22(1):1–10.
Smith P.S. 1982. Starch derivatives and their uses in foods. In: Lineback dan D.R. and Inglett G.E. (eds.), Food carbohydrate. AVI, Westport, CT.
Subagio A. 2008. Industrialization of modified cassava flour (MOCAF) as food industry raw materials to support national food diversification. Thesis, University of Jember, Jember, Indonesia.
Subarna and Muhandri T. 2013. Corn noodle processing using calendaring method. J Tech Food Ind. 24(1):xxx. 10.6066/jtip.2013.24.1.75
Sudarmadji S., Haryono B., and Suhardi. 1997. Analysis procedures for food and agriculture materials liberty. Yogyakarta, Indonesia
Sumarwoto S. 2005. Iles-iles (Amorphophallus muelleri Blume) description and other properties. Biodiversity. 6(3):185–190. 10.13057/biodiv/d060310
Sumarwoto S. 2007. Review: Constituen of mannan of iles-iles (Amorphophallus muelleri Blume.) Asian J Trop Biotechnol. 4(1):28–32. 10.13057/biotek/c040105
Supriyadi D. 2012. Study of the effect of amylose-amylopectin ratio and moisture on crackiness and hardness of fried products model. Thesis, Bogor Agriculture Institute, Bogor, Indonesia.
Uba’idillah A. 2015. Chemical physical characteristics of dry noodles from wheat flour in the modified gadung flour substitution. Thesis, Jember University, Jember, Indonesia.
Wang C., Xu M., Lv W.P., Qiu P., Gong Y., and Li S. 2012. Study on rheological behaviour of Konjac glucomannan. J Phy Procedia. 33:25–30. 10.1016/j.phpro.2012.05.026
Widaningrum W.S. and Soekarto S.T. 2005. Enrichment of soybean flour in making wet noodles with raw materials substituted by Garut flour. J Pascapanen. 2(1):41–48.
Widjanarko S.B. and Megawati J. 2015. Analysis of the colorimetric and gravimetric methods of measuring glucomannan levels in Konjac (Amorphophallus konjac). J Food Agro Ind. 3(4):1584–1588.
Winarno F.G. 2004. Food chemistry and nutrition. Gramedia, Jakarta, Indonesia.
Wulandari N., Kusnandar F., Nuraida L., Koswara S., Faridah D.N., and Kusumaningrum H.D. 2008. Guidance for integrated practicum for food processing: roasting technology. Department of Food Science and Technology of Bogor Agriculture Institute, Bogor, Indonesia.
Yan H., Cai B., Cheng Y., Guo G., Li D., Yao X., Ni X., Phillips G.O., Fang Y., and Jiang F. 2012. Mechanism of lowering water activity of konjac glucomannan and its derivatives. Food Hydrocol. 26(2):383–388. 10.1016/j.foodhyd.2011.02.018
Yang X.H., Zhu W.L., and Yan J.F. 2006. A time temperature rheological study of konjac glucomannan hydrocolloid. J Biomater Sci. 17(1–2):53–59. 10.1163/156856206774879063
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Jan 26, 2022
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Finatsiyatull Rosida, D., Sarofa, U., & Aliffauziah, D. (2022). Characteristics of non-gluten noodles from modified cocoyam (Xanthosoma sagittifolium) and porang (Amorphophallus oncophyllus). Italian Journal of Food Science, 34(1), 13-23. https://doi.org/10.15586/ijfs.v34i1.2080
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How to Cite
Finatsiyatull Rosida, D., Sarofa, U., & Aliffauziah, D. (2022). Characteristics of non-gluten noodles from modified cocoyam (Xanthosoma sagittifolium) and porang (Amorphophallus oncophyllus). Italian Journal of Food Science, 34(1), 13-23. https://doi.org/10.15586/ijfs.v34i1.2080