Texture properties and organoleptic qualities of dry noodles from flour composites featuring giant swamp taro (Cyrtosperma merkusii) starch
Year: 2025
Type: article
Abstract: Giant swamp taro (Cyrtosperma merkusii) is an endemic underutilized crop of North Sulawesi. Extracted starch of GST has the potential to be utilized for various food products such as dry noodles, replacing wheat flour in retrospect when blended with other starch-based flour or hydrocolloids. The advantages of GST are the presence of complex resistant starches at a considerably good composition in ratio to its digestible starch, making GST a potentially healthy food material. In this study, four composite blends (K1, K2, K3 and K4) containing different percentages of GST starch along with other flour (corn meal, corn starch, rice flour and konjac gum) were processed into dry noodles, which was then tested for their textural properties and organoleptic qualities. The various blends tested in this study did not exhibit any significant differences in their physicochemical and pasting properties of the composite blends, as well as in the textural properties of the noodles. Organoleptic-wise, the noodles of composite blend K1 were identified to have the best color according to the 103 panelists, while K3 was favored for its texture and taste.
Source: Food Research
Authors: E.M. Moko, D. Rahardiyan, L.D. Rawung
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $100
OpenAlex ID: W4409171876