* Corresponding Author
Effect of Varied NaCl Soaking Treatment on Chemical Composition of Lesser Yam Flour and Its Use in the Production of Gluten-Free Noodles
https://doi.org/10.22146/agritech.77976 Laksmi Putri Ayuningtyas(1*), Devry Pramesti Putri(2)
(1) Food Technology Study Program, Faculty of Agriculture, Jenderal Soedirman University, Dr. Soeparno Street, No. 63, Grendeng, North Purwokerto 53124
(2) Research Center for Appropriate Technology, BRIN, K. S. Tubun Street No. 5 Subang 41213
(*) Corresponding Author
Abstract
In order to reduce dependence on wheat flour, it was necessary to use alternative options, such as lesser yam flour. The production of lesser yam flour consisted of soaking yam tubers in NaCl solutions of different concentrations (20% and 25%). This soaking process was necessary for enhancing the physical characteristics of the flour, resulting in reduced mucus and a whiter appearance. The diverse NaCl concentrations during soaking significantly affected chemical composition of lesser yam flour, impacting parameters, including moisture, ash, fat, total protein, reducing sugar, total sugar, glucomannan content, and calories. However, no discernible effect was observed on the crude fiber and carbohydrate content. In comparison to the 25% NaCl, the 20% NaCl had lesser yam flour with lower moisture, ash, protein, total sugar, and reducing sugar content, but higher fat, glucomannan, and calories. The 25% NaCl soaked lesser yam flour was selected for the production of gluten-free dry noodles. Dry noodles were prepared with various proportions of lesser yam flour and mocaf flour, including 0:100 (TG0), 50:50 (TG1), 50:40 (TG2), 70:30 (TG3), 80:20 (TG4), and 90:10 (TG5). An increase in the proportions of lesser yam flour resulted in increased hardness and chewiness, along with decreased springiness and cohesiveness. Therefore, lesser yam could be processed into flour by soaking in NaCl solutions to produce better flour, with the optimal flour composition being 80% lesser yam flour and 20% mocaf flour for gluten-free noodles production. This suggested the potential for further development of lesser yam flour as a raw material for the production of gluten-free noodles.
Keywords
Full Text:
PDFReferences
[AOAC]. Association of Official Analytical Chemistry International. 2005. Official Methods of Analysis of AOAC INTERNATIONAL.
Afifah, N. and L. Ratnawati. (2017). Quality assessment of dry noodles made from a blend of mocaf flour, rice flour, and corn flour. IOP Conference Series: Earth and Environmental Science 101.
Agusman, Murdinah, & T. Wahyuni. (2020). The nutritional quality and preference of wheat noodles incorporated with Caulerpa sp. seaweed. International Food Research Journal, 27, 445–453.
Caio, G., U. Volta, A. Sapone, D. A. Leffler, R. De Giorgio, C. Catassi, & A. Fasano. (2019). Celiac disease: A comprehensive current review. BMC Medicine, 17, 1–20.
El-Sohaimy, S. A., M. Brennan, A. M. G. Darwish, & C. Brennan. (2020). Physicochemical, texture and sensorial evaluation of pasta enriched with chickpea flour and protein isolate. Annals of Agricultural Sciences 65:28–34.
Herawati, H., and E. Kamsiati. (2021). Characteristics of various flour and gluten free noodles from Indonesian local food. IOP Conference Series: Earth and Environmental Science 803.
Indiarto, R., N. B, and S. E. (2012). Kajian Karakteristik tekstur dan organoleptik daging ayam asap berbasis teknologi asap cair tempurung kelapa. Jurnal Teknologi Hasil Pertanian 5, 106–116.
Lebwohl, B. and A. Rubio-Tapia. (2021). Epidemiology, presentation, and diagnosis of celiac disease. Gastroenterology, 160, 63–75.
Madhu, C., K. M. Krishna, K. R. Reddy, P. J. Lakshmi, and E. Kumar Kelari. (2017). Estimation of crude fibre content from natural food stuffs and its laxative activity induced in rats. International Journal of Pharma Research and Health Sciences, 5, 1703–1706.
Omohimi, C. I., C. Piccirillo, M. Roriz, V. Ferraro, M. W. Vasconcelos, L. O. Sanni, K. Tomlins, M. M. Pintado, and L. A. Abayomi. (2018). Study of the proximate and mineral composition of different Nigerian yam chips, flakes and flours. Journal of Food Science and Technology, 55, 42–51.
Padalino, L., A. Conte, and M. A. Del Nobile. 2016. Overview of the general approaches to improve gluten-free pasta and bread. Foods, 5, 1–18.
Philia, J., Widayat, Hadiyanto, M. Suzery, and I. A. Budianto. (2020). Diversifikasi tepung mocaf menjadi produk mie sehat di PT. Tepung Mocaf Solusindo. Indonesia Journal of Halal 2, 40–45.
Prabowo, A. Y., E. Teti, and P. Indria. (2014). Gembili (Dioscorea esculenta L.) as food contain bioactive compounds: a review. Jurnal Pangan dan Agroindustri 2, 129–135.
Rahman, M. H. R., R. P. Ariani, and L. Masdarini. (2021). Substitusi penggunaan tepung mocaf (modified cassava flour) pada butter cookies kelapa. Jurnal Kuliner 1, 89–97.
Rastiyati, N. L. D., A. Hartiati, and B. Admadi. (2016). Pengaruh konsentrasi Nacl dan rasio air dengan bahan terhadap karakteristik mutu pati ubi gadung (Dioscorea hispida Dennst). J. Rekayasa dan Manajemen Agroindustri, 4, 116–125.
Retnowati, D. S., R. Ratnawati, and A. C. Kumoro. (2019). Nutritional characteristics and potential applications of flour prepared from Indonesian wild white yam (Dioscorea esculenta L.). Reaktor 19, 43–48.
Sabbatini, S. B. (2014). Design of a premix for making gluten free noodles. International Journal of Nutrition and Food Sciences, 3, 488.
Sainnoin, R. A., R. S. Mauboy, and V. M. Ati. (2019). Pengaruh kadar NaCl terhadap kadar lemak beberapa jenis ikan asin yang dijual di pasar oeba dan pasar oesapa kota kupang. Jurnal Biotropikal Sains 16, 78–92.
Saskiawan, I., and M. Nafi. (2014). Sifat fisikokimia tepung gembili (Dioscorea esculenta (Lour.) Burk.) hasil fermentasi dengan penambahan inokulum bakteri selulolitik dan bakteri asam laktat. Jurnal Biologi Indonesia, 10, 101–108.
Seftiono, H., E. Djiuardi, and S. Pricila. (2019). Analisis proksimat dan total serat pangan pada crackers fortifikasi tepung tempe dan koleseom (Talinumtiangulare). Agritech 39, 160.
Suharti, S., Y. Sulastri, and A. Alamsyah. (2019). Pengaruh lama perendaman dalam larutan NaCl dan lama pengeringan terhadap mutu tepung talas belitung (Xanthosoma sagittifolium). Pro Food, 5, 402–413.
Ulfa, D. A. N., and R. Nafi’ah. (2018). Pengaruh perendaman NaCl terhadap kadar glukomanan dan kalsium oksalat tepung iles-iles (Amorphophallus variabilis Bi). Cendekia Journal of Pharmacy, 2, 124–133.
Violalita, F., Evawati, S. Syahrul, H. F. Yanti, and K. Fahmy. (2020). Characteristics of gluten-free wet noodles substituted with soy flour. IOP Conference Series: Earth and Environmental Science 515.
Wangtueai, S., Y. Phimolsiripol, C. Vichasilp, J. M. Regenstein, and R. Schöenlechner. (2020). Optimization of gluten-free functional noodles formulation enriched with fish gelatin hydrolysates. LWT 133.
Winarti, S., E. K. B. Susiloningsih, and F. Y. Z. Fasroh. (2017). Karakteristik mie kering dengan substitusi tepung gembili dan penambahan plastiziser gms (gliserol mono stearat). Agrointek 11, 53.
Witoyo, J. E., E. Ni’Maturohmah, B. D. Argo, S. S. Yuwono, and S. B. Widjanarko. (2020). Polishing effect on the physicochemical properties of porang flour using centrifugal grinder. IOP Conference Series: Earth and Environmental Science 475.
Zarnila, Ansharullah, & Hermanto. (2021). Pengaruh lama perendaman terhadap karakteristik proksimat dan fisikokimia tepung umbi gadung (Dioscorea hispida Dennst) J. Sains dan Teknologi Pangan, 6(5), 4436–4449.
Zhang, L., L. Zeng, X. Wang, J. He, and Q. Wang. (2020). The influence of Konjac glucomannan on the functional and structural properties of wheat starch. Food Science and Nutrition, 8, 2959–2967.
DOI: https://doi.org/10.22146/agritech.77976
Article Metrics
Abstract views : 1071
| 
views : 738
Refbacks
- There are currently no refbacks.
Copyright (c) 2024 Laksmi Putri Ayuningtyas, Devry Pramesti Putri
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
agriTECH has been Indexed by:
agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.