STUDY OF GUAR GUM, ALUM, AND WATER ADDITION ON PHYSICAL CHARACTERISTICS OF EXTRUDED WET CORN NOODLE

Jurnal Pertanian

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Field Value
 
Title STUDY OF GUAR GUM, ALUM, AND WATER ADDITION ON PHYSICAL CHARACTERISTICS OF EXTRUDED WET CORN NOODLE
 
Creator Aminullah, Aminullah
Muhandri, Tjahja
 
Subject
Extrusion,physical characteristics, wet corn noodle

 
Description Corn noodle was a form of food diversification, especially food that usually used wheat flour as its raw material. The objective of this research was to study the effects of guar gum, alum, and water addition on physical properties of extruded wet corn noodle. It was made by mixing wet and dried flours, steaming dough, pressing it using an paste extruder, and steaming the noodles. The alum, guar gum, and water concentrations were 0% and 0.01%; 0%, 1%, and 2%; and 60%, 70%, and 80%, respectively. The physical analysis of wet corn noodle were color, elongation, hardness, adhesiveness, and cooking loss analysis. The analysis showed that wet corn noodles have a reddish yellow color with °Hue of 83.21° - 86.42°. The statistical analysis showed that the higher the guar gum concentration led to the lower the hardness and cooking loss of wet corn noodle, while the greater the elongation. Alum addition increased the hardness and elongation of wet corn noodles, while it decreased the adhesiveness.
 
Publisher Universitas Djuanda Bogor
 
Contributor
 
Date 2019-06-12
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article

 
Format application/pdf
 
Identifier https://ojs.unida.ac.id/jp/article/view/1622
10.30997/jp.v10i1.1622
 
Source JURNAL PERTANIAN; Vol 10, No 1 (2019): APRIL; 36-42
2550-0244
2087-4936
10.30997/jp.v10i1
 
Language eng
 
Relation https://ojs.unida.ac.id/jp/article/view/1622/pdf
https://ojs.unida.ac.id/jp/article/downloadSuppFile/1622/192
 
Coverage


 
Rights Copyright (c) 2019 JURNAL PERTANIAN
https://creativecommons.org/licenses/by-sa/4.0
 

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