GUAR GUM ADDITION ON PHYSICAL CHARACTERISTICS OF EXTRUDED DRY CORN NOODLE FROM MIXTURE OF WET AND DRY CORN FLOURS

Jurnal Pertanian

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Field Value
 
Title GUAR GUM ADDITION ON PHYSICAL CHARACTERISTICS OF EXTRUDED DRY CORN NOODLE FROM MIXTURE OF WET AND DRY CORN FLOURS
 
Creator Aminullah, Aminullah
Muhandri, Tjahja
Subarna, Subarna
 
Subject


 
Description The drying process of corn noodles was an effort to increase the shelf life and it was a form of noodles diversification. The objective of this research was to study and analyze the effect of guar gum addition on the physical quality of the extruded dry corn noodle made from a mixture of wet and dry corn flour. Manufacturing dry corn noodles was conducted using wet corn noodles from a mixture of wet and dry corn flour, which was then dried in a tray dryer at a temperature of 60-70 °C for 1 - 1.5 hours. The treatments used were a combination of alum levels of 0.01%; moisture content of 80% (dry base); and guar gum concentration of 0%, 1%, and 2%. Physical properties of dry corn noodles included rehydration time, hardness, adhesiveness, suppleness, elongation, and cooking loss. The results showed that the optimum rehydration time for dry corn noodles was about 9 minutes. The addition of guar gum to the physical qualities of dry corn noodles tended not to be significant statistically, but as a score, an increase in guar gum levels tended to increase the elongation of dry corn noodles. While, increasing levels of guar gum tended to reduce the stickiness and cooking loss levels of them.
 
Publisher Universitas Djuanda Bogor
 
Contributor
 
Date 2020-04-28
 
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/2524
10.30997/jp.v11i1.2524
 
Source JURNAL PERTANIAN; Vol 11, No 1 (2020): APRIL; 39-45
2550-0244
2087-4936
10.30997/jp.v11i1
 
Language eng
 
Relation https://ojs.unida.ac.id/jp/article/view/2524/pdf
https://ojs.unida.ac.id/jp/article/downloadSuppFile/2524/565
 
Coverage


 
Rights Copyright (c) 2020 JURNAL PERTANIAN
https://creativecommons.org/licenses/by-sa/4.0
 

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