Characteristics of Gluten-Free Wet Noodles Substituted with Soy Flour

Abstract

Noodles are food products made from flour with or without the addition of other food ingredients and additives that are permitted and have a specific shape of noodles. Generally, noodles made from flour, eggs, and water. The content of gluten in wheat flour can increase intestinal hyperpermeability, which causes gluten was digested properly, and there is flowing into the bloodstream and brain so that it affects the behavior of the autistic child. In this research, noodles were made without wheat flour, which was replaced with mocaf flour, tapioca flour, cornstarch, and soy flour. This research aims to get the best formulation in making gluten-free noodles substituted with soy flour. The stages of this research consisted of: making soy flour, making gluten-free noodles substituted with soy flour, and analyzing gluten-free noodles. The analysis conducted in this study were: water content, fat content, protein content, ash content, carbohydrate content, organoleptic analysis, cooking loss, water absorption, and elasticity of gluten-free wet noodles substituted with soy flour. In this research, soy flour was carried out with 10%, 15%, 20%, 25%, and 30% substitutions. Based on the analysis that has been done, gluten-free noodles with 15% soy flour content is the best treatment and comply with SNI 2987-2015 standards on wet noodles and are accepted by panelists. Gluten-free wet noodles with substitution of 15% soy flour have a moisture content of 61.40%, protein 7.14%, fat 4.68%, ash 0.54%, carbohydrates 23.11%, crude fiber 3.13%, cooking loose 0.646%, water absorption 1.101% and elasticity 0.283%. Based on organoleptic tests, gluten-free wet noodles have a color of 3.28 (neutral), aroma 3.20 (neutral), taste 3.44 (neutral), texture 3.72 (somewhat like), and appearance of 3.76 (somewhat like).