Proportion of taro and wheat flour, and konjac flour concentration on the characteristics of wet noodles

Abstract

To be consumed as healthy food, it is necessary to improve the process to reduce the calorie value of the wet noodles. For this reason, this study used taro flour to substitute wheat flour in the processing of wet noodles. However, the use of taro flour as raw material for making noodles will reduce the quality of the product, especially from the noodles’ elasticity and texture. For this purpose, konjac flour containing glucomannan was added. Therefore, it is necessary to study the processing of wet noodles with various proportions of taro and wheat flour, and konjac flour concentration on the quality of wet noodles. This research used two factors treatment namely: the ratio of taro and wheat flour with three levels (30%:70%, 40%:60%, and 50%:50%) and konjac flour concentration with three levels (1.5%, 3.0%, and 4.5%) based on total flour weight. The parameters observed in this study were the content of water, ash, protein, fat, carbohydrate, calorie value, and the organoleptic test, which included taste, colour, aroma, and texture. Based on the analysis of variants, there was no interaction between factors. Still, the factor of the proportion of taro and konjac flour indicated the significant difference between levels for all chemical parameters except fat. Besides, the Friedman test indicates the significant difference for all organoleptic parameters. The results showed that the best treatment was the proportion of taro to wheat flour 30:70, and a concentration of 4.5% konjac flour with a total expected value of 7.86.