Abstract
Vermicelli, called Sohun, is one of white noodles types popular in Indonesia. The product is mainly made of Arenga starch that contains high starch and amylose. In this research, several formulation was prepared to find high quality of vermicelli with reasonable physical properties. The process included the combination of Arenga starch with rice flour. Here, the arenga starch was substituted by rice flour from 0 up to 100%, with variation step size of 10%. The physical property of formulation was observed based cooking time, swelling index, cooking loss and rehydration capacity. The step was repeated for sorghum flour. Result showed that the substitution of rice flour can be good option to obtain the reasonable vermicelli sheet. Whereas, the sorghum flour can be added in amount of below 40%. The results were meaningful for developing new vermicelli product enriched with nutrition.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: IOP Conference Series: Materials Science and Engineering
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
