Abstract
Innovation in increasing the wet noodles performance was conducted by substituting super red dragon fruit (pitaya) peel (DFP) puree to get DFP wet noodles that have red color and rich in fiber. Wheat flour (WF) was substituted with super red DFP puree in a portion of 0-20%. A single factor experiment arranged in Completely Randomized Design with four replications for each treatment was conducted. Hedonic and quality hedonic properties for color, aroma, texture, and taste were determined. Data were analyzed by the Friedman test continued by the Wilcoxon Sign Rank test. The DFP wet noodle with DFP puree substitution of 10% gave the best hedonic sensory response for overall acceptability with the properties of like for color, texture, and taste, but rather like for aroma. The DFP wet noodles have hedonic quality properties of a light reddish color, slightly scented of dragon fruit peel with a texture of rather hard and rather taste of DFP. The fiber content of the DFP wet noodles was 0.135 ± 0.003%.
Highlights
Wet noodle is a popular food in Indonesia, which is served as fried noodle, or boiled noodle, and served with meatball
Substitution of super red dragon fruit peel (DFP) puree up to 20% into wheat flour significantly affected (p < 0.05) all of the sensory response of DFP wet noodles (Table 1.)
The DFP puree substitution of 10% showed the best sensory hedonic response of DFP cooked wet noodles based on overall acceptability
Summary
Wet noodle is a popular food in Indonesia, which is served as fried noodle, or boiled noodle, and served with meatball. Besides the physical characteristics changing, the addition/substitution of other food sources is aimed to improve sensory, chemical, or microbiological characteristics like the color (Oktiarni et al 2012), increasing in antioxidant activity (Hwang et al 2011), or prolong the shelf-life (Lee et al 1999) of the wet noodle. According to the content of natural coloring agent, fiber, and antioxidant and antimicrobial activity, dragon fruit became popular as an addition or substitution source for wheat flour in wet noodle produce. We report the effect of a high percentage of dragon fruit peel (DFP) puree as a substitution source for wheat flour on wet noodle sensory characteristics. This finding led to the use of DFP as antioxidant and fiber sources in red wet noodle produce
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
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 call
