The Color Analysis of Noodle Made From Modified Cassava Flour

Abstract

Noodles are one of the major traditional wheat-based products in Indonesia and the homogeneity of noodle products leads to huge competition. An increase in noodle consumption will lead to higher demand for wheat an as a result wheat is a resource expected to bein global short supply in the near future. This emphasizes there quirement for alternative sources of flour. Cassava is of importance to food industry due to its; high carbohydrate value, low cost and the unique functional properties of its flour and starch. This research determined the color level of modified cassava flour using digital color meter. Based on the results obtained, it is known that by using modified cassava flour produces more attractive color of noodle products. It is expected that the use of this mocaf can reduce the amount of costs incurred in making noodles.