The flavonoid levels in subtituted noodles of tempe flour and carrot extract

Abstract

Noodles are foods made from wheat flour, so it contain high carbohydrates, because of that it is necessary to substitute tempe flour and carrot extract, so that the noodles contain bioactive components and become functional food. The aims of study is to determine the levels of flavonoids in substituted noodles of tempe flour and carrot extract. This research is a developing research on noodle making process. There are four types of noodles made, namely standard/control noodles, and noodles made with a ratio of wheat flour : tempe flour and carrot extract are (50 : 30 : 20)/noodles 1; (50 : 25 : 25)/noodles 2 and (50 : 20 : 30)/noodles 3. The results of the three replications stated that the substitution affected the flavonoid component of noodles. There was an increase in flavonoid levels insubstituted noodles of tempe flour and carrot extract compared with control noodles. Flavonoid levels in control noodles were 2.69 mg/100 g and in noodles 1, 2 and 3 at 18.90 mg/100 gr; 16.77 mg/100 g and 21.93 mg/100 g or an increase of 7; 6.23 and 8.15 times of control noodles. Subtituted noodles of tempe flour and carrot extract are functional foods.