Corn Noodle Research Articles

The Effect Of Addition Skipjack Tuna On The Quality Of Wet Corn Noodles

Wet corn noodles are a food product made from wheat flour with the addition of corn flour. This research aims to analyze the effect of adding 10% skipjack tuna on the quality of shape, color, texture, aroma and taste of wet corn noodles. This type of research is experimental using the Independent Sample T-test method. The data used is primary data obtained directly from three expert panelists by filling in the organoleptic test format for the quality of wet corn noodles with the addition of skipjack tuna and secondary data from journals. The data obtained was then tabulated in table form and a level test was carried out on each variable X1 and X2 to find out whether there was a mean comparison for these variables using the Independent Sample T-test. The results of this research show that there is an effect of adding 10% of skipjack tuna on the quality of shape, color, texture, aroma and taste. The results of data analysis obtained the highest overall achievement scores, namely neat shape quality 3.78 (quite neat), uniform shape quality 3.89 (quite uniform), color quality 2.78 (less yellow), springy texture quality 3.67 (fair chewy), easy to break texture quality 2.22 (less easy to break), aroma quality 3.78 (quite a typical wet noodle aroma), taste quality 3.78 (quite tasty). Test results for the best quality of wet corn noodles with the addition of skipjack tuna in treatment X2 with the addition of 10% skipjack tuna.

Increased yield and quality of corn by inorganic fertilizers and utilization of corn as food to support food security

This research was carried out in two stages, three replications. The first stage was to determine the effectiveness of NPK 26-12-12 fertilizer on the yields and quality of corn. Corn with the best quality obtained from the best treatment of fertilization results at the first stage, was used as raw material in the second stage; namely noodles production. The second stage was to determine the quality of corn noodles. The factors that were used in the first stage were the combination dose of NPK 26-12-12 + urea + KCl which was compared to NPK 15-15-15 + urea + KCl (there are nine treatments). The factors that were used in the second stage was the percentage of corn flour (0; 10; 20; 30; 40; 50; 60%). The results of the first research found that the application of NPK fertilizer can increase the vegetative growth of corn plants, the highest yield was in the G treatment which produced a harvest of 6.94 t / ha; R/C ratio 1.56 and RAE 181. The results of the second research found that the addition of corn flour affected the quality of corn noodles. Panelists like noodles with the addition of 30% corn flour.

Risk analysis of Musculoskeletal Disorder (MSDs) on corn noodles production

Corn noodles are one of the non-wheat food diversification products to reduce dependence on wheat flour. In making corn noodles, it is suspected that there is a risk of Musculoskeletal Disorders (MSDs). This study aimed to identify the level of risk of MSDs in workers while making corn noodles. Data were collected using questionnaires, interviews, and observations to determine the risk level of MSDs using the Rapid Entire Body Assessment (REBA) method. The results showed that when workers did the corn noodle-making process, several work activities showed the risk of MSDs. Activities that pose a high risk of MSDs are when using an extruder; medium risk during mixing and steaming, while weighing ingredients and drying noodles had a low risk of MSDs. Work postures that cause complaints include bending over, looking down, and when lifting. The MSDs complaints were in the neck, shoulders, back, waist, arms, and fingers.

Pengembangan Potensi Desa dan Mie Jagung (Zea mays) di Desa Karangasem, Paliyan, Gunung Kidul

Community service is one of the goals of researcher education in higher education. This service program chose Karangasem Village, Paliyan District, Gunungkidul Regency to provide innovation to develop the potential that exists in the village through a work program carried out by researchers. The method used in this research is observation through the official village website and also with the documentation method through taking pictures and videos because the situation does not allow it to come to the field. The result of this research is that researchers can provide product innovation in the form of corn noodles that can be developed by the village community into a product that is more value-added and can be traded. In addition, it also explores the potentials that exist in the village in the form of nature and culture so that it can be developed. With this program, researchers can apply the knowledge they have learned by providing community service.

GUAR GUM ADDITION ON PHYSICAL CHARACTERISTICS OF EXTRUDED DRY CORN NOODLE FROM MIXTURE OF WET AND DRY CORN FLOURS

The drying process of corn noodles was an effort to increase the shelf life and it was a form of noodles diversification. The objective of this research was to study and analyze the effect of guar gum addition on the physical quality of the extruded dry corn noodle made from a mixture of wet and dry corn flour. Manufacturing dry corn noodles was conducted using wet corn noodles from a mixture of wet and dry corn flour, which was then dried in a tray dryer at a temperature of 60-70 °C for 1 - 1.5 hours. The treatments used were a combination of alum levels of 0.01%; moisture content of 80% (dry base); and guar gum concentration of 0%, 1%, and 2%. Physical properties of dry corn noodles included rehydration time, hardness, adhesiveness, suppleness, elongation, and cooking loss. The results showed that the optimum rehydration time for dry corn noodles was about 9 minutes. The addition of guar gum to the physical qualities of dry corn noodles tended not to be significant statistically, but as a score, an increase in guar gum levels tended to increase the elongation of dry corn noodles. While, increasing levels of guar gum tended to reduce the stickiness and cooking loss levels of them.

STUDY OF GUAR GUM, ALUM, AND WATER ADDITION ON PHYSICAL CHARACTERISTICS OF EXTRUDED WET CORN NOODLE

Corn noodle was a form of food diversification, especially food that usually used wheat flour as its raw material. The objective of this research was to study the effects of guar gum, alum, and water addition on physical properties of extruded wet corn noodle. It was made by mixing wet and dried flours, steaming dough, pressing it using an paste extruder, and steaming the noodles. The alum, guar gum, and water concentrations were 0% and 0.01%; 0%, 1%, and 2%; and 60%, 70%, and 80%, respectively. The physical analysis of wet corn noodle were color, elongation, hardness, adhesiveness, and cooking loss analysis. The analysis showed that wet corn noodles have a reddish yellow color with °Hue of 83.21° - 86.42°. The statistical analysis showed that the higher the guar gum concentration led to the lower the hardness and cooking loss of wet corn noodle, while the greater the elongation. Alum addition increased the hardness and elongation of wet corn noodles, while it decreased the adhesiveness.

KARAKTERISASI MI INSTAN YANG DIBUAT DARI TERIGU DENGAN SUBSTITUSI TEPUNG JAGUNG VARIETAS BISI-2

This research was aimed to know the effect of substitution of corn flour made from Bisi-2 variety on the quality and characteristics of instant noodles. This study used Completely Randomized Design (RAL) experiment with 5 treatments and 3 replications. The treatments in this research included TJ1 (wheat 90: corn flour 10), TJ2 (wheat 80: corn flour 20), TJ2 (wheat 70: corn flour 30), TJ4 (wheat 60: corn flour 40) and TJ5 (wheat 50: corn flour 50). The data obtained were tested statistically using the ANOVA and followed by Duncan’s New Multiple Range Test (DNMRT) test at 5% level. Instant noodles made from wheat flour and corn flour significantly affected moisture, ash and protein contents, intactness, rehydration time, acid value, descriptive and hedonic sensory as well as overall assessment. The best treatment was TJ3 (wheat and corn flour 70:30) with moisture content after drying 10,02% , moisture content after frying 7,15%, ash 0,50%, protein 9,23%, and acid value 1,15%. Descriptive sensory assessment resulted in light yellow corn noodles, slightly corn flavour, textured hard and corn taste. The hedonic sensory assessment of the color, aroma, elasticity, and taste attributes as well as the overall assessment was favored by the panelist.

EFEK PENAMBAHAN PROPILEN GLIKOL ALGINAT DAN ISOLAT PROTEIN KEDELAI TERHADAP MUTU FISIK DAN MUTU PENERIMAAN MI JAGUNG

Corn noodle is a potential product to be developed in non-wheat producing countries; however the texture is generally less preferred than wheat noodles. The addition of propylene glycol alginate (PGA) and soy protein isolate (SPI) to the dough was expected to decrease the hardness of corn noodles and in-crease its protein content. This study aimed to evaluate the effect of PGA (0, 0.25, 0.5, 0.75, and 1%) and SPI (0, 5, and 10%) addition on corn noodle rheology. Five parameters were analyzed i.e. cooking loss, elongation, hardness, cohesiveness and stickiness. A hedonic rating test was also performed to evaluate the corn noodle organoleptic quality. The results showed that the addition of PGA decreased the cooking loss and hardness, but increased the elongation and cohessiveness. While the addition of SPI decreased the cooking loss and cohessiveness (at PGA level 0 and 0.25%), it increased hardness and elongation (at PGA level 0%). Based on the hedonic test, corn noodle with 0.5% PGA without the addition of SPI was the most preferred formula.

Antimicrobial Characteristics of Lactic Acid Bacteria Isolated from Homemade Fermented Foods.

Objective. Lactic acid bacteria (LAB) were isolated from fermented foods, such as glutinous rice dough, corn noodle, chili sauce, potherb mustard pickles, and stinky tofu, in northeast China. LAB strains with antimicrobial activities were screened, and seven of these Lactobacillus strains were identified as L. plantarum, L. pentosus, and L. paracasei through 16S rRNA gene analysis. After the supernatant of LAB was treated with proteinase K, pepsin, and papain, their antibacterial effect almost disappeared. Most strains with antibacterial activities were highly resistant to heat (65°C–121°C), acidity (pH 2–6), and alcohol. The antimicrobial effect of most strains treated with the Tween-80 surfactant was significantly reduced, and the antibacterial property of T4 was even lost. Ammonium sulfate precipitation, PCR, and nanoLC-ESI-MS/MS results confirmed that T8 produced antibacterial substances belonging to a protein family, and its zone of inhibition against pathogens significantly increased (>13 mm). In bacterial growth inhibition experiments, the colony count of Staphylococcus aureus was up to 1015 CFU/mL in the 3⁎de Man, Rogosa, and Sharpe (MRS) group, and this value was more than that in the 3⁎S6 supernatant group (1012 CFU/mL) and the control group (1010 CFU/mL) at 12 h. This study provided a basis for the selection of antimicrobial peptides and the development and utilization of LAB.

NILAI BIOLOGIS MI KERING JAGUNG YANG DISUBSTITUSI TEPUNG JAGUNG TERMODIFIKASI MELALUI HEAT MOISTURE TREATMENT

The objective of this research was to determine the effects of physical modification of corn flour by heat moisture treatment (110°C, 6 hours) on the biological values of H eat M oisture T reated (HMT)- corn flour obtained as well as corn noodles substituted with the HMT -corn flour . The parameters tested which were directly associated were starch and protein digestibility in vitro w hile indirect parameters included the resistant starch and insoluble fiber content s . The chemical composition (protein, fat, carbohydrates, starch, amylose and amylopectin) of the substituted corn noodles were analyzed by chemical methods. In vitro dietary fiber of the noodles were determined gravimetrically whereas the resistant starch , starch and protein digestibility for both the HMT - corn flour and corn noodles substituted with 10% HMT -corn flour were determined using spectrophotomet ry . The HMT - corn flour had higher resistant starch and soluble fiber contents , but lower starch and protein digestibilities. Meanwhile, t he substituted corn noodle had higher resistant starch and soluble fiber yet had significantly lower starch digestibility than those of corn noodle without HMT - corn flour.

Preferensi Konsumen dan Pedagang Mi Bakso terhadap Mi Basah Jagung Teknologi Ekstrusi

Corn wet noodle produced by an extrusion technology is easily applicable in a small scale industry due to its low investment and simple technology and can use to produce corn wet or dried noodles using 100 % corn flour. Consumer perception of wet corn noodle is an important step prior to its commercialization. The research aimed to evaluate sensory acceptance and consumer preferences of corn wet noodle according to consumers and vendor opinion. Data was collected through direct interviews to respondents selected by a purposive sampling method. Respondents consisted of 20 meatball noodle vendor and 100 consumers. Data were analyzed with frequency tables, Wilcoxon rank test, and the Kruskal-Wallis test. Sensory attributes (flavor, aroma, texture, color, and aftertaste) and overall acceptance of the corn wet noodles were evaluated. The results showed that the sensory scores of corn wet noodle ranged from neutral (score 3) to slightly liked (score 4). Age, trading experience, and cooking procedure before serving of vendors did not have any significant effect to sensory product acceptance. Similarly, age, purchasing power, and the frequency of consumers in eating meatball noodles did not influence the product acceptance. The majority of vendors (85%) and consumers (72%) did not recognize wet noodle corn. As many as 80% of consumers stated that wet corn noodles were suitable for corn meatball noodle. 85% of vendors and 87% of consumers were willing to declare corn wet noodles in meatball noodle selling

KARAKTERISTIK MI BASAH JAGUNG AKIBAT PENGARUH LAJU PENGUMPANAN DAN PENAMBAHAN GUAR GUM [Characteristics of Wet Corn Noodle: Effect of Feeding Rate and Guar Gum Addition]-Short Communicaition

The objectives of this research were to (1) investigate the effect of feeding rate on elongation, cooking loss, and microstructure of wet corn noodle properties and (2) investigate the effect of guar gum on elongation, cooking loss, hardness, and sensory quality of wet corn noodle. Corn noodles were made with pasta extruder. Two levels of feeding rate, i.e. 2.10 g/second and 1.87 g/second and three levels of guar gum (0, 1, 2% based on flour weight) were applied during wet corn noodle processing. Increase in feeding rate resulted in increased elongation, decreased cooking loss, and corn noodles microstructure similar to wheat noodle. Addition of guar gum increased elongation, but decreased hardness and cooking loss of the corn noodle. Additionally, guar gum decreased the preference scores.

PEMBUATAN MI JAGUNG KERING DENGAN METODE KALENDERING [Corn Noodle Processing using Calendaring Method

The objective of this research was to investigate the effect of extrusion and drying conditions on the corn noodle and processing using calendaring method. Corn flour (70%) was steamed, mixed with raw corn flour (30%), added with water (50%), salt (1%) and guar gum (1%). Treatment applied before sheeting were control (without extrusion), extrusion using 0.60 cm die diameter and using 0.30 cm die diameter. Noodle strands from the best extrusion treatment were dried in the tray dryer at 60, 70 and 80ºC. Extrusion of dough using grinder increased its degree of gelatinization. Without extrusion before sheeting, the dough was too hard to form a smooth sheet and the resulting noodle strand was fragile. Smaller die diameter (0.30 cm) resulted in lower cooking loss, stickiness and elasticity of corn noodle produced (p<0.05), but noodle toughness and elongation were not significantly different. Corn noodles dried at 60ºC for 40 minutes had longer elongation (p<0.05), but the cooking loss, toughness, and stickiness were not significantly different (p>0.05).

CHARACTERISTICS OF WHITE CORN NOODLE SUBSTITUED BY TEMPEH FLOUR

Different corn type and processing of corn flour can produce flour with different physical and chemical characteristics. Processing of such flour into noodle will also result in different properties of noodle. While substitution of corn flour with tempeh flour can improve the protein content of the noodle it also impair its sensory characteristics. The objectives of this research were to determine the best combination of corn flour-type, corn flour processing and proportion of corn:tempeh flour to produce the best corn noodles based on physical, chemical and sensory properties. The observed variables of this study were moisture, ash, soluble protein, fat, elongation, colour, flavour, taste, and preferences. The results showed that based on physical, chemical and sensory properties, the best corn noodle could be made from flour made from waxy corn soaked for 24 hours and a ratio of corn:tempeh flour of 80:20. The noodle produced had 12.1% of total protein content, 2.8% of soluble protein, 8.4% of fat, 5.9% of moisture, 3.6% of ash, 69.9% of carbohydrate, 17.6% of elongation, yellow colour, slight flavour of corn/soybean, and 2.6 of preferences.

PENINGKATAN MUTU MI KERING JAGUNG DENGAN PENERAPAN KONDISI OPTIMUM PROSES DAN PENAMBAHAN MONOGLISERIDA

The objective of this research was to improve the quality of dried corn noodle through the optimization of processing condition using a cooking-forming extruder and the addition of monoglyceride. The process conditions was optimized using Response Surface Methodology (RSM) based on two processing parameters i.e., extruder temperatures (80-90°C) and screw speeds (75-125 rpm). The optimum condition of cooking extrusion was obtained at 90°C and 75 rpm. However, the noodle firmness and stickiness were unsatisfactory. The use of 1% Glyseryl Mono Stearate significantly improved the quality of the noodle with acceptable firmness, elasticity, and elongation. However, the cooking loss and stickiness were still high.

탈지대두박을 첨가한 찰옥수수 국수의 품질특성

This study was conducted to investigate the quality characteristics of waxy corn noodles (WCN) made with different defatted soybean powder (DFP). The WCN was evaluated for their cooking properties (weight, water absorption, volume, and turbidity), color values, texture characteristics, and sensory characteristics. The weight, water absorption, and volume of cooked WCN increased according to DFP content, whereas they significantly decreased relative to those of control noodles. The turbidity of cooked WCN decreased with increasing DFP content. The L-value of cooked WCN decreased relative to that of control noodle, whereas a- and b-values increased. The hardness, adhesiveness, springiness, and cohesiveness of cooked WCN increased with increasing DFP content, whereas chewiness and gumminess decreased. The texture characteristics of cooked WCN decreased compared to control noodles except for adhesiveness. Sensory evaluation indicated that the appearance, flavor, and overall acceptance of cooked WCN were better than those of control noodles. Overall, DFP can be used as an effective ingredient to improve the quality and sensory characteristics of WCN.

QUALITY CHARACTERISTICS OF CORN NOODLES CONTAINING GELATINIZED STARCH, TRANSGLUTAMINASE AND GUM

ABSTRACT Effects of gelatinized corn flour addition level (40, 60 and 80%), gum (locust bean gum or xanthan gum, 3%) and/or transglutaminase (TG, 0.5%) on quality characteristics of corn noodle were investigated. Gelatinized corn flour was used as a binder for remaining untreated corn flour (60, 40 and 20%). Corn noodles were evaluated in terms of cooking properties (cooking loss, total organic matter (TOM), water absorption, swelling volume and maximum force), color, sensory and pasting properties. Noodle sample containing gelatinized corn flour at level of 80% exhibited best cooking and sensory properties. Gum and/or TG were added to this noodle formula. Gum improved noodle quality in terms of some cooking properties. Improving effect of xanthan gum was more obvious. Covalent crosslinks catalyzed by TG caused significantly lower cooking loss and TOM values. Gums generally caused increases in Rapid ViscoAnalyzer viscosity values of noodles. Gum and/or TG show great promise in processing of gluten‐free corn noodle. PRACTICAL APPLICATIONSCeliac disease occurs in about one in 300 people in Europe. Lack of gluten in cereals that are safe for gluten‐free food causes major problems in dough processing and product quality. Technological difficulties in production and lack of awareness of number of celiac patients in need of gluten‐free products might restrict researches related to gluten‐free food. In recent years, various approaches to overcome the technological problems are arising. Searching for ingredients that have ability to mimic properties of gluten in production of gluten‐free food is the most common approach. We report herein beneficial effects of gelatinization, gum (locust bean gum, xanthan gum) and/or transglutaminase (TG) in gluten‐free corn noodle production. They have major improving effects in noodle quality and show great promise as a processing aid in bulk manufacture of gluten‐free corn noodle. To the best of our knowledge, there is no study investigating utilization of TG in gluten‐free corn noodles.

Gas Chromatographic Detection of D-( - )-2,3-Butanediol and Butyric Acid Produced by Sporeformers in Cream-Style Corn and Canned Beef Noodle Soup: Collaborative Study

A gas chromatographic method that identifies sporeformers as the cause of spoilage in swollen cans of low-acid foods was collaboratively studied in 2 stages. Two organic compounds produced by sporeformers, D-(-)-2,3-butanediol and butyric acid, are measured in the upper phase after centrifugation of the liquid portion of the can contents. Each sample is assayed on 2 packed columns designed for the assay of aqueous solutions of volatile fatty acids, using flame ionization detectors. For study 1, 16 duplicate inoculated cans of cream-style corn and beef noodle soup were sent to 9 collaborators. For study 2, 7 collaborators received 11 duplicate inoculated cans of the 2 foods. Duplicate uninoculated cans of each food served as negative controls. The inocula were 6 sporeforming organisms (4 Clostridium and 2 gas-forming Bacillus species) and 2 nonsporeformers. After the deletion of marginal samples, the percentages of correctly identified sporeformers and nonsporeformers in beef noodle soup were 83 (110/132) and 90 (54/60), respectively; corresponding percentages for cream-style corn were 80 (98/123) and 100 (35/35). The method has been adopted official first action.

Komposisi Kimia Tepung Jagung Varietas Unggul Lokal dan Potensinya untuk Pembuatan Mi Jagung menggunakan Ekstruder Pencetak

The objective of this researchis to identify the characteristic of Srikandi Kuning, Bisma, Sukmaraga, Lamuru and Arjuna varieties, and their potentions to be made as wet corn noodle. Corn noodles were processed using forming extruder model MS9, Multifunctional noodle modality machine, Guangdong Henglian Food Machine Co., Ltd., China. Bisma, Lamuru and Arjuna have 27,14-27,68% of amylose content. The best quality of corn noodle was processed from 100 mesh of corn flour. The result showed that the best processing condition was obtained at moisture of 70% and adding 2% of sodium chloride. Under this condition, corn noodles (Bisma, Lamuru and Arjuna varieties) has elongation between 80,32 – 95,43%, and cooking loss between 5,06 – 5,66%.Key words : corn noodle, forming extruder, amylose content