Dry Noodles Research Articles

Fabrication and characterization of dry rice noodles with low glycemic index by formulating with different soluble dietary fibers

Fabrication and characterization of dry rice noodles with low glycemic index by formulating with different soluble dietary fibers

The fate of Alternaria toxin tenuazonic acid (TeA) during the processing chain of wheat flour products and risk control strategies for mycotoxins

The fate of Alternaria toxin tenuazonic acid (TeA) during the processing chain of wheat flour products was systemically evaluated. TeA was analyzed by liquid chromatography–mass spectrometry (LC–MS/MS) in wheat grains and the corresponding wheat flour products produced throughout the whole chain. The results indicated that TeA contamination in wheat grains largely determines the level of TeA toxin present in byproducts, semi-finished products, and finished products of the processing of four types of simulated processed wheat flour products (e.g., dry noodles, steamed breads, baked breads, and biscuits). The different food processing techniques had different effects on the fate of TeA. Wheat flour processing can reduce the TeA content in wheat grains by 58.7–83.2 %, indicating that wheat flour processing is a key step in reducing the TeA content in the food chain. Among the four types of wheat flour products, the decreases in TeA content in biscuits (69.8–76.7 %) were greater than those in dry noodles (15.5–22.3 %) and steamed breads (24.9–43.6 %). In addition, the decreasing effect of TeA was especially obvious in the wheat flour product chain with a high level of contamination. The processing factors (PFs) for TeA were as low as 0.20 for the four wheat processing methods and as high as 1.24 for the dry noodle processing method. At the average and 95th percentiles, dietary exposure to TeA in Chinese consumers including infants and young children did not exceed the relevant threshold value of toxicological concern (TTC) of TeA (1.5 µg/kg body weight per day), indicating an acceptable health risk for Chinese consumers via wheat flour products. These findings provide new insight into the fate of TeA in the food chain and mycotoxin control on the safety of wheat flour products and public health.

Laju perubahan kadar air dan vitamin c snack mi kering dalam kemasan dengan penambahan pasta bit sebagai sumber vitamin c

Noodle snacks are snacks made from fried noodles, which are fried with the addition of seasonings. To improve the nutritional balance of dry noodle snack foods, it is necessary to conduct research by adding beetroot paste as a natural coloring and source of vitamin C. The purpose of this study is to determine the value of consumer preference for noodle snacks with the addition of beetroots and the rate of decline in snack quality. Dried noodles in packaging with the addition of beetroot paste as a source of vitamin C. The study used two types of packaging material, namely PE plastic and aluminum. Average organoleptic test value of noodle snack with addition of beetroot paste to quality attribute: aroma = 4.40; color = 4.32; taste = 4.36; crunchy = 4.28. The rate of quality decline in aluminum packaging against the variable of moisture content and vitamin C followed the rate of zero-order kinetics, with the value of the rate of increase in moisture content = 0.152. Meanwhile, the rate of decrease in vitamin C was -0.102. The results showed that the addition of beetroot paste to the making of noodle snacks was acceptable to the panelists. The addition of beetroot paste also provides a better vitamin C content, which is 3.75 mg/100g. Beetroot snack packaging using aluminum provides a lower rate of reduction in water content and vitamin C content compared to the use of PE plastic packaging materials.

The Effect of Different Stabilizers on the Characteristics of Gluten-Free Dried Noodle from Arrowroot and Mung bean Flour

Dry noodles are one of the foods made from wheat flour. The availability of wheat in Indonesia does not match consumer demand, necessitating the use of alternative ingredients such as arrowroot flour and mung bean flour. The use of stabilizers like CMC, STPP, and Xanthan Gum is needed to improve the characteristics of dry noodles. This research aims to determine the effect of the proportion of arrowroot flour and mung bean flour with different types of stabilizers on the physicochemical and organoleptic characteristics of dry noodles. The experimental design used was a factorial CRD with two factors. Factor I was the proportion of arrowroot flour and mung bean flour and Factor II was the addition of different types of stabilizers. Data were analyzed using 5% ANOVA and 5% DMRT. There was a significant interaction (p≤0.05) on the moisture content, ash, protein, fat, starch, rehydration capacity, cooking loss, elasticity, and organoleptic characteristics of aroma, texture, and overall appearance. There were no significant differences in the organoleptic characteristics of color and taste. The best treatment was the proportion of arrowroot flour and mung bean flour (60:40) with the addition of CMC stabilizer, which resulted in dry noodles with the following characteristics: moisture 11.392%, ash 1.919%, protein 11.592%, fat 1.378%, starch 54.720%, rehydration capacity 110.266%, cooking loss 6.398%, elasticity 0.314 N, aroma 4.200, color 4.040, taste 3.800, texture 4.200, and overall appearance 4.160.

Effect of soy protein isolate addition on the physical and sensory characteristics of dry noodles with modified-cassava flour substituted

Abstract Incorporating modified cassava flour (MCF) into dry noodles production exhibited a notable drawback, namely its inadequate protein composition, hence rendering it non-compliant with the established SNI 01-2974-1996 criterion for dry noodles. The objective of this research was to investigate the impact of soy protein isolate (SPI) application into dry noodles substituted with modified cassava flour (DNMCF), with a focus on evaluating the moisture, protein, physical and sensory quality of the resulting products in compliance with the Indonesia National Standard (SNI 01-2974-1996). The soy protein isolate (SPI) was applied at varying percentages (0%, 2.5%, 5%, 7.5%, and 10%) in the formulation. The findings showed that moisture and protein content in dry noodles prepared using MCF substitution and supplemented with 5%, 7.5%, and 10% of SPI aligned with the standards outlined 1 in the Indonesian National Standard (SNI). The findings indicated that including 5% SPI resulted in sensory attributes, including color, aroma, taste, texture, and overall acceptability, that closely resembled those of the control sample. In contrast, adding 7.5% and 10% of SPI provided sensory characteristics significantly different from the control. The hedonic test conducted on commercial DNMCF revealed that including MCF and 5% of SPI did not result in any statistically significant differences in acceptability, aroma, taste, texture, and overall perception (p>0.05). The color of DNMCF with SPI application had a discernible tinge of brown in contrast to the commercial DNMCF, which has been deemed unsatisfactory by the panelists. The inclusion of SPI at a concentration of 5% resulted in the following composition: 6.41% of moisture content, 3.32% of ash, 11.74% of protein, 0.38% of fat, and 78.16% of carbohydrate. The application of 5% SPI on DNMCF met the consumer preference and met the quality standard of SNI 01-2974-1996.

Pengaruh Penambahan Sari Kedelai terhadap Karakteristik Mi Tofu Shirataki Kering Berbasis Tepung Porang Glukomanan

Dry noodles are one of the fast foods that people like and are generally made from wheat flour. Rising wheat exports could threaten Indonesia's food security. Porang contains glucomannan and can be used as a substitute for flour. This study used the addition of soybean juice to add protein to Shirataki noodles. The purpose of the study was to determine the effect of the addition of soybean juice on the texture characteristics and protein content of Shirataki tofu noodles. This study used 3 treatments, namely the addition of soybean juice (2.5%, 5%, and 7.5%). Based on the results of the study, the addition of soybean juice had a significant effect on the analysis of ash content, protein content, hardness, color and sensory. Meanwhile, the results of the study did not have a significant effect on the analysis of morphology, water content, water activity, and elongation. The results of research on physical analysis showed the best sample concentration of 2.5%, in chemical analysis the best concentration of 2.5% except for the best sample protein analysis of 7.5%, and in sensory analysis of the sample preferred concentration of 5%.

Pengaruh penambahan Lactobacillus plantarum dalam pembuatan mie kering berbahan rambut jagung manis (Zea mays var. Saccharata)

Rambut jagung manis is one of the agricultural waste products that is still minimally processed. One form of processed rambut jagung manis as a basic ingredient for making dry noodles. However, the resulting noodle product has a weakness in the form of a short shelf life due to the presence of spoilage fungi such as mold. Therefore, efforts need to be made to reduce the amount of mold by adding Lactic Acid Bacteria (L. plantarum). The method used in this research was an experimental method with a completely randomized factorial design (RALF), namely factor I L. plantarum concentration (0%, 2%, 4%, 6% (v/v)) and factor II storage time (0 days, 5 days, and 10 days) with 3 repetitions, so that 36 experimental units were obtained. The parameters measured in this study were the degree of acidity (pH), mold numbers, and nutritional value. The results showed that the average mold number at T0 was 3.40 ± 0.109 in dry noodles made from corn silk which were fermented without adding L. plantarum. Meanwhile at concentrations of 2%, 4% and 6% respectively as follows 3.24 ± 0.174; 3.30±0.240; and 3.34 ± 0.000. Mold content (Aspergillus sp.). Nutrient content tests after storage on the 10th day (T2) in L. plantarum concentration treatments of 0%, 2%, 4%, and 6% showed protein levels of 16.05%; 18.13%; 20.04%; and 20.36% bw and glucose levels respectively 78.87%; 83.16%; 81.56%; and 78.84%. The numerical value of yeast mold population in mie from rambut jagung during storage can be reduced and the protein content increases so that the addition of L. plantarum can be used as food biopreservative.

Effect of Varied NaCl Soaking Treatment on Chemical Composition of Lesser Yam Flour and Its Use in the Production of Gluten-Free Noodles

In order to reduce dependence on wheat flour, it was necessary to use alternative options, such as lesser yam flour. The production of lesser yam flour consisted of soaking yam tubers in NaCl solutions of different concentrations (20% and 25%). This soaking process was necessary for enhancing the physical characteristics of the flour, resulting in reduced mucus and a whiter appearance. The diverse NaCl concentrations during soaking significantly affected chemical composition of lesser yam flour, impacting parameters, including moisture, ash, fat, total protein, reducing sugar, total sugar, glucomannan content, and calories. However, no discernible effect was observed on the crude fiber and carbohydrate content. In comparison to the 25% NaCl, the 20% NaCl had lesser yam flour with lower moisture, ash, protein, total sugar, and reducing sugar content, but higher fat, glucomannan, and calories. The 25% NaCl soaked lesser yam flour was selected for the production of gluten-free dry noodles. Dry noodles were prepared with various proportions of lesser yam flour and mocaf flour, including 0:100 (TG0), 50:50 (TG1), 50:40 (TG2), 70:30 (TG3), 80:20 (TG4), and 90:10 (TG5). An increase in the proportions of lesser yam flour resulted in increased hardness and chewiness, along with decreased springiness and cohesiveness. Therefore, lesser yam could be processed into flour by soaking in NaCl solutions to produce better flour, with the optimal flour composition being 80% lesser yam flour and 20% mocaf flour for gluten-free noodles production. This suggested the potential for further development of lesser yam flour as a raw material for the production of gluten-free noodles.

The Effect of Drying Method on The Quality of MOCAF (Modified Cassava Flour) from Raw Material Beta-Carotene-Rich Bokor Genotype Cassava

The high dependence on flour imports is a significant challenge to overcome by processing local food ingredients through diversification. To address this challenge, the use of MOCAF (Modified Cassava Flour) as a substitute for wheat flour has been carried out in the manufacture of wet and dry noodles, along with analog rice, and bread. The optimization of MOCAF production from beta-carotene-rich cassava depends on the selection of appropriate equipment technology and drying process. Therefore, this study aimed to analyze the effect of drying method on MOCAF characteristics of beta-carotene-rich cassava genotype. The analysis was carried out using two methods, namely sun drying for 3-4 days and oven drying at 60 o C for 24 hours. Parameters analyzed included viscosity, solubility, syneresis, Near Infra-Red analysis, proximate analysis, and Scanning Electron Microscope (SEM). The results showed that drying affected the physicochemical properties of MOCAF, including viscosity, solubility, and syneresis. NIR (Near-infrared) and proximate analysis showed that drying process affected the decrease in moisture, ash, protein, and fat content, along with an increase in crude fiber, and dry fiber matter content. Furthermore, SEM microstructural analysis resulted in the reformation of starch granules, characterized by changes in morphology and structure, such as the separation of irregular spherical shapes, and hollowness.

Techno-economic analysis of dry noodle products based on sago flour enriched with anchovy flour

Sago (Metroxylon sp.) is a local food commodity producing carbohydrates that can be used as an alternative to wheat flour in noodle making. The weakness of sago starch is its relatively low protein content. Adding anchovy flour (S. Indicus) can increase the nutritional value of dried sago noodles. This study aims to evaluate the feasibility of investment, namely the study of technical and economic performance in establishing a dry noodle industry based on sago flour enriched with anchovy flour. The research uses descriptive methods to obtain an overview of situations or events. The analysis uses primary and secondary data from direct observation in the production process and literature studies. The results showed that technical performance could be achieved at a production capacity of 10 kg of sago flour per day with a yield of 85%. This industry has an NPV value of IDR 114,882,352, an IRR of 35.36%, a Net B/C of 1.08, and a PBP of 37 months. Based on the techno-economic study, the industrial design of dry noodles based on sago flour and anchovy flour is feasible to run.

The Influence Of Corn Flour Substitution On The Quality Of Dry Noodles

The use of corn flour contains various essential components such as a source of plant-based vitamin A, also known as beta-carotene content, essential fatty acids, protein, carbohydrates, and high dietary fiber. However, the utilization of local corn flour is not maximized in the food industry, as it is mainly focused on supplying animal feed, even though corn is one of Indonesia's staple commodities in supporting the national food security program. The use of corn flour can replace synthetic coloring agents with a natural yellow color obtained from the use of local corn flour derived from the beta-carotene pigment contained in corn. This research aims to analyze the influence of substituting corn flour by 0% (X0), 20% (X1), and 40% (X2) on the quality of dry noodles in terms of color, aroma, texture, and taste. The research design used was a pure experiment with a Completely Randomized Design (CRD) method. The data used were obtained directly from three limited panelists using the organoleptic evaluation format for the quality of dry noodles with corn flour substitution. The collected data were then tabulated in table format, and an Analysis of Variance (ANOVA) was conducted. If the analysis of variance shows Fcount > Ftable, then Duncan's test was carried out. The results of the research indicate a significant influence of corn flour substitution at 0% (X0), 20% (X1), and 40% (X2) on the quality of color (pale yellow), and texture (chewy). The best result was observed at the 20% substitution level (X1) with a 20% substitution of corn flour from the total amount of wheat flour used.

Maximizing Machine Efficiency in Indonesia's Noodle Industry

This study utilizes the Total Productive Maintenance (TPM) method, focusing on the Overall Equipment Effectiveness (OEE) to evaluate machine efficiency within a notable Indonesian noodle manufacturer. In the rapidly growing food manufacturing industry, particularly dry and instant noodles, machine performance is critical for meeting increasing domestic and international market demands. Results reveal that the OEE values are below industry standards, primarily due to speed reductions, idle and minor stoppages, process defects, and breakdown losses. These findings emphasize the urgent need for preventive maintenance strategies to mitigate downtime and enhance productivity, providing valuable insights for global industries facing similar challenges. Highlights: Rapid growth in the food manufacturing industry demands increased productivity. Machine performance is crucial for maintaining optimal production processes. Total Productive Maintenance (TPM) and Overall Equipment Effectiveness (OEE) methods help measure and improve machine efficiency. Keywords: Total Productive Maintenance, Overall Equipment Effectiveness, Six Big Losses.

Functional instant noodle formulation for emergency conditions: Sensory and stability characteristics.

The aim of this study was to evaluate the shelf-life and sensory characteristics of a functional instant noodle preparation designed to be used in emergencies as a tactical ration. Instant noodles were selected for their global acceptability and ease of preparation. In this study, semolina flour was used as the main ingredient, and soy protein isolate was added to increase the protein content. Additionally, green tea and beef tallow were incorporated to decrease the likelihood of oxidation. Carboxymethyl cellulose was added to increase the porosity and water absorption of the dry noodles. Spirulina powder was used as a dressing for the final product before serving to increase the nutritional value and provide the consumer with the required vitamins and minerals of the day. Physical, chemical, and organoleptic properties were assessed at multiple timepoints in a 120-day period to perform an accelerated shelf-life test by determining their critical moisture content and moisture sorption isotherm curves at 30, 45, and 55°C. The shelf-life of the product was evaluated to be 1197.28 days at 30°C and 75% relative humidity in aluminum pouches. In conclusion, the product is shelf-stable at room temperature and is recommended to be stored and used in disaster conditions such as earthquakes, floods, and wars.

Modelling a sorghum logistics as a substitution of wheat to encourage food diversification program and enhance the productivity of local crops

the current diet trend in Indonesia suggests noodles made from wheat as the alternative to rice. This condition leads Indonesia to import the wheat as much as 11.5 million tonnes per year. In fact, Indonesia has become the world’s second largest wheat importer and ranks among East Asia’s largest staple food importers, mainly for wheat. The distribution of wheat commodity is being hampered due to the conflict between Russia and Ukraine, both of whom are major wheat suppliers in global market. As a solution, President of Indonesia, declaring a means to utilise other crops or implementing food diversification by using sorghum. Sorghum is a grain that able to thrive in tropical and dry areas, such as Indonesia and is possible to substitute that of some wheat. This final project aims to plan door to door sorghum logistic model whenever used as a substitution of wheat in a dry noodle factory located in Sidoarjo Regency by acquiring the lowest cost and a scheduling of sorghum deliveries to fulfil daily demand of the factory itself. The method applied to model the logistic planning is Vehicle Routing Problem (VRP) to determine which scenario giving the most minimum cost. The result of the analysis performed showing that the operational pattern chosen is port to port with voyage charter option obtained a freight cost of Rp17.549.076.988 or a unit cost of Rp558.571 /ton. The scheduling model shows that scenario of warehouse renting in every field is chosen and by doing the sensitivity analysis giving the total cost of Rp11.566.026.812 which includes trucking cost, warehouse cost, and stacking cost. The result shows the overall cost of the sorghum logistic model is Rp29.115.103.800 or equal to Rp926.708 /ton. Furthermore, the partial substitution of sorghum flour for wheat flour results in an 9,81% rise in production costs

Study on the Development of Fiber-Rich Noodles through the Substitution of Wheat Flour with Pregelatinized Tannia Flour

Traditional noodles are often criticized for their low fiber content, a component with numerous health benefits in preventing degenerative diseases. Tannia, a potential food source in Indonesia, is recognized for its richness in fiber. This study evaluated the chemical properties, cooking quality, and sensory aspects of noodles made from a composite of wheat flour and pregelatinized tannia flour (PTF). PTF, obtained by boiling tannia tuber slices at a temperature of 95°C for 10 minutes, drying, mashing, and sieving using a 60-mesh sieve, was used to substitute some of the wheat flour in dry noodles production. Substitution levels ranged from 0% (control) to 30%. Results showed a significant impact on protein, carbohydrate, and crude fiber content, as well as color, cooking quality, and sensory properties. Crude fiber increased with substitution, but above 25%, noodles exhibited lower elasticity compared to the control. In conclusion, a 25% substitution of wheat flour with PTF produced noodles with higher crude fiber content, better cooking quality, and sensory properties comparable to control noodles (without substitution). Noodles with 25% substitution had a crude fiber content of 4.89%, while control noodles were at 3.84%

The Properties of Acetic Acid Modified Breadfruit Flour-Dried Noodles Using Sweet Potato Leaf Extract

The high amount of breadfruit production is unbalanced with its low rate of consumption, which may be due to storage constraints. This can be remedied by converting it into flour, which can then be used to prepare a variety of foods, including cakes, bread, and dry noodles. Natural breadfruit flour has qualities that make it difficult to bind water and less fluffy. In order to improve the characteristics of the starch, we used breadfruit flour that had been chemically modified for this study. In order to improve the chemical composition of dry noodles, sweet potato leaf extract is also added. The purpose of this investigation is to determine the effect of substituting modified breadfruit flour for wheat and adding sweet potato leaf extract on the characteristics of the resulting dry noodles. These dry noodles were made with various proportions of modified breadfruit flour and wheat flour (20:80, 50:50, and 80:20) and concentrations of sweet potato leaf extract (0%, 5%, and 10%). With the addition of modified breadfruit flour, the water content, cooking time, and breaking strength increased, but the protein content decreased. The concentration of sweet potato leaf extract increased the values of protein content, crude fiber content, cooking time, and breaking power. The best dry noodle is made with a breadfruit-to-wheat flour ratio of 20:80, with 9.86% water content, 9.12% protein content, 8.87% crude fiber content, 60.97% antioxidant activity, 8.2% cooking loss, a cooking time of 3.27 minutes, a breaking strength of 14.25%, and color, aroma, taste, and texture scores of 3.69, 3.46, 3.58, and 3.69, respectively (neutral-like).

Study of HACCP (Hazard Analysis And Critical Control Point) identification in anchovy sago noodles processing

Noodles are a practical food product that the people of Indonesia love. Many efforts to diversify noodle products by substituting non-gluten ingredients such as sago. The pilot plant of the Research Center for Appropriate Technology, Subang is one of the models for processing sago flour into dry noodle products fortified with anchovy flour. In its operation, it is necessary to apply the HACCP system. The HACCP identification study was conducted using the HACCP Plan Preparation Guide, with its preparation following the principles of the HACCP system recommended by the Codex Alimentarius Commission and Indonesian National Standards. The results of the study showed that the process stages set as CCP in the manufacture of anchovy flour is drying. In addition, the process stages set as CCP in making anchovy sago noodles is tempering. All of these CCPs must receive optimal supervision including adequate temperature and drying time of fish and environmental humidity.

PKM Pemanfaatan Potensi Pangan Lokal Ubi Jalar Cilembu melalui Penepungan dan Pengolahan Mie Kering di Kabupaten Mojokerto

Duyung Village, located in Trawas District, Mojokerto Regency, has local food potential for Cilembu sweet potatoes. The problem that arises is that the use of local food is not yet optimal. Processing into Cilembu sweet potato flour and dry noodles is a step to optimize its utilization. This community service activity aims to develop the local food potential of Cilembu sweet potatoes in order to achieve food security in Duyung Village. Partners for this community service activity are farmer group partners and PKK groups. Training activities on making Cilembu sweet potato flour and dry noodles made from Cilembu sweet potato flour have been able to increase partners' knowledge and skills regarding the processing of Cilembu sweet potato flour and its application in dry noodle products. Mitra is also enthusiastic about making Cilembu sweet potato flour and dry noodles which will later become a business unit. The establishment of the Cilembu sweet potato flour and dry noodle business unit is expected to increase food security in Duyung Village through utilizing local food potential

Antioxidant Activity and Physicochemical Characteristics of Dry Noodles with a Mixture of Wheat Flour and Kidney Bean Flour With the Addition of Butterfly Pea (Clitoria Ternatea L.) Extract

This study aims to determine the antioxidant activity and physicochemical properties of dried noodles mixed with wheat flour and red bean flour with the addition of butterfly pea flower (Clitoria Ternatea L.) extract. The design used in this study used a completely randomized design (CRD) with 5 treatments and 3 replications. Data analysis using ANOVA and further test with Duncan's New Multiple Range Test (DNMRT) analysis at 5% level. The treatments used in this study were treatment A (20 ml water: 0 ml butterfly pea extract), B (15 ml water: 5 ml butterfly pea extract), C (10 ml water: 10 ml butterfly pea extract), D (water 5 ml: 15 ml butterfly pea extract), and E (0 ml of water: 20 ml of butterfly pea extract). The results of this study significantly affected the 5% level on the water content test, ash content, fat test, protein test, carbohydrates, antioxidant activity, and physical analysis of color. Based on the physical and chemical analysis of dried noodle products, the best treatment was in treatment C (addition of 10g telang flower extract) with a color test value of 232.98°Hue, an elasticity test of 26.50%, a moisture content of 6,36%, a ash 1.49%, fat content 2.14%, protein content 19.36%, carbohydrate content 70.63%, and antioxidant activity 33.32%.

Garlic extract (Allium sativum) improves the taste of dried moringa noodle products (Moringa oleifera)

Moringa leaves are plants that have antioxidants and are rich in nutritional value. Panelists said they liked the aroma and taste parameters of dried moringa noodles by adding moringa leaf extract using the pressing method. Adding garlic is needed to cover the aroma and taste because garlic has a distinctive and robust flavor component. The purpose was to improve the taste of dried moringa noodles by adding garlic extract. This experimental research was a completely randomized design. Dried moringa noodles were obtained by adding garlic extract concentrations of 0% (F0), 5%(F1), 10%(F2), and 15%(F3). The hedonic test used 30 untrained panelists with parameters of taste, aroma, color, and texture. The hedonic data were tested for normality using the Kolmogorov-Smirnov test, followed by the ANOVA nova test. If there was a significant difference, continued by the Duncan test with 95% CI. The results of the hedonic test of dry moringa noodles with the addition of garlic extract for taste (p=0,000) showed panelists preferred dry moringa noodles F1 and aroma (p=0,113), color (p=0,104), and texture (p=0,081) there was no significant difference for the treatment of adding garlic extract. F1 dry moringa noodles are safe to use as a food ingredient and contain nutritional value. In conclusion, adding garlic extract can improve the taste of dry moringa noodles (F1).