Physical, chemical, and sensory quality of noodles fortification with anchovy (Stolephorus sp.) flour
Main Author: | |
---|---|
Publication Date: | 2022 |
Other Authors: | , , , , , |
Format: | Article |
Language: | eng |
Source: | Food Science and Technology (Campinas) |
Download full: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101073 |
Summary: | Abstract Sago starch can be processed into flour and used as an alternative food ingredient to replace wheat flour. The lack of innovation in sago products is due to the very low protein and fat content of sago. Increasing the nutritional value of sago can be done by fortifying anchovies as a source of protein. This study was conducted to determine the effect of anchovy flour fortification on the physical, chemical, and sensory qualities of noodles. The study used a one-factor Completely Randomized Design. The results showed that with increased fortification of anchovy meal, the nutritional content of protein, fat, and noodle ash increased significantly. Rehydration power 34% to 52%, color intensity L* 42,87 to 55,70; redness a+ 1,91 to 2,85; and b+ yellowish 7,19 to 10,39, elongation 214,81 to 294,93. The composition of noodles with 9% anchovy flour fortification can be used to increase the nutritional content of noodles with physical and chemical characteristics, namely 4,08% protein content, 0,38% fat content, and 3,11% ash content. The sensory quality of noodle texture was 3,94; taste 3,32; and fragrance 4,66. |
id |
SBCTA-1_ded2686d20a12706d45e1439603f52a2 |
---|---|
oai_identifier_str |
oai:scielo:S0101-20612022000101073 |
network_acronym_str |
SBCTA-1 |
network_name_str |
Food Science and Technology (Campinas) |
repository_id_str |
|
spelling |
Physical, chemical, and sensory quality of noodles fortification with anchovy (Stolephorus sp.) flouranchovy flourfortificationnoodlesstarch sagoAbstract Sago starch can be processed into flour and used as an alternative food ingredient to replace wheat flour. The lack of innovation in sago products is due to the very low protein and fat content of sago. Increasing the nutritional value of sago can be done by fortifying anchovies as a source of protein. This study was conducted to determine the effect of anchovy flour fortification on the physical, chemical, and sensory qualities of noodles. The study used a one-factor Completely Randomized Design. The results showed that with increased fortification of anchovy meal, the nutritional content of protein, fat, and noodle ash increased significantly. Rehydration power 34% to 52%, color intensity L* 42,87 to 55,70; redness a+ 1,91 to 2,85; and b+ yellowish 7,19 to 10,39, elongation 214,81 to 294,93. The composition of noodles with 9% anchovy flour fortification can be used to increase the nutritional content of noodles with physical and chemical characteristics, namely 4,08% protein content, 0,38% fat content, and 3,11% ash content. The sensory quality of noodle texture was 3,94; taste 3,32; and fragrance 4,66.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101073Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.75421info:eu-repo/semantics/openAccessLITAAY,ChristinaINDRIATI,AshriSRIHARTI,MAYASTI,Nur Kartika IndahTRIBOWO,Raden IsmuANDRIANA,YusufANDRIANSYAH,Raden Cecep Erwaneng2022-04-08T00:00:00Zoai:scielo:S0101-20612022000101073Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-04-08T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Physical, chemical, and sensory quality of noodles fortification with anchovy (Stolephorus sp.) flour |
title |
Physical, chemical, and sensory quality of noodles fortification with anchovy (Stolephorus sp.) flour |
spellingShingle |
Physical, chemical, and sensory quality of noodles fortification with anchovy (Stolephorus sp.) flour LITAAY,Christina anchovy flour fortification noodles starch sago |
title_short |
Physical, chemical, and sensory quality of noodles fortification with anchovy (Stolephorus sp.) flour |
title_full |
Physical, chemical, and sensory quality of noodles fortification with anchovy (Stolephorus sp.) flour |
title_fullStr |
Physical, chemical, and sensory quality of noodles fortification with anchovy (Stolephorus sp.) flour |
title_full_unstemmed |
Physical, chemical, and sensory quality of noodles fortification with anchovy (Stolephorus sp.) flour |
title_sort |
Physical, chemical, and sensory quality of noodles fortification with anchovy (Stolephorus sp.) flour |
author |
LITAAY,Christina |
author_facet |
LITAAY,Christina INDRIATI,Ashri SRIHARTI, MAYASTI,Nur Kartika Indah TRIBOWO,Raden Ismu ANDRIANA,Yusuf ANDRIANSYAH,Raden Cecep Erwan |
author_role |
author |
author2 |
INDRIATI,Ashri SRIHARTI, MAYASTI,Nur Kartika Indah TRIBOWO,Raden Ismu ANDRIANA,Yusuf ANDRIANSYAH,Raden Cecep Erwan |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
LITAAY,Christina INDRIATI,Ashri SRIHARTI, MAYASTI,Nur Kartika Indah TRIBOWO,Raden Ismu ANDRIANA,Yusuf ANDRIANSYAH,Raden Cecep Erwan |
dc.subject.por.fl_str_mv |
anchovy flour fortification noodles starch sago |
topic |
anchovy flour fortification noodles starch sago |
description |
Abstract Sago starch can be processed into flour and used as an alternative food ingredient to replace wheat flour. The lack of innovation in sago products is due to the very low protein and fat content of sago. Increasing the nutritional value of sago can be done by fortifying anchovies as a source of protein. This study was conducted to determine the effect of anchovy flour fortification on the physical, chemical, and sensory qualities of noodles. The study used a one-factor Completely Randomized Design. The results showed that with increased fortification of anchovy meal, the nutritional content of protein, fat, and noodle ash increased significantly. Rehydration power 34% to 52%, color intensity L* 42,87 to 55,70; redness a+ 1,91 to 2,85; and b+ yellowish 7,19 to 10,39, elongation 214,81 to 294,93. The composition of noodles with 9% anchovy flour fortification can be used to increase the nutritional content of noodles with physical and chemical characteristics, namely 4,08% protein content, 0,38% fat content, and 3,11% ash content. The sensory quality of noodle texture was 3,94; taste 3,32; and fragrance 4,66. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101073 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101073 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.75421 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126334135435264 |