Characteristics of Gluten-Free Wet Noodles Substituted with Soy Flour

Abstract

Noodles are food products made from flour with or without the addition of other food ingredients and additives that are permitted and have a specific shape of noodles. Generally, noodles made from flour, eggs, and water. The content of gluten in wheat flour can increase intestinal hyperpermeability, which causes gluten was digested properly, and there is flowing into the bloodstream and brain so that it affects the behavior of the autistic child. In this research, noodles were made without wheat flour, which was replaced with mocaf flour, tapioca flour, cornstarch, and soy flour. This research aims to get the best formulation in making gluten-free noodles substituted with soy flour. The stages of this research consisted of: making soy flour, making gluten-free noodles substituted with soy flour, and analyzing gluten-free noodles. The analysis conducted in this study were: water content, fat content, protein content, ash content, carbohydrate content, organoleptic analysis, cooking loss, water absorption, and elasticity of gluten-free wet noodles substituted with soy flour. In this research, soy flour was carried out with 10%, 15%, 20%, 25%, and 30% substitutions. Based on the analysis that has been done, gluten-free noodles with 15% soy flour content is the best treatment and comply with SNI 2987-2015 standards on wet noodles and are accepted by panelists. Gluten-free wet noodles with substitution of 15% soy flour have a moisture content of 61.40%, protein 7.14%, fat 4.68%, ash 0.54%, carbohydrates 23.11%, crude fiber 3.13%, cooking loose 0.646%, water absorption 1.101% and elasticity 0.283%. Based on organoleptic tests, gluten-free wet noodles have a color of 3.28 (neutral), aroma 3.20 (neutral), taste 3.44 (neutral), texture 3.72 (somewhat like), and appearance of 3.76 (somewhat like).

Role of Food Additives on Functional and Nutritional Properties of Noodles: A Review

“…Increase in antioxidant profile of multigrain noodles was observed and this could be related to the soy flour and sorghum flour (Rani et al, 2019). Gluten-free noodles incorporated with 15% soy flour in wet noodles was accepted and it was seen that with the increase in soy flour content, the carbohydrate content decreases and the protein content increases (Violalita et al, 2020). Whereas microwave dried instant noodles incorporated with egg yolk, chicken meat, and seaweed improved the protein content and decreased the cooking loss (Pongpichaiudom and Songsermpong 2017).…”

Formulation and Quality Study of Mocaf Substitute Noodles with the Addition of Multigrain

“…The characteristics of the elasticity or ability of the noodles to stick to the teeth were affected by the presence of amylopectin in the starch. The higher the amylopectin, the noodles tend to stick to the teeth [41]. Kidney beans have a high amylose content and a low long-chain amylopectin content compared to other legumes [42].…”

Characteristics of Wet Noodles from Mixed Flour (Wheat and MOCAF) and Butterfly Pea Flower Powder

“…Nevertheless, MOCAF can be effectively used in composite flours, combining multiple types of flour to make bakery products and pastries [5], [7]. Composite MOCAF flour can also be employed in producing wet noodles, as demonstrated in previous research conducted by [8]- [11], resulting in products that meet consumers' nutritional and textural expectations. Integrating MOCAF with wheat flour makes it possible to produce wet noodles with desirable qualities while reducing reliance on imported wheat and promoting locally sourced ingredients.…”