2023
DOI: 10.12944/crnfsj.11.3.08
|View full text |Cite
|
Sign up to set email alerts
|

Formulation, Nutritional and Sensory Evaluation of Mocaf (Modified Cassava Flour) Noodles with Latoh (Caulerpa lentillifera) Addition

Sri Budi Wahjuningsih,
Dian Anggraeni,
Zulhaq Dahri Siqhny
et al.

Abstract: Instant noodles gained widespread popularity, resulting in a surge in global wheat consumption. However, concerns about the health implications of wheat-based products spurred the need for alternative ingredients in noodle production. The substitution of wheat flour with local resources, such as mocaf flour, and the enrichment of noodles with latoh (Caulerpa lentillifera), provided an opportunity to reduce wheat imports while enhancing the quality and potential health benefits of noodles. This study aimed to d… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
1

Citation Types

0
1
0

Year Published

2024
2024
2024
2024

Publication Types

Select...
2

Relationship

0
2

Authors

Journals

citations
Cited by 2 publications
(1 citation statement)
references
References 47 publications
0
1
0
Order By: Relevance
“…Mixture design was used to optimize the noodle formula to obtain the best formula for parameters such as protein content, elongation, and sensory properties [19].…”
Section: G Noodle Formula Optimizationmentioning
confidence: 99%
“…Mixture design was used to optimize the noodle formula to obtain the best formula for parameters such as protein content, elongation, and sensory properties [19].…”
Section: G Noodle Formula Optimizationmentioning
confidence: 99%