Characteristics of Noodle Prepared from Orange-fleshed Sweet Potato,and Domestic Wheat Flour |
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Affiliation: | Indonesian Legumes and Tuber Crops Research Institute (Iletri), PO Box 66 Malang 65101, Indonesia |
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Abstract: | Noodle characteristics prepared from both 100% of domestic and imported wheat flour (as a control) and blended with 40% of orange-fleshed sweet potato paste were studied. The domestic wheat flour had higher protein content (13.8%), compare to imported wheat flour (11.7%), thus giving the highest protein content (18.86%) in noodle prepared from 100% domestic wheat flour. However its noodle colour was disliked due to a lower whiteness level compared to imported wheat flour. Blended 60% of domestic wheat flour with 40% of sweet potato paste could improve the noodle colour acceptance. The noodles prepared from both 100% wheat flours and blended with 40% sweet potato paste had met the national standard quality for moisture and protein content. This suggests that sweet potato paste is promising for noodle ingredients as a wheat flour substitute. |
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Keywords: | noodles orange-fleshed sweet potato wheat flour |
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