Open AccessCalcium fortification of dried noodle substituted by jackfruit seed (Artocarpusheterophyllus) flour with broccoly (Brassica oleracea var.) pasta
Author(s) -
Ruka Yulia,
Yuslinaini,
Wildanawati
Publication year - 2019
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1232/1/012048
Subject(s) - food science , fortification , absorption of water , flavour , wheat flour , chemistry , taste , mathematics , botany , biology
Dried noodle has became an alternative food that is cheap to be obtained and easy to be served. Dried noodles sold in market had been not enough balanced for healthbecause it is still lack of micronutrients. Fortification of dried noodles with broccoli pasta can enhance micronutrients, especially calcium. The proportion of wheat flour in making dried noodle also can be reduced by substituted with jackfruit seed flour which is still contain protein. This study aims to determine effect of ratio wheat flour:jackfruit seed flour (N) andbroccoli pasta concentration (B) on calcium, water content, water absorption capacity and evoluation sensory of dried noodles. The variables observed in this study were N1(95%-5%), N2 (85-15%), N3 (75%-25%) and B1 (10%), B2 (20%), (30%). From the results, the highest calcium contain was 816,50 mgat N1B3, the lowest water content was 8,39 % at N1B1, the highest water absorption capacity was 394.16% at N1B2. From analysis of variance of organoleptics test, both of variables(NB) had significant effect on taste, flavour and texture. While, it was only ratio wheat flour: jackfruit seed flour that was very significant effect on color of dried noodles.