Preparation, Proximate Composition and Culinary Properties of Yellow Alkaline Noodles from Wheat and Raw/Pregelatinized Gadung (Dioscorea Hispida Dennst) Composite Flours
The steady increase of wheat flour price and noodle consumptions has driven researchers to find substitutes for wheat flour
in the noodle making process. In this work, yellow alkaline noodles were prepared from composite flours comprising wheat
and raw/pregelatinized gadung (Dioscorea hispida Dennst) flours. The purpose of this work was to investigate the effect of
composite flour compositions on the cooking properties (cooking yield, cooking loss and swelling index) of yellow alkaline
noodle. In addition, the sensory test and nutrition content of the yellow alkaline noodle were also evaluated for further
recommendation. The experimental results showed that a good quality yellow alkaline noodle can be prepared from
composite flour containing 20% w/w raw gadung flour. The cooking yield, cooking loss and swelling index of this noodle
were 10.32 g, 1.20 and 2.30, respectively. Another good quality yellow alkaline noodle can be made from composite flour
containing 40% w/w pregelatinized gadung flour. This noodle had cooking yield 8.93 g, cooking loss 1.20, and swelling
index of 1.88. The sensory evaluation suggested that although the color, aroma and firmness of the noodles were
significantly different (p ≤ 0.05) from wheat flour noodle, but their flavor remained closely similar. The nutrition content of the noodles also satisfied the Indonesian National Standard for noodle. Therefore, it can be concluded that wheat and raw/pregelatinized gadung composite flours can be used to manufacture yellow alkaline noodle with good quality and suitable for functional food