Calcium fortification of dried noodle substituted by jackfruit seed (Artocarpusheterophyllus) flour with broccoly (Brassica oleracea var.) pasta. (September 2019)

• Record Type: Journal Article
• Authors: Yulia, Ruka; Yuslinaini, ; Wildanawati,
• Is Part Of: Journal of physics. Volume 1232(2019)
• Publication Date: 2019-09
• Subjects: Physics -- Congresses; 530.5
• DOI: 10.1088/1742-6596/1232/1/012048
• Languages: English
• ISSNs: 1742-6588

Abstract

Abstract: 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.