THE EFFECT OF STEAMING TIME DIFFERENCES AND ADDITION OF RED BEET LIQUID EXTRACT (Beta vulgaris) ON THE PHYSICAL AND CHEMICAL PROPERTIES OF DRIED NON GLUTEN NOODLES

VYSMA, JESSICA TIARA (2019) THE EFFECT OF STEAMING TIME DIFFERENCES AND ADDITION OF RED BEET LIQUID EXTRACT (Beta vulgaris) ON THE PHYSICAL AND CHEMICAL PROPERTIES OF DRIED NON GLUTEN NOODLES. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Currently many food products are developed by utilizing local flours that come from grains, starches, and nuts. For example, the use of local flours dried noodles which is one of food products likely consumed in Indonesian. Dried noodle is a product processed and dried until the waer level reaches 8-10%. The use of local flours in making dried noodle produced gluten free product. The ingredients include a variety of local flour rice flour, modified cassaca flour (mocaf), and corn starch (cornstarch) and additives which are baking powder and carboxymethyl cellulose (CMC). In addition, to increase the fuctional value of noodle, extracts of red beet is added. Red beet (Beta vulgaris) contains a betalain pigment which are betacyanin (purplish red) and betaxanthin (yellow-orange). Betalain pigments have functions as antioxidants. At the early of processing of noodleneed an initial process of steaming for starch gelatinizing. The purpose of this research was to know the influence of the difference between the initial and the addition of red beet extract liquid against the dough, steamed dough, dried noodle, and boiled noodle. Red beet extract that was added in this research was 0%, 60%, and 100% and steaming times were 5 minutes, 10 minutes, and 15 minutes. Physical analysis was conducted to measurecolor intensity, tensile strength, and cooking loss, while chemical analysis was done to measure antioxidant activity, water content, and pH. Based on the results showed that the addition of red beet extract affected the values of antioxidant activities, water content, ph, color, cooking loss, and tensile strength. Dried noodle with the addition of red beet extract at concentration of 100% and steaming time 5 minutes produced the highest value of antioxidant activity 7.93% and a* value 23.88 (purplish red), whereas the concentration of 100 % red beet extract 100% and steaming time 15 minutes produced the highest tensile strength (0.058%) and the lowest value of cooking loss (3.12 N/mm2)

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Food Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 22 Nov 2019 00:45
Last Modified: 22 Nov 2019 00:45
URI: http://repository.unika.ac.id/id/eprint/19903

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