Characteristics of Noodle Prepared from Orange-fleshed Sweet Potato, and Domestic Wheat Flour

Publication date: 2015 Source:Procedia Food Science, Volume 3 Author(s): Erliana Ginting , Rahmi Yulifianti 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.
Source: Procedia Food Science - Category: Food Science Source Type: research