Study on the Quality of Instant Noodles Made from Riau Local Corn Flour and Sago Starch
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Abstract
Instant noodles are generally made from wheat flour. In order to reduce the import of flour, it is necessary to find alternative local flour such as corn starch and sago starch as the main raw material in the manufacture of instant noodles. The effect of the ratio of corn flour and sago starch on the moisture and protein contents, total acid number, intactness and rehydration time was investigated. The result showed that the ratio of corn flour and sago starch significantly affected moisture and protein contents, total acid number, and intactness, but did not significantly influence rehydration time of the instant noodle. The best treatment in this study was JS2 (55% corn flour, 35% sago starch, 10% tapioca) with moisture content before frying 10.73%, moisture content after frying 6.39%, protein content of 8.18%, total acid number 0.14%, intactness 95.36%, and rehydration time 10.33 min.
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