DOI : https://doi.org/10.18517/ijaseit.14.3.19635

Characteristics of Wet Noodles from Mixed Flour (Wheat and MOCAF) and Butterfly Pea Flower Powder

Herlina (1), Tiara Ayu Nashiroh (2), Niken Widya Palupi (3), Yuli Wibowo (4), Lituhayu Supartiningrum (5), Thabed Tholib Baladraf (6)
(1) Department of Agriculture Product Technology, Faculty of Agriculture Technology, University of Jember, Jember, Indonesia
(2) Department of Agriculture Product Technology, Faculty of Agriculture Technology, University of Jember, Jember, Indonesia
(3) Department of Agriculture Product Technology, Faculty of Agriculture Technology, University of Jember, Jember, Indonesia
(4) Department of Agro-industrial, Faculty of Agriculture Technology, University of Jember, Jember, Indonesia
(5) Department of Agro-industrial, Faculty of Agriculture Technology, University of Jember, Jember, Indonesia
(6) Department of Agro-industrial, Faculty of Agriculture Technology, University of Jember, Jember, Indonesia
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How to cite (IJASEIT) :
Herlina, et al. “Characteristics of Wet Noodles from Mixed Flour (Wheat and MOCAF) and Butterfly Pea Flower Powder”. International Journal on Advanced Science, Engineering and Information Technology, vol. 14, no. 3, June 2024, pp. 1035-41, doi:10.18517/ijaseit.14.3.19635.
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Modified cassava flour (MOCAF) is a potential ingredient that can be applied to various products, especially when combined with wheat flour. However, previous research has shown that the combination of MOCAF and wheat flour produces low-quality noodle products. Adding polyphenol compounds from butterfly pea flowers will improve wet noodles' functional and nutritional properties. This study aimed to determine the effect of adding butterfly pea flower powder on the wheat flour and MOCAF mixture and its characteristics in wet noodles with varying percentages of butterfly pea flower powder. The method used in this research is a laboratory experiment. In this study, adding butterfly pea powder was 1%, 2%, 3%, 4%, and 5%. Modified cassava flour characteristics studied included thermal, rheological, and functional properties. The results showed that the percentage of butterfly pea flower powder affected the rheological and thermal properties of the flour mixture. The addition of 5% butterfly pea flower powder was the best treatment, with a cooking shrinkage value of 1.97%, water absorption of 20.79%, chewiness of 9.81%, total polyphenols of 0.26 mg/g, antioxidant activity of 26.15%, level of preference for color 5.23, level of choice for aroma 4.97, level of choice for texture 3.97, level of choice for taste 4.8, and level of preference for overall 4.8. The use of butterfly pea flower powder in wheat flour and its application in wet noodles has been proven to improve functional properties and health benefits for consumers.

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