The Application of Encapsulated Gluten on Tapioca Wet Noodle Making Processing

Husniati Husniati, Siti Nurdjanah, Ryan Prakasa

Abstract


Gluten is a specific protein found in wheat and functionally needed to improve its elasticity and texture of carbohydrate-based dough. Gluten, isolated from wheat, can be used in the free-form or encapsulation. The aim of this research was to investigate the effects of encapsulated gluten addition on properties of tapioca for wet noodle production. The parameters studied were texture, sensory, and pasting properties of the noodles. The ratios of encapsulated gluten to tapioca were 97%:3%, 96%:4% and 95%:5%. The results showed that the use of encapsulated gluten as much as 3% w/w gave the best noodle with the characteristics of setback viscosity, low cooking loss and organoleptically preferred by panelists.

Keywords


cooking loss; encapsulated gluten; organoleptic; tapioca; wet noodle

Full Text:

PDF

References


AOAC International. (1995). Official methods of analysis of AOAC International, 16th ed., Arlington, VA, USA: Association of Analytical Communities. (pp.1130).

Badan Standardisasi Nasional. 1992. Mie Basah. SNI 01-2987-1992. Jakarta: Badan Standardisasi Nasional.

Baik, B.-K., Czuchajowska, Z. & Pomeranz, Y. (1994). Role and contribution of starch and protein contents and quality to texture profile analysis of oriental noodles. Cereal Chemistry, 71(4), 315-320.

Bainy, E.M., Corredig, M., Poysa, V., Woodrow, L. & Tosh, S. (2010). Assessment of the effects of soy protein isolates with different protein compositions on gluten thermosetting gelation. Food Research International, 43(6), 1684–1691.

Bhattacharya, M., Zee, S.Y. & Corke, H. (1999). Physicochemical properties related to quality of rice noodles. Cereal Chemistry, 76(6), 861-867.

Budiyah. (2005). Pemanfaatan pati dan protein jagung (corn gluten meal) dalam pembuatan mi jagung instan. Skripsi. Departemen Teknologi Pertanian dan Gizi, Fakultas Teknologi Pertanian, Institut Pertanian Bogor.

Claver, I.P., Zhang, H. Li, Q. Zhu, K. & Zhou, H. (2010). Impact of the Soak and the Malt on the Physicochemical Properties of the Sorghum Starches. Int. J. Mol. Sci., 11(8), 3002-3015.

Crosbie, G.B. (1991). The relationship between starch swelling properties, pasta viscosity, and boiled noodle quality in wheat flours. J. of Cereal Sci., 13(2), 145-150.

Cubadda, R. (1993). Pasta and macaroni: Methods of manufacture, in Encyclopaedia of Food Science, Food Technology and Nutrition, vol. 5, R.K. Robinson and M.J. Sadler, Eds., London: Academic Press. (pp. 3728-3433).

Danza, A., Mastromatteo, M., Lecce, L., Spinelli, S., Laverse, J., Lampignano, V., Contò, F. & Nobile, M.A.D. (2014). Effect of wholemeal durum wheat varieties on bread quality. Food and Nutrition Sciences, 5, 977-988.

Dexter, J.E., Matsuo, R.R., Kosmolak, F. G., Leisle, D. & Marchylo, B.A. (1980). The suitability of the SDS-sedimentation test for assessing gluten strength in durum wheat. Can. J. Plant Sci., 60(1), 25-29.

Dick, J. W., & Matsuo, R. R. (1988). Durum wheat and pasta products. Wheat: Chemistry and technology, 2, 507-547.

Desrosier, N.W. (1988). Teknologi pengawetan pangan. Jakarta :UI-Press. (320 hlm.).

Faubion, J.M. & Hoseney, R.C. (1989). The viscoelastic properties of wheat flour doughs. In Dough Rheology and Baked Product Texture (pp. 29–66). H.A. Faridi, J.M. Faubion, Eds. New York, USA: Van Nostrand Reinhold.

Fredriksson, H., Silverio, J., Andersson, R., Eliasson, A.-C. & Aman, P. (1998). The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches. Carbohydrate Polymers, 35(3), 119-134.

Hou, G., Kruk, M., & Center, W. M. (1998). Asian noodle technology. Technical Bulletin, 20(12), 1-10.

Hu, X.Z., Wei, Y.M., Wang, C. & Kovacs, M.I.P. (2007). Quantitative assessment of protein fractions of Chinese wheat flours and their contribution to white salted noodle quality. Foodres., 40(1), 1-6.

Husniati & Devi, A.F. (2013). Effect of the addition of glucomannan to the quality of composite noodle prepared from wheat and fermented cassava flours. J. Basic. Appl. Sci. Res., (3)1, 1-4.

Husniati & Widhyastuti, N. (2013). Quality improvement of cassava flour using fermentation technology to produce mocaf flour. Jurnal of Industrial Research, (7)1, 25-33.

Kim, Y.S., Wiesenborn, D.P., Lorenzen, J.H. & Berglund, P. (1996). Suitability of edible bean and potato starches for starch noodles. Cereal Chem., (73)3, 302-308.

Liu, C.-Y., Shepherd, K.W. & Rathjen, A.J. (1996). Review: Improvement of durum wheat pastamaking and breadmaking qualities. Cereal Chem. (73)2, 155-166.

Manchun, S., Piriyaprasarth, S., Patomchaiviwat, V., Limmatvapirat, S. & Sriamornsak, P. (2012). Effect of physical aging on physical properties of pregelatinized tapioca starch. Advanced Materials Research, 506, 35-38.

Maryani, N. (2013). Studi pembuatan mie kering berbahan baku tepung singkong dan mocal (modified cassava flour). Jurnal Sains Terapan [Online]. 1-15. Available: http://diploma.ipb.ac.id/uploads/images /jurnal/file/6b42f48deab0be47d8589d7fefca5917_Paper_Jurnal_Neny_Maryani_-_A5.pdf.

Meilgaard, M., Civille, G.V. & Carr, B. T. (1999). Sensory evaluation technique. New York: CRC Press.

Moorthy, S. N. (2002). Physicochemical and functional properties of tropical tuber starches: A review. Starch/Stärke, 54(12), 559-592.

Oh, N.H., Seib, P.A., Deyou, C.W. & Ward, A.B. (1983). Noodles, measuring the textural characteristics of dry noodles. Cereal Chemistry, 60, 433-437.

Oh, N. H., Seib, P. A. & Chung, D.S. (1985). Noodles III. Effects of processing variables on quality characteristics of dry noodles. Cereal Chem., 62, 437-440.

Pomeranz, Y. & Shellenberger. (1971). Bread science and technology. Westport, Connecticut: AVI Publishing Co. Inc.

Singh, N., Singh, J., Kaur, L., Sodhi, N.S. & Gill, B.S. (2003). Morphological, thermal and rheological properties of starches from different botanical sources. Food Hydrocolloids, 81(2), 219-231.

Swinkels, J.J.M. (1985). Composition and properties of commercial starches. Starch/Stärke, 37(1), 1-5.

Tan, H.-Z., Li, Z.-G. & Tan, B. (2009). Starch noodles: History, classification, materials, processing, structure, nutrition, quality evaluating and improving. Food Research International, 42(5), 551-576.

Tanaka, K. & Bushuk, W. (1973). Changes in flour proteins during dough mixing. I. Solubility results. Cereal Chemistry, 50, 590–596.

Thao, H.M. & Noomhorm, A. (2011). Physiochemical properties of sweet potato and mung bean starch and their blends for noodle production. J. Food Process Technol., 2(1), 1-9.

Toyokawa, H., Ubenthaler, G.L., Powers, J.R. & Schanus, E.G. (1989). Japanese noodle qualities. I. Flour component. Cereal. Chem., 66(5), 382-386.

Van Hung, P., Maeda, T., & Morita, N. (2006). Waxy and high-amylose wheat starches and flours—characteristics, functionality and application. Trends in Food Science & Technology, 17(8), 448-456.

Wrigley, C. W., Békés, F. & Bushuk, W. (2006). Gluten: A balance of gliadin and glutenin, in Gliadin and glutenin. The unique balance of wheat quality, C. W. Wrigley, F. Békés, and W. Bushuk, Eds., St. Paul, MN, USA: AACC Inc. (pp. 1–32).

Zaidel, D.N.A., Chin, N.L., Abdul Rahman, R. & Karim, R. (2008). Rheological characterisation of gluten from extensibility measurement. Journal of Food Engineering, 86(4), 549–556.

Zakpaa, H. D., Al-Hassan, A. & Adubofour, J. (2010). An investigation into the feasibility of production and characterization of starch from “apantu” plantain (giant horn) grown in Ghana. African Journal of Food Sci., 4(9), 571 – 577.




DOI: http://dx.doi.org/10.36974/jbi.v6i1.831

Refbacks

  • There are currently no refbacks.


BIOPROPAL Industri

Published by :

Institute for Industrial Research and Standardization (Baristand Industri) in Pontianak

Agency for Industrial Research and Development, Ministry of Industry 

Jl. Budi Utomo No. 41 Pontianak, West Kalimantan, Indonesia

Tel / Fax : +62 561 881393, 881533

email      : biopropal.industri@gmail.com

 

BIOPROPAL Industri indexed in: 

Hasil gambar untuk gambar doajHasil gambar untuk gambar google scholar

RJI Main logo