Examining dried noodle characteristics made from modified Xanthosoma sagittifolium flour and xanthan gum

Yurika Sugiharto; Ika Yohanna Pratiwi; Oki Krisbianto; Aham Bulan Maya Srihtam

doi:10.21107/agrointek.v19i3.24576

Examining dried noodle characteristics made from modified Xanthosoma sagittifolium flour and xanthan gum

Yurika Sugiharto, Ika Yohanna Pratiwi, Oki Krisbianto, Aham Bulan Maya Srihtam

Abstract

Gluten allergy has raised concerns due to its impact on health, especially as wheat noodles are widely consumed. The growing demand for gluten-free alternatives highlights the need for suitable substitutes. This study investigates the effects of fermentation modification on the amylose and protein content of tannia cocoyam flour and evaluates the impact of modified tannia flour and xanthan gum on the physicochemical and sensory properties of noodles. Fermentation of tannia cocoyam (Xanthosoma sagittifolium) corm flour using 9% Lactobacillus plantarum starter over 48 hours enhanced the characteristics of tannia cocoyam noodles. However, despite these improvements, the noodles remained brittle and lacked the desired chewiness compared to conventional noodles. The introduction of xanthan gum as a binding agent was used to improve noodle attributes. Various xanthan gum concentrations (0%, 1%, and 2%) were assessed for their impact on physicochemical parameters (color, optimal cooking time, rehydration capacity, cooking loss, and elongation) and sensory preferences. The findings revealed that modification of tannia cocoyam flour using the fermentation method influenced noodle color, while different xanthan gum concentrations had no discernible effect. Furthermore, modification of tannia cocoyam corm flour and the specific xanthan gum formulations influenced cooking loss, elongation, and the preferences of the panelists.

Keywords

Fermentation; Modified flour; Noodles; Sensory; Xanthosoma sagittifolium

Full Text:

PDF

References

Bala, M., S. Handa, M. D, and R. K. Singh. 2020. Physicochemical, functional and rheological properties of grass pea (Lathyrus sativus L.) flour as influenced by particle size. Heliyon 6(11):e05471.

Berawi, K. N., and F. C. Puspitha. 2016. Terapi Diet Bebas Gluten dan Bebas Casein pada Autism Spectrum Disorder (ASD). Jurnal Majority 5(1):38–42.

Bolarin, F. M., F. B. Olotu, A. Saheed, and R. A. Afolabi. 2018. Effect of Processing Methods on the Functional Properties of Cocoyam Flour. International Research Journal of Natural Sciences 6(1):13–17.

Cahyanti, L. D., D. Sopandie, E. Santosa, and H. Purnamawati. 2024. Diversity of 17 Genotypes of Taro Based on Anatomy and Nutritional Value of Tuber. HAYATI Journal of Biosciences 31(3):465–473.

Calle, J., N. Gasparre, Y. Benavent-Gil, and C. M. Rosell. 2021. Aroids as underexplored tubers with potential health benefits. Pages 319–359 in F. Toldrá, editor. Advances in Food and Nutrition Research. Elsevier.

Elella, M. H. A., E. S. Goda, M. A. Gab-Allah, S. E. Hong, B. Pandit, S. Lee, H. Gamal, A. ur Rehman, and K. R. Yoon. 2021. Xanthan gum-derived materials for applications in environment and eco-friendly materials: A review. Journal of Environmental Chemical Engineering 9(1):104702.

Guo, Q., Y. Li, J. Cai, C. Ren, M. A. Farooq, and B. Xu. 2023. The optimum cooking time: A possible key index for predicting the deterioration of fresh white-salted noodle. Journal of Cereal Science 109:103627.

Jeong, S., M. Kim, M.-R. Yoon, and S. Lee. 2017. Preparation and characterization of gluten-free sheeted doughs and noodles with zein and rice flour containing different amylose contents. Journal of Cereal Science 75:138–142.

Kang, J., J. Lee, M. Choi, Y. Jin, D. Chang, Y. H. Chang, M. Kim, Y. Jeong, and Y. Lee. 2017. Physicochemical and textural properties of noodles prepared from different potato varieties. Preventive Nutrition and Food Science 22(3):246–250.

Kaur, A., K. Shevkani, N. Singh, P. Sharma, and S. Kaur. 2015. Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starches. Journal of Food Science and Technology 52(12):8113–8121.

Kim, J.-H., M. Sunako, H. Ono, Y. Murooka, E. Fukusaki, and M. Yamashita. 2009. Characterization of the C-terminal truncated form of amylopullulanase from Lactobacillus plantarum L137. Journal of Bioscience and Bioengineering 107(2):124–129.

Koh, W. Y., P. Matanjun, X. X. Lim, and R. Kobun. 2022. Sensory, Physicochemical, and Cooking Qualities of Instant Noodles Incorporated with Red Seaweed (Eucheuma denticulatum). Foods 11(17):2669.

Krisbianto, O., and H. Minantyo. 2024. Physicochemical characteristics of tannia cocoyam (Xanthosoma sagittifolium) corm flour compared to flours and starches of other grains and tubers. Food Research 8(3):54–61.

Litaay, C., A. Indriati, Sriharti, N. K. I. Mayasti, R. I. Tribowo, Y. Andriana, and R. C. E. Andriansyah. 2022. Physical, chemical, and sensory quality of noodles fortification with anchovy (Stolephorus sp.) flour. Food Science and Technology (Brazil) 42:1–7.

Low, Y. K., M. E. Effarizah, and L. H. Cheng. 2020. Factors Influencing Rice Noodles Qualities. Food Reviews International 36(8):781–794.

Mangalisu, A., Narahiah, and W. Hatta. 2015. Fermentation Ability of Lactobacillus plantarum on the Infertile Egg at Different Incubation Time. Jurnal Ilmu dan Teknologi Peternakan 4(2):70–73.

Muhandri, T., Subarna, and N. S. Palupi. 2013. Characteristics of Wet Corn Noodle: Effect of Feeding Rate and Guar Gum Addition. Jurnal Teknologi dan Industri Pangan 24(1):110–114.

Mukti, T., and S. Elida. 2019. Analisis Kelayakan Usaha Agroindustri Mie Sagu Di Kecamatan Tebing Tinggi Kabupaten Kepulauan Meranti. Dinamika Pertanian 33(2):145–154.

Mulyadi, A. F., S. Wijana, I. A. Dewi, and W. I. Putri. 2014. Organoleptic Characteristics of Dry Noodle Products from Yellow Sweet Potato (Ipomoea batatas): Study on Adding Eggs and CMC. Jurnal Teknologi Pertanian 15(1):25–36.

Murdiati, A., S. Anggrahini, Supriyanto, and A. ’Alim. 2015. Peningkatan Kandungan Protein Mie Basah dari Tapioka dengan Substitusi Tepung Koro Pedang Putih (Canavalia ensiformis L.). Agritech 35(3):251–260.

Obadi, M., J. Zhang, Y. Shi, and B. Xu. 2021. Factors affecting frozen cooked noodle quality: A review. Trends in Food Science & Technology 109:662–673.

Opadotun, O. O., F. B. Olotu, , K. Alaba Iyalabani, F. M. Bolarin, and O. A. Ogunjirin. 2021. Optimum Drying Temperature and Treatment for Commercial Production of Cocoyam Flour . The Pacific Journal of Science and Technology 22(1):178–182.

Rayesa, N. F., and D. Y. Ali. 2022. Milenial Consumer Behaviour Towards Gluten-Free Product. Jurnal Ekonomi Pertanian dan Agribisnis 6(4):1684–1695.

Rosida, D. F., U. Sarofa, and D. Aliffauziah. 2022. Characteristics of non-gluten noodles from modified cocoyam (Xanthosoma sagittifolium) and porang (Amorphophallus oncophyllus). Italian Journal of Food Science 34(1):13–23.

Setiarto, R. H. B., B. S. L. Jenie, D. N. Faridah, I. Saskiawan, and Sulistiani. 2015. Selection of Amylase and Pullulanase Producing Lactic Acid Bacteria and Its Application on Taro Fermentation. Jurnal Teknologi dan Industri Pangan 26(1):80–89.

Sofi, S. A., J. Singh, S. A. Mir, and B. N. Dar. 2020. In vitro starch digestibility, cooking quality, rheology and sensory properties of gluten-free pregelatinized rice noodle enriched with germinated chickpea flour. LWT 133:110090.

Sugiharto, Y., V. K. Yuwono, and O. Krisbianto. 2022. Profil Fisikokimia Tepung Mbote Termodifikasi secara Fermentasi dan Aplikasinya pada Mi Basah. Jurnal Teknologi Pangan dan Gizi 21(2):156–167.

Sukamto, R. Azizah, Suprihana, and F. Karim. 2019. Produksi Mie Protein Tinggi dari Terigu yang Difortifikasi Tepung Komposit dan Protein Kacang Hijau. Pages 487–495 in S. Herlinda, editor. Prosiding Seminar Nasional Lahan Suboptimal . Universitas Sriwijaya Press, Palembang.

Widelska, G., A. Wójtowicz, K. Kasprzak, A. Dib, T. Oniszczuk, M. Olech, K. Wojtunik-Kulesza, R. Nowak, A. Sujak, B. Dobrzański, and A. Oniszczuk. 2019. Impact of xanthan gum addition on phenolic acids composition and selected properties of new gluten-free maize-field bean pasta. Open Chemistry 17(1):587–598.

Winarti, S., Jariyah, and R. A. Anggreini. 2019. Karakteristik dan Aktivitas Prebiotik Pati Resisten dari Tepung Umbi Uwi (Dioscorea alata) Termodifikasi. Jurnal Teknologi Pangan 13(2):53–67.

Woo, S. H., Y. J. Shin, H. M. Jeong, J. S. Kim, D. S. Ko, J. S. Hong, H. D. Choi, and J. H. Shim. 2020. Effects of maltogenic amylase from Lactobacillus plantarum on retrogradation of bread. Journal of Cereal Science 93(January):102976.

Yao, M., M. Li, S. Dhital, Y. Tian, and B. Guo. 2020. Texture and digestion of noodles with varied gluten contents and cooking time: The view from protein matrix and inner structure. Food Chemistry 315:126230.

Zhang, M., L. Gu, C. Chang, J. Li, Y. Sun, Y. Cai, W. Xiong, Y. Yang, and Y. Su. 2023. Evaluation of the composition of konjac glucomannan on the color changes during the deacetylation reaction. International Journal of Biological Macromolecules 228:242–250.