Gluten-free noodle made from gathotan (an Indonesian fungal fermented cassava) flour: cooking quality textural and sensory properties

Purwandari U, . and Hidayati D, . and Tamam B, . and Arifin S, . Gluten-free noodle made from gathotan (an Indonesian fungal fermented cassava) flour: cooking quality textural and sensory properties. pp. 1615-1621. ISSN 22317546

Gathotan is fermented cassava originated from Java Indonesia. Its cooked form has very chewy texture. We examined gelatination profile of gathotan flour and apply it on the making of gathotan noodle. A factorial design consisting two factors were applied. First factor was proportion of water in pre-gelatinised flour having three levels (flour:water were 1:6 1:7 and 1:8). The second factor was proportion of gathotan flour over pre-gelatinised flour with three levels (pre-gelatinised:gathotan flour were 5:5 5:5.5 and 5:6). Cooking time cooking loss and water absorption hardness and adhesieveness were determined using standard methods. A hedonic test was performed by employing 20 untrained panelists to score their preference for colour aroma taste mouth feel and overall preference. Results showed that hardness of the noodle ranged from 5860 to 5957 g and was affected significantly by proportion of water or flour. Higher proportion of flour resulted in higher hardness. Similarly adhesiveness of the noodle ranged from -937.6 to -1461 g was also affected by either water or flour proportion. The more flour used in the dough the more adhesive the noodle. Sensory test results showed that either factor did not affect significantly (P 0 05) panelists preference for all the characteristics examined. Further evaluation using partial least square regression method showed that the main predictor affected overall preference for gathotan noodle was mouth feel followed by preference for aroma.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(04)%202014/49%20IFRJ%...

Abstract

Gathotan is fermented cassava originated from Java Indonesia. Its cooked form has very chewy texture. We examined gelatination profile of gathotan flour and apply it on the making of gathotan noodle. A factorial design consisting two factors were applied. First factor was proportion of water in pre-gelatinised flour having three levels (flour:water were 1:6 1:7 and 1:8). The second factor was proportion of gathotan flour over pre-gelatinised flour with three levels (pre-gelatinised:gathotan flour were 5:5 5:5.5 and 5:6). Cooking time cooking loss and water absorption hardness and adhesieveness were determined using standard methods. A hedonic test was performed by employing 20 untrained panelists to score their preference for colour aroma taste mouth feel and overall preference. Results showed that hardness of the noodle ranged from 5860 to 5957 g and was affected significantly by proportion of water or flour. Higher proportion of flour resulted in higher hardness. Similarly adhesiveness of the noodle ranged from -937.6 to -1461 g was also affected by either water or flour proportion. The more flour used in the dough the more adhesive the noodle. Sensory test results showed that either factor did not affect significantly (P 0 05) panelists preference for all the characteristics examined. Further evaluation using partial least square regression method showed that the main predictor affected overall preference for gathotan noodle was mouth feel followed by preference for aroma.

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Item Type:	Article
AGROVOC Term:	Cassava
AGROVOC Term:	Flours
AGROVOC Term:	Gelatinization
AGROVOC Term:	Noodles
AGROVOC Term:	Indonesia
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21826

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