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Journal articles on the topic 'Noodles'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Jirukkakul, N. "Improvement of physical properties and phenolic compounds of egg noodles by banana pulp and peel flour fortification." Food Research 5, no. 4 (2021): 14–20. http://dx.doi.org/10.26656/fr.2017.5(4).671.

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This study was designed to improve egg noodles fortified with banana pulp (BF) and banana pulp with peel (PF) at 2 levels (40 and 60%) compared with wheat flour egg noodle. The results showed that the amount of banana flour did not affect those qualities of egg noodles. After cooking, fresh noodle had lower a*, b* and hardness but higher phenolic content than dried noodles. The BF egg noodles were more accepted by the consumer than PF egg noodles with 6.75-7.32 mg GAE/100 g phenolic content. While fresh control egg noodle was 4.54 mg GAE/g phenolic content. Therefore, fresh BF egg noodles had

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2

Fadzil, N. F., M. F. Abu Bakar, M. H. M. Yusop, and F. I. Abu Bakar. "Sensorial and physicochemical characteristics of herbal noodle enriched with Centella asiatica." Food Research 4, no. 4 (2020): 1030–37. http://dx.doi.org/10.26656/fr.2017.4(4).408.

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Centella asiatica is one of the traditional herbs found commonly in Malaysia. It has been used as an important ingredient in many traditional medicine practices due to its antioxidant and pharmacological properties. This study was done by adding three different percentages of C. asiatica extracts (20%, 40% and 60%) in noodles. Sensory evaluation involving appearance, colour, taste and aroma (affective test), physicochemical properties (texture, pH and colour), antioxidant activity (DPPH, FRAP, TPC and TFC assays) and nutritional composition on control noodle and herbal noodles enriched with C.

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3

Wijayanto, Gatot, Achmad Suhendra Hadiwijaya, Leila Mona Ganiem, Mokhammad A'lan Tabaika, and Robbi Rahim. "Digital Marketing Communication Model of Healthy Instant Noodles from Lemonilo." Jurnal Komunikasi Profesional 7, no. 3 (2023): 410–26. http://dx.doi.org/10.25139/jkp.v7i3.6490.

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Indonesia is a country that has strong instant noodle culture, most of them grows up with either Indomie or Mie Sedaap regardless they’re rich or poor. Most people cannot resist the taste and flavor of instant noodle; hence, instant noodle becomes Indonesia’s high-ranked product. This time, Lemonilo’s Healthy noodles exists with a different value and core compared to the other instant noodle in Indonesia. Lemonilo’s Healthy noodles exists with Sustainable branding that includes diverse health campaign. Lemonilo’s Healthy noodles that healthy instant noodle with good digital content exists in I

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4

Asmas, Denny, and Ahmad Tarmizi. "Pengaruh Budaya Terhadap Keputusan Membeli Produk Mie Instant Indomie." J-MAS (Jurnal Manajemen dan Sains) 4, no. 2 (2019): 429. http://dx.doi.org/10.33087/jmas.v4i2.129.

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Indomie Instant Noodle is one of the products of instant noodles favored by consumers because it produces a variety of variations that are in the form of fried noodles (ordinary fried noodles, special fried foods, noodles club taste roasted chicken, jumbo fried noodles) and in the form of Mie Kuah (flavored chicken broth, chicken curry flavor, onion chicken flavor, special chicken flavor, Soto Ayam flavor). Indomie instant noodle products that are made in a variety of variations are tailored to the tastes of consumers who are also varied, which are always changing as the environment changes, a

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5

Eteng, Ofem, Violet A. Nelson, Eteng O. Effiom, and Esua O. Udosen. "EFFECT OF INSTANT NOODLES COOKED/PREPARED WITH NATURAL SPICE AND SEASONING ON SOME BIOCHEMICAL PARAMETERS IN RAT." FUDMA JOURNAL OF SCIENCES 6, no. 6 (2023): 1–6. http://dx.doi.org/10.33003/fjs-2022-0606-1139.

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A high Population today relies on instant noodles for their breakfast, lunch and dinner. This study sort to evaluate the effect of instant noodles formulated with Natural spice and that prepared with noodle seasoning on some biochemical parameters. Fifty four (54) Wistar rats were divided into 9 different groups of 6 rats each, Group 1 was control group served with rat pellet and tap water, while groups 2 to 9 served as the treatment groups and were fed differently prepared instant noodles and rat pellet. All the biochemical parameters were analyzed using standard methods. There were no signif

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6

Huang, Hang, Yufei Li, Jiale Zeng, et al. "Comparative Quality Evaluation of Physicochemical and Amylose Content Profiling in Rice Noodles from Diverse Rice Hybrids in China." Agriculture 13, no. 1 (2023): 140. http://dx.doi.org/10.3390/agriculture13010140.

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Rice noodles are one of southern people’s favorite foods in China, so it is important to find the suitable raw rice for rice noodle making. To study the effects of different rice varieties on the quality of fresh wet rice noodles and to explore the relationship between the quality of the rice and the quality of the fresh wet rice noodles, this study to compare the 12 hybrid rice varieties as raw materials analyzed the differences in the cooking quality, texture index, and sensory score of fresh wet rice noodles using the principal component analysis, membership function, and cluster analysis.

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7

Hatcher, D. W., M. J. Anderson, R. M. Clear, D. G. Gaba, and J. E. Dexter. "Fusarium head blight: Effect on white salted and yellow alkaline noodle properties." Canadian Journal of Plant Science 83, no. 1 (2003): 11–21. http://dx.doi.org/10.4141/p01-194.

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Composite samples of Canada Western Red Winter wheat (CWRW) with varying levels of Fusarium head blight damage (0.5–9.6%) were prepared from the 1998 Western Canadian harvest survey and milled to yield both patent (60% extraction) and straight grade (~76%) flours. The mycotoxin deoxynivalenol (DON) levels in the flours ranged from 0.21 to 2.6 ppm with no significant influence due to flour extraction. No differences were attributable to Fusarium damage (FD) in the amount of work required to sheet either yellow alkaline (YA) or white salted (WS) noodles. The color of the raw (YA) noodles was adv

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8

Sah, Gunja Kumari. "Consumers' Noodle Consumption: Experiences and Practices in Nepal." Tribhuvan University Journal 38, no. 2 (2023): 142–58. http://dx.doi.org/10.3126/tuj.v38i2.60776.

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Instant noodles' taste, usefulness, and satiation have become trendy among people of all ages. Quick noodles are not only delicious but also generally accessible everywhere. The research aimed to examine consumers' experiences and practices regarding noodle consumption. The study combined qualitative and quantitative research methods under an exploratory research approach. The study's data gathering procedure involved a preliminary interview and a second structured survey for primary data. The original interview aimed to learn how customer’s experiences and practices about noodle consumption.

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9

Litaay, Christina, Joko Santoso, Bambang Hariyanto, et al. "Characteristics of dry noodles based on sago flour enriched with skipjack tuna (Katsuwonus pelamis)." Jurnal Pengolahan Hasil Perikanan Indonesia 27, no. 12 (2024): 1181–94. https://doi.org/10.17844/jphpi.v27i12.55616.

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Indonesia is one of the countries with the largest consumption of instant noodles. The demand for wheat imports has increased along with the increased consumption of noodles made from wheat flour. Sago flour is recommended for use as a raw material for noodles. The nutritional content of fish can increase the nutritional value of noodle products. This study aimed to determine the optimal concentration of skipjack tuna flour for sago flour-based dry noodles based on their lightness value and consumer preferences. The study included five treatments for sago-based dry noodles: control, skipjack t

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10

Kongta, Nalinrat, Kunchit Judprasong, Rodjana Chunhabundit, Jintana Sirivarasai, and Weeraya Karnpanit. "Assessment of Exposure to Aluminum through Consumption of Noodle Products." Foods 12, no. 21 (2023): 3960. http://dx.doi.org/10.3390/foods12213960.

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This study aimed to determine aluminum (Al) contents in commonly consumed noodles and estimate the risk of Al exposure through the consumption of noodles in the Thai population. A total of 80 samples, 20 samples each of rice stick noodles, egg noodles, wide rice noodles, and Thai rice noodles was purchased from markets in Bangkok Metropolitan and other four provinces in each region of Thailand. Wet digestion and graphite furnace atomic absorption spectrometry (GFAAS) were used to determine Al contents. Exposure assessment of Al was conducted by applying the consumption amounts of noodles from

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11

Fri, Diana Kusumaningtias. "Demand Analysis of Noodle as Staple Food in Surabaya." International Journal of Business Management and Technology 4, no. 4 (2023): 68–75. https://doi.org/10.5281/zenodo.7664491.

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Noodles as staple food is processed in various menu. There was no prior studies in noodle demand analysis in Surabaya, Indonesia.This study aims to examine the influence of price and buyers’ income on the noodle sales in a noodle restaurant. Using 30 respondents by convenience sampling method, the nominal data were collected in March 2020. The methodology used is quantitative approach with multiple linear analysis, F Test, and T Test. Using Primary data and the results of a questionnaire conducted with a population of 30 men and women aged 19-40 years. The results of this study indicate

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12

Wahjuningsih, Sri Budi, Mita Nurul Azkia, Zulhaq Dahri Siqhny, Lutfi Purwitasari, Ridha Indri Oktaviani, and Novizar Nazir. "Formulation and Quality Study of Mocaf Substitute Noodles with the Addition of Multigrain." International Journal on Advanced Science, Engineering and Information Technology 14, no. 3 (2024): 967–75. http://dx.doi.org/10.18517/ijaseit.14.3.19599.

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This study aimed to determine the optimum formula and the characteristics of mocaf and multigrain (sorghum, kidney beans, mung beans) based noodle products. A design expert determined the optimum formula for the noodles. The noodles were tested for their gelatinization profile and tensile elongation profiles, protein content, and sensory evaluation using descriptive and preference tests to determine the optimum formula. The optimum formula was then compared to the noodle with the highest protein content for its nutrient, color, cooking properties, energy, fiber, and mineral content. The differ

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13

Hasni, Dian, Cut Nilda, and Jihan Riska Amalia. "Kajian pembuatan mie basah tinggi serat dengan substitusi tepung porang dan pewarna alami [Study of making high fibre-wet noodles with porang flour substitution and natural dyes]." Jurnal Teknologi & Industri Hasil Pertanian 27, no. 1 (2022): 31. http://dx.doi.org/10.23960/jtihp.v27i1.31-41.

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Wet noodles are a type of noodles that have undergone a boiling process with a water content of cooked wet noodles reaching 52%. Porang flour substituted wet noodles contain glucomannan which is a strong hydrocolloid and low in calories. This research has objectives to determine the best combination formulation of the porang flour substitution and types of natural dyes extract on physicochemical quality and consumer acceptance of this wet noodle. The factorial experiment was arranged in a randomized block design (RBD) with 2 factors using 3 replications. Factor A was porang flour substitution

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14

Purwani, E. Y., Widaningrum Widaningrum, R. Thahir, and Muslich Muslich. "EFFECT OF HEAT MOISTURE TREATMENT OF SAGO STARCH ON ITS NOODLE QUALITY." Indonesian Journal of Agricultural Science 7, no. 1 (2016): 8. http://dx.doi.org/10.21082/ijas.v7n1.2006.8-14.

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Sago starch has potential as source of flour for noodle. However, noodle made of sago starch has only been limitedly utilized due to the absence of gluten and lack of desired functional properties. Heat moisture treatment (HMT) is a promising technique for improving quality of sago noodle. The objectives of the present work were to study the effect of HMT of sago starch on its noodle quality. Four different origins of sago starch, i.e. Tuni, Ihur, Molat, and Pancasan, were treated with HMT method. HMT was performed by exposing the starch to high temperature (110oC for 16 hours) at moisture con

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15

Purwani, E. Y., Widaningrum Widaningrum, R. Thahir, and Muslich Muslich. "EFFECT OF HEAT MOISTURE TREATMENT OF SAGO STARCH ON ITS NOODLE QUALITY." Indonesian Journal of Agricultural Science 7, no. 1 (2016): 8. http://dx.doi.org/10.21082/ijas.v7n1.2006.p8-14.

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Sago starch has potential as source of flour for noodle. However, noodle made of sago starch has only been limitedly utilized due to the absence of gluten and lack of desired functional properties. Heat moisture treatment (HMT) is a promising technique for improving quality of sago noodle. The objectives of the present work were to study the effect of HMT of sago starch on its noodle quality. Four different origins of sago starch, i.e. Tuni, Ihur, Molat, and Pancasan, were treated with HMT method. HMT was performed by exposing the starch to high temperature (110oC for 16 hours) at moisture con

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16

Wibowo, Laksono, Nuri Andarwulan, and Dias Indrasti. "Kajian Implementasi Informasi “Pilihan Lebih Sehat” Label Kemasan Mi Instan di Indonesia." Jurnal Mutu Pangan : Indonesian Journal of Food Quality 11, no. 1 (2024): 63–70. http://dx.doi.org/10.29244/jmpi.2024.11.1.63.

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The habitual and excessive consumption of instant noodles can have adverse effects on health, primarily due to their high salt content. Patterns of excessive salt intake in food consumption are a contributing factor to the prevalence of non-communicable diseases. The Indonesian government has issued labeling regulations regarding the inclusion of information on sugar, salt, fat content and health messages to educate the public in monitoring their daily salt intake independently. This study aims to identify the information provided on instant noodle packaging. The research comprises of inventor

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17

Palupi, Nurheni Sri, Feri Kusnandar, Tjahja Muhandri, and Gema Buana Putra. "Preferensi Konsumen dan Pedagang Mi Bakso terhadap Mi Basah Jagung Teknologi Ekstrusi." MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah 9, no. 2 (2014): 204–12. http://dx.doi.org/10.29244/mikm.9.2.204-212.

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Corn wet noodle produced by an extrusion technology is easily applicable in a small scale industry due to its low investment and simple technology and can use to produce corn wet or dried noodles using 100 % corn flour. Consumer perception of wet corn noodle is an important step prior to its commercialization. The research aimed to evaluate sensory acceptance and consumer preferences of corn wet noodle according to consumers and vendor opinion. Data was collected through direct interviews to respondents selected by a purposive sampling method. Respondents consisted of 20 meatball noodle vendor

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18

Fitra, B. M., E. Susanto, S. Suharto, H. S. H. Munawaroh, and A. Ningrum. "Effect of milkfish skin gelatin on properties of vegetable wet noodle." Food Research 7, Supplementary 3 (2023): 35–43. http://dx.doi.org/10.26656/fr.2017.7(s3).5.

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Vegetable wet noodles are one of the healthy noodles which have been part of a functional noodle. Wet noodles are a type of noodle with a chewy texture that are usually served immediately after production. However, the low tensile strength makes the noodles easily break, therefore it is necessary to mix it with gelatin to get noodles with good quality. Fish skin gelatin could improve physico-chemical, nutritional and functional quality of vegetable wet noodles. Consequently, the purpose of this study is to examine the effect of milkfish skin gelatin on the properties of vegetable wet noodle. V

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19

Mukti, Tri, and Septina Elida. "ANALISIS KELAYAKAN USAHA AGROINDUSTRI MIE SAGU DI KECAMATAN TEBING TINGGI KABUPATEN KEPULAUAN MERANTI." DINAMIKA PERTANIAN 33, no. 2 (2018): 27. http://dx.doi.org/10.25299/dp.2017.vol33(2).1109.

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Sago is the potential agricultural product in Kapulauan Meranti Regency and can be processed into various food product, including sago noodles. This study aims to find the sago noodles business profile, feasibility level viewed from financial and non financial aspect the sago noodles agroindustry in Tebing Tinggi District Kepulauan Meranti Regency. This research used survey method. Data were analyzed descriptively qualitative and quantitative. The non-financial aspects of the study consist of market, technical and legal aspects, while the financial aspects are analyzed by investment criteria.

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Mukti, Tri, and Septina Elida. "ANALISIS KELAYAKAN USAHA AGROINDUSTRI MIE SAGU DI KECAMATAN TEBING TINGGI KABUPATEN KEPULAUAN MERANTI." DINAMIKA PERTANIAN 33, no. 2 (2019): 145–54. http://dx.doi.org/10.25299/dp.2017.vol33(2).3827.

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Sago is the potential agricultural product in Kapulauan Meranti Regency and can be processed into various food product, including sago noodles. This study aims to find the sago noodles business profile, feasibility level viewed from financial and non financial aspect the sago noodles agroindustry in Tebing Tinggi District Kepulauan Meranti Regency. This research used survey method. Data were analyzed descriptively qualitative and quantitative. The non-financial aspects of the study consist of market, technical and legal aspects, while the financial aspects are analyzed by investment criteria.

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21

Akusu, Ohwesiri Monday, Gabriel Orji Wordu, Christian Chumuma Sydney Orlu, and Bariwere Samuel Chibor. "Physicochemical, Textural and Sensory Characteristics of Instant Noodles Produced from Wheat and Plantain Flour Blends, Spiced with Ginger." European Journal of Agriculture and Food Sciences 4, no. 6 (2022): 34–41. http://dx.doi.org/10.24018/ejfood.2022.4.6.549.

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The work was aimed at evaluating the physicochemical, textural, cooking and sensory characteristics of instant noodles produced from wheat and plantain flour blends, spiced with ginger. The unripe plantain was dried to final moisture content of 11.28% (wt/wt) and finely ground into powder. Wheat, plantain and ginger flour were prepared and blended in the following ratios; 100:0:0, 90:10:4, 80:20:4, 70:30:4, 60:40:4, 50:50:4 and labelled WF, WPGF1, WPGF2, WPGF3, WPGF4, and WPGF5, respectively. Increasing levels of unripe plantain flour, caused significant decrease in the whiteness index of the

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22

Pokharel, Anju, Randhir Kumar Jaidka, N. U. Sruthi, and Rewati Raman Bhattarai. "Effects of Incorporation of Porous Tapioca Starch on the Quality of White Salted (Udon) Noodles." Foods 12, no. 8 (2023): 1662. http://dx.doi.org/10.3390/foods12081662.

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White salted (udon) noodles are one of the major staple foods in Asian countries, particularly in Japan. Noodle manufacturers prefer the Australian noodle wheat (ANW) varieties to produce high-quality udon noodles. However, the production of this variety has reduced significantly in recent years, thus affecting the Japanese noodle market. Noodle manufacturers often add tapioca starch to compensate for the flour scarcity; however, the noodle-eating quality and texture are significantly reduced. This study, therefore, investigated the effect of the addition of porous tapioca starch on the cookin

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23

Jufrinaldi, Jufrinaldi, Lourenty First, Laura Ryan Dias Septaningrum, Kinanti Pangestuti, Lilis Sulistiawaty, and F. Faridah. "Pengaruh Fortifikasi Nanokalsium Terhadap Karakteristik Reologi Mie." Jurnal Riset, Inovasi, Teknologi & Terapan 2, no. 1 (2024): 7. http://dx.doi.org/10.30811/ristera.v2i1.4966.

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Noodles have become a very popular food ingredient among the people. It is hoped that the addition of nano calcium powder in making noodles is a solution for people to meet their calcium needs. The purpose of this research is to see the effect of nanocalcium fortification on the rheological characteristics of noodles. The stages of this research consist of the synthesis of nanocalcium from broiler chicken bones, nanocalcium fortification of noodle dough and characterization of noodles using a texture analyzer. The results show that the addition of 0.7 grams of nanocalcium to 250 grams of noodl

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Zuhdi, Muhson, and Amalya Nurul Khairi. "Analysis of organoleptic properties and consumer acceptance of frozen noodle products." Journal of Halal Science and Research 3, no. 1 (2022): 15–19. http://dx.doi.org/10.12928/jhsr.v3i1.6828.

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Frozen noodles are a type of noodles that undergo a boiling process after the noodle printing stage so that the moisture content reaches 52%. An organoleptic test is a sensory test with testing using human senses as the primary tool in measuring acceptance power. The purpose of writing this journal is to determine organoleptic properties and consumer acceptance of frozen noodle products. The method used was a hedonic test on 20 semi-trained panelists. The parameters tested were color, aroma, suppleness, softness, stickiness, taste, and degree of liking. The parameters that consumers most like

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Ersyah, Dinda, Abdul Aziz Jaziri, and Dwi Setijawati. "Effect of Spirulina (Arthrospira platensis) Powder on The Physico-chemical and Sensory Characterization of Dry Noodle." Journal of Aquaculture and Fish Health 11, no. 3 (2022): 277–88. http://dx.doi.org/10.20473/jafh.v11i3.20908.

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Dry noodles are a staple food item among Asian population. Generally, it contains a low-fat and a high-carbohydrate level, however it lacks other nutrients, such as protein and dietary fiber. The addition of spirulina into dry noodles may increase both protein and dietary fiber. The aim of this study was to determine the effect of spirulina fortified in the dry noodle on physico-chemical and sensory properties. The method used in this study was experimental with a completely randomized design (CRD) using 4 replications. The spirulina powders added into dry noodles were 0%, 4%, 4.5%, 5%, 5.5%,

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26

Wahjuningsih, Sri Budi, Dian Anggraeni, Zulhaq Dahri Siqhny, et al. "Formulation, Nutritional and Sensory Evaluation of Mocaf (Modified Cassava Flour) Noodles with Latoh (Caulerpa lentillifera) Addition." Current Research in Nutrition and Food Science Journal 11, no. 3 (2023): 1008–21. http://dx.doi.org/10.12944/crnfsj.11.3.08.

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Instant noodles gained widespread popularity, resulting in a surge in global wheat consumption. However, concerns about the health implications of wheat-based products spurred the need for alternative ingredients in noodle production. The substitution of wheat flour with local resources, such as mocaf flour, and the enrichment of noodles with latoh (Caulerpa lentillifera), provided an opportunity to reduce wheat imports while enhancing the quality and potential health benefits of noodles. This study aimed to determine the optimal formulation, assess the characteristics, and evaluate the functi

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Lubowa, Muhammad, Shin Y. Yeoh, and Azhar M. Easa. "Textural and physical properties of retort processed rice noodles: Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starch." Food Science and Technology International 24, no. 6 (2018): 476–86. http://dx.doi.org/10.1177/1082013218766984.

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This study investigated the influence of pregelatinized high-amylose maize starch and chilling treatment on the physical and textural properties of canned rice noodles thermally processed in a retort. Rice noodles were prepared from rice flour partially substituted with pregelatinized high-amylose maize starch (Hylon VII™) in the ratios 0, 5, 10, and 15% (wt/wt). High-amylose maize starch improved the texture and brightness of fresh (not retorted) noodles. Chilling treatment led to significant (P ≤ 0.05) improvement in the texture of fresh noodles at all levels of substitution with high-amylos

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SHIKHA, FATEMA HOQUE, MD ISMAIL HOSSAIN, and LABIBA FARZANA. "Development of noodles with low cost Silver carp fish (Hypophthalmichthys molitrix) mince." Bangladesh Journal of Fisheries 32, no. 1 (2020): 107–14. http://dx.doi.org/10.52168/bjf.2020.32.12.

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The study was conducted to prepare fish noodles using silver carp (Hypophthalmichthys molitrix)mince with wheat flour and to assess it’s cooking quality. The silver carp muscle was first boiled for 10-12minutes and then skin and bones were separated to prepare mince. Silver carp fish mince was incorporatedwith wheat flour and other ingredients in the substitution levels of 0, 20, 25 and 30%. The noodles wereprepared using a homestead noodle maker. The noodles samples with the increasing levels of silver carpmince in the formulations had increased ash, protein, fat and calories but the moisture

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29

Hendrasty, Henny Krissetiana, Sundari Setyaningsih, and Raden Sugiarto. "Optimasi Kondisi Pengeringan Mie Singkong dengan Response Surface Methodology Terhadap Karakteristik Produknya." agriTECH 39, no. 2 (2019): 153. http://dx.doi.org/10.22146/agritech.43541.

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Wet cassava starch noodles have been developed in Srihardono Village, Pundong-Bantul District. The disadvantage of this noodle is the short shelf life. The objective of this study was to determine the optimum drying conditions to obtain the best quality of dried cassava noodles. The factors, such as temperature and drying time, and noodle layer were evaluated. Dried cassava noodles contain a combination of traditionally processed cassava starch and manufactured cassava starch. The ratio of traditional starch to manufactured starch was 3:2 (w/w). Drying was conducted using a cabinet drier at va

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Putri, Anggi Dwi, Fatimatuz Zuhro, and Ismul Mauludin Al Habib. "Analisis Gizi Limbah Ampas Kedelai Sebagai Tepung Subtitusi Mie untuk Menunjang Sumber Belajar Mata Kuliah Biokimia." BIOEDUSAINS: Jurnal Pendidikan Biologi dan Sains 1, no. 1 (2018): 11–22. http://dx.doi.org/10.31539/bioedusains.v1i1.249.

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Research this aim to know nutritional proximate analysis of okara noodle products that have the potential to add protein values and dietary fiber to noodles and whether this research can be used as a source of biochemistry learning resources. The initial stage of this research is the flouring okara followed by making wet noodle okara and analyze the nutritional content characterized by the high content of fiber and protein than wheat flour. The results showed that the nutritional value of wet noodles with okara flour substitution had 6.7 percent protein, ash 0.27 percent, water 66 percent, car

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Hamidi, Wahyu, Septina Elida, Sisca Vaulina, and Khairizal Khairizal. "KEPUASAN KONSUMEN TERHADAP KUALITAS KULINER LOKAL MIE SAGU PADA UMKM DI KOTA PEKANBARU." Jurnal Daya Saing 9, no. 3 (2023): 817–22. http://dx.doi.org/10.35446/dayasaing.v9i3.1572.

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Sago noodles are a local culinary dish made from sago. The presence of sago noodles will enrich the culinary treasures of Riau. This research aims to analyze consumer satisfaction with the culinary quality of sago noodles in Pekanbaru City. The sampling technique used nonprobability sampling followed by a judgment sampling method for 100 consumers who were purchasing sago noodles as respondents. Data were analyzed using descriptive analysis methods, Important Performance Analysis (IPA), and Customer Statistics Index (CSI). The results of the Important Performance Analysis (IPA) research show t

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Chaovasuteeranon, Sarin, Firadao Boonmalert, Kunthira Salae, et al. "Evaluation of Antioxidant Activity and Fatty Acids Composition of Nile Tilapia (Oreochromis niloticus-mossambicus) Noodles Fortified with Riceberry Germ." Proceedings of The International Halal Science and Technology Conference 15, no. 1 (2022): 191–99. http://dx.doi.org/10.31098/ihsatec.v15i1.609.

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Tilapia noodles containing tilapia fish meat as main ingredients were fortified with different concentrations of riceberry germ (0.64%, 0.98%, 1.28%). The aims of this research were to develop tilapia noodle enriched with antioxidant agent from riceberry germ, to characterize the antioxidant activity and fatty acid compositions of developed tilapia noodles fortified with riceberry germ. Oleic acids were reported to be the most abundant fatty acids found in all noodle formulation with value range from 37-42 %. High relative percentages of monounsaturated fatty acids (MUFA) and polyunsaturated f

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Mpalanzi, Victoria Thobias, Davis Naboth Chaula, and Alex Wenaty. "Textural, Cooking Quality and Sensory Acceptability of Noodles Incorporated with Moringa Leaf and Sardine Powders." European Journal of Nutrition & Food Safety 15, no. 10 (2023): 1–20. http://dx.doi.org/10.9734/ejnfs/2023/v15i101341.

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Noodles with varying percentages of wheat flour, moringa leaf and Sardine powders were developed and tested for texture, cooking quality, and sensory qualities. Various formulations were used to make the noodle samples. Noodles with moringa leaf powder were developed using in the following wheat and Moringa proportions in percentage: 99.6:0.4 (WM1), 99.2:0.8 (WM2) and 99:1 (WM3). Noodle samples containing sardine powder were created in the following ratios: 95:5 (WS1), 90:10 (WS2), 85:15 (WS3), and 100:0 wheat flour. Textural qualities of the noodle samples were measured, including hardn

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Nor Afizah Mustapha, Lai Yan Tang, Wan Zunairah Wan Ibadullah, Radhiah Shukri, and Nor Hayati Ibrahim. "Microwave- and Oven-Heat Moisture Treatment of Broken Rice Flour and the Improvement in Flat Rice Noodle Quality." Journal of Advanced Research in Applied Sciences and Engineering Technology 43, no. 1 (2024): 33–44. http://dx.doi.org/10.37934/araset.43.1.3344.

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The characteristics of starch used in the production of rice noodles greatly influenced the product quality. Some rice noodle varieties are made from rice flour, which is typically derived from broken rice grains. Broken rice flour has been associated with a higher level of starch damage that could adversely affect the cooking, textural, and eating qualities of noodles. Hydrothermal treatments have been proposed as a technique for improving starch functionality. This study aims to investigate the effect of different techniques employed in heat moisture treatment (HMT) applied to broken rice (M

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Martina, Atria, Wahyu Lestari, Tetty Marta Linda, Saberina Hasibuan, and Imelda Wardani. "Pengolahan Sagu menjadi mie prebiotik sebagai makanan fungsional dan upaya peningkatan ketahanan pangan di Desa Alai Selatan, Kecamatan Tebing Tinggi Barat, Kepulauan Meranti." Unri Conference Series: Community Engagement 2 (November 19, 2020): 112–16. http://dx.doi.org/10.31258/unricsce.2.112-116.

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Noodles are a processed food product favored by most Indonesians, generally made from wheat which must be imported. Kepulauan Meranti Regency is the largest producer of sago in Indonesia. One of the products made from sago that is widely produced in Meranti is sa.go noodle. Making noodles with local raw materials such as sago and sweet potato is an effort to improve food security. Traditional sago noodle has high carbohydrate and fiber content but still has disadvantages such as not having inulin content as a prebiotic, less antioxidant and a less attractive color, while purple sweet potato co

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Ike Wahyu Eka Safitri, Amelia Kartika Sari, Faikotul Hikmah, et al. "Analisis Perhitungan Harga Pokok Produksi Metode Full Costing dan HPP Penjualan Pada UMKM Mie Ayam Ronggo." Jurnal Ekonomi, Akuntansi, dan Perpajakan 2, no. 1 (2025): 86–102. https://doi.org/10.61132/jeap.v2i1.774.

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The goals of this study is to assess the expenses associated with the production of goods at Mr. Lamadi's ronggo chicken noodle umkm located on Jl. Manunggal Amd, Patoman, Pangkemiri, Kec. Tulangan, Sidoarjo Regency. This study employs a descriptive qualitative approach, utilizing samples selected based on primary data. The outcome of this study reveal the production cost of goods on chicken noodles for chicken noodle toppings and pentol amounting to Rp. Rp. 9.500, for the retail price of Rp 14.500 then for chicken feet noodles of Rp. Rp. 8.000 for a retail price of Rp. 12.000 and for original

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Li, Xinyang, Yongjun Wu, Cen Li, Shuoqiu Tong, Lincheng Zhang, and Jin Jin. "Improvement in Noodle Quality and Changes in Microstructure and Disulfide Bond Content through the Addition of Pepper Straw Ash Leachate." Foods 13, no. 10 (2024): 1562. http://dx.doi.org/10.3390/foods13101562.

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Every year, a significant amount of pepper stalks are wasted due to low utilization. The ash produced from pepper stalks contains a significant amount of alkaline salts, which are food additives that can enhance the quality of noodles. Therefore, utilizing natural pepper straw ash to improve the quality of noodles shows promising development prospects. In this study, pepper straw ash leachate (PSAL) was extracted and added to noodles. The quality of the noodles gradually improved with the addition of PSAL, with the best effect observed at a concentration of 18% (PSAL mass/flour mass). This add

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ETE, AGUSTINUS ANGELAUS, NI LUH PUTU SUCIPTAWATI, and DESAK PUTU EKA NILAKUSMAWATI. "PENGELOMPOKAN BERBAGAI MERK MI INSTAN BERDASARKAN KEMIRIPAN KANDUNGAN GIZI DENGAN MENGGUNAKAN ANALISIS BIPLOT." E-Jurnal Matematika 3, no. 2 (2014): 53. http://dx.doi.org/10.24843/mtk.2014.v03.i02.p066.

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At this time, almost everyone once to consume instant noodles. The high interest of public on the instant noodles should be balanced with enough knowledge about the noodles and its nutritional content, either on it’s instant noodles which have similar nutrient content and nutrient content that become identifier of each this group of noodles. The method can be used to obtain information on several brands of instant noodles that have similar nutrient content and nutrient content type that become identifier of each group of instant noodles is biplot analysis. Biplot analysis can show mie and nutr

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Kurnia, Ayu Bulan Febry, Liean Ntau, Deny Indra Setiawan, and Nuryani Nuryani. "The Acceptability of Moist Noodle with Subtitute Flour Mackerel Fish (Rastrelliger SP)." Jurnal Ilmiah Kesehatan (JIKA) 4, no. 2 (2022): 327–35. http://dx.doi.org/10.36590/jika.v4i2.345.

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Fishery products are abundant in Gorontalo Province, so it is necessary to strive for processing to increase the nutritional value and economic value in the manufacture of noodle products. This study aims to determine the acceptability of wet noodle products that have been substituted with mackerel flour (Rastrelliger sp.). The research method used is pure experiment, the samples used are 3 samples, namely F0 wet noodles without the addition of fish meal, F1 wet noodles with 20 grams of mackerel flour using the pressing method, F2 wet noodles with the addition of 20 grams of mackerel flour wit

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Bak, Se-Lim, Seung-Hyeon Cha, Sang-Beom Park, Shangle Jiang, Tae Kyung Hyun, and Keum-Il Jang. "Quality Characteristics of Noodles Produced Using Steam-Treated Dough Prepared with Psyllium Husk and Soaked-and-Dried Soybean." Journal of Food Processing and Preservation 2023 (April 3, 2023): 1–14. http://dx.doi.org/10.1155/2023/5351057.

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We analyzed the quality characteristics of wheat-free, gluten-free dough, steam-treated dough, and cooked noodles. Dough was prepared from soaked-and-dried soybean (SDS) powder amended with 10%, 25%, or 40% psyllium husk; the SDS was prepared by soaking soybeans for 12 h at room temperature and hot air drying at 60°C for 24 h. Dough was then steam-treated at 120°C for 5, 10, or 15 min and subsequently formed into noodles. Dough and noodle can be made using SDS powder and psyllium husk powder, but it is difficult to maintain noodle shape after cooking without steam treatment. Steam treatment im

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Makchuay, Tanaporn, Sasitorn Tongchitpakdee, and Savitree Ratanasumawong. "Effect of Mulberry Leaf Tea on Texture, Microstructure, Starch Retrogradation, and Antioxidant Capacity of Rice Noodles." Journal of Food Processing and Preservation 2023 (March 29, 2023): 1–9. http://dx.doi.org/10.1155/2023/2964013.

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The effect of mulberry leaf tea (MT) on texture, microstructure, starch retrogradation, and antioxidant capacity of rice noodles was investigated. Addition of MT powder at 5 to 25% increased protein, fiber, and antioxidant capacity of rice noodles. The presence of phenolic compounds in MT enhanced firmness and elongation of rice noodles, while fiber disrupted the noodle microstructure, resulting in lower firmness and elongation at high concentration. MT noodles kept for 7 days at 4°C had total phenolic content and antioxidant capacity 7 times and 5 times higher than the control rice noodles at

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Park, Gyuna, Hyejin Cho, Kyeonghoon Kim, and Meera Kweon. "Quality Characteristics and Antioxidant Activity of Fresh Noodles Formulated with Flour-Bran Blends Varied by Particle Size and Blend Ratio of Purple-Colored Wheat Bran." Processes 10, no. 3 (2022): 584. http://dx.doi.org/10.3390/pr10030584.

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This study explored the noodle-making performance of flour blends with different particle sizes and blending ratios of purple-colored wheat bran and their antioxidant properties. The bran particle size was reduced using an ultra-centrifugal mill equipped with 1, 0.5, and 0.2 mm sieves. The damaged starch and swelling capacity of the bran were analyzed. Quality of the flour-bran blends at different blending ratios was analyzed by solvent retention capacity (SRC). Noodles made from the blends and their corresponding antioxidant activities were examined. The damaged starch and swelling capacity o

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Quaisie, J., W. Wu, D. A. Nai, J. A. Tuly, and C. J. Igbokwe. "Quality Characteristics of Gluten-Free Noodles Prepared from Rice and Underutilised Ghanaian Crops." Agricultural and Food Science Journal of Ghana 16, no. 1 (2024): 1665–80. http://dx.doi.org/10.4314/afsjg.v16i1.3.

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This study sought to assess the paste and quality acceptability of rice noodles by blending rice flour (RF) with starches from two underutilised Ghanaian crops (yam and cocoyam). Local breeds of yam (Dioscorea spp.) and cocoyam (Colocasia esculenta) starches were blended with rice flour at different ratios. The paste properties and noodle qualities of rice flour (RF) blended with yam starch (YS) and cocoyam starch (CYS) were evaluated and compared. The blends of both starches under study had a significant positive effect on the swelling power, amylose content, and water holding capacity of RF,

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Lin, Hong-Ting Victor, Guan-Wen Chen, Ke-Liang Bruce Chang, Yi-Jun Bo, and Wen-Chieh Sung. "Comparison of Physicochemical Properties of Noodles Fortified with Commercial Calcium Salts versus Calcium Citrate from Oyster Shells." Foods 12, no. 14 (2023): 2696. http://dx.doi.org/10.3390/foods12142696.

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This study examined the physicochemical effects of the fortification of noodles with 0.25–1.00% (w/w) calcium salts, viz. calcium acetate, calcium carbonate, calcium citrate, and calcium lactate. Fortification with calcium citrate, calcium acetate, and calcium carbonate increased the pH and breaking force of the dried noodles. However, the fortification of noodles with any concentration of calcium did not increase the extent of elongation of the control raw noodles. The L* and b* values of the raw and dried noodle color increased with increasing concentrations of calcium salts, except for nood

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Lee, Ah-Hyun, Seon-Min Oh, Sang-Jin Ye, et al. "Instrumental and Sensory Characteristics of Commercial Korean Rice Noodles." Foods 10, no. 11 (2021): 2885. http://dx.doi.org/10.3390/foods10112885.

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In this study, the rheological properties of several commercial rice noodle strands were investigated. In the bending test, failure stress decreased as the cooking temperature increased from 80 to 90 °C, and the cooking time increased from 3 to 4 min for higher rice content noodles (>60%). The stress–relaxation test and sensory tests were carried out with bundles of noodles to investigate correlations with the bending test. The modulus of elasticity was higher at 80 than 90 °C. However, no correlation was found between cooking temperature and the rheological properties of lower rice content

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Tsurunaga, Yoko, Ayane Uno, Tetsuya Takahashi, and Tsugumi Furuichi. "Effects of Substituting Wheat with Waxy Barley Bran Flour on Physical Properties, Health Functionality, and Sensory Characteristics of Noodles." Foods 14, no. 3 (2025): 436. https://doi.org/10.3390/foods14030436.

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When waxy barley (WB) is milled, 40% of the weight is typically discarded as bran. To utilize WB bran resources and improve health functionality, flours prepared from inner bran (IB) and outer bran (OB) layers were used to substitute partially wheat all-purpose flour (APF) for noodle preparation. The dough and noodle qualities were investigated based on analytical tests and sensory evaluations. Both methods revealed considerable darkening of the doughs and noodles upon OB substitution. Boiled noodles with 30% and 50% IB substitution had considerably lower total energy and breaking stress, wher

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Sucianti, Gabrielia. "PENGARUH SUBSTITUSI TEPUNG BEKATUL TERHADAP SIFAT FISIK DAN KIMIA DARI MIE BASAH." JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) 2, no. 1 (2021): 10–20. http://dx.doi.org/10.36526/jipang.v2i1.1210.

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Noodles is one of the Indonesian favorite foods. The number of noodle consumption is increasing to make Indonesia on a second rank highest in the world after China with the rate of consumption of noodles as much as 38,970 billion servings. Wheat flour is a staple ingredient used to make wet noodles, which is obtained by means of import. An alternative that can be taken to decrease the import of wheat flour is by way of utilizing the raw materials of local food non wheat flour as an ingredient for making wet noodles. Bran flour (rice bran) is one of the results of the agricultural products obta

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Wu, Guiyun, Lili Wang, Xueqing Wang, et al. "Effects of Different Highland Barley Varieties on Quality and Digestibility of Noodles." Foods 14, no. 13 (2025): 2163. https://doi.org/10.3390/foods14132163.

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This study comprehensively assessed the effects of ten highland barley varieties on the quality and digestibility of noodles. The characteristics of highland barley flour, including proximate composition, pasting properties, and dough mixing behavior, were analyzed. The quality of the resulting noodles was evaluated through cooking and textural property analysis. The digestion characteristics of the noodles were determined to evaluate the starch hydrolysis rate and glycemic index (GI). Additionally, a correlation analysis was conducted among the proximate composition of highland barley flour,

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Aisya, Alyarahma Nur, Siti Susanti, and Bhakti Etza Setiani. "Efek Color Retention Agent pada Mi Basah dengan Pewarna Alami Cabai Merah (Capsicum Annuum L.) pada Karakteristik Fisikokimia." Jurnal Ilmu Pertanian Indonesia 26, no. 1 (2020): 105–12. http://dx.doi.org/10.18343/jipi.26.1.105.

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There are many innovations in wet noodle processing with color variations. One of wet noodle processing innovations is the use of natural dyes such as fruit or vegetable dyes. The essence of red chilies can be used as a natural dye for wet noodles. Natural dyes dissolve easily during the boiling process, therefore color retention agents can be added in the processing and expected to be able to retain the red color of chilies in wet noodles. This study aims to determine the effect of adding color retention agents on physicochemical characteristics, namely moisture content, color resistance, tex

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Shere, P. D., Prashant Sahni, A. N. Devkatte, and V. N. Pawar. "Influence of hydrocolloids on quality characteristics, functionality and microstructure of spinach puree–enriched instant noodles." Nutrition & Food Science 50, no. 6 (2020): 1267–77. http://dx.doi.org/10.1108/nfs-10-2019-0318.

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Purpose Noodles are good vehicles for the enrichment and can be enriched with vegetable purees. However, this enrichment can alter quality attributes of noodles with resultant effect on its sensorial attributes. The purpose of this paper is to study the effect of addition of different hydrocolloids on the microstructural and quality characteristics of instant noodles enriched with spinach puree. Design/methodology/approach Preliminary trials were carried out for the standardization level of addition of spinach puree in noodle formulation. Carboxymethyl cellulose (CMC) and guar gum were added i

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