Setting the dough sheet for 0 minutes and steaming noodle strands for 17 minutes

Oct 13, 2025 by pynkocean.com 74 views

The Effect of Stabilizer Types and Modification of Processing Processes on the Quality of Dry Noodles from Orange Sweet Potato Flour

Introduction

The production of dry noodles from orange sweet potato flour has gained significant attention in recent years due to its potential health benefits and nutritional value. However, the quality of dry noodles can be affected by various factors, including the type of stabilizer used and the modification of the processing process. This study aims to investigate the effect of stabilizer types and modification of processing processes on the quality of dry noodles made from orange sweet potato flour.

Background

Dry noodles are a popular food product made from wheat flour, but they can also be made from other types of flour, such as sweet potato flour. Orange sweet potato flour is a rich source of nutrients, including protein, fiber, and antioxidants. However, the production of dry noodles from sweet potato flour can be challenging due to its high starch content and low protein content. The use of stabilizers, such as carboxymethylcellulose (CMC), Arabic gum, and xanthan gum, can help improve the texture and stability of dry noodles.

Methodology

This study used a complete random design to investigate the effect of stabilizer types and modification of processing processes on the quality of dry noodles made from orange sweet potato flour. The study consisted of four different treatments in the modification of the processing process, including:

Setting the dough sheet for 0 minutes and steaming noodle strands for 17 minutes
Setting the dough sheet for 0 minutes and steaming noodle strands for 20 minutes
Setting the dough sheet for 2 minutes and steaming noodle strands for 15 minutes
Setting the dough sheet for 5 minutes and steaming the noodle strands for 15 minutes

The parameters analyzed in this study included color values (L*, A*, B*), elongation, water absorption, cooking time (cooking time), loss when cooking (cooking loss), water content, and sensory assessment of dry noodles and rehydration noodles, including color, aroma, taste, texture, and overall acceptance.

Results

The results of this study showed that dried noodles with the best treatment were noodles that used 0.5% xanthan gum and modification of the processing process by steaming the dough sheet for 5 minutes and the noodle strands for 15 minutes. These dry noodles had antioxidant activity of 285.44 µg/ml and the protein content reached 8.29%.

Discussion

The use of stabilizers in making dry noodles has an important role in determining the final quality of the product. Xanthan gum, chosen as the best stabilizer in this study, is known to have the ability to increase the viscosity of the dough and stabilize the structure of noodles. Thus, the addition of xanthan gum can improve the texture and elasticity of dry noodles, giving better results when rehydrated.

In addition, modification of processing, such as steaming, also contributes significantly to the quality of noodles. Setting the dough sheet for 5 minutes and the string of noodles for 15 minutes gives a good balance between maturation and humidity, producing noodles that are not only tasty but also rich in nutrition.

Conclusion

This study provides in-depth insights about the technique of processing dry noodles from orange sweet potato flour and shows the importance of innovation in the food industry. The results of this study can be a reference for noodle producers and entrepreneurs in the field of healthy food, to create more quality and nutritious products.

Recommendations

Based on the results of this study, the following recommendations can be made:

Use of xanthan gum as a stabilizer: Xanthan gum can improve the texture and elasticity of dry noodles, giving better results when rehydrated.
Modification of processing process: Steaming the dough sheet for 5 minutes and the noodle strands for 15 minutes gives a good balance between maturation and humidity, producing noodles that are not only tasty but also rich in nutrition.
Innovation in the food industry: This study shows the importance of innovation in the food industry, and the need for continuous research and development to create more quality and nutritious products.

Future Research Directions

This study provides a foundation for future research in the field of dry noodle production from orange sweet potato flour. Future studies can investigate the effect of other stabilizers and processing methods on the quality of dry noodles, as well as the nutritional and health benefits of dry noodles made from sweet potato flour.

Limitations of the Study

This study has several limitations, including:

Limited sample size: The study only used a small sample size, which may not be representative of the larger population.
Limited parameters analyzed: The study only analyzed a limited number of parameters, which may not be comprehensive.
Limited generalizability: The study was conducted in a specific laboratory setting, and the results may not be generalizable to other settings.

Conclusion

In conclusion, this study provides in-depth insights about the technique of processing dry noodles from orange sweet potato flour and shows the importance of innovation in the food industry. The results of this study can be a reference for noodle producers and entrepreneurs in the field of healthy food, to create more quality and nutritious products.
Frequently Asked Questions (FAQs) about the Effect of Stabilizer Types and Modification of Processing Processes on the Quality of Dry Noodles from Orange Sweet Potato Flour

Q: What is the purpose of using stabilizers in making dry noodles?

A: The purpose of using stabilizers in making dry noodles is to improve the texture and stability of the noodles. Stabilizers such as carboxymethylcellulose (CMC), Arabic gum, and xanthan gum can help to increase the viscosity of the dough and stabilize the structure of the noodles.

Q: What is the difference between CMC, Arabic gum, and xanthan gum?

A: CMC, Arabic gum, and xanthan gum are all types of stabilizers that can be used in making dry noodles. CMC is a synthetic polymer that is commonly used in food products, while Arabic gum is a natural gum that is derived from the sap of the acacia tree. Xanthan gum is a natural gum that is derived from the bacterium Xanthomonas campestris.

Q: What is the effect of xanthan gum on the texture and stability of dry noodles?

A: Xanthan gum has been shown to improve the texture and stability of dry noodles by increasing the viscosity of the dough and stabilizing the structure of the noodles. This can result in noodles that are more elastic and less prone to breakage.

Q: What is the effect of steaming on the quality of dry noodles?

A: Steaming has been shown to improve the quality of dry noodles by increasing the moisture content of the noodles and reducing the starch content. This can result in noodles that are more tender and less prone to breakage.

Q: What is the nutritional value of dry noodles made from orange sweet potato flour?

A: Dry noodles made from orange sweet potato flour are a good source of nutrients, including protein, fiber, and antioxidants. They are also low in calories and fat.

Q: Can dry noodles made from orange sweet potato flour be used as a substitute for traditional noodles?

A: Yes, dry noodles made from orange sweet potato flour can be used as a substitute for traditional noodles. They have a similar texture and flavor to traditional noodles, but are made from a more nutritious and sustainable ingredient.

Q: What are the potential health benefits of consuming dry noodles made from orange sweet potato flour?

A: Consuming dry noodles made from orange sweet potato flour may have several potential health benefits, including reducing inflammation, improving digestion, and supporting immune function.

Q: Can dry noodles made from orange sweet potato flour be used in a variety of dishes?

A: Yes, dry noodles made from orange sweet potato flour can be used in a variety of dishes, including stir-fries, soups, and salads. They can also be used as a substitute for traditional noodles in many recipes.

Q: How can I store dry noodles made from orange sweet potato flour?

A: Dry noodles made from orange sweet potato flour can be stored in an airtight container in a cool, dry place. They can also be frozen for later use.

Q: Can I make dry noodles made from orange sweet potato flour at home?

A: Yes, you can make dry noodles made from orange sweet potato flour at home using a food processor or a stand mixer. You will need to mix the flour with water and then knead the dough until it is smooth and elastic.

Q: What are the potential drawbacks of consuming dry noodles made from orange sweet potato flour?

A: Consuming dry noodles made from orange sweet potato flour may have several potential drawbacks, including an increased risk of digestive problems and an allergic reaction to the sweet potato flour.

Q: Can I use other types of flour to make dry noodles?

A: Yes, you can use other types of flour to make dry noodles, including wheat flour, rice flour, and corn flour. However, the nutritional value and texture of the noodles may be different from those made with orange sweet potato flour.