The Effect of Curdlan Hydrocolloid on The Characteristics and Sensory of Non-Gluten Noodles

Abstract

Abstract This study aims to determine the effect of the addition of curdlan hydrocolloid on the texture of non-gluten noodles. This research was conducted with 10 treatments (sorghum flour + 0.1% curdlan, sorghum flour + 0.3% curdlan, sorghum flour + 0.6% curdlan, mocaf flour + 0.1% curdlan, mocaf flour + 0.3% curdlan, mocaf flour + 0.6% curdlan, purple taro flour + 0.1% curdlan, purple taro flour + 0.3% curdlan, purple taro flour + 0.6% curdlan, wheat flour + 0% curdlan). Observational data were processed using Two-Way ANOVA, One-Way ANOVA, and Independent T-test. The results showed that the addition of curdlan hydrocolloid and type of flour used had an effect on elongation, rehydration capacity, water holding capacity, carbohydrate content, protein, fiber, and organoleptic results in taste, aroma, color, texture, and overall panelist acceptance with the best formula being purple taro flour + 0.6% curdlan.