Physicochemical and sensory evaluation of shirataki noodles prepared from porang and tapioca flours

Abstract

Abstract Shirataki noodles are gluten-free noodles that gained popularity as a healthy food. To produce this product, the formulation becomes the main factors that must be considered carefully. The aim of this study was to determine the chemical, physical and organoleptic characteristics of shirataki noodles. The formulations used in this study was porang and tapioca flours with different ratio (100:0, 80:20, and 70:30). The results of the data obtained showed that the reduction of porang flour in shirataki noodles could decrease the elasticity and rehydration properties. The best formulation of shirataki noodle was made from 70% of porang flour. with a value of 11.98% water content, 2.26%, ash content, 0.02% fat content, 0.23% protein content, 85.50% carbohydrate content, 22.44% L* value, 72.22% rehydration power and 15.94% for elasticity.