The effect of sorghum flour substituted in kwetiau (rice noodles) on the characteristics of physicochemical, functional, and sensory

Abstract

Abstract This research objective was to determine the best formula, and the effect of sorghum flour on the physicochemical, functional, and sensory characteristics of kwetiau. In this research, four substitute formulas of sorghum flour were used, namely 0%, 25%, 50%, and 75%. The results were analyzed based on their physicochemical, functional, and sensory properties. The results showed the addition of sorghum flour had a significant effect (P<0.05) on elongation, cooking loss, water content, ash, protein, fat, carbohydrates, tannin, water absorption, color, aroma, and overalls, but not have a significant effect (P>0.05) on the texture. The best formula in this study was the P3 sample (75% sorghum flour: 25% rice flour).