The Properties of Acetic Acid Modified Breadfruit Flour-Dried Noodles Using Sweet Potato Leaf Extract

Abstract

Abstract The high amount of breadfruit production is unbalanced with its low rate of consumption, which may be due to storage constraints. This can be remedied by converting it into flour, which can then be used to prepare a variety of foods, including cakes, bread, and dry noodles. Natural breadfruit flour has qualities that make it difficult to bind water and less fluffy. In order to improve the characteristics of the starch, we used breadfruit flour that had been chemically modified for this study. In order to improve the chemical composition of dry noodles, sweet potato leaf extract is also added. The purpose of this investigation is to determine the effect of substituting modified breadfruit flour for wheat and adding sweet potato leaf extract on the characteristics of the resulting dry noodles. These dry noodles were made with various proportions of modified breadfruit flour and wheat flour (20:80, 50:50, and 80:20) and concentrations of sweet potato leaf extract (0%, 5%, and 10%). With the addition of modified breadfruit flour, the water content, cooking time, and breaking strength increased, but the protein content decreased. The concentration of sweet potato leaf extract increased the values of protein content, crude fiber content, cooking time, and breaking power. The best dry noodle is made with a breadfruit-to-wheat flour ratio of 20:80, with 9.86% water content, 9.12% protein content, 8.87% crude fiber content, 60.97% antioxidant activity, 8.2% cooking loss, a cooking time of 3.27 minutes, a breaking strength of 14.25%, and color, aroma, taste, and texture scores of 3.69, 3.46, 3.58, and 3.69, respectively (neutral-like).