Characteristics of Noodle Prepared from Orange-fleshed ... · Erliana Ginting and Rahmi Yuliﬁ...

Procedia Food Science 3 ( 2015 ) 289 – 302

2211-601X © 2015 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).Peer-review under responsibility of the organizing committee of Indonesian Food Technologist Communitydoi: 10.1016/j.profoo.2015.01.032

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* Corresponding author. E-mail address: [email protected]

The First International Symposium on Food and Agro-biodiversity (ISFA2014)

Characteristics of Noodle Prepared from Orange-fleshed Sweet Potato

and Domestic Wheat Flour

Erliana Ginting and Rahmi Yulifianti

Indonesian Legumes and Tuber Crops Research Institute (Iletri) PO Box 66 Malang 65101, Indonesia

ABSTRACT

Noodle characteristics prepared from both 100% of domestic and imported wheat flour (as a

control) and blended with 40% of orange-fleshed sweet potato paste were studied. The domestic

wheat flour had higher protein content (13.8%), compare to imported wheat flour (11.7%), thus giving

the highest protein content (18.86%) in noodle prepared from 100% domestic wheat flour. However

its noodle colour was disliked due to a lower whiteness level compared to imported wheat flour.

Blended 60% of domestic wheat flour with 40% of sweet potato paste could improve the noodle

colour acceptance. The noodles prepared from both 100% wheat flours and blended with 40% sweet

potato paste had met the national standard quality for moisture and protein content. This suggests that

sweet potato paste is promising for noodle ingredients as a wheat flour substitute.

© 2014 The Authors. Published by Elsevier Ltd.

Peer-review under responsibility of the organizing committee of Indonesian Food

Technologist Community

Key words: noodles, orange-fleshed sweet potato, wheat flour.

INTRODUCTION

Noodle is one of Indonesian favourite foods due to its acceptable taste to almost age

groups, available at affordable prices and can be produced either by small, medium or large

scale industries. The main ingredient of noodle is wheat flour. The dry, wet and instant

© 2015 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).Peer-review under responsibility of the organizing committee of Indonesian Food Technologist Community

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290 Erliana Ginting and Rahmi Yulifi anti / Procedia Food Science 3 ( 2015 ) 289 – 302

noodles constitute the largest portion of wheat flour use (55%), while the rest of 20% is used

as ingredient for cake and breads, snacks and biscuits (15%), household (5%) and fried (5%)

foods [1]. Increasing use of wheat flour is a result of diet transformation from traditional

foods to western foods [2], thus leading to increasing import of this flour.

Indonesia considerably imported large amounts of wheat grains that were about 5.85

million tons in 2010, equivalent to 4.3 million tonnes of wheat flour [3]. In fact, wheat is a

sub-tropical crop, thus self-sufficiency of wheat flour would not be possible for Indonesia as

a tropical country. However, efforts for wheat cultivation and domestication have been

conducted in selected high land areas, such as in Pangalengan (West Java), Dieng, Salatiga

(Central Java) and Tosari (East Java) with planting area about 100 ha [4]. In order to meet

domestic needs as well as to reduce import of wheat flour, wheat cultivation in larger areas

would be further developed.

Selected wheat varieties from India were grown in Indonesia for adaptation trials as

well as for breeding purposes. As a result, some domestic wheat varieties have been released

which are favourable for tropical conditions [5]. Nias variety which was derived from DWR

162 showed higher yield when cultivated in Tosari, Pasuruan, East Java (3.5 t/ha) than in

India (2.5 t/ha) [6]. Therefore, the utilization of domestic wheat flour needs to be promoted

and developed along with the development of wheat cultivation in Indonesia. In this study,

wheat flour derived from Dewata variety would be used as the ingredient for noodle

preparation. Dewata was a domestication variety of DWR 162, which has been released in

2003 with a potential yield of 2.96 t/ha [7].

Diversification of sweet potato utilization into a variety of food products would support

the national food security. In particular, the use of orange-fleshed sweet potato gives health

benefits with respect to its beta carotene content, which has high pro-vitamin A and anti

oxidative activities [8, 9, 10, 11]. In addition, the presence of phenolic compounds that also

have function as antioxidants, dietary fiber and relatively low glycemic index (GI) of its

carbohydrate, also contribute to functional food properties of sweet potato [10, 12].

Two orange-fleshed sweet potato varieties, namely Beta 1 and Beta 2 had been released

in 2009 by Indonesian Ministry of Agriculture with considerably high beta carotene content

(12,031 µg and 4,629 µg/100 g fresh weight, respectively) [13]. These figures are higher than

beta carotene content in yellow squash (1,500 μg/100 g) and carrots (7,000-12,000 μg/100 g)

[14]. However, orange-fleshed sweet potatoes mostly have high moisture [15] that would

cause moist and tender texture of the steamed tubers [14, 16], suggesting that this cultivar is


less favoured for direct consumption. Therefore, alternative preparation methods are needed,

such as using the mash/paste as an ingredient for different food products, like jam, bakery

products, and noodles [16].

In general, noodle is prepared from wheat flour. However, some studies reported that

the use of wheat flour could partly substituted with other flours, such as sweet potato flour

[17, 18], sweet potato composite flour [19], cassava flour [20], arrowroot and soybean

composite flour [21], modified arrowroot starch [22], maize flour [23], and cowpea sprout

flour [24]. In comparison to flour, the use of sweet potato paste/mash is more practical and

economic due to shorter steps relative to flour processing and gives higher yield recovery

compared to sweet potato flour which only ranged from 18 to 30% [12]. Utomo and

Yulifianti [25] (2012) reported that noodle containing 40% of purple-fleshed sweet potato

paste has acceptable physical, chemical and sensorial performances. Therefore, this study was

performed to identify the physical and chemical characteristics as well as sensorial attributes

of noodles prepared from blended orange-fleshed sweet potato paste with domestic wheat

flours. The promotion and utilization of both commodities as noodle ingredients would

ultimately support the diversification program of local food sources.

MATERIALS AND METHODS

The study was performed at the Food Chemistry and Technology Laboratory of Iletri,

Malang. Orange-fleshed sweet potato variety, namely Beta 1 (Fig. 1) was harvested from

Tumpang, Malang after 4.5-month planting. Domestic wheat grain of Dewata variety (Fig. 2)

was obtained from the Laboratory of Agricultural Postharvest Research, Karawang. This

grain was polished, then milled into flour (80 mesh). Imported wheat flour (hard wheat type)

which was purchased from the local market was used as a control. The fresh tubers of sweet

potato were steamed, removed the skin, and then mashed to obtain paste/mash as ingredient

for noodle preparation. The experiment was factorial randomized complete design with two

factors and three replicates. The first factor was the origin of wheat flour (domestic and

imported flours) and the second factor was noodle formulation (100% wheat flour and

blended wheat flour with 40% sweet potato paste).

Observations of fresh tubers included the Hunter colours using colour reader Minolta

CR-200b and chemical composition, including dry matter and moisture contents (gravimetry)

and ash (muffle furnace) according to SNI 01-2891-1992 [26], reducing sugar (Nelson-

Somogy method) and crude fiber (fibertec) [27] as described in Sudarmadji et al. [27] and

beta-carotene content [28]. Texture profile analysis (TPA) of steamed tubers, included


hardness, adhesiveness, and chewiness were performed using texture analyzer Shimadzu SM-

500N-168). Kett whiteness tester was used for detection of whiteness levels of both wheat

flours with MgO as a standard (85.6%). Chemical analysis of wheat flours included moisture

and ash [26] and protein [29]. Similar chemical analysis was also done for dry noodles

produced in addition to their physical characteristics (yield recovery and Hunter colours).

While for wet noodles, TPA (hardness, adhesiveness, and chewiness) and sensorial attributes

test (colour, aroma, taste, and texture) were performed using Hedonic test with 20 panelists

[30]. Wet noodles were prepared through boiling the dry noodles for 10 min.

RESULTS AND DISCUSSIONS

Chemical and physical characteristics of wheat flours and sweet potato tubers

Imported wheat flour had slightly higher moisture content (12.82%) than that of

domestic wheat flour (11.28%) (Table 1) that can be due to different packaging and storage

conditions. Meanwhile, domestic wheat flour showed much higher ash content (1.38% dw)

relative to imported flour (0.65% dw) (Table 1). High ash content, which represents total

mineral content of the flour, may give dark colour of the noodle produced [25].

Protein content of domestic wheat flour (13.83% dw) was relatively higher than that of

imported flour (11.66% dw) (Table 1), particularly due to genetic factor (cultivar). However,

this value was slightly lower than protein content presented in the description of Dewata

variety (15.66% dw at m.c. 11%) [7] that might be due to differences in planting season and

crop environment conditions. Wheat flour predominantly consists of gluten that is formed

from glutenin and gliadin proteins when mixed with water. Gluten plays an important role in

dictating noodle elasticity and texture [25]. Wheat flour with protein content of 10-13% is

suitable for noodle ingredient [31]. The whiteness level of domestic wheat flour was

considerably lower than that of imported wheat flour (Table 1). This may due to dark colour

of the seed bran (genetic factor) that could be partly involved in the flour after polishing and

milling process.

Beta 1 variety contained high beta carotene content (Table 2) that was showed by

deep orange colour of the root flesh. Simonne et al. [32] revealed that beta carotene content

of sweet potato positively correlated with orange flesh intensity (r = 0.99). The deep orange

colour of the flesh tuber can be also seen through the relatively low lightness (L*) value

(Table 2). Ameny and Wilson [33] and Ginting et al. [16] (2008) noted that L* value showed

negative correlation with beta carotene content with r = -0.74 and r = -0.91, respectively.


Beta 1 variety also had relatively high moisture (> 73.5%) and reducing sugar contents

(> 6.8% dw), but considerably low starch content (< 20% fw) (Table 2) according to

Antarlina’s criteria [34]. Orange-fleshed sweet potato tended to have high moisture and low

dry matter contents [15], moist and sweet taste when steamed [14, 16].

Table 1. Chemical and physical characteristics of domestic and imported wheat flours Wheat flour Moisture

(%) Ash

(% dw) Protein (% dw)

Whiteness level a

(%) Domestic

Imported

11.28

12.82

1.38

0.65

13.83

11.66

60.4

71.3

dw = dry weight; a MgO as a standard (85.6%).

Tabel 2. Chemical and physical characteristics of fresh tubers of Beta 1 variety Parameter Beta 1 variety

Mean (fw) Mean (dw) Flesh colour (visual) Fleshcolour:

L* a* b*

deep orange 68.0 28.1 54.6

- - - -

Moisture content (%) 79.3 - Ash (%) 1.1 5.3 Crude fiber (%) 1.0 4.6 Reducing sugar (%) Starch (%)

1.8 14.2

8.6 68.6

Beta carotene (µg/100 g) 12,169 58,371 fw = fresh weight; dw = dry weight L* : lightness level that ranges from 0 (dark/black) to 100 (bright/white) a* : green (–100) up to red (+100) b* : blue (–100) up to yellow (+100)

Table 3. Physico-chemical characteristics of steamed tubers of Beta 1 variety Parameter Mean Moisture content (%) Hardness (N)

78.97 7.19

Adhesiveness (N) 0.02 Cohesiveness (Ratio) 0.14 Springiness (mm) 100 Chewiness (N*mm) 98 Hunter colour: L* a *

b *

53.1 22.7

41.4 L*, a*, and b* description is presented in Table 2.


Table 4. Chemical composition and yield recovery of dry noodles prepared from different wheat flour origins and noodle formulas Wheat flour

origin Formula of noodle

ingredient Moisture

(%) Ash

(% dw) Protein (% dw)

Yield recovery

(%) Domestic wheat flour

100% wheat flour 8.00 b

1.59 b

18.86 a

104.56 b

40% sweet potato paste 9.91 a

1.68 a

13.16 c

140.94 a

Imported wheat flour

100% wheat flour 7.96 b

1.05 d

18.13 b

97.13 c

40% sweet potato paste 10.08 a 1.39 c 11.15 d 136.58 a

LSD 5% CV (%)

- -

1.17 8.12

0.07 2.74

0.42 1.73

6.12 3.19

Values followed by different letters are significantly different at p < 0.05 dw = dry weight

Table 5. Texture Profile Analysis (TPA) of wet noodles prepared from different wheat flour origins and noodle formulas

Wheat flour origin

Formula of noodle

ingredient

Hardness (N)

Adhesiveness (N)

Cohesiveness (Ratio)

Springiness (mm)

Chewiness (N*mm)

Domestic wheat flour

100% wheat flour

15.75 b 1.17 b 0.54 a 1.00 a 8.58 a

40% sweet potato paste

21.84 a 1.96 a 0.51 a 0.87 a 9.64 a


100% wheat flour

17.31 b 0.48 c 0.52 a 0.86 a 8.38 a


19.61 ab 0.69 c 0.53 a 0.86 a 9.15 a

LSD 5% CV (%)

- -

4.16 11.17

0.28 12.90

ns 8.81

ns 11.43

ns 12.37

Values followed by different letters are significantly different at p < 0.05; ns = not significant

Steaming the fresh tubers caused degradation of beta carotene due to oxidation and/or

trans-cis-isomerization of beta carotene [35]. This resulted in changing the bright orange

colour to dull/brownish orange colour that was showed by lower L*, a* and b* values (Table

3) relative to those of fresh tubers (Table 2). Wu et al. [35] noted that steaming the fresh

tubers from 10 to 50 min may lead to 50% reduction in the beta carotene content.

Meanwhile, moisture content of the steamed tubres was consistently high and similar to that

of fresh tubers (Table 2 and 3), reflecting moist and tender texture of the steamed tubers. The

hardness level of steamed tubers was 7.19 N (Table 3), which was in the range of hardness


values of 12 orange-fleshed cultivars that varied from soft/tender to firm [36]. Similarly, the

values of adhesiveness, cohesiveness, springiness and chewiness (Table 3) were within the

variation of those 12 cultivars that ranging from 0.0-0.96; 0.11-0.48; 69.95-94.26; 33.0-127.0,

respectively [36], suggesting similar texture profile of Beta 1 variety with most orange-

fleshed sweet potato cultivars.

Physico-chemical characteristics of the noodles

The results showed that the noodle moisture contents were significantly different (Table

4). The noodles prepared from sweet potato paste blended with either domestic or imported

wheat flour gave higher moisture content relative to those prepared from 100% wheat flours

as sweet potato paste contained higher moisture compared to both wheat flours (Table 1 and

3). In general, the moisture content of noodles prepared from all treatments were below the

maximum level (14.5%) of national standard quality for dry noodle [37]. Similarly,

differences in ash content were significant with the highest value was showed by the noodle

prepared from domestic wheat flour and sweet potato paste (Table 4). This was due to

differences in ash content of both wheat flours (Table 1). Ash content may affect the colour

of the product. The higher the ash content, the darker the noodle colour [25].

The protein contents of dry noodles also varied (Table 4) with the highest value was

seen in noodles prepared from 100% domestic wheat flour (18.86% dw). Meanwhile, the

noodle prepared from imported wheat flour and sweet potato paste showed the lowest value

(11.15% dw). This was due to higher protein content of domestic wheat flour relative to

imported flour (Table 1). National quality standard for protein content of instant noodle is

minimal 8% fw or about 8.7% dw for dry noodle prepared from wheat flour [37], suggesting

that all noodles prepared in this study had met this requirement.

The yield recoveries of dry noodles were significantly different, giving the highest

value on noodles prepared from both wheat flours and sweet potato paste, followed by 100%

of domestic wheat flour and 100% of imported wheat flour (Table 4). Sweet potato paste

contained higher moisture than wheat flour, resulting in higher noodle yield recovery which

was calculated based on the noodle weight.

Wet noodles prepared from both wheat flours blended with sweet potato paste had

higher values of hardness relative to those of 100% wheat flours (Table 5), suggesting that

this noodle had softer/tender texture. This may due to soft texture of sweet potato mash/paste,

which was associated with soft gel consistency of gelatinized sweet potato starch [38]. In

addition, Beta 1 variety also contained high moisture (Table 3), that would give moist and


soft texture after steaming. Meanwhile, 100% wheat flour had higher protein/gluten content,

resulting in more elastic noodle texture and therefore had lower values of hardness. However,

wet noodle prepared from blended of imported wheat flour with sweet potato paste showed

similar hardness value to those of other three noodles, reflecting that such ingredients gave no

effect on the noodle hardness or texture.

Interestingly, noodles that were derived from domestic flour showed considerably

higher adhesiveness values relative to those of imported flour and the highest value was

obtained when it was blended with sweet potato paste (Table 5). This may due to differences

in moisture content of wet noodles derived from different ingredients. During 10 min boiling,

the capacity of noodle to absorb water (hydration) and swell are affected by amylose content,

which would dictate the final moisture content of wet noodle. The amylose content of Beta 1

was approximately 16.0% dw [16]. Antarlina and Ginting [39] also reported that sweet potato

flour, which had higher amylose content relative to wheat flour, showed higher moisture

content of the noodle produced. Utomo [40] revealed that moisture content of steamed tubers

positively correlated with its adhesiveness (r = 0.54**). Chewiness values of wet noodles as

the results of hardness x cohesiveness x springiness [41] were similar and seemed to be

mainly affected by hardness as the cohesiveness and springiness values were not significantly

different (Table 5). This was in agreement with the facts obtained in 21 sweet potato

cultivars that hardness positively correlated with chewiness with r = 0.99** [40]. This

reflects that hardness that was dictated by gluten/protein content also affected other texture

profiles of the noodle.

Sensorial attributes of the dry and wet noodles

The colours of both dry and wet noodles prepared from 100% domestic wheat flour

(Fig. 3c) were moderately disliked by panelists (Table 6). However they became slightly

liked when blended with 40% orange-fleshed sweet potato paste (Fig. 3d), suggesting that the

dark colour of noodle prepared from domestic flour can be improved through sweet potato

paste substitution. Conversely, panelists fairly liked the colour of both dry and wet noodles

prepared from 100% imported flour (Fig. 3a). This may due to higher whiteness level and

lower ash content of imported flour relative to domestic flour (Table 1). Interestingly, they

also gave similar scores (like) toward the colour of noodles prepared from imported flour

blended with sweet potato paste (Fig. 3b). This reflects that wheat flour substitution with 40%

orange-fleshed sweet potato paste likely did not affect the colour acceptance of the noodle.


Aroma of both dry and wet noodles either prepared from 100% imported wheat flour or

blended with sweet potato paste was moderately liked by panelists (Table 6). Meanwhile,

aroma of both noodles prepared from domestic wheat flour (both formulas) was slightly

liked. This was due to detection of specific long-stored flour aroma coming from domestic

wheat flour, which had been stored in our storage room for about 4 months prior to be used in

this study. In terms of texture, both wet noodles prepared from imported flour (with or

without sweet potato paste) showed elastic texture, therefore were moderately liked by

panelists (Table 6). Whereas the noodle prepared from domestic wheat flour blended with

sweet potato paste was slightly liked as the texture was slightly elastic associated with less

gluten content in the ingredient. However, similar texture performance and acceptance was

also seen in the noodle prepared from 100% domestic flour, which had higher protein content

(Table 1 and 4). This suggests that protein/gluten content of wheat flour is not the only factor

which governs the noodle texture, but also starch characteristics, like amylose-amylopectin

ratio, starch pasting properties, and swelling power [41]. However, these characteristics were

not analyzed in this study.

Table 6. Sensorial attributes of dry and wet noodles prepared from different wheat flour origins and noodle formulas Wheat flour origin

Formula of noodle ingredient

Dry noodle Wet noodle Colour a Aroma a Colour a Aroma a Texture

a Taste a Texture b

Domestic wheat flour

100% wheat flour

2.1 2.6 2.3 2.5 3.1 2.5 3.3


3.3 2.8 2.7 2.7 2.9 3.2 3.1


100% wheat flour

4.2 3.9 4.4 3.7 3.7 3.3 3.6


4.0 3.6 3.6 3.8 3.8 3.8 3.5

Score: a Acceptance toward colour, aroma, texture and taste: b Texture : 1 = Dislike very much 1 = Very firm 2 = Dislike moderately 2 = Firm 3 = Like slightly 3 = Elastic slightly 4 = Like moderately 4 = Elastic

5 = Like very much 5 = Very elastic

The score of noodle taste prepared from 100% domestic flour was slightly disliked

(2.5), but it could be improved through blending with sweet potato paste (3.2), even though

the crietria was still the same (Table 6). Similar finding was also seen in noodle prepared

from 100% of imported flour (slightly like) which became like after blending with sweet


potato paste, reflecting that using of 40% sweet potato paste as ingredient could improve the

noodle taste.

Fig. 1. Orange-fleshed sweet potato Fig. 2. The polished-wheat grains of Beta 1 variety of Dewata variety (domestic wheat)

Fig. 3a. Noodle prepared from Fig. 3b. Noodle prepared from blended 100% imported wheat flour imported wheat flour with 40% of orange fleshed sweet potato paste

Fig. 3c. Noodle prepared from Fig. 3d. Noodle prepared from blended 100% domestic wheat flour domestic wheat flour with 40% of orange-fleshed sweet potato paste

Overall, the highest scores of noodle colour, aroma, texture and taste acceptance were

obtained from the formula of 100% imported wheat flour (23.2), followed by imported flour

blended with sweet potato paste (22.5), domestic flour blended with sweet potato paste (17.6)

and 100% domestic flour (15.1). This suggests, that the use of 40% sweet potato paste as


wheat flour substitution in noodle preparation is promising and needs to be further developed

in commercial scales. This proportion of sweet potato paste was considerably higher relative

to sweet potato flour that only could replace 10- 20% of wheat flour use in noodle preparation

(17, 18, 42].

Estimated beta carotene content in wet noodle

The dry noodle containing 40% of sweet potato paste and 60% of wheat flour was analized

and contained beta carotene about 6,169 µg/100 g fw (at 10% moisture content) or 6,854

µg/100 g dw. Assuming 20% of beta carotene loss during boiling [43], wet noodle contained

beta carotene about 2,193 µg/100 g fw (m.c 60%). The Recommended Daily Allowances

(RDA) for beta carotene varied for adult (4,800-6,000 µg) and children (2,400-4,200 µg)

[44]. This suggests that consumption of 100 g of wet noddle would meet approximately 46%

and 91% of the minimum RDA for adult and children, respectively.

CONCLUSIONS

Orange-fleshed sweet potato paste was promising to substitute 40% of both domestic

and imported wheat flours with respect to its physical, chemical and sensorial characteristics.

Blending the domestic wheat flour with sweet potato paste could improve the colour of the

noodle produced relative to that of 100% domestic wheat flour.

ACKNOWLEDGEMENT

We thank Mr. Syafaruddin Lubis and Dr. M. Jusuf for kindly prepared us the

domestic wheat variety and Suprapto, Lina Kusumawati, and Ninik Wahyuni for their

technical assistance.

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Presented at ISFA (September 16-17, 2014-Semarang, Indonesia) as paper #85, ”Managing Biosafety and Biodiversity of Food from Local to Global Industries”

Characteristics of Noodle Prepared from Orange-fleshed ... · Erliana Ginting and Rahmi Yuliﬁ...

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