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Effect of Composite Flour (Wheat and Pumpkin Flour) and Type of
Stabilizers on the Quality of Dry Noodles
Mimi Nurminah
1,2
, Rona J. Nainggolan
1
1
Department of Food Science and Technology, Faculty of Agrculture, Universitas Sumatera Utara, Medan, Indonesia
2
Centre for Tuber and Roots Crop Study, Faculty of Agriculture, University of North Sumatera
Keywords: Dry noodles, stabilizer, wheat flour, pumpkin flour
Abstract: Every year we import wheat flour from other countries to supply domestic needs in making noodles. There
were many plants from local resources that can be used as flour to substitute wheat flour, like pumpkin. This
research deal about making flour from pumpkin fruit, effect of composite flour (wheat and pumpkin flour)
and the type of stabilizers on the quality of dry noodles. The pumpkin flour can subtitute wheat flour about
20% to make dry noodles.
1 INTRODUCTION
Local food diversification is an important
development effort in achieving food security,
especially in relation to diverse food availability,
overcoming nutrition problems and empowering
people’s economy. One of the development of food
diversification is to look for the potential of local
plants to reduce the rate of use of imported flour
(Marsigit, 2010). In 2017-2018, Indonesian wheat
imports are predicted to reach 9.7 million tons, up
0.7 percent from 2016-2017 which reached 9 million
tons (Food and Agriculture Organization, 2017).
The high number of wheat imports shows a large
demand for food products based on wheat and
derivatives such as wheat flour. The development of
flour through the use of local carbohydrate sources
can contribute to the decrease in consumption of
wheat flour (Mojiono et al; 2016).
Pumpkin is one of the agricultural commodities
that contain a lot of beta-carotene or provitamin A
which is very beneficial for health. Pumpkin also
contains nutrients such as protein, carbohydrates,
some minerals such as calcium, phosphorus, iron,
and some vitamins B and C. Pumpkin (Cucurbita
moschata) is a type of creeper from the
Cucurbitaceae family which is classified as a type of
annual plant. This plant has been widely cultivated
in African, American, Indian and Chinese countries.
This plant can grow in the lowlands and highlands.
The ideal height for pumpkin plants is between 0-
1500m above sea level (Hendrasty, 2003). Pumpkin
has an average weight of 3-5 kg. The thickness of
the fruit flesh is about 3 cm and it tastes rather
sweet. For large squash, there is a weight that
reaches 20 kg per fruit. Pumpkin round flat, oval, or
long with many grooves (15-30 grooves)
(Krisnawati, 2009). Nutritional composition of
pumpkin flour in 100 grams of material is
carbohydrate 77.65%, protein 5.04%, fat 0.08%,
water 11.14% and ash 5.89% (Widowati et al.,
2001).
Hydrocolloids can function to substitute gluten in
products or foods that do not contain gluten.
Hydrocolloids are classified in water-soluble fibers.
Hydrocolloids can fuse with water and form tissue
with flour particles so that it becomes a cohesive
network. Xanthan gum and CMC can produce better
structures and have a higher number of cells (Gomez
and Sciarini, 2015). Gum arabic is an emulsifier so
arab gum will be easily dissolved in water or oil
(Hakim dan Chamidah, 2013). In this research, we
studied the effec of composite flour (wheat and
pumpkin flour) and the type of stabilizers on the
quality of dry noodles.
152
Nurminah, M. and Nainggolan, R.
Effect of Composite Flour (Wheat and Pumpkin Flour) and Type of Stabilizers on the Quality of Dr y Noodles.
DOI: 10.5220/0008548001520155
In Proceedings of the International Conference on Natural Resources and Technology (ICONART 2019), pages 152-155
ISBN: 978-989-758-404-6
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