Mutiara Nugraheni, Windarwati, Sri Palupi
The purpose of this study is to determine the chemical composition, color, and acceptance of gluten-free dried brown rice noodles among panelists. Water, ash, protein, fat, carbs, soluble dietary fiber, and insoluble dietary fiber were all tested for chemical composition. A tristimulus photoelectric colorimeter was used to assess color. The acceptance of panelists was assessed. Color, scent, taste, texture, and overall were evaluated by 50 untrained panelists on a scale of 1-9 for many sensory qualities. Gluten-free dried brown rice noodles had higher protein, fiber, and resistant starch content than commercial white rice noodles, according to the findings (control). The color test revealed that the higher the proportion of brown rice, the lower the brightness level. The brown rice noodle formulation I received the best response from the panelists based on sensory analysis. Brown rice noodles outperform commercial white rice noodles (control) in terms of protein content (6.59±0.16) and fiber (6.17±0.01). 6.72±0.03 for starch resistance and 0.17±0.02 for low fat. Based on the findings of this study, gluten-free brown rice noodles may be an alternative functional carbohydrate source. © 2023 Author(s).
Culinary Art Education, Universitas Negeri Yogyakarta, Caturtunggal, Sleman Regency, Special Region of Yogyakarta, Depok, 55281, Indonesia; Medical Faculty, Universitas Gadjah Mada, Bulaksumur, Caturtunggal, Sleman Regency, Special Region of Yogyakarta, Depok, 55281, Indonesia
