Lisna Ahmad
Abstract: Corn noodle is one of potential food product that was made
from corn flour. This product can improve corn values and suggests
reducing dependency for the use of wheat flour as raw material to process
noodle. The objective of this research is to analyze the organoleptic
quality of corn noodle that formulation from Heat Moisture Treatment
(HMT) modification corn starch and corn flour. Corn noodle was
analyzed in terms of firmness, gumminess, stickyness and overall. To
observe this parameter by using the rating methodology with five (5)
scale with ANOVA and LSD (Less Significant Differtence) exam. The
result of this research is corn noodle from 15% HMT corn starch have
higher firmness and gumminess but lower stickyness. For overall, the
panelist more like corn noodle from 15% HMT corn starch
Keywords: Noodle, flour, starch, organoleptic, heat moisture
treatment, corn
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