Descriptive analyses or trained panels are one of the most extensively used methods in the
sensory evaluation field; however, they can be expensive and time‐consuming. Therefore …

Canna and arrowroot are local tubers which have high amount of amylose content and
suitable for noodle. Flat noodles are one type of noodles that are characterized with a thin …

Abstract Nowadays, gluten-free (GF) products have become a trend as a healthy food.
Making GF pasta has its challenges because there is no gluten content in GF flour …

Wheat-based noodles have a high glycemic index, making them unhealthy for diabetics.
Hydrogen rich water modified sweet potato noodles can be an alternative to wheat flour …

Fresh rice noodle was usually coated in a large amount of oil to avoid stickiness and extend
the shelf life. Pre-treatment has been applied to reduce the quantity of oil in rice noodle. In …

Salah satu bentuk olahan pangan yang popular adalah mie. Pembuatan mie dari bahan
berprotein tinggi bisa dari ikan patin. Formulasi mie patin tersubstitusi tepung terigu dengan …

Consumption of noodles in the world is always increasing. Noodles made from wheat flour
are unhealthy because they cause diabetes, so alternative noodles are needed, such as …

The present study was conducted to prepare nutritionally enriched noodles that have high
dietary fiber and essential mineral content that provide various health benefits. The study …

This study explores the impact of ozonation and acetylation on sago starch, targeting
improvements in noodle production. Functional properties were examined, including water …

To thoroughly explore the impact of gluten protein components on the quality characteristics
of both wheat flour and fresh wet noodles (FWNs), we extracted gluten, gliadin, and glutenin …