The Effect of Composite Flour Composition (Sorghum, Mocaf, and Wheat) on the Elongation, Tensile Strength, and Acceptance of Noodles

Abstract

This research was conducted to determine the effect of composite flour composition on the elongation, tensile strength, and acceptability of wet noodles. Experimental research was conducted with three different ratios of sorghum flour:mocaf:wheat, namely, A (40:30:30), B (30:35:35), and C (20:40:40). Elongation and tensile strength were tested using a Universal Testing Machine. Acceptability was tested by a hedonic test using data from 35 slightly trained panelists. Elongation and tensile strength data were analyzed by a one-way ANOVA test. Acceptability was analyzed using the Kruskal–Wallis test. The average noodle elongation in the A, B, and C treatments was 7.26%, 10.74%, and 12.96%. The average noodle tensile strength in the A, B, and C treatments was 0.0350 MPa, 0.0375 MPa, and 0.0378 MPa. The average hedonic test results for the A, B, and C treatments based on overall preference were 3.14, 3.49, and 3.86. The composite flour composition ratio significantly affected elongation and acceptability of color, taste, texture, and overall preference, but did it not significantly affect tensile strength and aroma acceptability.

Keywords

• wet noodles
• sorghum flour
• mocaf
• elongation
• tensile strength
• acceptability