Study on production of vermicelli from composite flour
1992
Widowati, S. | Damardjati, D.S.
This study evaluated the chemical (moisture, protein, ash, and lipid), and organoleptic (color, texture, aroma and overall acceptability) properties of vermicellis made from various composite flours. Three kinds of composite flours with variation in their ratio were used, i.e., rice-sweetpotato-corn (50:20:30; 60:10:30; 60:20; 20; 60:30:10), rice-corn (50:50; 60:40; 70:30; 80:20; 90:10), and rice-sweetpotato (60:40; 70:30; 80:20; 90:10). Results indicated that all vermicellis had lower moisture (8.20-10.80%), higher protein (6.44-8.63%) and ash (0.60-1.47%) compared to the Indonesian Industrial Standard for Vermicelli, i.e., moisture maximum, 13%; protein minimum, 5%; and ash maximum, 0.5%.
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