Addition of seaweed on carotene and pasta flavour with garut starches supplement
2000
Komari (Pusat Penelitian dan Pengembangan Gizi, Bogor (Indonesia))) | Nurhasanah, S. | Maulana, T.R. | Ashadi, R.W.
Instant noodle is very popular food product and widely consumed in Indonesia. This food is based on wheat flour. Since wheat flour is imported, there is an effort to replace partially and/or all wheat flour using alternative flour such as garut starch. Preliminary research showed that the addition of this starch at amount of 30 percent of total materials produced acceptable instant noodle. The addition of this starch could result in unacceptable color. Therefore in this experiment the addition of seaweed extract at amount of 0 mg/kg material, 11 mg/kg material, and 22 mg/kg material content of this instant noodle. Results showed that nutrient content of this product was not significantly different with the control. The sensory characteristics of this product added with seaweed at 11 mg/kg material were similar with the control. Carotene content in the noodle was 45 mg/kg instant noodle. The addition of seaweed could immprove the nutrient and sensory characteristics of the product
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