Application of jackfruit seed flour for non-fried instant noodle making: flour prooerties and noodle quality

Abstract

The objective of this study was to investigate the effect of Turmeric jackfruit seed flour on flour characteristics and noodle quality. Flour characteristics of non-fried instant noodle supplemented with different levels of jackfruit seed flour at 0%, 10%, 20%, and 30% were determined by pasting properties, gluten content, water absorption and swelling power index. Noodle quality was determined by cooking quality and sensory evaluation. The results of this study showed that jackfruit seed flour contained higher protein (13.51%) and ash (3.78%) content compared to wheat flour, whereas fat and carbohydrate content were lower than that of wheat flour, with 1.37% and 81.34% respectively. Furthermore, jackfruit seed flour was gluten free. The flour characteristics was experienced a significant change, specifically, all pasting properties decreased by the increase of JSF flour supplement, from 1009 BU to 456 BU, whereas the water absorption index and swelling index increased from 11.86 to 13.51g/g and 12.11 to 13.72 g/g respectively. In contrast, the cooking time, cooking loss and water absorption were significantly increased, with the highest cooking time was 6.30 minutes. From sensory evaluation result, the quality of non-fried instant noodles with 10% jackfruit seed flour was acceptable, which was obtained the high score in odor and taste evaluation and overall acceptability, with 3.64 and 3.55 respectively. Keywords: Jackfruit seed flour, composite flour, non-fried instant noodle, swelling index, cooking, pasting properties, texture, and color, sensory.