The Effect of Modified Mbote (Xanthosoma sagittifolium) Flour and Xanthan Gum on Physicochemical and Sensory Caracteristic of Dried Noodle

Abstract

Modifying mbote flour through fermentation using 9% Lactobacillus plantarum starter for 48 hours can improve mbote noodles characteristics. However, the noodles produced using modified mbote flour are still brittle and less chewy than regular noodles. Adding binding agent such as xanthan gum is expected to enhance the characteristics of the noodle. Different concentrations of xanthan gum (0%, 1%, and 2%) were evaluated in terms of physicochemical (color, optimum cooking time, rehydration power, cooking loss, elongation) and sensory preferences. The result showed that using different types of mbote flour affects noodle color and the amount of water added to the dough while different concentrations of xanthan gum have no impact on it. Different formulations of xanthan gum affect cooking loss, elongation and panelists preferences.