Property Evaluation of Noodles Substituting Wheat Flour with Drum-Dried Overripe Kepok Plantain (Musa paradisiaca L.) Flour to Enhance the Nutrients.

Abstract

This study investigated the potential of substituting wheat flour with drum-dried overripe Kepok plantain flour (KPF) to enhance instant the nutritional and textural properties of noodles. Noodles were prepared with varying KPF substitutions (10%, 20%, and 30%) and compared to a control (0% KPF). The results show that KPF remarkably influences the adhesiveness, springiness, cohesiveness, and hardness of noodles. Notably, 10% KPF substitution yielded noodles with moderate elasticity and good shape retention but increased their firmness. Increasing the KPF substitution resulted in less sticky noodles, with noodles with 20% KPF substitution showing improved elasticity and shape retention but a firmer texture. At 30% substitution, noodles were less sticky and slightly softer, although their shape retention somewhat decreased. Moreover, KPF substitution greatly altered the pasting properties of flour. Increasing the KPF substitution resulted in lower peak viscosity values, indicating a potential for stronger gelling of amylose in the noodles. This modification aligns with the desired characteristics of alkaline noodles, suggesting that KPF substitution, particularly at 30%, can improve the gelling properties and overall quality of the final product. Furthermore, KPF substitution improved the cooking quality, resulting in shorter cooking times and lower cooking losses than control noodles. This is attributed to the lower water uptake of KPF noodles, leading to a slimmer shape after cooking. Furthermore, KPF substitution increased the content of resistant starch and decreased oil absorption during frying. This study highlights the potential of KPF as a functional ingredient for developing more nutritious and sustainable instant noodles.