Thesis

Effect of Different Concentration between Sprouted Millet and Edamame Flour on Physical, Nutritional, and Sensory Properties of Conchiglie Gluten-free Pasta.

---

Indonesia's heavy rice import reliance raises food security concerns. Millet, rich in
carbohydrates, antioxidants, vitamins, and minerals, can be used in pasta with edamame flour
for enhanced protein and fiber. By combining both ingredients, it fills the gap of previous
research by incorporating different legumes types and combining gluten-free ingredients with
aids in informed product development in nutritional, physical, and sensory properties (5-point
hedonic and Check All that Apply (CATA)). The proportion of sprouted-millet and edamame
flour are derived in four levels, which are F0 (commercial gluten-free pasta); F1 (75:25), F2
(50:50), and F3 (25:75). The findings revealed higher ratio of edamame contribute to higher
protein content (2.34±0.006% to 24.4±0.614%), fat content (0.43±0.025% to 9.91±0.987%),
and crude fiber (0.11±0.008% to 3.48±0.121%) with those aspects’ p-value of 0.001.
Additionally, the physical properties of the samples changed significantly with higher ratio of
edamame such as lower cooking time (12.00±0.07min to 3.50±0.14min), lower lightness
(81.08±0.35 to 63.98±1.24), lower hardness (3235.14±555.35N to 879.24±25.46N), and higher
cooking loss (3.08±0.024% to 11.3±0.17%) with p-value of 0.001 for cooking time, lightnes,
and cooking loss, while p value of 0.004 was obtained for hardness. Lastly, sensory analysis
indicated that sample F0 which commercial gluten-free pasta was highly preferable, with
linked attributes of yellowness and chewiness.

---

Availability

Detail Information

Series Title

-

Call Number

FSN 24-003

Publisher

i3L, Jakarta : i3L, Jakarta., 2024

Collation

-

Language

English

ISBN/ISSN

-

Classification

NONE

Content Type

-

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

Pasta
Edamame
Food diversification
Gluten-free
Sprouted-millet

Specific Detail Info

-

Statement of Responsibility

-

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment