Characteristics of dried noodle analogue made from sorghum flour and rice flour added with konjac glucomannan

Abstract The high popularity of wheat-based food such as noodles in Indonesia has caused a large increase wheat imports. Sorghum and rice are two local ingredients found Indonesia; however, sorghum is not largely used the main grain source, especially noodle making. This research aimed to determine effect ratio between flour flour, konjac glucomannan concentration on analogue characteristics. Konjac was added at different concentrations (3%, 4%, 5%) ratios sorghum-rice flours (50:50, 25:75, 0:100). Results showed that best formulation made with 25:75 4% glucomannan. best-formulated had higher moisture content (13.35±0.38%), fat, carbohydrate (71.93±0.11%), but lower protein ash than commercial noodle. It also starch (60.43%) dietary fibre (10.34%), cooking loss (9.44±0.60%), water absorption (176.45±4.86%) compared In terms textural mechanical properties, hardness, adhesiveness, springiness, cohesiveness, tensile strength, elongation. However, multiple comparison test panellists perceived be comparable noodle, aroma, chewiness, adhesiveness.