Evaluation of uniformity of physical and texture quality in manufacture of gluten-free noodles using single-screw extruders: a case study on local SMEs in Subang district-Indonesia

In the production of gluten-free noodles by using a single screw extruder, cooking is done at two consecutive stages. Initially, dough formula steamed manually certain times and temperatures. During extrusion, pre-cooked re-cooked inside extruder barrel. The purpose this study was to evaluate properties noodle (color, texture profile) produced from different batches (batch 1 6) extruders (A: capacity 24 kg/hr, B: 12 kg/hr) factor completely random design. results showed that steaming process in batch cause intermitten time for extrusion affected some non-uniform extruders. with distinctive properties. A exhibited hardness (average 26,925.14 ± 2,355.74gf) adhesiveness (-7.66 6.41 gs). B elongation (157.91 39.67%) cohesiveness (0.91 0.02).