The Effect of Micronutrient Fortification on Texture and Nutrition Enhancement of Gluten-Free Pasta Enriched by Tempeh

Abstract

Non-wheat pasta made from root flour and non-wheat cereals has low quality, and less nutritional content and texture profile. The strategy to improve its quality is fortification using bioactive ingredients. This research was proposed to study the effect of micronutrient premix fortification on the texture and nutritional improvement of non-wheat pasta enriched with tempeh. Non-wheat pasta was made from mocaf (modified cassava flour), rice flour, and corn flour and enriched with tempeh in the form of tempeh flour (A) and fresh tempeh (B). The extrusion method with a single screw extruder was used to produce the pasta in which the extruder temperature was at 55°C. The premix micronutrients were modified on non-wheat pasta in a completely randomized design with one factor. The fortification of premix micronutrients was prepared in 3 concentration levels: 0 ppm (K1), 150 ppm (K2), and 300 ppm (K3), where at each level it was carried out in 3 replications. The results displayed that the fortification of premix micronutrients to non-wheat pasta at a concentration of 300 ppm could increase the mineral content of Zn and Mg which can fulfill nutritional adequacy. Fortification of micronutrient premix had no significant effect on proximate content, texture profile, and cooking loss of non-wheat pasta enriched with tempeh. Fortification of micronutrient premix can be a solution to increase the nutritional value of non-wheat pasta at certain concentrations with good sensory acceptance by consumers.