Characteristics of various flour and gluten free noodles from Indonesian local food

Abstract

Indonesia is an Agricultural Country, has very varied local food potential and also has the potential to be developed further. One of the potentials for local food development in Indonesia is local food flour. In general, noodles are made with wheat flour as raw material, where wheat is a producer of wheat flour. To produce gluten free noodles, can use raw materials from flour that come from local food in Indonesia. The purpose of this study to characterize gluten free flour and noodles from local food ingredients in Indonesia. The research method was carried out in stages such as: processing flour, characterizing local flour, processing gluten free noodles and characterizing gluten free noodle products with local flour raw materials. Based on the research results, the protein and fat content of hanjeli (Coix lacyma-Jobi L.)flour was higher, namely 14.30% and 2.58% compared to other flours. Meanwhile, the highest peak viscosity of the local flour was in the form of cassava (Manihot esculanta)flour at 3063 cP. Based on the characteristics obtained, local flour can be processed into gluten free noodles which can prospectively be further commercialized.