Physicochemical and Organoleptic Characteristics of Non-Gluten Noodles from Composite Flour and Rucah Fish Meal

Physicochemical and Organoleptic Characteristics of Non-Gluten Noodles from Composite Flour and Rucah Fish Meal

The rising prevalence of gluten-related disorders has increased the demand for gluten-free products. Traditional noodles, primarily made from wheat flour, are unsuitable for individuals with gluten intolerance, necessitating alternative formulations. This study aims to develop glutenfree noodles usi...

Full description

Saved in:

Bibliographic Details
Main Authors:	Damat, Winarsih Sri, Hapsari Riris Tri, Husna Afifa, Dwi Devi
Format:	Article
Language:	English
Published:	EDP Sciences 2024-01-01
Series:	BIO Web of Conferences
Online Access:	https://www.bio-conferences.org/articles/bioconf/pdf/2024/62/bioconf_iconbeat2024_03004.pdf
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Implementation of Rucah Fish Meal as a Substitute for Fish Meal in the Native Chicken Ration
by: Nurhayati Nurhayati, et al.
Published: (2025-04-01)

Optimization and Determination of the Physicochemical Properties and Consumer Acceptability of Gluten-Free Noodles Made From Cassava–Bambara Groundnut Composite Flour
by: Rosemond Godbless Dadzie, et al.
Published: (2025-01-01)

Glycemic Index and Organoleptic Test of Gluten-Free Chips Made from Composite Flour Enriched with Spirulina Platensis
by: Amalia Rahma, et al.
Published: (2025-06-01)

Innovative Gluten-Free <i>Fusilli</i> Noodle Formulation: Leveraging Extruded Japanese Rice and Chickpea Flours
by: Simone de Souza Fernandes, et al.
Published: (2025-07-01)

Physicochemical, Organoleptic Evaluation and Shelf Life Extension of Quinoa Flour-Coated Chicken Nuggets
by: Sobhy A. El-Sohaimy, et al.
Published: (2022-01-01)

The physicochemical and sensory characteristics of gluten-free sago pasta enriched with Tuna fish (Thunnus sp.) flour
by: Alit Pangestu, et al.
Published: (2025-12-01)

FTIR characteristics of sweet flour as affected by particle size distribution and in vitro digestibility of gluten-free sweet potato noodles
by: Muhammad Azeem, et al.
Published: (2025-12-01)

Physicochemical And Organoleptic Characteristics Of Flakes Based On Fermented Rice Bran and Beneng Taro Flour (Xanthosoma undipesh K.Koch)
by: Nia Ariani Putri, et al.
Published: (2024-07-01)

A review on gluten-free and low-glycemic index bakery products, especially corn based breads, noodles, and multigrain flours
by: Muhammad Rehan Arif, et al.
Published: (2025-05-01)

Gluten-free kömbe made with sprouted flours: nutritional, physicochemical, and sensory evaluation
by: Kübra Topaloğlu Günan, et al.
Published: (2025-12-01)

Physicochemical quality of dry noodles from maize flour and fish protein hydrolyzate (Mizepi) as a potential emergency food
by: Nina Resti, et al.
Published: (2024-12-01)

Exploring the effects of jackfruit seed flour, rice flour, and tapioca flour on the development of gluten-free fettuccine: An analysis of physicochemical properties and sensory qualities
by: Benjamat Nopa, et al.
Published: (2025-06-01)

Effect of pH and Gluten Content of Wheat Flour on the Physicochemical Properties of Fermented Wheat Flour-Soy Protein Isolate Films
by: Ruizhao JIANG, et al.
Published: (2025-05-01)

Physicochemical and Organoleptic Characteristics of Cookies Made from Mocaf and Purple Sweet Potato Flour with The Addition of Robusta Coffee Powder
by: Oktaviani Oktaviani, et al.
Published: (2025-05-01)

Physicochemical, pasting, and functional properties of tuber-based composite flours and their application in gluten-free muffins
by: Herlina Marta, et al.
Published: (2025-12-01)

The Effect of Dried Noodle with Patin Fish and Pumpkin Flour on Body Weight of Children
by: Fitriani Fitriani, et al.
Published: (2025-03-01)

ORGANOLEPTIC CHARACTERISTIC OF BROWNIES FROM MOCAF AND GREEN BEAN FLOUR
by: Nezly Nurlia Putri, et al.
Published: (2021-12-01)

Antioxidant Activity and Physicochemical Characteristics of Dry Noodles with a Mixture of Wheat Flour and Kidney Bean Flour With the Addition of Butterfly Pea (Clitoria Ternatea L.) Extract
by: Rina Yenrina, et al.
Published: (2024-10-01)

Antioxidant Activity and Physicochemical Characteristics of Dry Noodles with a Mixture of Wheat Flour and Kidney Bean Flour With the Addition of Butterfly Pea (Clitoria Ternatea L.) Extract
by: Rina Yenrina, et al.
Published: (2024-10-01)

Amaranth-alginate hydrogels: rheological, textural, and sensory properties for gluten-free noodles
by: Tanja Lux, et al.
Published: (2025-06-01)

Enrichment of Rice Flour with Almond Bagasse Powder: The Impact on the Physicochemical and Functional Properties of Gluten-Free Bread
by: Stevens Duarte, et al.
Published: (2025-07-01)

Effect of Adding Konjac Glucomannan on the Physicochemical Properties of Indica Rice Flour and the Quality of Its Product of Instant Dry Rice Noodles
by: Chunmiao Lu, et al.
Published: (2024-11-01)

Ethanolic Extrusion of Indica Rice Flour for Rice Noodle Production
by: Miaomiao Fu, et al.
Published: (2025-04-01)

Effect of Kudzu Flour on the Quality of Fresh Wet Rice Noodle
by: Yongguang ZHU, et al.
Published: (2025-05-01)

The Effect of High Amounts of Wheat Gluten Meal and Corn Gluten Meal Added to the Diets on Some Serum Parameters in Rats
by: Recep Gümüş, et al.
Published: (2020-03-01)

Physicochemical, Rheological, and Sensory Properties of Gluten-Free Cookie Produced by Flour of Chestnut, Date Seed, and Modified Starch
by: Mehrdad Mohammadi, et al.
Published: (2022-01-01)

Effects of Gluten Addition on Quality Characteristics of Extruded Buckwheat-Adzuki Bean Composite Noodles
by: ZHAO Chaofan, ZHOU Jiankang, REN Guixing, ZHANG Lizhen
Published: (2025-04-01)

Physico-chemical characterisation of whole meal flours from three wild chickpea varieties and their technological performance in Gluten Free Bread
by: Ottavia Parenti, et al.
Published: (2024-01-01)

Evaluation of the Impact of Fig (Ficus carica L.) Seed Flour on the Physicochemical, Textural and Sensory Attributes of Gluten-free Muffins
by: Hülya GÜL, et al.
Published: (2025-05-01)

Herbal Jelly Candy Mengkudu and Red Ginger Extract, Physicochemical and Organoleptic Properties Reviews
by: Vera Amanda Putri, et al.
Published: (2025-03-01)

Relationship Between Gluten Structural Properties and Noodle Texture: Insights From Seven Wheat Varieties
by: Rui Chen, et al.
Published: (2025-06-01)

The effect of brown rice flour particle size on the quality of brown rice noodles
by: XIONG Shaobai, et al.
Published: (2024-09-01)

Exploration of local food ingredients: The effect of moringa leaf flour and sesame on the nutritional content of wet noodles
by: Della Vidianti, et al.
Published: (2025-03-01)

Effect of replacement of fish meal by corn gluten meal on growth and thyroid hormone contents in serum of Carassius auratus gibelio
by: HUA Xue-ming, et al.
Published: (2012-07-01)

Determination and Comparison of Fat and Fibre Contents in Gluten-Free and Gluten-Containing Flours and Breads: Nutritional Implications
by: María Purificación González, et al.
Published: (2025-03-01)

Acceptability of local food-based noodles krokot flour (Portulaca plerace l.) porang flour (Amorphophallus muelleri blume) and breadfruit flour (Artocarpus Altilis)
by: Widyasari R.A. Hangesti Emi, et al.
Published: (2024-01-01)

Evaluation of nutritional and functional characteristics of noodles formulated with chickpea flour and moringa leaf powder
by: Tanjum Kabir Khuku, et al.
Published: (2025-06-01)

CHARACTERIZATION OF DRIED NOODLES FROM SEAWEED (Kappaphycus alvarezii) AS POTENTIAL SUBSTITUTE FOR WHEAT FLOUR
by: Afifah Nurazizatul Hasanah, et al.
Published: (2021-12-01)

The Effects of Adding Extruded Highland Barley Flour on the Thermomechanical Properties of Wheat Flour Dough and the Overall Quality of Fresh Wet Noodles
by: Yiqing Zhu, et al.
Published: (2024-09-01)

Enhancing the texture and bio-functional properties of gluten-free rice noodles through Eisenia cokeri seaweed incorporation
by: Ivette I. Roca-Matias, et al.
Published: (2025-12-01)