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Effect of fortification fish meal on the physical characteristic of sago noodles

Author:

Christina Litaay and Bambang Harianto

Subject Area:

Life Sciences

Abstract:

Starch sago different from other types of noodles, such as wheat flour and pasta, because it is made from gluten-free starch.The implementation of the extruded technology and fortification fish meal plays an important role in determining quality of sago noodles. The study aimed to analyze the effects of different fortification of fish meal on the degrees white, cooking time, cooking losses and elasticity of sago noodles. Fortification method was done by using different concentration of fish meal 0%, 2%, 4%, 6%, and 8%. The result of the study showed that fortification method using concentration 8% resulted in the provide quality of noodles with degrees white 46.70, cooking time 8.0, cooking looses 23.8and elasticity 16.20.

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