Nutrition Components of Dry Noodles From Substitution of Aloe vera Skin Extract and Maize’s Sprout Flour

Author(s): Narsih*, Agato.

Journal Name: Current Nutrition & Food Science

Volume 15 , Issue 5 , 2019

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Graphical Abstract:


Background: The dried noodles produced from maize raw materials soaked for 24 hours were germinated for 36 hours and the Aloe vera skin extracted at 80°C for 60 minutes showed high nutrients, proving that this food product has functional properties.

Objective: To check the quality of dry noodles produced from the combination of maize sprout flour and Aloe vera skin extract.

Subject and Methods: The materials used were maize and Aloe vera skin. Maize was soaked for 24 hours and germinated for 36 hours and the Aloe vera skin was extracted at 80°C for 60 minutes. The maize sprouts obtained were then dried and floured. Then, Aloe vera skin extract was added, followed by other noodle-forming materials for further processing of dried noodles. The nutrient components were analyzed in the produced noodles.

Results: The maize sprout flour had 11.35% protein, protein digestibility 84.84%, starch 37.63%, phytate compound 131.09 mg/g, organic compounds 11 mg/g, and functional compounds 22 mg/g, while the noodle product had elongation of 96.15%, swelling index of 19.64%, tensile strength of 2.01 Nmm, 18 organic acids compounds (lactate, oxalate, succinic, malic, mevalonic, p coumaric, ascorbate, ferulic, panthotenic, myristic, hexadecanoic, palmitic, α-linoleic, linoleic acid, oleic, stearate, isobehenate and folic) and 23 functional groups in the range 527.29 - 3354.74 cm-1.

Conclusion: Dry noodles produced from Aloe vera skin extract and maize sprout flour have functional properties.

Keywords: Aloe vera skin extract, dry noodles, functional food, maize, organic acids compounds, sprouts.

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Article Details

Year: 2019
Page: [500 - 507]
Pages: 8
DOI: 10.2174/1573401314666180810145805
Price: $58

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