Pengaruh Penambahan Telur terhadap Elastisitas dan Penerimaan Mi Basah Bebas Gluten

Rosiana, Nita Maria and Nisah, Reta Qoirin (2021) Pengaruh Penambahan Telur terhadap Elastisitas dan Penerimaan Mi Basah Bebas Gluten. Pengaruh Penambahan Telur terhadap Elastisitas dan Penerimaan Mi Basah Bebas Gluten, 9 (3). pp. 150-156. ISSN 2579-5783

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Abstract

Almost % children with autism have gastrointestinal problems due to the low amount of enzymes that hydrolyze casein and gluten. As a result, protein cannot be completely hydrolyzed into amino acids but only peptides. These peptides lead to opioid receptors which cause behavioral disorders. Gluten and casein free diets can be one of the therapies for the treatment of behavioral disorders. The aims of this study are to determine the effects of addition of eggs to the changes of elasticity of wet noodles from composite flour (mocaf flour, mung bean flour and tapioca flour), to know the panelist’s acceptance and to determine the nutritional facts of these noodles. The study design uses randomized block design with one factor, that is the addition of 4,5,6,7, and 8 eggs. The composite flours uses are mocaf flour, mung bean flour and tapioca flour. The results showed that the addition of eggs had an effect on the elasticity of the wet noodle products with values ranging from 0.12 to 0.28N. The addition of 6 eggs produces noodles with the highest yellow color intensity, the most savory taste, there is the aroma of mung beans and eggs and the most elastic texture. The addition of eggs also increased the panelists' preference for noodle products. One bowl of noodles with a weight of 250 g contributes 12% of daily energy, 28% of daily protein needs, 12% of daily fat needs and 8% of daily carbohydrate needs. Gluten-free wet noodles from composite flour (mocaf flour, mung bean flour and tapioca flour) can be the main food alternative for people with autism on a gluten-free diet.

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