Report practice of cerals processing

Noodles can range from flat and wide to round and thin, and can be made from wheat flour, rice flour, buckwheat flour, or other starches like mung bean or potato starch.... Illustration

HO CHI MINH UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY OF HIGH QUALITY TRAINING

PRACTICE OF CERALS PROCESSING LECTURER: M.S NGUYỄN ĐẶNG MỸ DUYÊN

CLASS 20116CLA GROUP 3

HO CHI MINH CITY - 03/2023

REPORT 1 : NOODLES 1 Introduction

Noodles are a broad category of food products made from unleavened dough that is rolled flat and cut, stretched, or extruded into long, thin strips or strings The dough is typically made from some type of ground grain or starch mixed with water and, in some cases, other ingredients like eggs or salt.

Figure 1 1 Illustration of Noodles

The defining characteristic of noodles is their elongated shape, which distinguishes them from other types of dough-based foods like breads, dumplings, or pastries Noodles can be served fresh, dried, or cooked in various ways, such as boiling, frying, or adding to soups or stir-fries.

While noodles are a staple food in many Asian cuisines, they are also an integral part of various European and Middle Eastern culinary traditions, with each region or culture having its own unique noodle varieties and preparation methods.

The term "noodle" encompasses a wide variety of shapes and textures that differ based on the ingredients used, the manufacturing process, and the culinary traditions of different cultures Noodles can range from flat and wide to round and thin, and can be made from wheat flour, rice flour, buckwheat flour, or other starches like mung bean or potato starch.

Wheat noodles, a broad category, include egg noodles containing wheat flour and eggs (e.g., Italian pasta, Chinese egg noodles), and non-egg wheat noodles without eggs (e.g., Chinese lo mein, Japanese udon, Middle Eastern couscous)

Figure 1 2 Illustration of Japanese udon

Rice noodles are made from rice flour and water, available in fresh (e.g., Vietnamese banh pho, Thai kuai-tiao) and dried (e.g., Vietnamese bun, Chinese rice vermicelli) varieties, with flat and thin shapes like pad thai or vermicelli noodles.

Figure 1 3 Illustration of Rice Vermicelli Noodles

Another classification includes buckwheat noodles, such as Japanese soba noodles made from buckwheat flour, and Korean naengmyeon and Chinese liangpi that also use buckwheat

Figure 1 4 Illustration of Korean Naengmyeon Noodles

Cellophane or glass noodles are made from mung bean or sweet potato starch, while alkaline noodles like Japanese ramen and Chinese la mian contain an alkaline salt compound that imparts a unique flavor and texture

Figure 1 5 Illustration of Glass Noodles

Whole grain noodles made from whole wheat, brown rice, or other whole grains offer a higher fiber content compared to their refined counterparts.

Figure 1 6 Illustration of Whole wheat Noodles

Noodles can be further categorized by their shape, such as long (spaghetti, linguine), ribbon (pappardelle), tube (bucatini), wave or ruffled (lasagna), round (spaghetti), or straw or string (vermicelli) The wide variety of noodles reflects the diverse culinary traditions and regional specialties found across different cultures and cuisines worldwide.

2 Materials and methods 2.1 Materials

2.1.1 Main ingredients

All-purpose flour, also known as plain flour, is one of the most versatile and commonly used types of wheat flour It is made from a blend of hard and soft wheat varieties, containing protein levels typically between 10-12% This moderate amount of gluten-forming proteins allows all-purpose flour to produce baked goods with a pleasing balance of chewiness and tenderness.

The versatility of all-purpose flour makes it suitable for most baking applications, including breads, cakes, cookies, pastries, and even for thickening sauces and gravies or making basic pasta and noodle doughs Its lighter texture compared to bread flour but sturdier structure than cake flour allows it to perform well across a wide range of recipes when proper techniques are followed.

Figure 2.1 Illustration of All-purpose flour

While all-purpose flour can be used to make noodles in a pinch, it may not produce optimal results compared to specialized noodle flours With a moderate protein and gluten content of around 10-12%, all-purpose flour will yield noodles with a medium chewiness – not overly soft but also lacking the firm, resilient bite of noodles made with higher protein flour The noodle strands will have a relatively even structure with a slightly rough, matte appearance rather than the smooth, glossy surface of noodles made from dedicated noodle flour

Noodles from all-purpose flour also tend to cook faster but can become sticky and soggy if overcooked or left to sit after boiling In terms of mouthfeel, these noodles will have a heavier, more filling texture lacking the delicate, elastic chew of noodles made with special-purpose flour While all-purpose flour can work in a pinch, using specialty noodle flour optimized for the desired Asian or Italian noodle variety will produce superior texture, cooking quality, and overall noodle eating experience All-purpose is versatile but has limitations for achieving an authentic noodle product.

Although not ideal for achieving an authentic texture, all-purpose flour offers several advantages when making noodles It is widely available, inexpensive, and versatile for various baking needs.

2.2 Additional ingredients 2.2.1 Egg

The addition of eggs offers several crucial benefits when making noodles Firstly, the protein in egg whites helps create a stronger gluten network, resulting in a firmer and chewier noodle texture Egg yolks contribute an appealing warm yellow color, making the noodles more visually enticing Both the whites and yolks provide a natural richness and depth of flavor to the noodles The fat content of egg yolks also lends a smooth and silky mouthfeel, preventing the noodles from becoming dry or stringy Moreover, eggs are a valuable source of protein, vitamins, and minerals, enhancing the nutritional value of the noodles Eggs act as a binding agent, allowing the flour mixture to cohere into a pliable dough that can be rolled or extruded into noodle strands Due to these advantages, eggs are considered an indispensable ingredient in many traditional noodle varieties, such as Italian pasta and Chinese egg noodles, optimizing flavor, texture, and overall eating experience.

Figure 2.1 Illustration of Eggs

2.2.2 Salt

Salt plays a crucial role in the noodle-making process, serving several important functions It enhances and balances the flavor of the noodles, preventing them from tasting bland or one-dimensional.

In fresh noodle doughs, salt helps control the fermentation process of the yeast in the flour, preventing the noodles from becoming overly puffed or losing their structure Salt also strengthens the gluten network, resulting in a firmer and chewier noodle texture.

It improves the noodles' ability to absorb and retain moisture during cooking, preventing them from becoming dry or stringy Additionally, salt acts as a preservative, slowing down the spoilage process and extending the shelf life of the noodles.

It also regulates the Maillard reaction (browning reaction between sugars and proteins) among the flour components, ensuring an even and appealing noodle color.

However, it is essential to use salt judiciously, as excessive amounts can make the noodles overly salty and negatively impact their flavor Finding the right balance of salt is crucial to achieving the perfect taste and texture in noodles.

Figure 2.2 Illustration of Salt

2.2.3 STPP

STPP (Sodium Tripolyphosphate) is an additive commonly used in noodle production, serving several essential functions It strengthens the gluten network in the flour, resulting in a more robust noodle structure that is firmer and chewier This helps the noodles maintain their shape and prevents them from breaking apart during cooking.

STPP also contributes to a softer and more pliable noodle texture, making them tender and elastic, leading to an improved mouthfeel

and chewing experience Additionally, it enhances the noodles' ability to retain moisture during cooking and slows down moisture loss as the noodles cool, preventing them from becoming dry or stringy

The moisture-retaining property of STPP also helps extend the noodles' shelf life, keeping them fresh and soft for longer periods Furthermore, STPP imparts a glossy and attractive sheen to the noodle surface, creating a visually appealing appearance.

However, it is crucial to follow the recommended dosage guidelines, as excessive use of STPP can raise food safety concerns When used appropriately, STPP can significantly improve the quality and overall eating experience of noodles.

Figure 2.3 Illustration of STPP

2.2.3 Kansui salt

Kansui salt, a mixture of regular salt and an alkali (typically a phosphate alkali), is widely used in the production of East Asian noodles, such as Chinese and Japanese noodles Kansui salt serves several crucial functions in noodle-making.

First, it strengthens the gluten network in the flour, creating a more robust and elastic gluten structure This results in noodles with a firm, chewy texture and improved water absorption Additionally, the alkaline nature of Kansui salt enhances the chewiness and al dente bite of the noodles, contributing to a more enjoyable eating experience.

The strengthened gluten network also helps the noodles maintain their shape throughout the cooking process, preventing them from breaking apart or becoming misshapen Kansui salt also imparts a distinctive natural yellow color and rich, savory flavor to the noodles.

Furthermore, the improved shape retention and elasticity provided by Kansui salt extend the shelf life of the cooked noodles However, it is essential to use Kansui salt in the appropriate quantities and ensure its source is safe to maintain food quality and safety standards.

Kansui salt is a vital ingredient in achieving the traditional chewy and flavorful texture of East Asian noodles.

Figure 2.4 Illustration of Kansui

2.2.4 CMC

CMC (Carboxyl Methyl Cellulose) is an additive commonly utilized in noodle production, serving several essential functions Its exceptional water-binding capacity helps noodles retain moisture, preventing them from becoming dry and stringy after cooking This water retention also contributes to prolonging the noodles' softness and chewiness over an extended period.

CMC enhances the noodles' structure and chewiness by interacting with the gluten proteins, resulting in a more robust and resilient texture that resists breakage Additionally, it creates a thin coating

that inhibits noodle strands from sticking together during and after cooking

CMC also imparts a smooth and glossy surface to the noodles, improving their mouthfeel and overall eating experience Furthermore, it stabilizes the flour mixture, preventing separation or deterioration during the noodle-making process.

However, it is crucial to use CMC in appropriate quantities, as excessive amounts can lead to undesirable effects or food safety concerns When used properly, CMC acts as a valuable additive, enhancing the quality and overall experience of noodle products.

Figure 2.5 Illustration of CMC

2.3 Methods

2.3.1 Formulation

Dry mixing Purpose :

Distribute the dry components like flour, salt, and any additives , ensuring consistent flavor throughout the dough It incorporates air, creating a light, chewy texture Additionally, dry mixing prepares the ingredients for the subsequent kneading process, allowing for better integration Crucially, it allows gauging the precise water amount needed for the ideal dough consistency This step is vital for achieving quality noodles.

NoodlesCutting

Figure 2.6 Illustration of Ingredients

Procedure :

The dry ingredients like flour, salt, and any seasonings are combined together in a large bowl Using a spatula or fork, the ingredients are vigorously mixed and tossed until fully incorporated and evenly distributed throughout the dry mixture

After combining dry ingredients, the liquid (water/eggs) is poured into the bowl Using spatula , the liquid is gradually incorporated by pulling the dry mixture into the center Mixing continues until a shaggy dough forms with no dry pockets remaining

Kneading Purpose :

Kneading develops gluten for elasticity and shape It evenly mixes ingredients and incorporates air pockets for texture Kneading adjusts dough consistency ideal for noodle production Proper kneading primes the dough for rolling/extruding into noodles Procedure :

The shaggy dough is kneaded on a lightly floured surface by pressing away with the heel of the hand, folding, and turning repeatedly This develops gluten strands, making the dough smooth and elastic Kneading continues until the dough passes the window

pane test by forming a thin membrane when stretched The pliable dough is then ready for resting.

Cold fermentation Purpose:

to evenly distribute moisture, strengthen disulfide bonds, form bonds between gluten and lipids, and stabilize the gluten network in preparation for the subsequent rolling, cutting, and shaping processes.

Procedure:

After kneading, the dough is tightly wrapped and placed in the refrigerator's cool compartment for 60 minutes

Rolling Purpose :

This process facilitates easier shaping of the noodle strands Procedure :

The dough is rolled into thin, even sheets that are smooth and without torn edges, progressively decreasing the diameter (reducing the thickness by 30% each time) to prevent disrupting the gluten network This rolling process is repeated multiple times until the desired noodle strand thickness is achieved This process facilitates easier shaping of the noodle strands.

The dough sheet is cut into noodles by following the sheeting direction after being thinned to the desired thickness The cutting rolls determine the noodle strands' breadth and shape In this experiment, dough sheet is cut into uniform noodle strands with the width of 1 mm

2.3.3 Cooking quality 2.3.1 Cooking time

Noodle quality is significantly impacted by cooking time Optimally cooked noodles should have a chewy, robust bite without surface stickiness In this experiment, 5 grams of each noodle sample is placed in a pot containing 500 ml of boiled water Be sure to close the lid when boiling Cooking time is calculated from the moment the noodles are added until the noodles are completely gelatinized When the white core in the middle of the noodles disappears, the noodles are considered to be completely gelatinized (the noodles are completely floating on the surface of the water)

2.3.2 Water absorption capacity of noodles

Water absorption is determined by the volume (ml) of water absorbed by the noodles during cooking per unit weight of noodles (through the difference in mass between the noodles sample before and after gelatinization) The completely gelatinized noodle strands are drained to remove water The water absorption of noodles is determined by the formula:

Where,

W: Water absorption capacity (%) M1 : Mass of noodles before gelatinizing M2 Mass of noodles after gelatinizing

3 Results and discussion

Figure 3.1 Illustration of 6 sample

3.1 Effect of food additives on cooking time of noodles

Table 1.1: Cooking time

**Sample 1**: A dough without any additives forms an unstable structure that easily breaks apart in a short period.

**Sample 2**: Due to the presence of STPP, ether or ester bonds form between hydroxyl groups on the same molecule, creating cross-linking Consequently, Sample 2 requires a longer cooking duration compared to Sample 1.

**Sample 3**: The incorporation of Kansui extends the development time of the flour and tends to yield a stronger dough consistency Kansui alters hydrophobic interactions and electrostatic forces, playing a pivotal role in binding gluten proteins and developing a three-dimensional polymer network As a result, Sample 3 exhibits the longest cooking time when only considering samples with a single additive.

**Sample 4**: CMC enhances the interaction between hydrocolloids and starches, enabling them to retain more water, making them more mobile during heating Therefore, it accelerates the starch gelatinization process, rendering Sample 4 as the quickest to incubate.

**Sample 5**: The simultaneous addition of three additives significantly reinforces the structure of the dough Each additive serves a distinct purpose, such as increasing cross-linking, viscosity, or the stickiness of the dough Consequently, the cooking time of Sample 5 will surpass any sample containing only one additive

3.2 Effect of food additives on water absorption of noodles

Table 1.2: Water absorption

This is a sample without additives, in the production formula with NaCl salt According to the announcement of Beck et al (2012), increasing the salt concentration in the

product will lead to a decrease in water absorption Therefore, through the experimental process, it can be seen that this is the sample with the lowest water absorption Sample 2:

The hydroxyl groups in the phosphate molecule (obtained from substances like STPP, or sodium tripolyphosphate) play a crucial role They promote interaction between the phosphate and the starch chain, leading to stabilization of the amorphous region within starch granules.

Interestingly, when a small amount of STPP is added to starch, it enhances the water absorption of the gluten protein compared to samples without STPP.

Sample 3:

Alkaline salt addition has an intriguing effect: it reduces water absorption while increasing cooking losses.(Zhao et al., 2005) This phenomenon arises due to the formation of a strong protein-starch network structure facilitated by disulfide bonds Essentially, the starch and protein collaborate to create a robust matrix.

Sample 4:

Because of the intermolecular interactions between starch and CMC, the starch-CMC mixture has a tighter molecular structure, which increases starch strength—the capacity to hold onto more water molecules

Sample 5:

When three additives are introduced, the noodles exhibit the highest water absorption capacity compared to other samples These additives likely enhance the starch’s ability to absorb and hold water, making the noodles more plump and flavorful.

3.3 Sensory evaluation of fresh noodles

Table 1.3: Sensory evaluation of five tested samples

Additives added have different effects on the toughness of noodles

Sample 1 should not add any additives: when stored in room conditions, the water in the noodles is easily evaporated, resulting in dryness and brittleness.

Sample 2 and 3 are more flexible Both STPP and kansui establish cross-links between wheat proteins As a result, the gluten network becomes more stable

There is also increased water retention, so it will be more humid than sam 1

Sample 4 with support from CMC increases water absorption, contributes to more thorough hydration of flour components, increases gluten network formation However, if cmc is removed a lot, it will have a bad smell, affecting the taste of the noodles after cooking

Sample 5 synthesizes the above 3 additives, adjusting the structure and quality of noodles better than the rest

4 Conclusion

Noodles, in their various forms, have become a staple in cuisines around the world From the delicate vermicelli of Asia to the hearty spaghetti of Italy, noodles offer a diverse array of textures and flavors In recent years, there has been a surge in

popularity for noodle dishes globally, driven by their versatility and accessibility Whether enjoyed in a comforting bowl of ramen or as a vibrant stir-fry, noodles continue to captivate taste buds and inspire culinary innovation With the rise of globalization, traditional noodle recipes have traveled far beyond their country of origin, finding their way onto menus in restaurants and homes worldwide

Today, noodles serve as a delicious canvas for creativity, accommodating a wide range of dietary preferences and culinary traditions As demand for convenience and authenticity grows, the market for instant noodles has also expanded, offering quick and easy meal solutions for busy lifestyles Despite their simplicity, noodles hold a profound cultural significance, symbolizing comfort, nourishment, and the joy of shared meals Whether slurped from a street food stall in Bangkok or savored in a Michelin-starred restaurant in Tokyo, noodles remain a beloved and versatile dish cherished by people of all ages and backgrounds.

1 Zhao et al (2005) Journal of Food Science, 70(6), E337-E342.

2 Bin Xiao Fu Asian noodles: History, classification, raw materials, and processing Canadian International Grains Institute, Food Research International 41, Canada, 2008

3 Li-Fang Shao, Xiao-Na Guoa, Man Lic, Ke-Xue Zhu Effect of different mixing and kneading process on the quality characteristics of frozen cooked noodle LWT - Food Science and Technology, China, 2018

4 Patricia Y Hester Chapter 24 - The Use of Egg and Egg Products in Pasta Production EggInnovations and Strategies for Improvements, Department of Animal Sciences Purdue University,United States, 2017

5 Gary G Hou Chapter 2 - Wheat and flour quality requirements Asian Noodle Manufacturing: Ingredients, Technology, and Quality, 2020.

LESSON 2: GLUTEN-FREE NOODLES PROCESSING 1 Overview

Gluten-free noodles is a type of food production made mainly from rice flour (rice powder) Rice flour is a type of flour made from finely milled rice Wet milling is the process of milling rice grains that have been soaked in water before grinding, or dry milling of dry rice grains Usually, "rice flour" refers to dry-milled rice flour which can be stored Rice flour is a common substitute for wheat flour It is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation In Vietnam, gluten-free noodles are divided into different dishes based on different regions such as Trang Bang gluten-free noodles in Tay Ninh, fish gluten-free noodles in Nha Trang or duck gluten-free noodles in Ben Tre,

Figure 1 Gluten-free noodles with shrimp 2 Ingredients and research methods 1 Ingredients

Ingredients use in this lesson include: rice flour, tapioca starch, salt, STPP, xanthan gum and water.

2.1.1 Rice flour

Differences between rice flours depend on what kind of rice is featured: Regular rice flour can be ground from long-, medium-, or short-grain rice (what’s enjoyed daily in grain bowls and on rice plates) Glutinous (sweet) rice flour is ground from sticky rice

grains, despite the word glutinous, there is no wheat gluten involved The rice flour used in this lesson is Tai Ky rice flour which is made from medium-grain rice

Figure 2.1 Tai Ky Rice flour 2.1.2 Tapioca starch

Tapioca starch is a fine white starch product extracted 100% from the roots of the cassava plant Tapioca starch is also known as Cassava Starch.

In food Industry, cassava starch are widely used in different dry products such as rice paper, tapioca flour, vermicelli, rice noodles, noodle soups, banh canh (Vietnamese udon-like soup), sago pearls, fatty flour, instant noodles, alcohol, seasoning powder, and seasoning granules.

Figure 2.2 Tai Ky Tapioca starch 2.1.3 STPP

Sodium tripolyphosphate (STPP), the sodium salt of the polyphosphate penta-anion, also known as pentasodium tripolyphosphate or sodium triphosphate, is a synthetic ingredient mainly used for retaining moisture in fish The European food additive number for it is E451(i) With the capability of maintaining water, the primary uses of food grade sodium tripolyphosphate are to improve the eating quality in food processing, especially in meat and fish products It may also be used as a food starch modifier.

2.1.4 Xanthan gum

Xanthan gum, a natural polysaccharide produced through the fermentation of sugars by the Xanthomonas campestris bacterium, has revolutionized the food industry with its remarkable versatility Widely recognized as a thickening and stabilizing agent, xanthan gum has become a famous additives in the world It was approved for use in foods in 1968 and is accepted as a safe food additive in the US, Canada, European countries, and many other countries, with E number E415, and CAS number 11138-66-2.

Its wide-ranging applications, from thickening sauces to improving gluten-free baking, showcase the profound impact of this natural thickening agent on the texture, stability, and sensory attributes of a diverse array of food products.

Equipment - Technical balance

- Electric dough rolling machine - Manual dough cutting machine

Place all dry ingredients include glutinous rice flour, tapioca starch in a bowl and mix well after quantitative weighing need to be evenly mixed together before mixing with other ingredients

Mixing 1:

Mix all the ingredients together to form a paste Salt and food additives are used after quantitative weighing, which should be dissolved evenly with water before mixing

Purpose: Evenly distribute all ingredients, convert the ingredients from solid and liquid state to pasty form.

Figure2.3 Mass paste after mixing.

After mixing, the ingredients have been distributed evenly, giving the dough a break of 10-15 minutes Purpose: Helps starch grains absorb water and expand.

After resting the dough for 10-15 minutes, proceed to preliminarily profile the dough by placing it on a hot pan and stirring until the dough softens.

Note: Do not gelatinize the dough mass at too high a temperature, because the water in the dough mass will evaporate quickly, the dough mass may be too dry (may change color or burn) on the outside but not cooked inside While gelatinizing the dough mass on the pan, it is necessary to stir the dough mass continuously, evenly so that the dough mass is in even contact with the hot pan, the temperature is more evenly distributed, the dough mass cooks more evenly

Purpose: Partially cook the dough mass, the water evaporates, and transfer the dough from a pasty state to a kneadable dough mass.

Figure 2.4 Starch gelatinization.

Mixing 2:

After preliminary filing, continue kneading the dough mass until the dough is even, no longer sticky

Note:

- If the dough is still sticky, continue to put the dough mass on the pan and then knead until satisfactory.

- Avoid kneading directly under the fan, as the steam will be evaporated during the kneading process, causing the dough to dry out

- It is recommended to thoroughly knead the dough block to facilitate the rolling and cutting process because the nature of the soup cake material does not have gluten protein to create gluten web, so it will be difficult to roll, the dough block is easily broken when put into the rolling machine if the kneading has not arrived

Purpose: Create a dough block that meets the requirements of favorable for the rolling and cutting process.

Figure 2.5 Dough mass after being kneaded Rolling dough:

After the dough mass has been satisfactory Put the dough mass into the rolling machine, adjust the rolling shaft to a size that matches the thickness of the soup

cake fiber, neither too thick nor too thin Roll out the dough until the dough leaves are obtained evenly, smoothly, uniformly thick and do not tear the edges.

Note:

- The dough block can be adjusted in the form of a cylinder before rolling so that it can be rolled into a dough leaf of the desired length, suitable for the length of the noodles.

- Do not let the dough block become a sphere and then roll it because when entering the rolling shaft, the dough block will be rolled horizontally to form a dough leaf of unwanted length.

- When rolling dough, it is recommended to cover the outside of the dough block with additional lining, because the main raw materials of the noodles are rice flour and tapioca flour, so it is easy to stick to the rolling shaft, not rolling into leaves as desired

Purpose: Bring the dough mass to the right thickness Cutting the dough:

After rolling the dough leaf to the desired thickness, proceed to cut this dough leaf into evenly spaced noodles of about 1mm with a cutter.

Note:

- It is recommended to coat the flour layer on the dough leaves after rolling to prevent the noodles from sticking together after coming out of the cutter - When using the cutter, it is necessary to rotate evenly, continuously to

obtain noodles with uniform size, without jagging Purpose: Create fiber shape for noodles.

Figure 2.6 Fresh noodle after the cutting process 3 Results and discussion:

3.1 Product analysis methods:

Determine the cooking qualities of soup: (AOAC,2000, revised)

The cooking quality of the soup yarn is determined through the cooking time and water absorption ability of the noodles Here we practice determining the ability of fresh noodles to absorb water.

Water absorption capacity of fresh noodle (%)

The method of determining the water absorption of soup cake fibers was conducted according to AACC (2000) Weigh 5g of boiled soup in 250 ml of boiling water for 5 minutes After that, drain within 1 minute Weigh the mass of the soup cake after being

G1: Mass of soup cake before boiling (g) X1: Water absorption (%)

3.2 Results:

Table 4.1: Results obtained after conducting the survey

Table 4.2: Statistical quantities describe the ability of fresh noodle samples to absorb water

The p_value (sig.) ≤ α (significance level) rejects the Ho hypothesis, i.e there is a meaningful relationship between the variables to be tested.

We see that p_value (Sig.) < 0.05 → Rejection of the Hohypothesis → There was a statistically significant difference in the cooking time of the noodle samples.

Discuss:

The sample 1 has the main ingredient is rice flour, without the addition of tapioca flour as well as additives This model has the worst water absorption compared to the rest This is considered a standard sample for comparison with other samples Starch grains often arrange to create gaps for water molecules to penetrate (Sarko & Wu, 1978).

The sample 2 has the addition of tapioca flour, so the water absorption rate is higher than the sample 1.The reason is that tapioca powder has a high content of amylopectin, when gelatinized, these vessels will bind to water, increasing the water absorption capacity of starch.

The sample 3 is a sample with the addition of tapioca flour and STPP As argued in the sample 2, when tapioca powder is added, the ability to absorb water will increase In addition, the addition of STPP also increases water absorption due to STPP's ability to form either ethers or esters that connect bonds between hydroxyl groups (-OH) on the same molecule or between starch molecules (Rutenberg and Solarek, 1984) Therefore, it is harder for water to interact with starch particles Polyphosphates also facilitate gelatinization of starch and help noodles absorb and retain more water.