Development of dried wide strip noodles made from riceberry flour substituted for rice flour with silkworm pupae powder
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Abstract
The objective of this research was to investigate the quantity of riceberry rice flour (10, 20, 30, 40 and 50% of the weight of rice flour) used as a substitute for rice flour in the wide strip noodle production with silkworm pupae powder supplementation, compared to the control sample (noodles made from rice flour). It was found that as the amount of riceberry flour substitution increased, values (L*) and (b*) tended to decrease, while (a*) increased. The texture analysis revealed a reduction in elastic and tensile strength. As sensory evaluation using the 9-point hedonic scale, it was found that the substitution of 20% riceberry rice flour scored in the range of 6.13 to 7.43, showing the slightly to moderately like range and considering an appropriate quantity. When studying the quantities of silkworm pupae powder supplementation (0, 5, 10 and 15% of the total weight of dry ingredients), it was found that as the amount of silkworm pupae powder increased, the values of L* and a* tended to decrease, while the value of b* increased. With a 5% silkworm pupae powder supplement, the likability score ranged from 6.10 to 6.83 (slightly likable), indicating consumer acceptance. The study of drying temperatures at 50, 60 and 70 degrees Celsius for 6 hours revealed a reduction in moisture content of 9.19, 8.21 and 6.88%, respectively (wet basis). Then, the developed product was analyzed for its nutritional values per 100 grams, consisting of carbohydrates, protein, fat, ash, and fiber of 87.83, 4.01, 0.91, 0.32 and 0.09 grams. Beta-carotene and total energy were 14.76 micrograms, and 375.55 kilocalories. Therefore, the use of riceberry flour and silkworm pupae powder in dried noodle products could enhance the nutritional value of the product.
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