Development of functional noodles using modified cornmeal as a partial wheat substitute
Abstract
Abstract Indonesia’s high dependence on rice and imported wheat threatens national food security. This study aimed to develop noodles using >20% modified cornmeal as a partial wheat replacement. The treatment used a Complete Random Design with three repeats: wheat-based noodles with 80%, 60%, 40%, 20% and 0% corn flour substitution. The study showed that the best corn noodles were produced from a formulation of 20% modified corn flour and 80% wheat flour with a protein content of 10.82% and 62.23% carbohydrates. This treatment of organoleptic testing also showed that the panelists liked the modified corn noodle product for its color, taste, aroma, texture, and overall appearance.
Fields of Study & Subjects
Food composition and properties
Food and Agricultural Sciences
Seed and Plant Biochemistry
Publication details
- Journal / source
- IOP Conference Series Earth and Environmental Science
- Volume
- 1584
- Issue
- 1
- Pages
- 012047–012047
- Publication date
- 1 February 2026
- Language
- EN