Study on the quality and consumer acceptance of sorghum (Sorghum bicolor L. Moench) flour-based dried noodle

Abstract

Sorghum is growing to become an alternative substitute of food ingredients for various food products. Supported by its productivity and high nutrient content, sorghum can be converted into flour, substituting wheat flour in food products, such as dried noodles. This study aimed to evaluate the chemical, physical, and sensory quality of sorghum-based dried noodles. The research was conducted by Complete Randomized Design of Experiment (CRD) with Two Factors: the variety of sorghum and the level of sorghum substitution. The combinations of variety and substitution levels used in this study were Numbu-30%, 45%, 60% and Super 2-30%, 45%, 60%. The increased proportion of sorghum flour in noodles formulation resulted in higher ash, fat, and carbohydrate content but lower water and protein content. In addition, substituting wheat flour with sorghum flour increased the swelling index of the dried noodles but resulted in a higher cooking loss. In terms of sensory acceptance evaluation, the higher level of sorghum substitution increased the colour’s acceptance score, while on the other hand, reduced the acceptance score for aroma, flavour, and texture attributes of dried noodles.