Texture properties and organoleptic qualities of dry noodles from flourcomposites featuring giant swamp taro (Cyrtosperma merkusii) starch

Giant swamp taro (Cyrtosperma merkusii) is an endemic underutilized crop of North Sulawesi. Extracted starch of GST has the potential to be utilized for various food products such as dry noodles, replacing wheat flour in retrospect when blended with other starch-based flour or hydrocolloids. The advantages of GST are the presence of complex resistant starches at a considerably good composition in ratio to its digestible starch, making GST a potentially healthy food material. In this study, four composite blends (K1, K2, K3 and K4) containing different percentages of GST starch along with other flour (corn meal, corn starch, rice flour and konjac gum) were processed into dry noodles, which was then tested for their textural properties and organoleptic qualities. The various blends tested in this study did not exhibit any significant differences in their physicochemical and pasting properties of the composite blends, as well as in the textural properties of the noodles. Organoleptic-wise, the noodles of composite blend K1 were identified to have the best color according to the 103 panelists, while K3 was favored for its texture and taste.