Effect of green spinach (Amaranthus viridis L.) and calcium hydroxide on the physicochemical characteristics of shirataki noodles prepared from porang flour

Shirataki noodles are a traditional Japanese food, and they are commonly made from konjac flour. But in Indonesia, it can be made from porang flour. Shirataki noodle production is designed for low-calorie and diet-purpose food with high fibre content. The addition of micronutrient content in shirataki noodles is needed to fulfil human nutrition needs. The nutritional content of Shirataki noodles can be improved by adding green spinach, while calcium hydroxide will improve the noodles' texture. This research aimed to determine the effect of green spinach and calcium hydroxide on shirataki noodles’ physicochemical traits. Green spinach (2.5, 5, and 7 g) and calcium hydroxide (0.2, 1, and 1.5) were added to the shirataki noodle dough consisting of 10 g of Porang flour and 250 mL of water. Adding green spinach and calcium hydroxide concentration affects shirataki noodles’ physicochemical properties. Shirataki noodles with 7.5 g green spinach and 1.5 g calcium hydroxide produced the best characteristics noodles with a water content of 94.10%, water absorption rate of 86.04%, lightness of 46.27, -a* colour space of -3.46, b* colour space of 30.08, hardness value of 60.77 g, 1% of deformation, 0.55 cohesiveness value, 1.07 mm springiness value, 33.30 g of gumminess value, 0.36 mJ of chewiness value, 0.45 mg of iron content and 21 kcal of calories per 100 g serving size.