OPTIMIZATION OF NOODLE FORMULATION USING COMMERCIALIZED EMPTY FRUIT BUNCH PALM OIL CARBOXYLMETHYL CELLULOSE (CMC) AND FLOURS WITH DIFFERENT PROTEIN CONTENT
DOI:
https://doi.org/10.11113/jt.v80.10594Keywords:
Carboxymethyl cellulose, palm empty fruit bunch, formulation, noodles, sensoryAbstract
Carboxylmethyl cellulose (CMC) is extracted from empty fruit bunches of oil palm, which usually comes from industrial waste. The focus of this research is to recycle cellulose from the oil palm tree to produce a food product which is noodles. In this research, the noodles were produced from commercialized CMC (0 – 2%) by using 15 different formulations with different types of flour such as high protein flour, wheat flour and low protein flour which provides an added factor to improve texture. Proximate, physicochemical analysis and sensory test were conducted in order to determine the noodle’s nutrient content, colour, texture and acceptance level among the consumer panels. Based on the proximate analysis, high protein flour produced noodles that were similar to the positive control product which was a commercialized yellow noodles (Mi Kuning Rakyat). Fat, crude fiber, moisture and ash content did not show a significant difference among the formulation tested (p>0.05) because the CMC used and different types of flour with different protein content used did not affect them. The compression test that was used to analyze texture in the physicochemical analysis revealed that Formulation 3 (F3), which was made up from high protein flour and 1% (w/w) CMC, had highest hardness with a mean score of 3.13 ± 0.06N and was significantly different (p<0.05) in comparison with other 14 formulations. This indicates that the use of high protein flour helps in the formation of gluten network in the noodles while an optimum amount of CMC (1.0%) gives a good texture to the noodles. For hedonic test, Formulation 4 (F4), which was made up of 1.5% (w/w) CMC and high protein flour which contain 11.5-13.5% of protein, has a highest acceptance level for consumer due to a good taste and a better texture. Therefore, the integration of high fibrous flour from an empty fruit bunch of oil palm in the form of commerciallized CMC with flours with different protein content into noodle formulation can produce an improved noodles' quality that have higher acceptance level among the consumers.Â
References
Koguleshun, S., Fei, L. P., Nabihah, S., Chin, H. C. & Shamala, G. 2015. Synthesis of Oil Palm Empty Fruit Bunch (EFB) Derived Solid Acid Catalyst for Esterification of Waste Cooking Oils. Sains Malaysiana. 44(11): 1573-1577.
Pua, F. L., Zakaria, S., Chia, C. H., Fan, S. P., Thomas, R., Antje, P. & Liebner, F. 2013. Solvolytic Liquefaction of Oil Palm Empty Fruit Bunch (EFB) Fibres: Analysis of Product Fractions using FTIR and Pyrolysis-GCMS. Sains Malaysiana. 42(6): 793-799.
Zakaria, S., Liew, T. K., Chia, C. H., Fan, S. P., Roslan, R., Amran, U. A., Rosenau, T., Antje, P. & Liebner, F. 2013. Characterization of Fe2O3/FeOOH Catalyzed Solvolytic Liquefaction of Oil Palm Empty Fruit Bunch (EFB) Products. Bioremediation & Biodegradation. 4(1): 1-7.
Rowell, R. M., Han J. S. & Rowell, J. S. 2000. Characterization and Factors Effecting Fiber Properties. Natural Polymers and Agrofibers Composites. 3(1): 115-134.
Ridzuan, R., Steohen, S. & Mohd, A. J. 2002. Properties of Medium Density Fiberboard from Oil Palm Empty Fruit Bunch Fiber. Journal of Oil Palm Research. 14(2): 34-40.
Khairiah Haji Badri, Siti Munirah Ibrahim & Osman Hassan. 2012. A Study on Glycerolysis of Oil Palm Empty Fruit Bunch Fiber. Sains Malaysiana. 41(12): 1579-1585.
Hamisan, A. F., Abd Aziz, S., Kamaruddin, K., Shah, Shahab, N. & Hassan, M. A. 2009. Delignification of Oil Empty Fruit Bunch using Chemical and Microbial Methods. International Journal of Agricultural Research 4(8): 250-256.
Sreekala, M. S., Kumaran, M. G. & Thomas, S. 1997. Oil Palm Fibers: Morphology, Chemical Composition, Surface Modification and Mechanical Properties. Journal of Applied Polymer Science. 66(5): 821-835.
Run, C. S., Fang J. M. & Tomkinson, J. 2000. Delignification of Rye Straw Using Hydrogen Peroxide. Industrial Crops and Products. 12: 71-83
Tay, G. S. & Rozman, H. D. 2007. Chemical Modification of Oil Palm Empty Fruit Bunch: Determination of Optimum Condition and Characterization. Journal of Applied Polymer Science. 106(3): 1697-1706.
Borrega, M., Nieminen, K. & Sixta, H. 2011. Effects of Hot Water Extraction in a Batch Reactor on the Delignification of Birch Wood. BioResources. 6(2): 1890-1903.
Xiao, L. P., Sun, Z. J., Shi, Z. J., Xu, F. & Sun, R. C. 2011. Impact of Hot Compressed Water Pretreatment on the Structural Changes of Woody Biomass for Bioethanol Production. BioResources. 6(2): 1576-1598.
Aziz, A. A., Husin, M. & Mokhtar, A. 2002. Preparation of Cellulose from Oil Palm Empty Fruit Bunches Via Ethanol Digestion: Effect of Acid and Alkali Catalysts. Journal of Oil Palm Research. 14(1): 9-14.
Ruiz, E., Cara, C., Manzanares, P., Ballesteros, M. & Castro, E. 2008. Evaluation of Steam Explosion Pre-treatment for Enzymatic Hydrolysis of Sunflower Stalks. Enzyme and Microbial Technology. 42: 160-166.
Lin, Z., Huang, H., Zhang, H., Zhang, L., Yan, L. & Chen, J. 2010. Ball Milling Pretreatment of Corn Stover for Enhancing the Efficiency of Enzymatic Hydrolysis. Applied Biochemistry and Biotechnology. 162(7): 1872-1880.
Binod, P., Satyanagalakshmi, K., Sindhu, R., Janu, K. U., Sukumaran, R. K. & Pandey, A. 2012. Short Duration Microwave Assisted Pretreatment Enhances the Enzymatic Saccharification and Fermentable Sugar Yield from Sugarcane Bagasse. Renewable Energy. 37(1): 109-116.
Hamisan, A. F., Abd-Aziz, S., Kamaruddin, K., Shah, U. K. M., Shahab, N. & Hassan, M. A. 2009. Delignification of Oil Palm Empty Fruit Bunch Using Chemical and Microbial Methods. International Journal of Agricultural Research. 4(8): 250-256.
Amin, N. A. S., Ya’ini, N., Misson, M., Haron, R. & Mohamed, M. 2010. Enzymed Pretreated Empty Fruit Bunch for Biofuel Production. Journal of Applied Sciences. 10(12): 1181-1186.
Rosnah, M. S., Wan Hasamudin, W. H., Haslina, A. H. & Ab. Gapor, M. T. 2002. Development of Water Soluble Cellulose Derived from Empty Fruit Bunch. Paper Presented at the 4th Asian Science and Technology Congress, organised by Malaysian Palm Oil Board, 25-27 May, Kuala Lumpur.
Amin, M. C. I, Soom, R. M., Ahmad, I & Lian, H. H. 2007. Carboxymethyl Cellulose from Palm Oil Empty Fruit Bunch – Their Properties and Use as a Film Coating Agent. Malaysian Journal of Health Sciences. 4(2):5-62
Robert, A. R. 2005. Purified Carboxymethylcellulose from Finland, Mexico, Netherlands and Sweden. Washington: DIANE Publisher.
Rahmi, Y. & Ginting, E. 2015. Characteristics of Noodle Prepared from Orange-fleshed Sweet Potato and Domestic Wheat Flour. Procedia Food Science. 3: 289-302.
Foo, W. T., Scanlon, M. G., Kruger, J. E. & Dexter, J. E. 1996. Oriental Noodle Dough Rheology: Relationship to Water Absorption, Formulation and Work Input During Dough Sheeting. Department of Agriculture and Agri-Food, Government of Canada. 73(6): 708-711.
Juliano, B. O. 1985. Criteria and Tests for Rice Grain Qualities. Rice Chemistry and Technology. American Association of Cereal Chemists. 443-524.
Mestres, C. P., Colonne, P., Buleon, A. 1988. Characteristics of Starch Network within Rice Flour Noodles and Mungbeen Starch Vermicelli. Journal of Food Science. 53(6): 1809-1812.
Suismono, Soewarno T. S., Muchtadi T. R. & Wheatly, C. 1997. Wet Noddle Making from Sweet Potato Flour. Tropika. 5(2): 161-171.
Yulmar, Edial J. A., Azman, Aswardi & Iswari K. 1997. The Use of Composite Flour (Wheat, Cassava and Corn Flours) in Noodle Making. Proceedings of National Seminar on Food Technology. 333-343.
Widowati, S, Santosa, B. A. S., Hartoto, L. & Yustiareni. E. 1999. Study on the Utilization of Arrow Root Flour for Wheat Flour Substitution and Fortified with Soybean Flour as Ingredient for Dry Noodle Making. Proceedings of National Seminar on Food Technology. 395-405.
Latifah & Sarofa U. 2003. Wet Noodle Making from Composite Flour (Wheat and Yellow Corn Flours) with the Addition of Egg. Yogyakarta: Indonesian Association of Food Technologist.
Edwards, N. M., Biliaderis, C. G. & Dexter, J. E. 1995. Textural Characteristics of Whole-wheat Pasta and Pasta Containing Non-starch Polysaccharides. Journal of Food Science. 60(1): 1321-1324.
Figoni, P. I. 2010. How Baking Works, Exploring the Fundamentals of Baking Science. New York: John Wiley & Sons.
Supatchalee, S., Juthamat, P. & Anuntachai, K. 2015. Effect of Partial Subsitution of Wheat Flour with Riceberry Flour on Quality of Noodles. Elsevier. 197(7): 1006-1012.
Li. J. Y. 2003. Noodle Dough Rheology and Quality of Instant Fried Noodles. Tesis Dr. Fal, Department of Bioresource Engineering, McGill University Montreal, Quebec.
Aminah Abdullah. 2004. Prinsip Penilaian Sensori. Edisi ke-2. Bangi: Penerbit Universiti Kebangsaan Malaysia.
Nielsen, S. 2010. Food Analysis. 4th Edition. West Lafayette, Indiana: Springer.
Huang, S. & Morrion, W. R. 1988. Aspects of Proteins in Chinese and British Common (hexa-ploid) Wheats Related to Quality of White and Yellow Chinese Noodles. Journal of Cereal Science. 8(1): 177-187.
Yun, S. H., Rema, G. & Quail, K. 1997. Instrumental Assesments of Japanese White Salted Noodle Quality. Journal of the Science of Food and Agriculture. 74(1): 81-88.
Oh, N. H., Seib, P. A., Deyoe, C. W. & Ward, A. B. 1983. Noodles, Measuring the Textural Characteristics of Cooked Noodles. Cereal Chemistry. 60(6): 433-438.
Yoon, S. J., Chu, D. C. & Juneja, L. R. 2008. Chemical and Physical Properties, Safety and Application of Partially Hydrolized Guar Gum as Dietary Fiber. Journal of Clinical Biochemical Nutrition. 42(1): 1-7.
Miskelly, D. M. 1984. Flour Components Affecting Paste and Noodle Colour. Journal Science of Food Agriculture. 35(1): 463-471
Asenstorfer, R. E., Wang, Y., Mares, D. J. 2006. Chemical Structure of Flavonoid Compounds in Wheat (Triticum aestivum) Flour that Contribute to the Yellow Colour of Asian Alkaline Noodles. Journal of Cereal Science. 43(1): 108-119.
Hou, G., Kruk, M., Petrusich, J. & Colletto, K. 1997. Relationship between Flour Properties and Chinese Instant Fried Noodle Quality for Selected US Wheat Flour and Chinese Commersial Noodle Flours. Journal of Chinese Cereal and Oil Association. 12(1): 7-13.
Hao, X. L. 2012. Impact of Calcium Hydroxide on the Textural Properties of Buckwheat Noodles. Journal of Texture Studies. 43(1): 227-234.
Downloads
Published
Issue
Section
License
Copyright of articles that appear in Jurnal Teknologi belongs exclusively to Penerbit Universiti Teknologi Malaysia (Penerbit UTM Press). This copyright covers the rights to reproduce the article, including reprints, electronic reproductions, or any other reproductions of similar nature.
