The organoleptic quality of noodles and functional grits with fortified lycopene coated bymaltodextrin during storage

• Published in: Journal of physics. Conference series Vol. 1242; no. 1; pp. 12006 - 12011
• Main Authors: Sumarni, N K, Ibrahim, N, Khaerunisa, Diharnaini
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.06.2019
• Subjects: Damage; Dough; Maltodextrin; Noodles; Room temperature
• ISSN: 1742-6588; 1742-6596
• DOI: 10.1088/1742-6596/1242/1/012006

This study aims to determine the organoleptic quality which includes taste, aroma, the color of selected noodle and functional grits with lycopene fortifier coated by Maltodextrin during storage at room temperature. Achieving goals by applying the effect of the concentration of lycopene coated by maltodextrin in the batter noodles and functional instant GRITS consisting of five levels of concentration, for noodles applied 500 ppm, 1000 ppm, 1500 ppm, 2000 ppm and 250 ppm, while the grits are applied for 250 ppm, 500 ppm, 750 ppm, 1000 ppm and 1250 ppm. The results showed lycopene damage during processing functional instant noodles were not affected by the concentration of lycopene in the noodle dough, with damage levels between 95 % and 98 %. While lycopene damage during processing functional instant grits influenced by the concentration of lycopene in the batter porridge, the level of damage increases with increased concentration of lycopene in the dough. The concentration of lycopene coated by maltodextrin in batter noodles and grits that produce a functional instant noodle and functional instant grits with the best organoleptic quality of each 2000 ppm and 250 ppm. The damage of lycopene in noodles and functional instant grits during storage at room temperature followed zero order reaction for a period respectively is 8.17 and 8.11 months.