Enhancement nutrition value of noodle with fortification using konjac and palm sago flour.

Porang flour is a functional food product with a variety of uses. This study aims to enhance the nutritional value of noodle's product by fortifying konjac and palm sago flour. Five noodles' formulas were tested with various concentration of konjac and palm sago flour. Organoleptic test was carried out to measure the preference level to the products. The parameters assessed were colour, aroma, taste, and texture. In addition, proximate parameters including water content, ash content, total amount of fat, protein content, carbohydrate and crude fibre content were tested as well. The result shows wet noodles fortified by konjac and palm sago flour met the standards quality of wet noodles in Indonesia (SNI 01-2897-1992). In addition, Formula number 2 (wheat: palm sago: konjac = 80:10:10) come up as the most preferred formula. Increasing the fortification proportion could increase the noodle's carbohydrate, fat, and crude fibre contents. The calcium content was doubled with addition of sago palm and konjac flour. [ABSTRACT FROM AUTHOR]