التفاصيل البيبلوغرافية
| العنوان: |
Expected consumer preferences analyses towards tuber and corm based gluten-free dry noodle. |
| المؤلفون: |
Ngangi, Crescentia M. J., Wangkanusa, Veiren, Agimat, Esrah A. A., Sajow, Stevani D., Rawung, Livana D., Rahardiyan, Dino, Moko, Emma M. |
| المصدر: |
AIP Conference Proceedings; 2024, Vol. 3132 Issue 1, p1-8, 8p |
| مصطلحات موضوعية: |
CONSUMER preferences, INDONESIANS, NOODLES, CELIAC disease, MUNG bean, CORN meal, TUBERS, BUCKWHEAT, SORGHUM |
| مستخلص: |
Dry noodles are popular wheat-based noodle product staple to most Asian countries that cannot be consumed by people suffering from coeliac disease or namely people who are intolerant to gluten. Thus, gluten-free diversification by blending other sources of carbohydrate material to produce dry noodle products are necessary for people with coeliac disease to be able to enjoy consuming dry noodles. Gluten free diversifications can be done by various combinations of carbohydrate sources like sago, sorghum, various tuber corms, modified casava, mung bean and corn meals. In order to produce gluten-free (non-wheat) dry noodle with these carbohydrate materials would require the use of granulation or extrusion technology. This study was a consumer preference study that was conducted to understand the properties of non-wheat (gluten-free) dry noodles that are sought after by Indonesian consumers, represented by a wide spread of 422 respondents residing on the islands of Sumatra, Java, Kalimantan, Bali, Nusa Tenggara, Maluku, Sulawesi and Papua. 44.55% Indonesian female consumers at the ages 30-40 years preferred smooth-small noodles, 74.41% Indonesian consumers in general regardless of age and gender would want noodles that are savory in flavor profile, 44.79% prefer noodles that has a floury aroma, 70,62% expects a light-yellow colored noodle and 60.19% prefers chewy noodles. The most regarded attributes of dry noodle that are deemed important to Indonesian consumers are flavor profile that are savory, the light-yellow color of the noodles and noodles that are elastic in texture. [ABSTRACT FROM AUTHOR] |
|
Copyright of AIP Conference Proceedings is the property of American Institute of Physics and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) |
| قاعدة البيانات: |
Complementary Index |
Find this article in full text from Scitation.