Abstract
Background: The dried noodles produced from maize raw materials soaked for 24 hours
were germinated for 36 hours and the Aloe vera skin extracted at 80°C for 60 minutes showed high
nutrients, proving that this food product has functional properties.
Objective: To check the quality of dry noodles produced from the combination of maize sprout flour
and Aloe vera skin extract.
Subject and Methods: The materials used were maize and Aloe vera skin. Maize was soaked for 24
hours and germinated for 36 hours and the Aloe vera skin was extracted at 80°C for 60 minutes. The
maize sprouts obtained were then dried and floured. Then, Aloe vera skin extract was added, followed
by other noodle-forming materials for further processing of dried noodles. The nutrient components
were analyzed in the produced noodles.
Results: The maize sprout flour had 11.35% protein, protein digestibility 84.84%, starch 37.63%,
phytate compound 131.09 mg/g, organic compounds 11 mg/g, and functional compounds 22 mg/g,
while the noodle product had elongation of 96.15%, swelling index of 19.64%, tensile strength of
2.01 Nmm, 18 organic acids compounds (lactate, oxalate, succinic, malic, mevalonic, p coumaric,
ascorbate, ferulic, panthotenic, myristic, hexadecanoic, palmitic, α-linoleic, linoleic acid, oleic, stearate,
isobehenate and folic) and 23 functional groups in the range 527.29 - 3354.74 cm-1.
Conclusion: Dry noodles produced from Aloe vera skin extract and maize sprout flour have functional
properties.
Keywords:
Aloe vera skin extract, dry noodles, functional food, maize, organic acids compounds, sprouts.
Graphical Abstract
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