The Bogor Agriculture Institute (IPB) has produced a noodle made of corn in an effort to reduce dependency on mostly imported wheat flour, a food scientist said Wednesday.
"Corn noodle has comparable nutritional values with noodles made of wheat flour," said Southeast Asia Food and Agricultural Science and Technology (SEAFAST) Center head, Purwiyatno Hariyadi.
"Corn noodle even has an extra advantage for its pro vitamin A content."
In the production process, the noodle can use 100 percent corn or a mixture of corn and wheat flour with a composition of 25 percent corn and 75 percent wheat flour.
The color of pure corn noodle is more yellowish due to its pro vitamin A content, while the mixed noodle is the same color as the noodle made of wheat flour.
Corn noodle's taste is similar to the wheat flour noodle, but it is less chewy.
Purwiyatno admitted the production was still in laboratory scale, while mass production may require some adjustment.
"We can also add a number of micronutrients," he said.
He said a number of companies have shown interests in corn noodle with a company already running test production. (****)
| 
|
|
|
|
|
|
|