Physical and Sensory Properties of Modified Canna Edulis Starch-Noodles with the Addition of Guar Gum, CMC, and Arabic Gum

Abstract This research aimed to study the effects of 1% addition various hydrocolloids, i.e. guar gum, carboxymethylcellulose (CMC), and Arabic in preparing noodles from Canna edulis starch modified with heat moisture treatment (HMT) advance. Research results showed that some parameters such as cooking loss were not affected by hydrocolloid except gum (which resulted highest loss). CMC significantly hardness elasticity noodles; meanwhile, for stickiness parameter, gave lowest was different native noodles. The hydrocolloids did affect tensile strength brightness From sensory evaluation perspective, noodle likely be more accepted panelists than other available market.