Wet Noodles Formulation with Substitution of Purple Sweet Potato Flour and Soybean Flour as An Alternative High Fiber Food for Obese Adolescents

Abstract

Purple sweet potato flour, rich in fiber, and soybean flour, a protein source, can be utilized to create wet noodles as a high-fiber alternative food to help address adolescent obesity. This study aimed to examine the effects of substituting purple sweet potato and soybean flours on the organoleptic properties and macronutrient composition (ash, moisture, carbohydrates, fat, protein) as well as dietary fiber content of wet noodles. Conducted as an experimental study with a completely randomized design (CRD) and two repetitions, the research involved three treatment formulations with varying proportions of wheat flour, purple sweet potato flour, and soybean flour: F1 (30%:55%:15%), F2 (25%:65%:10%), and F3 (20%:75%:5%). The organoleptic quality evaluation covered both hedonic (preference test) and hedonic quality attributes, including aspects such as color, aroma, taste, texture, aftertaste, and mouthfeel. Organoleptic analysis was performed using the Kruskal-Wallis test, while macronutrient content was assessed using One Way ANOVA and the Duncan test. Results showed no significant impact of the flour substitutions on organoleptic qualities (p>0.05). However, macronutrient and dietary fiber content were significantly affected (p<0.05). The macronutrient profiles of the noodles for F1, F2, and F3 were: moisture (35.01%, 36.57%, 38.76%), ash (1.97%, 1.97%, 2.55%), fat (3.61%, 3.60%, 3.18%), protein (12.72%, 11.19%, 10.26%), carbohydrates (46.69%, 46.78%, 45.26%), and dietary fiber (5.57%, 5.90%, 6.34%). F3's nutritional composition met the recommended dietary allowance (RDA) for staple foods for adolescents aged 16–18. The high dietary fiber content in these noodles supports their potential as a high-fiber alternative staple food for obese adolescents.

Keywords:  Dietary fiber, obese adolescents, purple sweet potato flour, soybean flour, wet noodles.