Texture, sensory, antioxidant, and blood glucose profile of gluten-free taro and banana noodles using gathotan flour as texturing agent

Gluten-free taro and banana noodle was made, and examined for their textural, sensory, antioxidant, and postprandial blood glucose profile. We used 'gathotan' (a traditional dried fungal fermented cassava, originated from Indonesia) flour as texturing agent for the noodle and studied the effect of water proportion added in the making of gathotan gel, and ratio between gathotan gel and dried taro or banana flour. Factors affecting hardness of noodles were ratio of water used in gelatinised flour, and interaction between the two factors. Ratio of dry flour affected adhesiveness of banana noodle, but did not affect adhesiveness of taro noodle. The two factors influenced sensory properties of the noodles, in different manners depending on the type of noodle. Consumption of the noodles caused quick increased of postprandial blood glucose level, but it reduced to fasting level in 100 mins after consumption. Inhibition of DPPH, equivalent to vitamin E, and total phenolic compounds in taro noodle were 86.04%, 17.13 mg/100g, and 79.94 mg/100g, respectively; while those of banana noodle were 91.61%, 54.50 mg/100g, and 304.33 mg/100g, respectively.