P.S. Widyawati, L.M.Y.D. Darmoatmodjo, D.A.S. Wibisono, E.W. Putra, A.W. Dharma
Wet noodles lack functional nutrients that are beneficial for health, thus it is necessary to add other food ingredients that can increase the functional value of wet noodles. One of the food ingredients that can be added in wet noodles formulation is Pluchea indica Less leaves, which have been known as a source of antioxidants and used by the community as a traditional medicine to treat various health problems. The use of Pluchea indica Less leaves in making wet noodles is expected to increase the functional value of wet noodles. For this reason, this review paper discussed the potency of Pluchea indica Less leaves in affecting the phytochemical compounds content and functional properties of wet noodles. The use of Pluchea indica Less leaves showed potential to increase the phytochemical compounds contents of wet noodles, such as alkaloids, flavonoids, phenolics, saponins, tannins, and cardiac glycosides, which play an important role in the health of human body and maintaining the quality of wet noodles, such as antioxidant, anti-warmed over flavor, anti-inflammatory, antidiabetic, and antimicrobial activities. Thus, the addition of pluchea leaves has potential to increase the functional value of wet noodles including the phytochemical content and functional properties. © 2023 The Authors. Published by Rynnye Lyan Resources.
Department of Food Technology, Faculty of Agricultural Technology, Widya Mandala Catholic University Surabaya, Dinoyo Street Number 42-44, East Java, Surabaya, 60265, Indonesia
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