<div>Background: Shirataki noodles, made from porang (Amorphophallus muelleri Blume) flour, are a low-calorie and high-fiber food gaining popularity among health-conscious consumers. This study investigates the impact of varying concentrations of carrageenan and Moringa oleifera extract on shirataki noodles&rsquo; physico-chemical and nutritional properties. 
 
Methods: Nine formulations were developed by systematically varying the levels of carrageenan (0.5 g, 1.0 g and 1.5 g) and Moringa leaf powder (MLP) (0.25 g, 0.5 g and 0.75 g) and were analyzed for texture, moisture content, water absorption, color and nutritional attributes. 
 
Result: Results showed that carrageenan significantly improved gel strength and elasticity, while MLP enhanced protein content (0.09-0.19 g/100 g compared to 0.05 g/100 g in control) and contributed natural pigments that modified noodle color. Optimal formulations, such as 0.5 g carrageenan with 0.5 g MLP, provided a balance between functional properties and nutritional quality, with a caloric content of only 11-13 kcal/100 g, much lower than traditional staples like white rice (130 kcal/100 g) or bread (293 kcal/100 g). These findings demonstrate the potential of combining carrageenan and MLP to create innovative shirataki noodles that meet modern dietary needs for functional, nutrient-enriched and low-calorie foods.</div>

Influence of Carrageenan and Moringa Leaf Powder on Physico-chemical Properties of Porang-based Shirataki Noodles