Process optimization in the development of porang glucomannan (Amorphophallus mulleri B.) incorporated into the restructured rice using a pasta extruder: physicochemical properties, cooking characteristics, and an estimated glycemic index

Patria, Domas Galih; Sutrisno, Aji; Sukamto, Sukamto; Lin, Jenshinn

doi:10.1590/fst.03021

Cited by 6 publications

(10 citation statements)

References 37 publications

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“…As a film, it has poor water resistance due to the large number of free hydroxyl and carboxyl groups distributed along the backbone, and it exhibits high moisture absorption. As a result, native GM has the weaknesses of poor water resistance and low mechanical strength [20,21].…”

Section: Chemical Modificationmentioning

confidence: 99%

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Review on Modification of Glucomannan as an Excipient in Solid Dosage Forms

et al. 2022

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Glucomannan (GM)—a polysaccharide generally extracted from the tuber of Amorphophallus konjac—has great potential as a filler–binder in direct compression, disintegrant in tablets, or gelling agent due to its strong hydrophilicity and extremely high viscosity. However, it has poor water resistance and low mechanical strength when used as an excipient in solid form. Several physical and chemical modifications have been carried out to improve these drawbacks. Chemical modification affects the characteristics of GM based on the DS. Carboxymethylation improves GM functionality by modifying its solubility and viscosity, which in turn allows it to bind water more efficiently and thus improve its elongation and gel homogeneity. Meanwhile, physical modification enhances functionality through combination with other excipients to improve mechanical properties and modify swelling ability and drug release from the matrix. This review discusses extraction of GM and its modification to enhance its applicability as an excipient in solid form. Modified GM is a novel excipient applicable in the pharmaceutical industry for direct compression, as a tablet disintegrant, a film-forming agent, and for encapsulation of macromolecular compounds or drug carriers for controlled release.

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Section: Chemical Modificationmentioning

confidence: 99%

“…Native GM has several disadvantages for pharmaceutical applications, such as extremely high viscosity and low mechanical strength [20,21]. In addition, GM's high-water absorption index causes poor water resistance and limits some potential applications [14,22].…”

Section: Introductionmentioning

confidence: 99%

Review on Modification of Glucomannan as an Excipient in Solid Dosage Forms

et al. 2022

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“…Color analysis was modified using a method of Patria et al (2021). The color of RVN was determined using a colorimeter.…”

Section: Color Analysismentioning

confidence: 99%

“…Texture profile analysis of RVN was modified based on Patria et al (2021) using the Texture Profile Analyzer (TexturePro CT V1.4 Build 17). Sample was compressed to 50% deformation.…”

Section: Texture Profile Analysismentioning

confidence: 99%

“…The water present in the ingredients can affect the appearance, texture, taste, shelf life, as well as the quality and durability of the ingredients (Winarno, 1997). Patria et al, (2021) reported that the level of water content influenced by material formula, extrusion temperature, and the drying process performed after the extrusion process.…”

Section: Water Contentmentioning

confidence: 99%

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The Effect of Angkung (Basella alba L.) Fruit Addition on Physicochemical Properties of Noodles

Patria¹,

Prayitno

Mardiana

2022

Food Sci. Technol.

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This study aims to determine the physicochemical properties of noodles added with angkung fruit juice as a natural dye. In addition, RVN have potential as healthy food because they contain antioxidant compounds derived from angkung fruit. The treatment in the study is addition of angkung juice, namely the addition of 0% (Control), 2% (RVN1), 4% (RVN2), and 6% (RVN3). Physicochemical analysis such as water content, water absorption index (WAI) and water-soluble index (WSI), color and texture profile. Research data were analyzed using a completely randomized design (CRD). Significant differences between data were analyzed using ANOVA followed by Duncan's multiple distance test (DMRT) at 5%. The water content of RVN samples ranged from 11.2% to 11.8% with Control sample (0% angkung juice) having the highest value, swelling index value is ranged from 51.05% to 51.09%, the WAI of RVN samples ranged from 4.90 g/g to 4.97 g/g with Control sample having the highest value, while the WSI value of RVN is ranged from 2.36% to 4.86%, the value of L is ranged from 60.82 to 66.78 while the value of a is ranged from 2.05 to 9.08 and the value of b with the addition of angkung juice is ranged from 19.81 to 25.01. The lowest value of hardness is control 6.91 mJ, ranged value of adhesiveness is 0.12-0.13 mJ, and lowest value of chewiness is control 4.81 mJ. In this research, red violet noodles with the addition of angkung fruit juice will be continued in the future by conducting sensory tests and testing health benefits in vitro and in vivo. It is expected that red violet noodles can be consumed by everyone as a healthy food.

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The use of hydrogel structures in production of extruded rice and investigation of its qualitative characteristics

Naji‐Tabasi¹,

Shahidi‐Noghabi²,

Dovom³

et al. 2023

Food Science & Nutrition

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The aim of this study was to investigate the quality parameters of extruded rice containing hydrogel and comparing with natural rice (Hashemi variety rice). Extruded rice was produced with composite hydrogel (gellan, xanthan and sodium alginate) at the concentrations of 0.0 (control sample), gellan (0.5%)‐alginate (0.5%) (GA1), gellan (1%)‐alginate (1%) (GA2), gellan (0.5%)‐alginate (0.5%)‐xanthan (0.1%) (GAX 1%), and gellan (1%)‐alginate (1%)‐xanthan (0.2%) (GAX2%). The use of hydrogels had no significant effect on moisture content, ash content, cooking time, and color properties of extruded rice (p ≥ .05). In contrast, hydrogel significantly increased water absorption ratio (WAR), water solubility index (WSI), water absorption index (WAI), and textural properties (p ˂ .05) of extruded rice. This observation supports the highest score found for extruded rice containing GA2% and GAX2% in sensory properties, which were similar to natural rice. GA2% rice sample showed the similar texture characteristic, cooking feature, and color parameter to natural rice, ultimately, showing better organoleptic properties.

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Process optimization in the development of porang glucomannan (Amorphophallus mulleri B.) incorporated into the restructured rice using a pasta extruder: physicochemical properties, cooking characteristics, and an estimated glycemic index

Cited by 6 publications

References 37 publications

Review on Modification of Glucomannan as an Excipient in Solid Dosage Forms

Review on Modification of Glucomannan as an Excipient in Solid Dosage Forms

The Effect of Angkung (Basella alba L.) Fruit Addition on Physicochemical Properties of Noodles

The use of hydrogel structures in production of extruded rice and investigation of its qualitative characteristics

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