Quality analog rice composite flour: Modified starch, Colocasia esculenta, Canna edulis Ker high protein

Pudjihastuti, Isti; Sumardiono, Siswo; Supriyo, Edy; Kusumayanti, Heny

doi:10.1063/1.5042937

Cited by 12 publications

(7 citation statements)

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“…The Water Absorption Index (WAI) of the rice analogues produced from broken rice flour and soybean flour varied from 2.99 to 3.73 g/g [26]. It is also evident that the water absorption capacity of rice analogues produced from cassava flour, taro flour and green bean flour was between 0.8 and 1.84 times [27]. These values are consistent with the fortified extruded rice analogues developed in the present study.…”

Section: Water Absorption Index (Wai) and Soluble Losssupporting

confidence: 88%

Development of Micronutrient Fortified Extruded Rice Analogues

Yogeshwari

Hemalatha

Vanniarajan

et al. 2018

EJNFS

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Fortified rice analogues can be manufactured using broken rice flour to suit the nutrient needs of target malnourished populations whose staple food is rice. The purpose of the study was to investigate the feasibility of fortifying rice analogues with iron and zinc. The fortificant mix was formulated to furnish 6.34 mg of iron and 2.10 mg of zinc per 100 g of broken rice flour. Iron fortificant used as micronised ferric pyrophosphate (MFPP) and zinc fortificant as zinc oxide (ZNO). Fortified extruded rice analogues were developed by extrusion technology. The physical properties of the fortified rice analogues were analysed. The length and weight of the fortified extruded rice analogues were 6.0 to 6.1mm and 0.034 to 0.035 g. The bulk density was ranged from 0.90 to 0.96 g/ml. The water absorption index was ranged from 2.31 to 2.33g/g and soluble loss was found to be 0.13 to 0.14 g/g. The physical properties of the rice analogues was found to be non significant (p<0.05) between the treatments (p<0.05). Colour measurement revealed that rice analogues fortified with MFPP had significant (p<0.05) colour differences, compared to analogues fortified with ZNO. However, MFPP, when combined with ZNO, had produced visual appearance closest to the unfortified rice analogue. The iron and zinc content of the unfortified broken rice flour (before extrusion) was 0.80 mg and 1.35 mg/100g. The iron and zinc content of the corresponding fortified rice analogues (after extrusion) were 7.13 mg and 3.35 mg/100g thus recording an iron and zinc retention of 99.85 and 99.70% respectively hence no significant difference (p<0.05) was found between fortified rice flour and fortified rice analogues. Sensory analysis revealed, no significant Original Research Article difference (p<0.05) for aroma, moistness, stickiness and texture, while the significant difference for appearance, firmness and overall acceptance. The study revealed that the rice analogues fortified with MFPP and ZNO could be used in food fortification programs and also could serve as a micronutrient enriched food to target malnourished populations whose staple food is rice.

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Section: Water Absorption Index (Wai) and Soluble Losssupporting

confidence: 88%

Development of Micronutrient Fortified Extruded Rice Analogues

Yogeshwari

Hemalatha

Vanniarajan

et al. 2018

EJNFS

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“…It comprises mixing, heating, varying conditions, and passing designed to develop and produce extrusion products. It ensures several advantages of analog rice production, including large capacity, the occurrence of drainage processes, mixing, heating, stirring, and shaping, which results in an analog rice product with characteristics similar to that of natural rice [ 23 ]. Therefore, this study aimed to determine the effect of composition and temperature on the physical properties, nutritional content, and acceptability of analog rice using heat extrusion technology.…”

Section: Introductionmentioning

confidence: 99%

Production and Physicochemical Characterization of Analog Rice Obtained from Sago Flour, Mung Bean Flour, and Corn Flour Using Hot Extrusion Technology

Sumardiono

Budiyono

Kusumayanti

et al. 2021

Foods

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Extrusion technology allows the preparation of analog rice, an artificial product made of carbohydrate sources other than rice, with characteristics similar to natural rice. In this study, we aimed at determining the effect of composition and temperature on the nutritional content of analog rice obtained using heat extrusion technology. The physical properties and acceptability of the resulting product were also studied. Skim milk, sago, mung bean, and corn flour as well as the binder carboxymethyl cellulose (CMC) were used. The procedure was conducted in four stages: raw-material preparation, formulation, physicochemical evaluation, and sensory property evaluation. The best analog rice formula was established as 50% sago flour, 30% corn flour, 19.2% mung bean flour, 0.4% skim milk, and 0.4% CMC. The panelists’ most preferred rice analog formula was the one with the highest sago starch and skim milk content. The extrusion temperature did not significantly affect the nutrient content. However, it had a considerable impact on the thermal profile and physical properties, such as appearance and granular morphology.

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“…The analog rice from Mocaf, cornstarch, and snakehead fish composites has high protein content, affecting analog rice cooking time. Higher protein value will require more heat energy to obtain gelatinization because heat energy is used for protein denaturation (Pudjihastuti et al., 2018 ). It can be concluded the more significant the protein content, the longer the optimum time of cooking.…”

Section: Resultsmentioning

confidence: 99%