The Characteristics of Functional Analog Rice Made from Modified Arrowroot Starch and Corn Flour with Seaweed

Abstract

The modification of starch with the heat moisture treatment (HMT) method increases the level of type 3 resistant starch, which is used to develop functional foods such as analog rice. Therefore, this study aims to analyze the physicochemicals of analog rice made of modified arrowroot starch (Maranta arundinacea L.) and corn flour (Zea mays L.) with seaweed (Gracilaria sp.). It was conducted using a factorial randomized block design method of two factors. The first factor was the difference in the ratio of the composition of modified arrowroot and corn flour, which consisted of three levels, namely 30:70, 40:60, and 50:50. Meanwhile, the second factor was the concentration of seaweed porridge with three levels, namely 1 %, 2 %, and 3 %. The results showed that increasing the proportion of modified arrowroot starch and the concentration of seaweed porridge reduced water, fat, protein, and ash contents but increased analog rice resistant starch levels. Furthermore, the antioxidant activity of analog rice also increased after steaming. This study has proven that using modified arrowroot starch, corn flour, and the addition of seaweed can improve the functional properties of analog rice.

Characteristics of Rice Analogue from Composite Flour and Seaweed Puree

“…The ash content of analogue rice increases with the composition of yellow sweet potato flour and the concentration of seaweed slurry added to making analogue rice. This research results are similar to the study conducted by Damat et al [16]. The highest ash content is known to be found in the J3R3 treatment (35 % corn flour, 35 % yellow sweet potato flour, and 30 % arrowroot starch, with the addition of 3 % seaweed puree, which is 4.09 % (Table 2).…”

“…Arrowroot starch in this study is similar to research by Damat et al [16] that the water content of arrowroot starch was 11.85 %, the ash content was 0.44 %, the fat content was 1.29 %, the protein content was 0.38 %, and the carbohydrate content was 86.03 %. The results of this research are different from the results of the study by Princestasari and Amalia [17] that the water content of the seaweed Gracilaria sp.…”