Effects of Food Additives Treatment on the Texture of Artificial Rice prepared from Dried Cassava and Corn Flours Mixture

Abstract

The purpose of this study is to understand how food additives like Sodium Tri-Polyphosphate (STPP), Guar Gum, and Glycerol Monostearate (GMS) affect the textures of synthetic rice (tiwul rice) produced using a twin screw extruder. 70% (w/w) dry cassava flour and 30% (w/w) corn flour were combined for the extrusion process. By adjusting the amounts of the extra ingredients guar gum, sodium tri poly phosphate (STPP), and glycerol monostearate, it was done in six different formulae (GMS). The moisture content of the raw material mixture was 30-35% (w/w) at the extrusion conditions the feeding screw motor speed was 5-6Hz, the screw speed of the extruder was 7.5-8.5Hz and the barrel temperature from zone 1 to 3 extruder was around 45-50°C. Tiwul rice that is produced with 0.5% GMS addition obtains several characteristics that are nearly similar with native rice, such as hardness, cohesiveness, adhesiveness, springiness, gumminess and chewiness texture.