Abstract
This research was aimed to analyze the chemical characteristics and sensory evaluation of analog rice. The manufacture of analog rice was done by formulating the tuber's flour, cereal, and legume. A sensory evaluation was performed with a hedonic test. The chemical characteristics of analog rice analyzed were the content of protein, lipid, moisture, ash, amylose, amylopectin, dietary fiber, resistant starch, and calculating the amount of energy. The results showed that analog rice development was done by conducting three formulations with a percentage of different composition on the constituent ingredients. The ingredients were arrowroot (Maranta arundinaceae) flour, modified arrowroot flour rich in resistant starch, germinated of red kidney bean (Phaseolus vulgaris L) flour, germinated of white sorghum flour, sago starch, hydrocolloid, GMS, water, and oil. The hedonic test indicated that the selected formulation was the third formulation. The nutrients content of selected analog rice were moisture: 9.71±0.05%; ash: 3.38±0.01%, protein: 8.07±0.04%, lipid: 1.01±0.01%, dietary fiber: 19.81±0.45%, carbohydrate: 68.74±0.01%, resistant starch: 3.43±0.02%, amylose: 18.25±0.04%, amylopectin: 49.94±0.13% and energy: 308.24±0.14 cal/100 g.
Highlights
The formulation begins with the preparation of raw materials used to make analog rice (Table 1)
Arrowroot flour was modified via three cycles of autoclavingcooling cycles to increase the resistant starch level
Glyceryl monostearate functions as a lubricant during production to reduce the heat of the extrusion process, making the analog rice to not stick with one another and reducing the expansion but increase the water absorption index (Kaur et al, 2005)
Summary
The dependence on wheat flour and rice cause Indonesia to be vulnerable to food insecurity. Need to diversify food based on local potentials by developing analog rice. The development of analog rice can be directed into a functional diet. It contains high-quality nutrients, is sensory accepted by the community and has specific functional properties. Analog rice formulations based on local foodstuffs, i.e., cereal, legumes, and tuber, are expected to have specifications: high in protein, digestible starch, and fiber, so it is expected to have a positive impact for healthy consuming. The development of analog rice-based carbo-local non-rice requires modifying the process, i.e., cereal and legumes, and the autoclaving-cooling process for three cycles of tuber composite flour aimed at increasing the resistance levels of starch
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