Physicochemical and organoleptic properties of gebang (Corypha utan) starch-based analogous rice with dolichos bean (Lablab purpureus) flour supplementation

Abstract

Abstract. Lalel HJD, Mahayasa INW, Mukkun L, Abidin Z, Ata ARB. 2022. Physicochemical and organoleptic properties of gebang (Corypha utan) starch-based analogous rice with dolichos bean (Lablab purpureus) flour supplementation. Intl J Trop Drylands 6: 45-49. This study underpins the physicochemical and organoleptic properties of analogous rice made from gebang (Corypha utan Lamk) starch (GS) in combination with dolichos bean (Lablab purpureus L.) flour (DB). There are five combinations of the flours, i.e., (A) 100% GS, (B) 95% GS + 5% DB, (C) 90% GS + 10% DB, (D) 85% GS +15% DB, and (E) 80% GS + 20% DB. The rice was processed using an extruder. The results showed that GB supplementation increased the content of protein as well as the total ash of the analogous rice. Most of the rice has a yellowish-brown to brown color. The rice thickness ranged from 2.6 mm to 4.3 mm, while the rice length ranged from 6.5 mm to 7.0 mm. The rice's length-to-thickness ratio ranged from 1.64 to 2.47. The weight of 1000 kernels of analogous rice ranged from 17.34 g to 34.17 g, whereas the bulk density ranged from 0.46 to 0.50 g/mL. The kernels of analogous rice A, C, D, and E mostly (52-70%) had 2.4-3.3 mm thick, while 88% of Analogous rice B had 3.4-4.7 mm thick. Cooking could double the size (volume) of all analogous rice. The organoleptic test of the analogous rice gave a positive response for all products in the range of more than 4.8 to 5.5 scores (like) for the overall response of hedonic value.