Abstract
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.
Highlights
Most of Indonesia’s population depends on rice as the sole staple food
The materials used in this study consisted of sago flour (Metroxylon sagu), mung bean flour (Vigna radiata), cornflour (Zea mays L.) (Maizenaku, supplied by the Egafood Co., Jakarta, Indonesia), skim milk powder (Prolac, supplied by the Pendairy Co., Butterworth, Malaysia), carboxymethyl cellulose (CMC), glycerol monostearate (GMS) supplied by the Riken Co., Tokyo, Japan palm oil, IR64 (Giant, supplied by PT Hero Supermarket Tbk, Tangerang, Indonesia) rice as standard/comparison rice
Mung bean flour, skim milk powder, and CMC with a dry basis of 400 g were dispersed in 400 mL of stirred distilled water before being mixed with 5 g of GMS, 120 g of corn flour, and 45 mL of palm oil for each
Summary
Most of Indonesia’s population depends on rice as the sole staple food. This fact poses a vulnerability to national food security, so an alternative to rice is needed to reduce its high consumption [1]. Varying the raw material used would produce analog rice with diverse nutritional contents. The raw materials must be selected carefully as they determine the nutritional content, as well as the physical and chemical characteristics of the resulting analog rice product [7]. Analog rice products are expected to help the national food stability program by reducing rice consumption levels without changing the Indonesian people’s eating tradition, while satisfying their need for carbohydrates [9]
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