Mixed Rice Research Articles

Analysis of arsenic in rice and domestic water supply in Baguio City, Philippines

Numerous studies have found that rice and water, as components of the human diet, are potential pathways of arsenic exposure in humans. Due to the negative health effects linked with arsenic exposure, the quality of drinking water and rice samples must be continually monitored. This research was carried out in Baguio City, a small urban center in the Philippines. Following microwave digestion, arsenic in rice and water samples were determined using Atomic Absorption Spectrometry. The results showed that the National Food Authority (NFA) rice samples had arsenic content below the detection limit, indicating that this commercially available rice does not pose any health risk to Filipino consumers in terms of arsenic exposure. The arsenic value in other rice samples ranged from 8 μg/L to 27 μg/L, with the lowest and highest values found in organic brown rice and white rice varieties, respectively. Despite detectable arsenic in all 20 rice samples, all values were less than the maximum contaminant level (MCL) of 150 μg/L. Despite higher arsenic content in mixed rice than in white and organic colored rice, the mean differences are not significant, as proven by the Kruskal Wallis Test. All drinking water samples bought from water refilling stations had no detectable arsenic, while eight of the 18 (44%) of the spring water samples showed detectable amounts but are far below MCL of arsenic in drinking water. The findings suggest that the amount of arsenic in rice and spring water samples are too low to pose health risks over a short period of time.

The Agricultural Economy of the Sanxingdui Culture (3700–3100 BP): Archaeological and Historical Evidence from the Chengdu Plain

Agriculture is a critical foundation for the development of large-scale complex and urban societies. Sanxingdui, located on the Chengdu Plain in western Sichuan and linked with the ancient Chinese Shu Kingdom, is one of the most distinctive archaeological sites in the world. However, despite its importance, the agricultural economy of the Sanxingdui culture and the Chengdu Plain remains poorly understood and heavily debated. This study synthesizes recent archaeological and historical evidence concerning the agricultural economy underpinning the increasing scale and social complexity at Sanxingdui and the greater Chengdu Plain prior to 2200 BP. Our analysis finds a mixed rice and dry-land millet farming economy, in conjunction with pig and chicken husbandry, during the Sanxingdui culture (3700–3100 BP). This integrated agricultural system likely began with the Baodun culture (4500–3700 BP), passing to the Sanxingdui culture (3700–3100 BP), Shierqiao culture (3100–2600 BP) and later, the Shu culture (2600–2300 BP). In addition, although gathering, hunting, and fishing accounted for relatively low proportions of the overall subsistence, the ancient peoples at Sanxingdui and across the Chengdu Plain continued these practices, supporting a diverse agricultural and food system. Understanding the subsistence at Sanxingdui offers key insights into the development of complex societies in southwest China, the contributions to Chinese culture, and the role of agriculture worldwide.

Towards artificial intelligence empowered performance enhancement of EDM process using nano-graphene mixed bio-dielectric supporting the carbon neutrality and sustainable development

The growing population with every passing day sets an alarming situation with respect to the conservation climate protocols. The increasing needs of society also demand a significant enhancement in the manufacturing capacity to augment the situation. However, it's a stringent requirement of the hour to propose sustainable and clean manufacturing processes to realize the goal of carbon neutrality to support a healthy life on the earth. Specifically, the processes that are energy intensive like electric discharge machining (EDM) are of serious concern regarding sustainability viewpoint. The role of the said process cannot be essentially eliminated as advent of new materials of superior characteristics demand the application of EDM for accurate cutting of intricate profiles. Nevertheless, the commonly used oil-based dielectric (kerosene) in EDM releases aerosol, deposit particles, oxides of carbon (CO2 & CO), thus contributing to the environmental contamination. It is pertinent to mention that industries are compelled to tune their processes to achieve the goals of Net-Zero. Therefore, this study thoroughly investigates the potential of nano-graphene mixed rice bran oil to make the EDM process cleaner and sustainable which has never been investigated so far. Moreover, the process has been successfully modeled using artificial neural network (ANN) and optimized by non-dominated sorting genetic algorithm-II (NSGA-II) which is another novel aspect of this study as it eradicates the need of extensive experimentation. Experimentation has been performed via Taguchi's experimental strategy followed by a detailed explanation of the findings based on process physics. In comparison to the traditional dielectric an improvement of 98.8% in material removal rate (MRR) and 93.9% reduction in specific energy consumption (SEC) are realized if the said novel combination is applied without compromising the quality. CO2 emissions determined for both rice bran oil and kerosene oil have revealed that rice bran oil provides 99.96% lesser CO2 emission in comparison to its counterpart.

Characterization of Mixed Rice: Nutritional Value, Physicochemical Properties, Organoleptic, and Glycemic Index

The nutritional and physicochemical value of rice could be enhanced by mixing or combining white and brown rice with various beans. Besides nutritional and functional aspects, it is also crucial to consider organoleptic properties. Therefore, this study aimed to characterize nutritional value (proximate), physicochemical properties, organoleptic and Glycemic Index (GI) of mixed rice. A total of 10 mixed rice formulas, ranging from F1 to F10, and consisting of white rice, brown rice, black rice, aromatic rice, sticky rice, black-eyed peas and mung beans, were determined. These samples were analyzed for proximate, total phenolic compounds, pasting properties, and organoleptic tests (hedonic and ranking tests). Furthermore, 3 selected formulas based on the previous test were then evaluated for GI, and Glycemic Load (GL) was calculated. The results showed that adding black-eyed peas and mung beans (F9 and F10) increased the protein content of mixed rice while higher proportion of black or brown rice (F3 and F4) enhanced the fat content. The amylose content was decreased due to higher proportion of sticky rice (F6 and F8). Based on the hedonic test, the F1-F6 formula had a favorable rating. The ranking results indicated that F9 was better than F10, while F1 and F6 was the best among F1 to F4, as well as F5 to F8. Considering the constituent materials, F1, F6, F9 and commercial low GI rice were selected and tested for GI, and the test results showed 48.2, 54.7, 78.0, and 60.3, respectively. As a result, F1 and F6 have the potential to be developed as mixed rice because they have good nutritional value, physicochemical and organoleptic properties, as well as low GI.

Impact of soybean protein isolate on gluten‐free bread: a comprehensive study of physicochemical properties of gluten‐free dough and bread matrix properties

SummaryRice bread is an essential component of a healthy diet. However, due to the poor processing properties of rice protein and starch, it is difficult to form an effective gel network structure, resulting in poor quality of rice breads. This research investigated the impacts of soy protein isolate (SPI) on the physicochemical properties of rice dough and the quality of rice bread. The results suggested that adding SPI could refine the thermal stability of mixtures and delay the aging of starch compared with pure rice flour, indicating that adding SPI reduced the amylose concentration and inhibited starch interaction in the mixed rice powder system. The rheology and SEM analysis of doughs showed that the appropriate addition of SPI increased the elasticity, and reached the highest fermentation height and gas retention coefficient at 9% SPI content, which increased by 115.38% and 8.39%, respectively. In contrast, excessive SPI led to protein aggregation and weakened the structural strength of the dough. When adding 9% SPI improved the hardness, chewiness and specific volume of rice bread, significantly reduced the brightness and baking loss rate, and refined the performance and quality of rice bread. This study confirms that SPI can be used as an improver for good gluten‐free bread (GFB) through its good functional properties and action on starch and provides some basis for further investigation of the interaction between SPI as an improver and rice starch.

Culinary Acculturation Strategy at Dapur Babah Elite & Tao Bar Restaurant

Cultural acculturation has brought changes on culinary as it is seen in a restaurant called Dapur Babah Elite & Tao Bar. This restaurant is the acculturation manifestation of Chinese, Javanese and Dutch cultures. The research aims to figure out acculturation strategies found in the culinary arts at Dapur Babah Elite & Tao Bar. The approach used in the research is a descriptive qualitative approach by using John W. Berry theory (2005). Data collection techniques were obtained from observations, interviews, and documentation. Based on the analysis result, the naming of Dapur Babah restaurant was inspired by Peranakan (crossbreed) culture in the past. It is also known that there are two kinds of acculturation strategies found, those are integration and assimilation strategies. Culinary that used integration strategy covers Babah mixed rice, hong chicken (red braised chicken), Semarang spring rolls, and Peranakan fried rice. Whereas, culinary that used assimilation strategy was Babah pongteh chicken (braised chicken in fermented soy bean sauce) and lontong Cap Go Meh (rice cake with mixed condiments).

Effect of composition on the structure and digestibility of starch in Idli batter

AbstractThis study investigates the effects of varying the proportion of parboiled rice, raw rice, mixed rice, and black gram on idli batter structure and starch digestibility. A total of six different batters (batters 1 to 6) were prepared by varying the composition of raw material. Batter 1 (Parboiled Rice: Black gram dal: Baking soda), Batter 2 (Parboiled Rice: Black gram dal: Yeast), Batter 3 (Parboiled Rice: Raw Rice: Mixed Rice: Black gram dal), Batter 4 (Raw Rice: Mixed Rice: Black gram dal), Batter 5 (Raw rice: Yeast) and Batter 6 (Parboiled Rice: Black gram dal). In comparison to the other five batters, batter 6 (parboiled rice (3): Black gram dal (1)) exhibited superior texture, sensory, enzyme activity, and better digestibility. Structure changes in starch for batter 6 were noticeable until day five and complete degradation was observed after day seven, whereas in other batters, the structure degraded from 3rd day of storage. Batter 6 exhibited the highest protein content (0.6 mg/g to 0.3 mg/g) and lowest reducing sugar content (4.51 mg/g to 6.66 mg/g) from day 1 to day 7 of the storage period. The difference in amylose content from day 1 to day 7 (27.80% to 26.75%) was low compared to others. The starch digestibility index of batter 6 was 40.35% on day 1 and 68.96% on day 7 which was comparatively less compared to other prepared batters. As a result, the proportion of dal and parboiled rice used in batter preparation significantly influences its storage, digestibility, and enzyme activity. Thus, studying the method and proportion of idli preparation helps us understand how the batter is stored, digested, and modified, thereby improving our understanding of Indian cuisine.

Amino acid intake with protein food source and incident dyslipidemia in Korean adults from the Ansan and Ansung Study and the Health Examinee Study.

Dyslipidemia is a major risk factor for cardiovascular diseases and appropriate intake of amino acids may be helpful for the management of dyslipidemia. However, evidence of an association between amino acid intake and dyslipidemia in Korean adults is limited. The purpose of this study was to investigate how the incidence of dyslipidemia in Korean adults is associated with the consumption of amino acids, essential and nonessential types, as well as the sources of these amino acids from food. Data from 35,478 study participants without dyslipidemia at baseline from the Ansan and Ansung Study and the Health Examinee Study were used for the analysis. Dyslipidemia and its components such as hypertriglyceridemia, hypercholesterolemia, hyper-low-density lipoprotein (LDL) cholesterolemia and hypo-high-density lipoprotein (HDL) cholesterolemia were the main outcome in this study. The participants were categorized into quartiles, based on the intake of amino acids and plant-/animal-based proteins. On average, the follow-up period lasted for 5.7 years. The two major food groups that contributed to one-half of the intake for each type of amino acid were whole grain mixed rice and white rice. Compared to the lowest quartile group, the highest quartile groups of essential amino acid intake [men: hazard ratio (HR) = 0.78; 95% confidence interval (CI), 0.63-0.97; P for trend = 0.0088; women: HR = 0.86; 95% CI, 0.76-0.99; P for trend = 0.0201] and nonessential amino acid intake (men: HR = 0.75; 95% CI, 0.60-0.94; P for trend = 0.0069; women: HR = 0.81; 95% CI, 0.71-0.93; P for trend = 0.0024) had a decreased risk of dyslipidemia. Plant-based protein intake had a negative association and animal-based protein intake had a nonsignificant association with dyslipidemia after adjustment for energy-adjusted fat intake. Furthermore, the essential and nonessential amino acid intake showed stronger negative associations with dyslipidemia after further adjustment for energy-adjusted fat intake. To conclude, the intake of amino acids may have a protective effect against dyslipidemia in Korean adults who are aged 40 years or older, regardless of their protein food sources.

Encapsulation of probiotics using mixed sodium alginate and rice flour to enhance their survivability in simulated gastric conditions and in UF-Kariesh cheese

The main goal of the present study was evaluated the viability of microencapsulated probiotics in simulated gastrointestinal conditions, inside UF- Kariesh cheese and study cheese properties during storage. For this purpose, probiotics were encapsulated using 3% sodium alginate with 1, 3 and 5% of rice flour as wall materials. The encapsulation yield, morphological shape and survivability of encapsulated probiotics were studied. The results showed that rice flour was a good source of polyphenols, thiamin and folate. Microencapsulation yield ranged between 94.41 and 96.00% with a spherical, uniform shape and little cracks on the surface of the microcapsules. The survival rate of probiotics when exposed to in-vitro simulated gastrointestinal solutions was recorded 72.91, 68.43, 61.27, and 59.23% for microcapsules containing 5, 3, 1, rice flour, respectively. Also, the encapsulated probiotics inside Kariesh cheese more active during storage period especially in the treatment fortified with encapsulated probiotics by 5% rice flour and sodium alginate (T4) than control and treatment with free cells (control 1, and 2). The pH values and moisture contents were slightly reduced as storage time was extended, while the protein, ash, and fat contents changed little. Few significant differences in the organoleptic scores were found and the treatments were arranged according to the best in the total score as follows: control number two, control number one, T1, T2, T3, and T4. Finally, the microencapsulation using mixed rice flour and sodium alginate gained very good results and improved the survival of probiotics under gastrointestinal conditions and in UF-Kariesh cheese.

Open-label, randomised controlled trial found that a green banana mixed rice suji diet was most effective for persistent diarrhoea in children in Bangladesh.

Persistent diarrhoea continues for at least 14 days and kills more children than acute diarrhoea. We assessed whether rice suji, green banana mixed rice suji or 75% rice suji improved persistent diarrhoea compared in young children. This open-labelled randomised controlled trial was carried out between December 2017 and August 2019 at the Dhaka Hospital of icddr,b, Bangladesh, with 135 children aged 6-35 months with persistent diarrhoea. The children were randomly assigned to green banana mixed rice suji, rice suji, or 75% rice suji, with 45 in each group. The primary outcome was the percentage who recovered from diarrhoea by day five using an intention to treat analysis. The children's median age was eight months (interquartile range 7-10 months). By day five the recovery rate was 58%, 31% and 58% children in the green banana mixed rice suji, rice suji and 75% rice suji groups, respectively. The green banana mixed rice suji group had fewer relapses (7%) than the 75% rice suji group (24%). Enteroaggregative Escherichia coli, rotavirus, norovirus, Enteropathogenic Escherichia coli, astrovirus and Campylobacter were the major pathogens for persistent diarrhoea. Green banana mixed rice suji was the most effective option for managing persistent diarrhoea in young children.

Mixed rice husk ash and powder of Piper aduncum fruit as an alternative control of Spodoptera frugiperda in corn plants

The insecticidal activity of Piper aduncum fruit has been reported, and the rice husk ash is well used as an alternative control of the new invasive pest Spodoptera frugiperda. This research aimed to determine the effectiveness of a mixture rice husk ash and P. aduncum fruit powder as an alternative control of S. frugiperda on maize. The study was conducted using a Completely Randomized Design (CRD), including preliminary and follow-up tests. The test used the sowing method on the leaf, consisting of five treatments plus control and five replications. Observation parameters were larval mortality, larval development time, percentage of pupae formed, rate of imago appearing, and sex ratio. In general, a single treatment of P. aduncum fruit powder and rice husk ash can cause the death of S. frugiperda larvae, inhibit the development of larvae that survive after treatment, and reduce the percentage of pupae and imago when compared to controls. It also affects the ratio of males and females of imago appearance. Probit analysis of the mixed treatment of P. aduncum fruit powder and rice husk ash (1:1) showed the LC50 and LC95 values were 2.06 g and 12.93 g, respectively. A mixture of rice husk ash and P. aduncum fruit powder can be used as an alternative to control S. frugiperda with the index combination value at the LC50 and LC95level were 0.58 and 0.65 respectively, which indicates the index combination is a weak synergistic.

Large-scale mapping of new mixed rice cropping patterns in southern China with phenology-based algorithm and MODIS dataset

Large-scale mapping of new mixed rice cropping patterns in southern China with phenology-based algorithm and MODIS dataset

Geographical origin traceability of rice using a FTIR-based metabolomics approach.

Infrared spectroscopy is a crucial tool to achieve the origin traceability of rice, but it is constrained by data mining. In this study, a novel infrared spectroscopy-based metabolomics analytical method was proposed to discriminate rice products from 14 Chinese cities by seeking 'wave number markers'. Principal component analysis (PCA), cluster analysis and orthogonal partial least squares discriminant analysis (OPLS-DA) were employed to separate all rice groups. The S-plot, permutation test and variable importance in projection (VIP) are used to screen eligible 'markers', which were further verified by a pairwise t-test. There are 55-265 'markers' picked out from 14 rice groups, with their characteristic wave number bands to be 2935.658-3238.482, 3851.846-4000.364, 3329.136-3518.160, 1062.778-1213.225, 1161.147-1386.819, 3348.425-3560.594, 3115.038-3624.245, 2567.254-2872.007, 3334.923-3560.594, 3282.845-3543.235, 3338.780-3518.160, 3197.977-3560.594, 3163.258-3267.414 and 3292.489-3477.655 cm-1, respectively. All but No. 5 rice groups show significantly low absorbance on their 'marker' bands. A mixed rice containing congenial No. 5 and No. 6 rice (80 : 20, m/m) was employed to test the validity of the method, and found that the 'marker' band of the mixed rice is the range of 1170.791-1338.598 cm-1, implying the existence of considerable discrepancy between the mixed rice and other rice. The results indicate that infrared spectroscopy coupled with metabolomics analysis is competent for origin traceability of rice; thus, it provides a novel and workable approach for the accurate and rapid discrimination of rice from different geographical origins, and a distinctive perspective of metabolomics to explore infrared spectroscopy and beyond, especially not confined in the field of origin traceability.

IDENTIFICATION OF RICE PURITY LEVEL FROM MIXED RICE VARIETIES USING DEEP LEARNING

The current study was conducted in Multan, Pakistan to investigate an automated appearance based system for purity level identification of seven common rice (Oryza sativa L.) varieties from mixed rice grain samples. Adulteration is a major hurdle that affects rice export in Pakistan that refers to the mixing of premium rice grain varieties with the low grade rice grains to be marketed at a high cost. This study was based on the dataset collected from Rice Research Institute, Kala Shah Kaku, Pakistan during 2018-2020. Three Pakistani premium rice varieties (Basmati Shaheen, Basmati Super, and Basmati Pak) were mixed with four low quality varieties (Basmati 198, Basmati 2000, Basmati 370 and Basmati 385) in weight ratios of 10%, 15%, 20%, 25% and 30%. Classification and recognition of purity level of basmati rice achieved average accuracy of 89.88% using convolutional neural network. The proposed system has the potential to be used at a commercial scale to test the purity level of exported rice.

Implementation Of The Basic Concept Of Corporate Social Responsibility As A Branding Strategy at Amboina Restaurant

Companies carry out their social responsibility in various forms and each company implements CSR in several ways. This restaurant produces heavy food such as mixed rice, soto, rawon, and egg petis. The uniqueness of this restaurant is that when producing food, it has a unique taste image, namely with the typical spices of Bangkalan Regency which is rich in spices, besides that it is no less interesting with large pieces of fish compared to the others, with its uniqueness this Amboina restaurant applies one of the following: One CSR triple bottom line is people, so the researcher proposes to apply all triple bottom lines with the aim of obtaining a positive image in the hope of having a long product life cycle. This research is a qualitative type with an interview method that obtains the results of this study, namely the proposal of triple bottom line people in the form of social action, performance innovation, and employee rewards. Planet with training in reducing household waste that is used as fertilizer and liquid soap. Profit in the form of CSR regarding financial science to be more specific in processing finances.

Abrupt Drying on the Southeast Coast of China During the Mid‐to‐Late Holocene Transition

AbstractIt is becoming increasingly clear that China experienced significant hydrological changes during the mid‐to‐late Holocene transition—a period characterized by societal changes. However, the nature of the hydroclimate anomaly as well as the direct consequences on societies in Southeast China remains unclear. Here, we present a leaf wax record from the Shuizhuyang peat deposit in Southeast China spanning the Holocene. The δD values of C29 n‐alkane (δDC29) showed a large positive shift up to 24‰ from 4.7 to 3.8 ka, which changed independent of vegetation proxies and could not be solely explained by precipitation δD variations. It is thus most likely to reflect abrupt drying, which is probably shaped by a more El Niño‐like mean state in the tropical Pacific Ocean. We hypothesize that such a significant change in hydroclimate might have promoted the development of mixed rice and millet farming on the southeast coast of China.

Effect of mixture design approach on nutritional characteristics and sensory evaluation of steamed bread added rice flour.

This study was designed to evaluate the effects of different rice nutrient compounds on steamed bread's nutritional characteristics and sensory evaluation. The mixture design approach was used to research the interactions between different rice flours and wheat flours on the sensory evaluation of steamed bread. The arginine content of different rice flour (long-grained rice, polished round-grained rice, and black rice) was higher at 44.19, 21.74, and 34.78% than that of the common wheat, respectively. When the added amount of mixed rice flours exceeds 15%, the steamed bread gradually reduces its elasticity, and sensory score, and has a smaller specific volume. Rice is a widely consumed grain product, which provides energy and nutrients for more than half of humanity, especially in Asia. Different rice varieties have received increased attention from researchers for their high bioactive substances and other health benefits. The results of the current study provide a theoretical basis for the nutritional steamed bread and noodle industries to use different rice flour as an ingredient for enhancing or to improving the nutritional value of flour products.

Discovery of the Earliest Rice Paddy in the Mixed Rice–Millet Farming Area of China

Neolithic rice remains were recovered from a mixed rice–millet farming area in China outside the original centers of rice farming. Whether the rice remains were the result of local cultivation or obtained through trade remains unclear. Rice paddy fields are direct evidence of local cultivation. In this study, phytolith samples from the Zhangwangzhuang site were analyzed. The discriminant function distinguished 17 of 30 samples in the suspected paddy field area as rice paddy fields with an average probability of 74%; The proportion of rice bulliform phytoliths with ≥9 scales indicated that rice (Oryza sativa) was still being domesticated and, moreover, six η-type phytoliths from broomcorn millet (Panicum miliaceum) were identified. These results suggested that the suspected paddy field at Zhangwangzhuang might be the earliest rice paddy field (ca. 6000 cal. BP) in northern China and that mixed farming was practiced here since the early Yangshao period. This study adopted discriminant analysis methods to discover ancient rice paddy fields, observed rice paddy fields outside the core rice origin area, and provided the earliest evidence regarding the development of mixed rice–millet farming in the upper Huai River region.

An investigation of a mixture of coconut husk and rice husk as activated carbon for treatment of wastewater

Abstract Malaysia’s population has rapidly developed every year, with considerable waste were produced. It caused a severe effect on the surroundings and reduced the quality of water on surface water bodies. Thus, significant improvement has been implemented to increase the quality of wastewater effluent and combat environmental issues. This research evaluates the activated carbon performance from rice husk and coconut husk to reduce the pollutants in wastewater effluent. The effluent was collected at a wastewater treatment plant in UiTM Dengkil. In this study, the characteristics of wastewater effluent were analysed. Later, the activated carbon (AC) was produced using the chemical agent of ZnCl2 divided into six batches of experiments. The experiment has been observed in two weeks, and the results have been examined for the percentage of nitrate-nitrogen, nitrite-nitrogen, ammonia-nitrogen, phosphorus, and E. Coli. For the batch experiment of AC in mixed coconut husk and rice husk, the percentage removal is 87%, 79%, 54%, 95%, and 100%, respectively. It has been found that the mixture of rice husk and coconut husk AC was significantly effective in removing all the pollutants. It can be deduced that the treatment using activated carbon has improved the water quality and fulfilled the limitation set in the Standard of Environmental Quality (Sewage), 2009.

Pengaruh Penambahan Tepung Ubi Jalar Ungu dengan Campuran Tepung Beras dan Ketan Terhadap Karakteristik Cimpa


 
 
 This study aimed to determine the effect of addition purple sweet potato flour to rice flour and glutinous rice on Cimpa, and to determine the most appropriate treatment so as to produce the best Cimpa. The experimental design used was a completely randomized design (CRD) with a ratio of rice flour to glutinous rice and purple sweet potato flour consisting of 7 levels: 100%: 0%; 90%: 10%; 80%: 20; 70%: 30%; 60%: 40%; 50%: 50%; 40%: 60%. The treatment was repeated 3 times so that it is obtained 21 experimental units. The data obtained was analyzed with the analysis of variance (ANOVA) and if the variables had a significant effect, followed by The Duncan Multiple Range Test (DMRT). The parameters observed are water content, ash content, protein content, fat content, carbohydrate content and accessory properties including color, aroma, texture, taste and overall acceptance. The results showed that the addition of purple sweet potato flour to mixed rice flour had an effect on moisture content, fat content, color, aroma, taste, and overall acceptance. The best treatment was a composite flour with a ratio of rice flour and glutinous rice to purple sweet potato flour 40%: 60%.