The effect of proportion of germinated brown rice and tempeh flour on the quality of instant porridge

International Conference on Green Agro-industry and Bioeconomy

农业科学;工业技术（总论）;经济学

Khoirina, A.D.^1 ; Wardhani, N.S.K.^1 ; Murtini, E.S.^1 ; Kusnadi, J.^1 ; Yuwono, S.S.^1

Departement of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia^1

关键词: Carbohydrate content;    Germinated brown rice;    Germinated brown rice flours;    Multiple attributes;    Nutritional compositions;    Nutritional value;    Rehydration time;    Twin screw extruders;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/230/1/012038/pdf
DOI  :  10.1088/1755-1315/230/1/012038

来源: IOP

【 摘 要 】

This study was to investigate the nutritional composition of instant porridge that produced from germinated brown rice and tempeh flour on various proportions and to determine which proportion that gave best nutritional value of instant porridge. Various proportions of composite germinated brown rice and tempeh was extruded at 100°C and feed moisture 1% using twin-screw extruder. The experimental design that used in this study was Randomized Block Design using Minitab 16 software with one factor (proportion of germinated brown rice and tempeh flour) and Zeleny method with multiple attribute to determine best nutritional value. The result showed that various proportion of germinated brown rice and tempeh flour gave significant effect (α = 5%) on crude proteint, crude fat, carbohydrate content, ash content, brightness color (L∗) and rehidration time and there was no significant effect on moisture content of the instant porridge. Instant porridge with 65% germinated brown rice flour and 35% tempeh flour was the best proportion that contain 3.57% moisture content, 27.83% crude protein, 8.9% crude fat, 57.15% carbohydrate content, 1.51% ash content, 43.6 second of rehydration time and the brightness color on 49.30.