Digestibility in Vitro of Starch and Protein on Analog Rice by Formulation of Nagara Bean Flour Modified L. Plantarum and Sago Starch with Concentration of Glycerol Monostearate

1st International Conference on Life and Applied Sciences for Sustainable Rural Development

生态环境科学

Susi^1 ; Agustina, L.^1 ; Wibowo, C.^2

Agroindustrial Technology Department, Lambung Mangkurat University, Jl A Yani Km 36 Banjarbaru, South Kalimantan

70714, Indonesia^1

Food Science and Technology Department, Jenderal Soedirman University, Jl. Dr. Soeparno No 68 Karangwangkal, Purwokerto

53122, Indonesia^2

关键词: Carbohydrate sources;    Glycerol monostearate;    In-vitro;    L. plantarum;    Lactobacillus plantarum;    nagara bean flour;    Protein digestibility;    Starch digestibilities;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/255/1/012012/pdf
DOI  :  10.1088/1755-1315/255/1/012012

学科分类：环境科学（综合）

来源: IOP

【 摘 要 】

Limited of rice stock as a source of carbohydrates and protein deficiencies in some communities in Indonesia is also still commonly found. Therefore, the strategy used one of them is food diversification to substitute or replace the rice needs by other carbohydrate sources with the use of analog rice based nagara bean (Vigna unguiculata ssp Cylindrica). Nagara bean flour fermented by Lactobacillus plantarum has better characteristics, namely high protein content, starch digestibility and better protein digestibility. Nagara bean flour modified L.plantarum was formulated with sago starch and glycerol monostearate to produce analog rice. The analog rice obtained has the characteristics of high rehydration rate, in the proportion of nagara bean flour and sago starch 50:50 with glycerol monostearate of 1% had starch digestibility vitro of 81.76% db ± 0.12, and protein digestibility in vitro was 75.96% ± 2.30.