Production and Physicochemical Characterization of Analog Rice Obtained from Sago Flour, Mung Bean Flour, and Corn Flour Using Hot Extrusion Technology

Foods

Budiyono Budiyono¹  Heri Cahyono¹  Nada Silvia¹  Siswo Sumardiono¹  Virginia Feren Luthfiani¹  Heny Kusumayanti² 

[1] Department of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro, Semarang 50275, Indonesia;Department of Industrial Chemical Engineering, Vocational School, Universitas Diponegoro, Semarang 50239, Indonesia;

关键词: analog rice;    sago flour;    mung bean flour;    hot extrusion;    corn flour;    physicochemical properties;   

DOI  :  10.3390/foods10123023

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown