Amilosa dan amilopektin merupakan komponen utama penyusun pati. Kom<br />asi, sehingga pengaruh kedua komponen tersebut menarik untuk dipelaja<br />milosa dari tiga varietas padi dalam produksi nasi instan. Hasil penelitian<br />erbeda nyata dengan waktu rehidrasi (p&lt;0.0001). Perlakuan yang terbaik <br />an dimasak dengan rice cooker. Waktu rehidrasi adalah 4 menit dan rende<br />meningkat dan elastisitas beras semakin rendah sehingga berpengaruh ter<br />membutuhkan air yang lebih banyak pada proses produksi nasi instan. Ses<br />ekstur nasinya lunak dan lengket, sedangkan beras dengan amilosa tinggi te<br />nstan cenderung menyebabkan terjadinya peningkatan kadar amilosa sebelu<br />andungan amilosa beras berkorelasi negatif dengan waktu rehidrasi (r ≤ <br />memiliki pengaruh signifikan terhadap retrogradasi pati dan sifat tekstur n<br />mengalami retrogradasi, sedangkan amilosa rendah lambat beretrogradasi<br />ehidrasi nasi instan semakin cepat.<br />Kata kunci: beras, nasi instan, kandungan amilosa, karakteristik fisik<br /><br />

Sorghum (Sorghum bicolor L. Moench) has a nutritional profile similar to rice, maize, and wheat. However, the tannin content in sorghum, which causes a slightly bitter taste, makes sorghum products less appealing to the public. Tannins can be reduced by more than 70% by grading, polishing, and soaking for 8 hours in a 0.3% of Na2CO3 solution. The tannin content in the sorghum grain and flour can be adjusted to still function as an antioxidant and has a pleasant taste. Sorghum flour has a 6-8% dietary fibre content and a β-glucan fibre content of 3-6%. The GI of various processed sorghum products is low. Sorghum rice and prospective flour are used as raw materials in various products such as instant sorghum rice, instant sorghum porridge, various cakes, and kinds of pasta. Additionally, the by-product of sorghum processing namely bran contains essential functional carbohydrate which can be utilised as fibre, thickener, and packaging. Sorghum development in Indonesia, as well as sorghum-based products and by-products, must be supported by researchers, local governments, and the private sector. This review aims to focus on the nutritional properties of sorghum, sorghum-based products, their health benefits and potential applications of sorghum by-products in food industry.

This study aimed to evaluate the effect of pure protein compounds and trehalose incorporated into blueberry juice for foam-mat freeze-drying on the foam and powder properties. Foam-mat freeze-drying (FMFD) of blueberry juice was tested at -55 °C for 24 h. Matrices used were trehalose + β-lactoglobulin (T3BL1) and trehalose + bovine serum albumin (T3A1) and compared to maltodextrin + whey protein isolate (M3W1). Physicochemical properties of foam and powder e.g. foam stability, foam density, moisture, rehydration time, colour, particle morphology, total phenolic, and anthocyanins (total and individuals) were investigated. T3BL1 and T3A1 had more stable foam than M3W1. However, overrun of T3BL1 and T3A1 foamed were inferior to M3W1 sample. M3W1 sample recovered 79% powder (dry weight) and were superior to others. Rehydration time of powdered T3BL1 and T3A1, with bulk densities of 0.55-0.60 g cm -3 , were the fastest (34-36 s). The blueberry powders of M3W1 showed more irregular particle size and shape, whilst the samples with pure proteins generated particles of more uniform size with obvious pores. T3BL1 and T3A1 showed less redness (a*) values than M3W1 product.All samples were considered as pure red due to hue values < 90. M3W1 was superior in total phenolic content (TPC) and total monomeric anthocyanins (TMA) compared to both samples made with trehalose + β-lactoglobulin and trehalose bovine serum albumin. Delphinidin-3-glucoside (Del3Gl) concentration was found to be higher in M3W1. Also, M3W1 had higher Cyanidin-3-glucoside (Cyn3Gl) and malvidin-3-glucoside (Mal3Gl) concentration. M3W1 also prevented the degradation of these bioactive compounds better than the other FMFD samples. The use of pure proteins and trehalose as matrices in the FMFD process had little advantage compared to maltodextrin/whey protein isolate. Thus, maltodextrin/whey protein isolate seems an ideal matrix for the manufacture of FMFD blueberry.

Agricultural by-products comprise abundant, renewable sources of value-added compounds for the food and packaging industries. The production of biodegradable foams can be focused on replacement of polystyrene-foam with biodegradable materials, which are regarded as environmentally friendly. In this study, biodegradable food trays were developed via thermopressing, using modified and unmodified corn starches with additional extracted fractions (celluloses, hemicelluloses, and lignin) from sorghum stalk and bran. The effect of several formulations of extracted fractions from sorghum by-products on bio-foam properties was studied. All trays presented thicknesses between 3 and 4.17 mm, density between 0.16 and 0.64 g cm−3, and moisture content between 5 and 12% (dry basis). The foam trays made from chemically modified starch had lower densities, higher tensile strength and elongation at break than unmodified starch. The increment of cellulose fraction from 2% to 5% and hemicellulose fraction from 1% to 10% had significant effect on the trays’ physical and mechanical properties. All trays exhibited no color and structural changes during storage at 25 °C and 4 °C. The formulation presenting the best properties contained 2% of cellulose and 1% of hemicellulose, had a maximal resistance of 0.77 MPa and 9.46 mJ of total work, attributes which corresponded to a compact, homogenous, and dense microstructure.