Application of autoclaving-cooling cycling treatment to improve resistant starch content of corn-based rice analogues

Sweet bread is associated with smooth texture and high carbohydrate content, tasty and filling - quality that makes it preferred for snack. The key is in formulating raw material and other components. Commonly, sweet bread has short shelf life. Frozen dough could be the solution to this problem, and glucomannan addition during freezing process should be able to improve its physicochemical characteristics. This research aims to determine the effect of adding modified arrowroot (Maranta arundinacea L.) starch (MAS) as substitution, and glucomannan as frozen dough cryoprotectant toward sweet bread’s physicochemical. Randomized Complete Block Design Factorial (RCBD) was applied, and two factors were studied. The first factor was modified arrowroot starch (0.00%, 3.75%, and 7.50%) and the second was glucomannan (0.0%, 0.5%, and 1.0%). The best result was combination between MAS 3.75% and glucomannan 0.5%, reaching dough expansion volume range of 50% to 60%, bread expansion volume range of 77% to 80%, hardness range of 2 N mm-2 to 3 N mm-2, elasticity range of 88% to 96%, moisture content of 16% to 19%, ash content of 1.4% to 1.7%, fat content of 10% to 15%, protein content of 5%, and carbohydrate content of 51% to 66%. MAS is able to substitute wheat flour in bread production only if it is combined with glucomannan.

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“…i. To measure resistant starch (RS) (Hidayat et al, 2018). Resistant starch content of the sample was analyzed by spectroscopic methods.…”

Section: Observed Parametersmentioning

confidence: 99%

“…Based on Table 1, it is known that modified arrowroot starch has a higher content of resistant starch when compared to the content of resistant starch in natural arrowroot starch. According to Hidayat et al (2018), starch modification by gelatinizationretrogradation can increase levels of resistant starch.…”

Section: Sweet Bread Texturementioning

confidence: 99%

Modified arrowroot starch and glucomannan for preserving physicochemical properties of sweet bread

et al. 2020

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“…Alternative primary food sources should include availability and nutritional content. (Analianasari, 2020;Hidayat et al, 2017;Pudjihastuti, 2019) I have highlighted how Hong Kong rice can replace rice. Research on cassava eating may enhance Nigerian farmer incomes (Kouamé & Kouassi, 2014).…”

Section: Fallow Ricementioning

confidence: 99%

Is it feasible to establish a connection between cassava and rice in terms of their image?

Yuniwati,

Darmayanti,

Karim

2023

RJME

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Cassava can be consumed through various processing methods, including boiling, frying, grilling over wood charcoal, and pounding and processing into a starchy paste known as getup. During its day, this tradition exhibited qualities that were commendable, pragmatic, and held significant worth. Nevertheless, successfully adopting these preparations and cuisines among the millennial age and age Z necessitates ingenuity and inventiveness. This study investigates the potential of cassava rice as a viable alternative to paddy rice while also proposing strategies to enhance the reputation and market perception of cassava rice to match that of paddy rice objects. The researchers employed a systematic literature review methodology, which was subsequently followed by a comprehensive analysis and comparison of the data put forth in earlier investigations. The findings of the study indicate that cassava rice has the potential to serve as a viable alternative to traditional rice on a national scale. Hence, cassava rice can be analogous to regular rice due to its significant carbohydrate content, allowing it to fulfill the same dietary role. The primary objective of this research is to establish a foundation for micro companies to conduct experimental trials in order to substantiate the advantages of cassava rice, both in terms of its nutritional value and its potential for use in various recipes. The research is constrained by its methodology, which relies on longitudinal and laboratory findings as the theoretical foundation.

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Production of resistant starch from kepok banana’s hump (Musa balbisina L) by autoclaving-cooling method

Merba

Natsir

Dali

et al. 2021

International Conference on Energy and Environment (Icee 2021)

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Application of autoclaving-cooling cycling treatment to improve resistant starch content of corn-based rice analogues

Cited by 7 publications

References 22 publications

Modified arrowroot starch and glucomannan for preserving physicochemical properties of sweet bread

Modified arrowroot starch and glucomannan for preserving physicochemical properties of sweet bread

Is it feasible to establish a connection between cassava and rice in terms of their image?

Production of resistant starch from kepok banana’s hump (Musa balbisina L) by autoclaving-cooling method

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