Effect of extrusion temperature and moisture content of corn flour on crystallinity and hardness of rice analogues

Budi, Faleh Setia; Hariyadi, Purwiyatno; Budijanto, Slamet; Syah, Dahrul

doi:10.1063/1.4938286

Cited by 9 publications

(11 citation statements)

References 17 publications

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“…In terms of samples before cooking, the control rice hardness (1108.75 g) was significantly higher than other samples containing hydrogel (436.65–637.39 g) ( p ≤ .05). Temperature can increase the degree of crystallinity of extruded rice and organization of amylose complex with other ingredients that, in this case, due to the cooking temperature, hydrocolloids had a strong intermolecular bonding with starch molecules which increased rice hardness after cooking (Budi et al, 2016 ; Yang et al, 2020 ). After cooking, hardness of samples containing GA1% (8.66 g) and GA2% (8.87 g) was higher than other extruded samples ( p > .05).…”

Section: Resultsmentioning

confidence: 99%

“…Rice is one of the main sources of food in the most populated regions of the world, such as China, India, Indonesia, the Philippines, Japan, etc. It is a rich source of macro and micro nutrients because during the rice grinding process, fat and bran layers which include vitamin and micronutrients are removed and white rice is produced (Budi et al, 2016 ; Ding et al, 2022 ; Rhowell et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

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The use of hydrogel structures in production of extruded rice and investigation of its qualitative characteristics

Naji‐Tabasi¹,

Shahidi‐Noghabi²,

Dovom³

et al. 2023

Food Science & Nutrition

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The aim of this study was to investigate the quality parameters of extruded rice containing hydrogel and comparing with natural rice (Hashemi variety rice). Extruded rice was produced with composite hydrogel (gellan, xanthan and sodium alginate) at the concentrations of 0.0 (control sample), gellan (0.5%)‐alginate (0.5%) (GA1), gellan (1%)‐alginate (1%) (GA2), gellan (0.5%)‐alginate (0.5%)‐xanthan (0.1%) (GAX 1%), and gellan (1%)‐alginate (1%)‐xanthan (0.2%) (GAX2%). The use of hydrogels had no significant effect on moisture content, ash content, cooking time, and color properties of extruded rice (p ≥ .05). In contrast, hydrogel significantly increased water absorption ratio (WAR), water solubility index (WSI), water absorption index (WAI), and textural properties (p ˂ .05) of extruded rice. This observation supports the highest score found for extruded rice containing GA2% and GAX2% in sensory properties, which were similar to natural rice. GA2% rice sample showed the similar texture characteristic, cooking feature, and color parameter to natural rice, ultimately, showing better organoleptic properties.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The use of hydrogel structures in production of extruded rice and investigation of its qualitative characteristics

Naji‐Tabasi¹,

Shahidi‐Noghabi²,

Dovom³

et al. 2023

Food Science & Nutrition

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“…The manufacture of the analog rice in this study used hot extrusion technology which, in its processing, used temperatures above 70 • C obtained from steamed heaters [38]. The preferred analog rice produced in this study (Figure 2) has a shape resembling rice in general, which is oval with a brownish-green color derived from the raw materials of the cassava, banana, and Katuk leaves used.…”

Section: Analog Ricementioning

confidence: 99%

Development of Analog Rice Made from Cassava and Banana with the Addition of Katuk Leaf (Sauropus androgynous L. Merr.) and Soy Lecithin for Lactating Women

Mahendradatta,

Assa,

Langkong

et al. 2024

Foods

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The development of analog rice, apart from being an effort to diversify food, also has the potential to be developed as a functional food to fulfill the nutrients needed by a community. Katuk leaf is known for its ability to accelerate the breast milk production of lactating women, which is inseparable from sterol in terms of bioactive content. This study aimed to determine the best formulation of analog rice made from cassava flour, banana flour, Katuk leaf powder, and soy lecithin that was sensorily acceptable, in a shape resembling rice, and able to fulfill the nutritional needs of lactating women. Analog rice was produced using an extruder machine before the physical and sensory properties analyses were carried out, followed by the chemical properties analysis. Formulation C (80% cassava flour, 20% banana flour, 3% Katuk leaf powder, and 0.5% soy lecithin) was obtained as the best or most preferred formulation based on sensory analysis. The resulting grain was oval–round in shape and had a green-brownish color, fluffy texture, and distinct aroma and taste derived from the raw material used. Therefore, this research is expected to support the development of analog rice for providing the main staple food to fulfill lactating women’s nutrition.

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“…Potongan sampel yang telah dilapisi logam Au ditempatkan pada lokasi sampel di dalam alat Scanning Electron Microscope SEM (Jeol JSM-5310 LV, Jepang) di Laboratorium Zoologi LIPI Biologi Cibinong dan tabung divakumkan (0 Pa). Perbesaran yang digunakan adalah 750x dan jika sudah mendapatkan gambar yang baik, dilakukan penyimpanan gambar dalam bentuk file (Budi et al, 2015b).…”

Section: Mikrostruktur Beras Analogunclassified

“…Mikroskopi beras analog (potongan melintang) dengan kadar amilosa 16,99% dan suhu ekstrusi 70°C (A), 80°C (B) dan 90°C (C) pada Pengamatan SEM dengan perbesaran 750x. Sumber: Budi et al (2015b) Kadar amilosa yang tinggi dapat memberikan ikatan yang lebih banyak antar partikel-partikel dan molekul-molekul sehingga beras cenderung keras. Namun hasil yang berkebalikan diperoleh oleh Thachil et al (2014) yang mengekstrusi tepung jagung dengan kadar amilosa 25% dan 45% pada suhu ekstrusi 105°C, kecepatan screw 350 rpm dan kadar air 18%.…”

Section: Kekerasan Beras Analogunclassified

Kristalinitas Dan Kekerasan Beras Analog Yang Dihasilkan Dari Proses Ekstrusi Panas Tepung Jagung

Budi

Hariyadi

Budijanto

et al. 2017

jtip

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ABSTRAKBeras analog merupakan produk pangan yang dibuat dari beras patah dan/atau sumber karbohidrat lain yang dibuat menyerupai bentuk dan tekstur beras. Tepung jagung dapat digunakan sebaga i bahan untuk membuat beras analog karena memiliki kadar amilosa beragam dari rendah, medium, dan tinggi sehingga memungkinkan untuk membuat adonan dengan kadar amilosa yang bervariasi. Pengaplikasian suhu tinggi dari proses ekstrusi mengubah kristalinitas pati (tipe kristal A menjadi V dan derajat kristalinitas). Perubahan kristalinitas pati tersebut perlu diinvestigasi lebih lanjut karena diduga memengaruhi sifat-sifat fisik beras analog yang dihasilkan. Penelitian ini bertujuan untuk mengkaji pengaruh kadar amilosa tepung dan suhu ekstrusi terhadap perubahan kristalinitas tersebut dan dampaknya terhadap sifat-sifat fisik beras analog yang dihasilkan. Pati jagung berkadar amilosa tinggi dan tepung jagung dicampur dengan rasio tertentu untuk memperoleh tepu ng dengan kadar amilosa 16,99; 19,35; 21,72; dan 24,09%. Adonan dibuat dengan menambahkan air ke campuran tepung untuk mendapatkan kadar air 40%. Kemudian adonan tersebut diekstrusi pada suhu ekstrusi 70, 80, dan 90°C menggunakan ekstruder ulir ganda (BEX-DS-2256 Berto). Sifat-sifat fisik yang diamati adalah tipe kristal, derajat kristalinitas dan kekerasan beras analog. Hasil penelitian menunjukkan bahwa peningkatan suhu ekstrusi dari 70°C sampai 90°C meningkatkan derajat kristalinitas dari 7,98-11,49% menjadi 12,15-13,61% dan kekerasan dari 4,06-4,91 kg menjadi 4,74-8,20 kg. Peningkatan kadar amilosa dari 16,99% sampai 24,09% meningkatkan kekerasan beras analog dari 4,06-4,74 kg menjadi 4,91-8,20 kg tetapi tidak menunjukkan pengaruh yang nyata terhadap derajat kristalinitas. Derajat kristalinitas berkorelasi positif dengan kekerasan beras analog dengan nilai koefisien korelasi r=0,8.Kata kunci: beras analog, ekstrusi, kekerasan, kristalinitas, tepung jagung

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Effect of extrusion temperature and moisture content of corn flour on crystallinity and hardness of rice analogues

Cited by 9 publications

References 17 publications

The use of hydrogel structures in production of extruded rice and investigation of its qualitative characteristics

The use of hydrogel structures in production of extruded rice and investigation of its qualitative characteristics

Development of Analog Rice Made from Cassava and Banana with the Addition of Katuk Leaf (Sauropus androgynous L. Merr.) and Soy Lecithin for Lactating Women

Kristalinitas Dan Kekerasan Beras Analog Yang Dihasilkan Dari Proses Ekstrusi Panas Tepung Jagung

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