Physicochemical and Functional Characteristics of Roasted Sticky Rice Flour (Tapuang Bareh Randang) in Various Methods

Abstract

White sticky rice in West Sumatra is traditionally processed into bareh randang (roasted rice cake) and is one of the traditional snacks of this province. Beras rendang (bareh randang) is made by roasting white sticky rice and add coconut sugar. Roasted rice flour has the potential as a functional food because of some previous cereal studies proving that cereal roasting can maintain nutritional value and improve its functional properties. This study aimed to determine the effect of roasting methods (traditionally and oven) and roasting temperatures (140, 160, and 180°C) on the physicochemical and functional characteristics of tapuang bareh randang. The study was conducted by comparing tapuang bareh randang that is traditionally made and by using an oven at various roasting temperatures. The results of this research showed that Traditional roasting (TR) and roasting using an oven with a temperature of 180°C (SC) is roasting sticky rice flour with the highest amylose content. Traditional Roasting (TR) has the highest total phenol content compared to other roasting. Traditional roasting (TR) and roasting oven 160°C (SB) has resulted in significant color changes in flour. Traditional roasting (TR) and roasting using an oven with a temperature of 180°C (SC) increases the amylose content and has the potential to reduce the glycemic index of tapuang bareh randang.

Comparison Effect of Cisokan Rice Flour and Cornstarch on Quality Characteristics of Snack Foods Extrudate with Protein Sources of Bilih Fish (Mystacoleucus padangensis)

“…This shows that high temperatures in the frying process enhance the Maillard process. This case is consistent with research on soaking rice flour Refdi et al, [20] at 180 ℃, which produces a reddish color that lasts during roasting so that it can affect the color.…”

Characteristics of Physical, Chemical, and Organoleptic Properties of Gulai, Kalio, and Rendang from Rubber Seeds (Hevea Brasiliensis) as Traditional Plant-based Food

“…The resulting rendang color is caused by a Maillard reaction or non-enzymatic browning between reducing sugars and proteins derived from the protein of each raw material [27]. This is in accordance with the results of previous studies that lysine and amino acids which react with reducing sugars can affect the color of the product to darken due to the heating process, namely roasting [42].…”