Physicochemical properties of novel artificial rice produced from sago, arrowroot, and mung bean flour using hot extrusion technology

Sumardiono, Siswo; Jos, Bakti; Antoni, Muhammad Fariz Zakly; Nadila, Yusrina; Handayani, Noer Abyor

doi:10.1016/j.heliyon.2022.e08969

Cited by 9 publications

(7 citation statements)

References 45 publications

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“…Moisture content of the composite flours were found to be below the maximum required level (<14% w/w), so it is safe enough to prevent the growth of mold [18]. The ash content of composite flour is from 2.40% to 2.45%.…”

Section: Discussionmentioning

confidence: 94%

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Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes

Marta¹,

Febiola²,

Cahyana³

et al. 2023

Preprint

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Pancakes are fast food snacks that are generally made with the basic ingredients of wheat flour, which is an imported commodity and detrimental for people who are allergic to gluten. To reduce the use of wheat, alternative raw materials derived from local commodities are used, such as modified cassava flour (mocaf), arrowroot flour, and suweg flour. The experiment was carried out by mixing mocaf flour, arrowroot flour, and suweg flour to produce composite flour with a ratio of 70:15:15 (CF1), 70:20:10 (CF2), and 70:20:5 (CF3). The result showed that the ratio of mocaf flour, arrowroot flour, and suweg flour had a significant effect on pasting temperature, peak viscosity, hold viscosity, breakdown viscosity, setback, L*, a*, hue, whiteness, ∆E, as well as swelling volume and solubility on the characteristics of the composite flour It also had a significant effect on the texture characteristics of hardness, adhesiveness, chewiness, color characteristics L*, a*, whiteness, ∆E, and preference for the flavor of gluten-free pancake products. It is known that the best formulation for the resulting pancake product is P1, with the addition of a 70% ratio of mocaf flour, 15% ratio of arrowroot tuber flour, and 15% ratio of suweg flour.

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Section: Discussionmentioning

confidence: 94%

“…Color is one of the main determining factors that determine consumer acceptance [18]. The color of flour is influenced by several factors, such as flour preparation and the presence of macronutrients such as lipids and proteins [19].…”

Section: Color Evaluation Of Flourmentioning

confidence: 99%

Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes

Marta¹,

Febiola²,

Cahyana³

et al. 2023

Preprint

View full text Add to dashboard Cite

show abstract

“…Color is one of the main factors that determine consumer acceptance [31]. The color of flour was influenced by several factors, such as flour preparation, and the presence of macronutrients, such as lipids and proteins [32].…”

Section: Color Evaluation Of Flourmentioning

confidence: 99%

Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes

Marta

Febiola

Cahyana

et al. 2023

Foods

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Pancakes are fast food snacks that are generally made with wheat flour as the basic ingredients, which is an imported commodity and detrimental for people who are allergic to gluten. To reduce the use of wheat, alternative raw materials derived from local commodities are used, such as modified cassava flour (mocaf), arrowroot flour, and suweg flour. The experiment was carried out by mixing mocaf flour, arrowroot flour, and suweg flour to produce composite flour with a ratio of 70:15:15 (CF1), 70:20:10 (CF2), and 70:20:5 (CF3). The result showed that the ratio of mocaf flour, arrowroot flour, and suweg flour had a significant effect on pasting temperature, peak viscosity, hold viscosity, breakdown viscosity, setback, L*, a*, hue, whiteness, ∆E, as well as swelling volume and solubility on the characteristics of the composite flour. There was also a significant effect on the texture characteristics of hardness, adhesiveness, chewiness, color characteristics L*, a*, whiteness, ∆E, and flavor preference for the gluten-free pancake products. The best formulation to produce pancakes that have characteristics similar to wheat flour-based pancakes was 70% mocaf flour, 15% arrowroot flour, and 15% suweg flour.

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“…Food diversi cation is considered an appropriate approach to ensure national food security. Arti cial [1] rice production using local natural resources may help to provide food security, using sago as one of the main ingredients [23].…”

Section: Introductionmentioning

confidence: 99%

Factors Influencing Consumption of Traditional Diets: Stakeholder Views regarding Sago Consumption among the Indigenous Peoples of West Papua

Sidiq

Coles

Hubbard

et al. 2022

Preprint

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Background The indigenous people living in the province of West Papua may experience potential food insecurity, in part attributable to increased local adoption of, and reliance on, imported foods such as rice. At the same time, the consumption of sago, a traditional local food, is lower than other types of carbohydrate foods such as wheat and cassava. Various factors may act as influential drivers of local diets and related agricultural practices, which in turn may be influenced by the attitudes and opinions of stakeholders with interests in the supply chain. Methods Qualitative methodology (semi-structured interviews) was applied to understand the various factors perceived by a selected number of stakeholders that influence sago consumption among the indigenous peoples of West Papua. These stakeholders included politicians, local and national civil servants, academics, sago farmers, and food activists (n = 18). Thematic analysis was used to analyse the data. Results The results indicate that the stakeholders perceive that the majority of the West Papuan people regard sago as a traditional food that is critical to, and inseparable from, local culture and food production practices. The results suggest that the stakeholders interviewed support the consumption of sago to improve food security for the indigenous people in West Papua, with a need for future policy to be developed to support this. Conclusions The evidence presented here suggests a diverse range of local stakeholders support the continuation of sago production and consumption, both from the perspective of improved food security, and in order to conserve cultural associations and activities within local communities. According to the stakeholders interviewed, this can be best achieved through improved engagement of local communities with sago production policies, innovation in current practices, and agronomic management. Local policies should be developed to ensure that sago remains an integral component of the Papuan people's culture, and develops into a significant commodity with economic value which simultaneously contributes to environmental targets.

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Physicochemical properties of novel artificial rice produced from sago, arrowroot, and mung bean flour using hot extrusion technology

Cited by 9 publications

References 45 publications

Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes

Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes

Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes

Factors Influencing Consumption of Traditional Diets: Stakeholder Views regarding Sago Consumption among the Indigenous Peoples of West Papua

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