Production and Physicochemical Characterization of Analog Rice Obtained from Sago Flour, Mung Bean Flour, and Corn Flour Using Hot Extrusion Technology

Abstract

Extrusion technology allows the preparation of analog rice, an artificial product made of carbohydrate sources other than rice, with characteristics similar to natural rice. In this study, we aimed at determining the effect of composition and temperature on the nutritional content of analog rice obtained using heat extrusion technology. The physical properties and acceptability of the resulting product were also studied. Skim milk, sago, mung bean, and corn flour as well as the binder carboxymethyl cellulose (CMC) were used. The procedure was conducted in four stages: raw-material preparation, formulation, physicochemical evaluation, and sensory property evaluation. The best analog rice formula was established as 50% sago flour, 30% corn flour, 19.2% mung bean flour, 0.4% skim milk, and 0.4% CMC. The panelists’ most preferred rice analog formula was the one with the highest sago starch and skim milk content. The extrusion temperature did not significantly affect the nutrient content. However, it had a considerable impact on the thermal profile and physical properties, such as appearance and granular morphology.

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

“…Despite soy lecithin containing a protein content of around 232-1338 mg/kg [92,93], the percentage of protein source addition in the production of analog rice is insufficient to elevate the analog rice's protein content. A similar result was shown in Sumardiono et al's research, where the obtained protein content of analog rice ranged from 2.66 to 4.83% [91]. Extrusion and heating processes can reduce protein content.…”

“…The protein content results had no significant difference and ranged from 2.76 to 3.07%. This result was lower than that of regular rice that is generally available, which is IR64 (7.18%) [91]. Despite soy lecithin containing a protein content of around 232-1338 mg/kg [92,93], the percentage of protein source addition in the production of analog rice is insufficient to elevate the analog rice's protein content.…”

Development of patty meat analogue using anchovy protein isolate (Stolephorus insularis) as a binding agent

“…The carbohydrate content of PMA comes from API and sago flour which is added when making PMA. Sago flour has a carbohydrate content of 83.92 % [ 61 ]. Sago flour increases product consistency, while API is used as a binder in meat analogues.…”

Karakteristik hedonik dan kimia cendol instan ikan gabus dengan formulasi sumber karbohidrat lokal berbeda

“…source formulations (Verawati et al, 2021;Sumardiono et al, 2021;Wulandari et al, 2019). Kadar protein tertinggi terdapat pada sumber karbohidrat C1 dengan metode pengeringan oven sebesar 15,48%.…”

“…Hal ini dikarenakan tepung beras dan tepung porang memiliki kadar protein yang lebih tinggi dibandingkan dengan kadar protein pada tepung sagu. Tepung beras memiliki kadar protein sebesar 7,83% dan tepung porang dengan kadar protein sebesar 12,42%, sementara kadar protein tepung sagu hanya sebesar 0,92% (Kraithong et al, 2018;Handayani et al, 2020;Sumardiono et al, 2021). Selanjutnya, tepung porang yang digunakan dalam proses pembuatan cendol instan dapat menurunkan kadar lemak yang dihasilkan (Rahmawati et al, 2023).…”