Quality Assessment of Physical and Organoleptic Instant Corn Rice on Scale-Up Process

Kumalasari, Rima; Ekafitri, Riyanti; Indrianti, Novita

doi:10.1088/1755-1315/101/1/012025

Cited by 3 publications

(2 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…People's dependence on rice is very high. To achieve food security to meet basic food needs, alternative staple food products should be developed (Kumalasari et al, 2017). Indonesia is the second-largest consumer of instant noodles after China.…”

Section: Introductionmentioning

confidence: 99%

Quality Control of Dry Noodle Product Processing in Semarang Central Java

Safitri

Khairi

2022

J. Agri. Food. Sci. Tech.

View full text Add to dashboard Cite

Quality control is needed to produce quality products. Quality control is aimed at reducing defects in production results. In this study, we focus on the analysis of the types of defects, the number of defects, and the causes of defects in dry noodles, including the attributes of moisture content, shape, and packaging. The population in data collection was all dry noodle. The sampling method for the moisture content attribute was purposive sampling. Data collection methods by observation, interview, and literature study. Data were analyzed using pareto chart, control chart (p-chart), and fishbone diagram. The control chart showed four points of defective products that were beyond the control limits and six points that were within the control limits. Finally, the fishbone diagram demonstrated that two dominant factors causing defects in dry noodle products were machine and the processing method.

show abstract

Section: Introductionmentioning

confidence: 99%

Quality Control of Dry Noodle Product Processing in Semarang Central Java

Safitri

Khairi

2022

J. Agri. Food. Sci. Tech.

View full text Add to dashboard Cite

show abstract

“…One of the potential local food commodities is corn [2,3]. This commodity has widely cultivated [4,5] and has potency to support food security [6,7]. However, generally corn varieties are used as animal feed especially poultry.…”

Section: Introductionmentioning

confidence: 99%

Preference Level for Glutinous Corn and Sweet Corn as Local Food in Sigi Regency

Rahayu¹,

Saidah

Risna

et al. 2022

E3S Web Conf.

View full text Add to dashboard Cite

Corn is widely used as feed especially poultry. Nevertheless, corn is also a source of local food that can be developed in a food diversification program. The nutrients contained in corn especially carbohydrates, are not inferior compared to rice. Types of corn which potential as local food include glutinous corn and sweet corn. As a local food material, it is necessary to know the level of user preference before it is widely developed. This study aims to determine the level of preference for glutinous corns and sweet corn as local food. The research was conducted in July 2020 in Sigi Regency. The method used is an organoleptic test namely a hedonic test or a preference test for white glutinous corn, purple glutinous corn, and yellow sweet corn. Data analysis was performed using one-way analysis of variance followed by the DMRT test. The results of the analysis showed that there was a significant difference in the color and flavor parameters, while in the texture and aroma parameters were not significantly different. Based on the results of further tests, purple glutinous corn and yellow sweet corn are preferred in terms of color and flavor, so they are recommended to be developed as local food materials in Sigi Regency.

show abstract

Encapsulation of Powdered Rowanberries (Sorbus aucuparia) with Plant Polysaccharides

Matseychik

Martynova

Korpacheva

et al. 2020

Food Processing: Techniques and Technology

View full text Add to dashboard Cite

Introduction. Functional food industry has a stable tendency to use natural plant materials and products. The rowan thrives in Siberian conditions, which makes rowanberries a local raw material of plant origin. The article features the process of encapsulation of bitter plant extracts, which makes it possible to create new functional ingredients. Study objects and methods. The plant extract was obtained from the powder of infrared-dried uncultivated rowanberries harvested in the city of Novosibirsk and the Altai Territory in September 2018 and October 2019. The research compared two parallel encapsulation technologies: spray and freeze drying. The encapsulating matrix vs. IR-dried powder ratio was established experimentally. Konjac and guar gum polysaccharides were used as encapsulating membranes. The content of antioxidants, flavonoids, vitamin C, and β-carotene was determined in the IR-dried rowanberry extract and encapsulated powder. A set of experiments made it possible to compile a new formulation of a cottage cheese dessert with encapsulated functional additive. The dessert was tested for various quality indicators that affect the physicochemical and rheological properties of the product, i.e. moisture, solids content, sugar content, vitamin C, β-carotene, antioxidant capacity, and biologically active flavonoids. Results and discussion. Encapsulation significantly improved the sensory properties of the final material. The physicochemical quality assessment showed that a 1:1 dilution of rowan extract with a food polysaccharide did not affect the content of biologically active substances (with a tolerance of 8%). The physical and chemical quality assessment confirmed the functionality of the dessert: it contained > 15% of the daily physiological requirements of vitamin C, β-carotene, antioxidants, and flavonoids. Conclusion. The paper introduces a novel method of rowan powder encapsulation, which was successfully applied to create a new functional product. The encapsulation technology made it possible to soften the natural bitterness of the raw material. The new functional product demonstrated excellent sensory properties and nutritional value.

show abstract

Quality Assessment of Physical and Organoleptic Instant Corn Rice on Scale-Up Process

Cited by 3 publications

References 5 publications

Quality Control of Dry Noodle Product Processing in Semarang Central Java

Quality Control of Dry Noodle Product Processing in Semarang Central Java

Preference Level for Glutinous Corn and Sweet Corn as Local Food in Sigi Regency

Encapsulation of Powdered Rowanberries (Sorbus aucuparia) with Plant Polysaccharides

Contact Info

Product

Resources

About