The Quality of Analog Rice from Composite Flour: Modified Cassava Flour, <i>Zea mays, Canavalia ensiformis</i> and <i>Dioscorea esculenta</i> Using Hot Extrusion

Sumardiono, Siswo; Pudjihastuti, Isti; Handayani, Noer Abyor; Kusumayanti, Heny

doi:10.1166/asl.2018.13143

Cited by 11 publications

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“…Therefore, research on non-rice food, such as analog rice, is needed [ 2 , 3 ]. Analog rice can be developed as a potential product from different grain types with or without added functionalities and nutrients [ 4 ]. The analog rice or artificial rice is an imitation of rice made from ingredients from tubers and cereals that looks like rice grains.…”

Section: Introductionmentioning

confidence: 99%

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

Sumardiono

Budiyono

Kusumayanti

et al. 2021

Foods

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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.

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Section: Introductionmentioning

confidence: 99%

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

Sumardiono

Budiyono

Kusumayanti

et al. 2021

Foods

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“…The development or expansion of rice during cooking increases the rice volume but decreases the mass. Therefore, the higher the rice expansion rate, the lower the bulk density (Sumardiono et al., 2018 ). However, American government specifications in the military and defense fields set the standard for rice cages density ranging from 0.40 to 0.42 g/ml.…”

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…Previous studies have been undertaken to attempt to make analog rice from purple sweet potato (Handayani et al, 2017); cassava, corn, and taro (Pudjihastuti et al, 2019); modified cassava and corn (Sumardiono et al, 2018); cassava, green bean, and hanjeli (Sumardiono et al, 2014); and cassava, avocado seeds, and tofu waste (Putri & Sumardiono, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…It has characteristics like rice, physical properties of grain, and good mixture and texture. Analog rice has nutrients that can be adjusted to be higher than real rice (Sumardiono et al., 2018 ). Previous studies have been undertaken to attempt to make analog rice from purple sweet potato (Handayani et al., 2017 ); cassava, corn, and taro (Pudjihastuti et al., 2019 ); modified cassava and corn (Sumardiono et al., 2018 ); cassava, green bean, and hanjeli (Sumardiono et al., 2014 ); and cassava, avocado seeds, and tofu waste (Putri & Sumardiono, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

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Influence of composite flour constituents and extrusion temperature in the production of analog rice

Sumardiono

Budiyono

Kusumayanti

et al. 2021

Food Science & Nutrition

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Nutritional aspects of composite flours for baked and extruded products: A review

Amadeu,

Martelli,

Vanin

2024

Cereal Chem

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Background and ObjectivesGlobal hunger and the prevalence of severe food malnutrition have increased worldwide, underlining the need to develop new nutritive food products. Composite flour (CF) is a growing technology that aims to increase the nutritional composition of flours. Thus, this study aimed to systematically search and investigate studies that examined the effects of CF development and its properties. In addition, perspectives for better use of CF as a real source of nutritional ingredients are underlined.FindingsDifferent materials have been used for CF elaboration and their use in bakery products improves nutritional composition, mainly protein, fiber, and phenolic compound content, in addition to providing products with good sensory acceptance. However, the higher protein concentration in CF is not accompanied by higher protein digestibility, and generally, this property is not evaluated to guarantee the nutritional improvement of protein aspects.ConclusionsCF may represent a strategy for food security and nutritional health, particularly in terms of protein intake. However, to ensure protein absorption, further studies on protein digestibility must be conducted. In addition, the extrusion process seems to represent a strategy for the production of cheaper and nutritional CF with improved nutritional value and high protein digestion capacity.

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The Quality of Analog Rice from Composite Flour: Modified Cassava Flour, Zea mays, Canavalia ensiformis and Dioscorea esculenta Using Hot Extrusion

Cited by 11 publications

References 0 publications

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

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

Influence of composite flour constituents and extrusion temperature in the production of analog rice

Nutritional aspects of composite flours for baked and extruded products: A review

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