Nutrient and sensory analysis of analog rice made with arrowroot (Maranta arundinaceae) flour, germinated red kidney bean (Phaseolus vulgaris L) flour, germinated white sorghum flour, and sago starch

M. Nugraheni, S. Purwanti, P. Ekawatiningsih
2020 Food Research  
This research was aimed to analyze the chemical characteristics and sensory evaluation of analog rice. The manufacture of analog rice was done by formulating the tuber's flour, cereal, and legume. A sensory evaluation was performed with a hedonic test. The chemical characteristics of analog rice analyzed were the content of protein, lipid, moisture, ash, amylose, amylopectin, dietary fiber, resistant starch, and calculating the amount of energy. The results showed that analog rice development
more » ... s done by conducting three formulations with a percentage of different composition on the constituent ingredients. The ingredients were arrowroot (Maranta arundinaceae) flour, modified arrowroot flour rich in resistant starch, germinated of red kidney bean (Phaseolus vulgaris L) flour, germinated of white sorghum flour, sago starch, hydrocolloid, GMS, water, and oil. The hedonic test indicated that the selected formulation was the third formulation. The nutrients content of selected analog rice were moisture: 9.71±0.05%; ash: 3.38±0.01%, protein: 8.07±0.04%, lipid: 1.01±0.01%, dietary fiber: 19.81±0.45%, carbohydrate: 68.74±0.01%, resistant starch: 3.43±0.02%, amylose: 18.25±0.04%, amylopectin: 49.94±0.13% and energy: 308.24±0.14 cal/100 g.
doi:10.26656/fr.2017.4(6).269 fatcat:x2zvcka75jgxda5jc6flx5onr4