文章基本信息

标题：Analog Rice Made From Cassava Flour, Corn and Taro for Food Diversification
本地全文：下载
作者：Isti Pudjihastuti ; Siswo Sumardiono ; Edy Supriyo 等
期刊名称：E3S Web of Conferences
印刷版ISSN：2267-1242
电子版ISSN：2267-1242
出版年度：2019
卷号：125
页码：1-4
DOI：10.1051/e3sconf/201912503010
出版社：EDP Sciences
摘要：Paddy rice and rice are the staple foods of the people in Asian region, especially Indonesia. This plant was developed from seeds, developing varieties, planting methods to cooking methods. Without changing preparation at the household level to get better results. Analog rice is one of the nutritious instant food products that has successfully developed. Analog rice is one solution that can be developed in overcoming the availability of food both in terms of the use and application of new food sources (food diversification). Analog rice is a processed product that uses non-rice ingredients or mixes with rice that resembles rice. Non-rice ingredients can use cereal or tubers or mix some ingredients. Analog rice is a substitute for rice in general by using plants that are widely grown in Indonesia, thereby reducing dependence on rice. The purpose of this study was to find the optimal mix composition of cassava flour, corn and taro to produce analog rice and to know the physicochemical properties of analog rice which could replace paddy rice. The results showed that the best analog rice had 128.4% water absorption, 12.51% water content, 71.94% carbohydrate, 8.5% protein, 1.1% fat and 14.09% amylose content included in low amylose rice.
其他摘要：Paddy rice and rice are the staple foods of the people in Asian region, especially Indonesia. This plant was developed from seeds, developing varieties, planting methods to cooking methods. Without changing preparation at the household level to get better results. Analog rice is one of the nutritious instant food products that has successfully developed. Analog rice is one solution that can be developed in overcoming the availability of food both in terms of the use and application of new food sources (food diversification). Analog rice is a processed product that uses non-rice ingredients or mixes with rice that resembles rice. Non-rice ingredients can use cereal or tubers or mix some ingredients. Analog rice is a substitute for rice in general by using plants that are widely grown in Indonesia, thereby reducing dependence on rice. The purpose of this study was to find the optimal mix composition of cassava flour, corn and taro to produce analog rice and to know the physicochemical properties of analog rice which could replace paddy rice. The results showed that the best analog rice had 128.4% water absorption, 12.51% water content, 71.94% carbohydrate, 8.5% protein, 1.1% fat and 14.09% amylose content included in low amylose rice.
其他关键词：physicochemical ; characteristics ; engineering ; taro