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۱Physichocemical Properties of Analog Rice from Composite Flour: Cassava, Green Bean and Hanjeli
اطلاعات انتشار: World Applied Sciences Journal، سي و دوم،شماره۶، ۲۰۱۴، سال
تعداد صفحات: ۷
Dependence on rice as a staple food of Indonesia is not matched by domestic rice production. An alternative food that resembles Indonesian staple food is a necessary requirement to meet the needs of domestic rice and food diversification, therefore a research on non– paddy rice is to be done. Analysis of the results of this study is expected to provide a review of the influence of the raw materialtype and feedstock composition on the physicochemical properties of analog rice, as well as the composition of which produces the best analog rice. The ingredient used in this study are cassava starch, green beans and hanjeli flour (Coix lacryma–jobi L.). From the results, the best analog rice composition is 80% fermented cassava starch, 10% green beans and 10% hanjeli. The best analog rice formula has bright color with 80.43 brightness degrees, which is higher than Rojolele rice with 72.57 brightness degree. The best analog rice has 128.41% of water absorption. A chemical analysis shows that the best analog rice in this study contained 12.51% water, 71.94 % carbohydrate, 4.86% protein and 1.1% fat. Amylose content in this rice, which is classified as low amylose content, is 14.09%.
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