Domas Galih Patria, Aji Sutrisno, Sukamto Sukamto, Jenshinn Lin
This study aims to find out the optimum treatment of the feed moisture in porang glucomannan (PGM), and Ca(OH)2 in the production of the restructured rice using a pasta extruder. Feed moisture (35-45%), PGM (3-7%), and Ca(OH)2 (0.04-0.10%) were the independent variables, while the water absorption index (WAI), the water soluble index (WSI), whiteness, and hardness were responses using a response surface methodology (RSM). Data were analyzed for the chemical components, the 3D surface, the microstructure, the cooking characteristics, and the estimated glycemic index (eGI). The results reported that the WAI and WSI ranged from 2.904 to 3.99 g/g and 2.018 to 3.302%, respectively, whereas whiteness and hardness ranged from 72.83 to 85.02 and 4.921 to 7.537 kgf. The chemical components, the cooking characteristics, and the eGI of the optimum restructured rice PGM reported a significant difference when they were compared to milled rice. The result of the 3D surface of the optimum restructured rice with PGM is similar to milled rice which is seen to be like a convex shape. © 2022, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.
Department of Food Technology, Muhammadiyah University of Gresik, Gresik, Indonesia; Department of Agricultural Product Technology, University of Brawijaya, Malang, Indonesia; Department of Agricultural and Food Technology, Widyagama University, Malang, Indonesia; Department of Food Science, National Pingtung University of Science and Technology, Pingtung, Taiwan
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