Physicochemical Characteristics and antioxidant compounds of Rice Analog from Mocaf, Green Beans, and Purple corn (Zea mays L.) Zulfyani Putri Sada (a*), Meta Mahendradatta (b*), and Rindam Latief (b*)
a) Master student of Food Science Technology, Hasanuddin University, Makassar, 90245, South Sulawesi, Indonesia
b) Laboratory of Food Microbiology and Biotechnology, Food Science and Technology, Hasanuddin University, Makassar, 90245, South Sulawesi, Indonesia
Abstract
Characteristics of Rice Analogue, the product resembles to ordinary rice (rice analog), are evaluated using the variation of raw material composition, i.e. Mocaf, green beans flour, and purple corn flour. Rice Analogue is produced by using cold extrusion technology. The product is then analyzed based on its physical, chemical, and sensory properties. The experimental design used 3 treated with a ratio of J1 : Mocaf 60% + green beans flour 20% + corn purple flour 20%, J2 : Mocaf 50% + green beans flour 20% + corn purple flour 30%, J3 : Mocaf 40% + green beans flour 20% + corn purple flour 40%. To get the exact formula and favored by consumers, the comparison is done organoleptic test for flavor, aroma, color and texture then performed physical analysis of gelatinization temperature and density Kamba. The results show that the most preferred formula is J3 which is the ratio: Mocaf 40% + green beans flour 20% + corn purple flour 40%. Physical analysis in Kamba density of 0.497 g/ml, and gelatinization temperature of 100 oC with a time of 3 minutes. And the Chemical analysis results are: 8.60% moisture content, ash content of 1.52%, 11.34% protein content, fat content 1.52 %, 73.62 % starch content, and rice analogue possess anthocyanin 27.15 CyE/g.
Keywords: Rice Analogue, Purple Corn, Mocaf, nutritional value
Topic: Genetically Modified Foods, Food Safety, and Product Development
