Study the Characteristics of Rice Supplements Made by Formulating the Composition of Skim Milk, Ferrous Fumarate, and Thiamine

Asep Sutrisno

Abstract

Rice is a staple food ingredient as a source of carbohydrates, but low in micronutrients such as iron and calcium, as well as relatively low thiamine (vitamin B1) and riboflavin (vitamin B2) due to the rice milling process. This study aims to explore the manufacture of rice supplements by formulating the composition of skim milk, ferrous fumarate and thiamine. The experimental research design used a factorial pattern, the first factor was the concentration of skim milk with a variation of 20%; 30%; and 40%, the second factor is the concentration of ferrous fumarate with a variation of 200 ppm; 300 ppm; and 400 ppm, and the third factor is thiamine concentration with a variation of 300 ppm; 400 ppm; and 500 ppm. The rice supplements were tested for micronutrient stability and organoleptic tests by adding them to rice when cooked. The results showed that rice supplements which were added or fortified at the time of cooking, the test results showed that the protein, calcium, and iron content were stable, while thiamine showed an average decrease in response of 9-10%. Based on the results of the organoleptic test on the color parameters, the response was not significantly different, while the organoleptic test for the taste and aroma parameters showed a significantly different response.

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Paper Citation


in Harvard Style

Sutrisno A. (2020). Study the Characteristics of Rice Supplements Made by Formulating the Composition of Skim Milk, Ferrous Fumarate, and Thiamine. In Proceedings of the 6th Food Ingredient Asia Conference - Volume 1: 6th FiAC, ISBN 978-989-758-540-1, pages 25-30. DOI: 10.5220/0010507200003108


in Bibtex Style

@conference{6th fiac20,
author={Asep Sutrisno},
title={Study the Characteristics of Rice Supplements Made by Formulating the Composition of Skim Milk, Ferrous Fumarate, and Thiamine},
booktitle={Proceedings of the 6th Food Ingredient Asia Conference - Volume 1: 6th FiAC,},
year={2020},
pages={25-30},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0010507200003108},
isbn={978-989-758-540-1},
}


in EndNote Style

TY - CONF

JO - Proceedings of the 6th Food Ingredient Asia Conference - Volume 1: 6th FiAC,
TI - Study the Characteristics of Rice Supplements Made by Formulating the Composition of Skim Milk, Ferrous Fumarate, and Thiamine
SN - 978-989-758-540-1
AU - Sutrisno A.
PY - 2020
SP - 25
EP - 30
DO - 10.5220/0010507200003108