Formulation of Analog Rice Made of White Corn (Zea mays Ceratina) and Mung Beans (Vigna radiata L) Flour as an Alternative Food in Maintaning a Complete Nutrition

Ariani Rumitasari, Abu Tawali, Amran Laga, Jumriah Langkong, Meta Mahendradatta

Abstract

Rice has been the only staple food for the majority of Indonesian. The demand for rice is increasing yearly as population growth. One alternative in achieving national food security is by food diversification. The aim of this study was to formulate an alternative food source as analog rice made of white corn and mung beans to improve nutrition in rice. The specific objective of this study was to obtain physical characteristics and the best formulation as well as chemical analysis of the best of analog rice formulated. This research was carried out in two stages. The first stage was to obtain the best formulation of physical analysis and sensory analysis of analog rice. These formulations were evaluated for sensory characteristic using hedonic method. The physical analysis was also conducted for these formulations. The results obtained in the first stage were physical analysis of bulk density, water absorption, swelling power and cooking time compared to rice which ranged from 0.571 to 0.790 (g/ ml), 33.3 to 63.9%, 8, 1-34.7%, and the cooking time was faster than ordinary rice which was ± 3 minutes. The best formulation based on sensory evaluation was analog rice produced from a ratio of 50% white corn and 50% mung beans. The chemical profile of the analogue rice was 8.4% of water content, 1.6% of ash content, 13.6% of protein, 1.3% of fat, 75.1% of carbohydrate, 5.7% of food fiber, 376 kcal of calories, 5.1 mg/100 g of iron, and, 0.57 mg/100 g vitamin B1.

Download


Paper Citation


in Harvard Style

Rumitasari A., Tawali A., Laga A., Langkong J. and Mahendradatta M. (2020). Formulation of Analog Rice Made of White Corn (Zea mays Ceratina) and Mung Beans (Vigna radiata L) Flour as an Alternative Food in Maintaning a Complete Nutrition. In Proceedings of the 6th Food Ingredient Asia Conference - Volume 1: 6th FiAC, ISBN 978-989-758-540-1, pages 92-96. DOI: 10.5220/0010529700003108


in Bibtex Style

@conference{6th fiac20,
author={Ariani Rumitasari and Abu Tawali and Amran Laga and Jumriah Langkong and Meta Mahendradatta},
title={Formulation of Analog Rice Made of White Corn (Zea mays Ceratina) and Mung Beans (Vigna radiata L) Flour as an Alternative Food in Maintaning a Complete Nutrition},
booktitle={Proceedings of the 6th Food Ingredient Asia Conference - Volume 1: 6th FiAC,},
year={2020},
pages={92-96},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0010529700003108},
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 - Formulation of Analog Rice Made of White Corn (Zea mays Ceratina) and Mung Beans (Vigna radiata L) Flour as an Alternative Food in Maintaning a Complete Nutrition
SN - 978-989-758-540-1
AU - Rumitasari A.
AU - Tawali A.
AU - Laga A.
AU - Langkong J.
AU - Mahendradatta M.
PY - 2020
SP - 92
EP - 96
DO - 10.5220/0010529700003108