文章基本信息

标题：Assessment of Corn-Based Rice Analogues Made from Modified Corn Flour and Cassava Starch Which Processed by Granulation Method as Functional Food
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作者：Beni Hidayat ; Syamsu Akmal ; M. Muslihudin 等
期刊名称：Food Science and Quality Management
印刷版ISSN：2225-0557
电子版ISSN：2225-0557
出版年度：2017
卷号：61
页码：19-24
语种：English
出版社：Food Science and Quality Management
摘要：Compared to extrusion method, granulation method will produce rice analogues more characterised as a functional food. Corn-based rice analogues granulation method (CRAGM) made from modified corn flour and cassava starch have a good cooking quality and have a potency to be developed as a functional food. The objective of this research was to assess the potential of CRAGM made from modified corn flour (MCF) and cassava starch (CS) as a functional food. CRAGM made from MCF and CS (with formulation of CS as 20%, 30%, dan 40%) have characteristics as functional food reflected from the lower of glycemic index value (34.79 to 40.77), the higher content of dietary fiber (14.53% to 15.48%), the higher content of resistant starch (6.17% to 10.44%), and the lower content of digestible starch (57.64% to 62.71%).
其他摘要：Compared to extrusion method, granulation method will produce rice analogues more characterised as a functional food. Corn-based rice analogues granulation method (CRAGM) made from modified corn flour and cassava starch have a good cooking quality and have a potency to be developed as a functional food. The objective of this research was to assess the potential of CRAGM made from modified corn flour (MCF) and cassava starch (CS) as a functional food. CRAGM made from MCF and CS (with formulation of CS as 20%, 30%, dan 40%) have characteristics as functional food reflected from the lower of glycemic index value (34.79 to 40.77), the higher content of dietary fiber (14.53% to 15.48%), the higher content of resistant starch (6.17% to 10.44%), and the lower content of digestible starch (57.64% to 62.71%). Keywords: rice analogues, granulation method, functional food
关键词：rice analogues; granulation method; functional food