Results 1 to 10 of about 286 (206)
Influence of composite flour constituents and extrusion temperature in the production of analog rice [PDF]
Food Science and Nutrition, 2021 AbstractThis study was conducted to determine the effect of composite flour (CF) constituents and different extrusion temperatures on the production of analog rice and community perceptions about the produced rice. CF was produced by mixing modified cassava flour (Mocaf) and snakehead fish flour (SF) in the following ratios: 100:0; 97:3; 94:6; 91:9 ...
Heri Cahyono, Siswo Sumardiono
exaly +3 more sources
Consumen Preference Analysis of UMM Analog Rice in Malang - Indonesia [PDF]
E3S Web of Conferences, 2023 The analog rice produced by UMM is made as a functional food by prioritizing good nutrition to make consumers healthy who consume it. The research objective is to analyze the characteristics of UMM analog rice consumers and the factors that influence ...
Tain Anas +5 more
doaj +2 more sources
Foods, 2021 Extrusion technology allows the preparation of analog rice, an artificial product made of carbohydrate sources other than rice, with characteristics similar to natural rice. In this study, we aimed at determining the effect of composition and temperature
Budiyono Budiyono +2 more
exaly +3 more sources
Analog Rice Made From Cassava Flour, Corn and Taro for Food Diversification [PDF]
E3S Web of Conferences, 2019 Paddy rice and rice are the staple foods of the people in Asian region, especially Indonesia. This plant was developed from seeds, developing varieties, planting methods to cooking methods.
Pudjihastuti Isti +3 more
doaj +2 more sources
Discover FoodRice is a staple food in many Asian countries. The dependence on rice consumption can lead to challenges in maintaining good health due to the lack of nutrients in rice, such as protein, vitamins, and minerals.
Meta Mahendradatta, Dwi Ghina Nadhifa
exaly +2 more sources
The effect of corn starch and transglutaminase on quality improvement of soybean-based analog rice
Future FoodsThe development of soybean-based analog rice is a potential alternative to rice because of its high protein content. However, the soybean-based analog rice has poor physical properties during cooking, so improvements are required.
Aji Sutrisno
exaly +3 more sources
Effects of flour, dye and binder types on the proximate properties of analog rice
IOP Conference Series: Earth and Environmental Science, 2023 Abstract Various types of non-rice food in Indonesia can be used produced analog rice, which is more nutritious than rice to support diversification programs in Indonesia. Taro flour and breadfruit flour are local carbohydrate sources that can be processed into analog rice.
S H Anwar +4 more
exaly +2 more sources
Potential of gathot (fermented cassava) from livestock feed to analog rice
IOP Conference Series: Earth and Environmental Science, 2021 AbstractThe objective of this research was to analyze the potential of gathot as an analog rice ingredient with the addition of red bean CMC as a binder, according to water absorption value, crude fiber content, and aftertaste by hedonic test. This study consisted of 4 treatments, and each treatment was repeated 5 times.
A Ratnaduhita +4 more
exaly +2 more sources
The Potential of Analog Rice as an Environmentally Friendly Food Alternative: A Mini Review [PDF]
E3S Web of ConferencesAnalog rice has emerged as a sustainable food alternative to conventional rice, addressing challenges in food security, environmental sustainability, and socio-economic development.
Bahlawan Zuhriyan Ash Shiddieqy +5 more
doaj +2 more sources
Macronutrient Profile of Analog Rice Based on Cornstarch, Modified Cassava Flour, and Suweg Flour [PDF]
BIO Web of Conferences, 2023 Analog rice is a food diversification product made from raw materials of various flours as an alternative to paddy rice which is produced from tubers and cereals which have a chemical content similar to rice.
Zulfa F +4 more
doaj +1 more source