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SIFAT FISIKOKIMIA DAN SENSORIS BERAS ANALOG JAGUNG DENGAN PENAMBAHAN TEPUNG KEDELAI

Jurnal Teknologi dan Industri Pangan, 2020
Rice analogs are rice-like products processed from various non-rice carbohydrate sources, such as corn flour. A high-protein rice analog can be produced with the addition of soybean into the formula of corn-based rice analog.
Tyas Hermala Anindita, Feri Kusnandar, Slamet Budijanto   +2 more
doaj   +1 more source

Formula optimization and volatile flavor substance analysis of extruded corn flour composite powder

Shipin yu jixie, 2023
Objective: This study aimed to improve the flavor and solubility of extruded corn flour by compounding. Methods: D-optimal mixture design was used to add different proportions of puffed millet flour, fried red rice flour, puffed rice flour, and puffed ...
LIU Xiaoqin, YE Yang, ZENG Deyu, YANG Zhengang, LIN Fengmei   +4 more
doaj   +1 more source

Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter

Foods, 2021
In order to improve the quality of the gluten free rice bread (GFRB), pre-gelatinised rice flour (PGRF) was made and used to partially replace natural rice flour in the production of GFRB.
Xiangli Ding, Lan Wang, Tingrui Li, Fei Wang, Zhenyang Quan, Mengjuan Zhou, Zhong-yang Huo, Jian‐Ya Qian   +7 more
semanticscholar   +1 more source

Effects of the ratio of refined white rice and brown rice on the quality of compounded rice flour

Shipin yu jixie, 2022
Objective: This study aimed to optimize the compounding ratio of compounded brown rice flour. Methods: The effects of different ratios on the quality of compounded brown rice flour were analyzed by mixing refined white rice and brown rice (10∶0, 8∶2, 6∶4,
LIU Ying, XU Chen-ran, ZHANG Chu-jia, ZHANG Na, DOU Bo-xin   +4 more
doaj   +1 more source

In vitro digestion, physicochemical and morphological properties of low glycemic index rice flour prepared through enzymatic hydrolysis

International Journal of Food Properties, 2018
Low glycemic index (GI) rice flour was prepared through enzymatic hydrolysis. Slowly digestible and resistant starch contents increased significantly (p ≤ 0.05) by 195.82% and 204.03%, respectively, while as total, rapidly digestible and digestible ...
Tawheed Amin, H. R. Naik, Syed Zameer Hussain, M. A. Mir, Abida Jabeen   +4 more
doaj   +1 more source

Characteristics Analysis of Different Glutinous Rice Flour and Its Influence on Freezing Point Temperature

Shipin gongye ke-ji, 2022
In order to the main influence factors of glutinous rice farinographical properties on freezing point temperature, 25 representative glutinous rice flours in practical applications were used as test materials, and the physical and chemical properties of ...
Zhen LI, Jingjing LIANG, Yang AN, Zhongmin HUANG, Zhilu AI   +4 more
doaj   +1 more source

Effect of the rice flour particle size and variety type on water holding capacity and water diffusivity in aqueous dispersions

LWT, 2021
The aim of this study was to evaluate water binding capacity of selected varieties of rice flours as prospective processing parameter for manufacturing gluten-free products. Water retention capability was determined by measuring the effective diffusivity
B. Lapčíková, L. Lapčík, T. Valenta, Petr Majar, Kristýna Ondroušková   +4 more
semanticscholar   +1 more source

The Possibility of Replacing Wet-Milling with Dry-Milling in the Production of Waxy Rice Flour for the Application in Waxy Rice Ball

Foods, 2023
Due to the large consumption and discharge of water in wet milling, dry-milling is an alternative to produce waxy rice flour. The physical properties and sensory characteristics for preparing waxy rice balls in dry-milled waxy rice flour were compared in
Sicong Fang, Maoshen Chen, Feifei Xu, Fei Liu, Fang Zhong   +4 more
doaj   +1 more source

Pengaruh Proporsi Tapikoka dan Tepung Beras Merah terhadap Sifat Fisikokimia dan Organoleptik Kerupuk Beras Merah [PDF]

, 2016
Diversification of red rice processing can increase utilization and consumption of red rice. Preliminary processing into flour can facilitate subsequent processing. One way of using the red rice flour is processing them into crackers. Crackers is a snack
Epriliati, I. (Indah), S, B. M. (Bernadette), Surjoseputro, S. (Sutarjo)   +2 more
core   +3 more sources

Sago Rice as an Environmentally Sustainable Food [PDF]

BIO Web of Conferences, 2023
Sago rice is artificial rice made from sago starch and others flour by extrusion process. This study aims to recommend the sustainability of sago rice as a staple food to deal with climate change by utilizing technology to explore and innovate the sago ...
Puspantari W, Cahyana P T, Saepudin A, Budiyanto, Kurniasari I, Kusumasmarawati A D, Henanto H, Untoro M   +7 more
doaj   +1 more source