A Preliminary Study on the Rehydration Characteristics and Cooking Time of Analog Rice from the Formulation of Modified Nagara Bean Flour Through L. Plantarum Fermentation and Sago Starch

• Published in: IOP conference series. Earth and environmental science 2019-05, Vol.255 (1), p.12013
• Main Authors: Susi, Agustina, L, Wibowo, C
• Format: Article
• Language: English
• Subjects: Amylopectin; Amylose; Beans; Cooking; Extrusion; Fermentation; Flour; Formulations; Glycerol; Rehydration; Rice; Sago; Starch; Vegetables
• ISSN: 1755-1307; 1755-1315; 1755-1315
• DOI: 10.1088/1755-1315/255/1/012013

Analog rice was expected to have characteristics that similar to native rice, particularly on level of stickiness. Therefore, formulation of ingredients is important for the consideration. Nagara bean flour fermented by L. plantarum have a high amylose content of 23-25 percent, in the formulations, nagara bean flour is combined with sago flour to balance amylose and amylopectin content. This combination is expected to result on good rehydration and texture that similar to to native cooked rice. This research was examined formulation of nagara bean flour, sago starch and glycerol monostearate concentration as emulsifier to facilitate the extrusion process. The analog rice from proportion nagara bean flour and sago starch of 50: 50 have high levels of rehydration and have small solid losses. This characteristic was not different from the proportion nagara bean flour and sago starch of 60 : 40. Increasing the proportion of nagara bean flour to sago starch will increase the cooking time of analog rice. In addition, the addition of glycerol monostearate concentration of 2% to 5% could result good extrusion quality.