出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
摘要：White corn can be utilized as a source of non-rice carbohydrate in the manufacture of rice analogues. The rice analogues with rice-like characteristics were produced by an extrusion technique. The aim of this research was to develop rice analogues from white corn and to evaluate the ir physicochemical and sensory propertie s. The study was conducted in several stages, i.e. preparation, formulation , and physicochemical and sensory properties evaluation . The physicochemical properties of rice analogues evaluated included proximate nutritional composition, dietary fiber concentration, cooking time, water loss rate, color, and whiteness percentage, while their sensory preferences were evaluated using hedonic scale test. The rice analogues made of Pulut Harapan and Lokal Purbalingga corn s ( 4.34:65.66%) ad ded with 30% sago starch , was found to be the most preferred . The moisture, ash, protein, fat, carbohydrate, and dietary fiber composition of this rice analog was 9.32, 0.38, 6.86, 1.22, 91.54 , and 5.35% , respectively .
