Characteristics of Rice Analogue from Composite Flour and Seaweed Puree

Abstract

The research aimed to determine the interaction of corn flour formulation, yellow sweet potato, arrowroot starch, and concentration of Gracilaria sp. seaweed slurry on the physicochemical properties of rice analogue. This research was conducted using a factorial randomized group design. This research consists of two factors. The first factor is the composite flour formulation (corn flour: yellow sweet potato flour: arrowroot starch) with different ratios; the second is Gracilaria sp. seaweed slurry concentration, which consists of four levels, namely 0 %, 1 %, 2 %, 3 % (w w-1). This research shows an interaction between the composite flour formulation and the concentration of Gracilaria sp. seaweed porridge on analogue rice’s water, fat, fibre, and antioxidant content. Analogue rice is known to have a water content ranging from 6.10 % to 8.25 %, ash content ranging from 1.45 % to 4.09 %, fat content ranging from 2.40 % to 5.91 %, and protein content ranging from 1.31 % to 3.60 %; carbohydrate levels range from 80.96 % to 87.99 %. Besides that, the analogue rice fibre content ranged between 1.33 % to 4.48 %, and the antioxidant activity was 83.32 % to 86.46 %.

Keywords

• arrowroot starch
• artificial rice
• corn flour
• healthy food
• tubers flour.