![]() The degree of gelatinization of the produced rice analogue was analyzed by differential scanning calorimetry (DSC) and polarized light microscopy, and the crystallinity was analyzed by X-ray diffraction (XRD). ![]() A twin screw extruder was utilized, operating at a screw speed of 75 rpm and a feed rate of 42.2 kg of dough per hour. Raw materials used in this study were yellow corn flour, corn starch, glycerol monostearate and water. This research studied the effects of dough moisture contents of 35%, 40%, and 45% and extrusion temperatures of 70☌, 80☌, and 90☌ on the degree of gelatinization and the crystallinity of the resulting rice analogue. The dough moisture content and the extrusion temperature can influence the degree of gelatinization of rice analogues, which in turn affects the hardness of the rice analogue. One approach to overcoming these problems is to prepare extruded rice analogues by using yellow corn flour (maize flour or cornmeal) and corn starch as the base material. Despite great efforts to increase rice production in Indonesia, imported rice is still needed due to high per capita consumption coupled with high population growth. Rice is one of the most important staple foods in Asia, including Indonesia.
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