Assessment of Corn-Based Rice Analogues Made from Modified Corn Flour and Cassava Starch Which Processed by Granulation Method as Functional Food
Year: 2017
Type: article
Abstract: Compared to extrusion method, granulation method will produce rice analogues more characterised as a functional food.Corn-based rice analogues granulation method (CRAGM) made from modified corn flour and cassava starch have a good cooking quality and have a potency to be developed as a functional food.The objective of this research was to assess the potential of CRAGM made from modified corn flour (MCF) and cassava starch (CS) as a functional food.CRAGM made from MCF and CS (with formulation of CS as 20%, 30%, dan 40%) have characteristics as functional food reflected from the lower of glycemic index value (34.79 to 40.77), the higher content of dietary fiber (14.53% to 15.48%), the higher content of resistant starch (6.17% to 10.44%), and the lower content of digestible starch (57.64% to 62.71%).
Authors: Hidayat, Beni, Akmal, Syamsu, Muslihudin, M., Suhada, Bambang
Institution: Universitas Muhammadiyah Metro
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W2614749900