Production and Physicochemical Characterization of Analog Rice Obtained from Sago Flour, Mung Bean Flour, and Corn Flour Using Hot Extrusion Technology

Production and Physicochemical Characterization of Analog Rice Obtained from Sago Flour, Mung Bean Flour, and Corn Flour Using Hot Extrusion Technology

Extrusion technology allows the preparation of analog rice, an artificial product made of carbohydrate sources other than rice, with characteristics similar to natural rice. In this study, we aimed at determining the effect of composition and temperature on the nutritional content of analog rice obt...

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Bibliographic Details
Main Authors: Siswo Sumardiono, Budiyono Budiyono, Heny Kusumayanti, Nada Silvia, Virginia Feren Luthfiani, Heri Cahyono
Format: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Foods
Subjects:
analog rice
sago flour
mung bean flour
hot extrusion
corn flour
physicochemical properties
Online Access:https://www.mdpi.com/2304-8158/10/12/3023

Internet

https://www.mdpi.com/2304-8158/10/12/3023

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