Physicochemical and Organoleptic Properties of Analog Rice from White Corn Flour and Canna Starch with Glycerol Monostearate Addition

Jariyah Jariyah, Dianita Kumalasari, Ratna Yulistiani, Salmaa Mardhotillah

Abstract

Indonesia’s reliance on rice as a staple food is challenged by declining harvested areas, highlighting the need for alternative carbohydrate sources. Analog rice made from white corn flour (WCF) and canna starch (CS), with glycerol monostearate (GMS) as a texture modifier, offers a potential solution to promote food diversification and reduce dependence on conventional rice. The purpose of this study was to determine the ideal WCF–CS ratio and GMS level. This study employed a completely randomized design with two factors: the WCF to CS ratios (60:40, 70:30, 80:20) and the addition of GMS (2%, 3%, 4%), each replicated three times. Analog rice was prepared through a process of mixing, steaming, extrusion, and drying. Physicochemical properties (moisture, ash, protein, carbohydrate, starch, amylose, amylopectin, rehydration, bulk density, and cooking time), as well as sensory attributes, were analyzed using ANOVA and DMRT at a 5% significance level. The formulation containing 70% WCF, 30% CS, and 3% GMS yielded the most desirable product with 0.67 g ml-1 of bulk density, 98.27% of rehydration ability, 207.67 seconds of cooking time, 7.02% of moisture, 0.46% of ash, 0.24% of fat, 6.47% of protein, 85.82% of carbohydrate, 77.28% of starch, 26.45% of amylose, and 50.84% of amylopectin. The results of the organoleptic scores for color, taste, texture, and aroma were 3.12, 3.52, 3.84, and 3.60, respectively. This research highlights the potential of local carbohydrate sources such as corn and canna for analog rice production to support national food diversification.

Keywords

amylose content; cooking quality; corn-based analog rice; food diversification; sensory properties

Full Text:

PDF

References

AOAC. (2005). Official methods of analysis of AOAC international. Virginia, USA: Association of Official Analytical Chemist, Inc. Retrieved from https://www.researchgate.net/publication/292783651_AOAC_2005

AOAC. (2006). Official methods of analysis of AOAC international. Washington DC, USA: Association of Official Analytical Chemist, Inc. Retrieved from https://www.studocu.vn/vn/document/truong-dai-hoc-vinh/co-so-du-lieu/official-methods-of-analysis-of-aoac-international-18th-ed-2005/138442576

Donmez, D., Pinho, L., Patel, B., Desam, P., & Campanella, O. H. (2021). Characterization of starch–water interactions and their effects on two key functional properties: Starch gelatinization and retrogradation. Current Opinion in Food Science, 39, 103–109. https://doi.org/10.1016/j.cofs.2020.12.018

Fitzpatrick, J. J., Van Lauwe, A., Coursol, M., O’Brien, A., Fitzpatrick, K. L., Ji, J., & Miao, S. (2016). Investigation of the rehydration behaviour of food powders by comparing the behaviour of twelve powders with different properties. Powder Technology, 297, 340–348. https://doi.org/10.1016/j.powtec.2016.04.036

Florie, G. A., & Kusumayanti, H. (2024). Production of analog rice from composite flour: Mocaf, corn, and porang flour. Journal of Vocational Studies on Applied Research, 6(1), 12–16. https://doi.org/10.14710/jvsar.v6i1.22662

Harmayani, E., Murdiati, A., & Griyaningsih. (2011). Karakterisasi pati ganyong (Canna edulis) dan pemanfaatannya sebagai bahan pembuatan cookies dan cendol. Agritech, 31(4), 297–304. https://doi.org/10.22146/agritech.9637

Islam, M., Bao, T., & Islam, M. Z. (2018). Inspection method of corn for poultry feed. Journal of Poultry Science and Technology, 6(3), 47–52. Retrieved from https://www.researchgate.net/profile/Md-Saiful-Islam-6/publication/329735410_Inspection_Method_of_Corn_for_Poultry_Feed/links/5c186a8da6fdcc494ffc70ce/Inspection-Method-of-Corn-for-Poultry-Feed.pdf

Jariyah, J., & Vestra, A. (2023). Characteristics of rice analog from composite flour (mocaf: sago: soybean: moringa leaf) with addition of carrageenan. Jurnal Teknologi Hasil Pertanian, 16(2), 94–103. http://dx.doi.org/10.20961/jthp.v16i2.61507

Kaur, L., Singh, J., & Singh, N. (2005). Effect of glycerol monostearate on the physico-chemical, thermal, rheological and noodle making properties of corn and potato starches. Food Hydrocolloids, 19(5), 839–849. https://doi.org/10.1016/j.foodhyd.2004.10.036

Kurniasari, I., Kusnandar, F., & Budijanto, S. (2020). Karakteristik fisik beras analog instan berbasis tepung jagung dengan penambahan k-karagenan dan konjak. Agritech, 40(1), 64–73. https://doi.org/10.22146/agritech.47491

Liu, C. Y., Amani, R., Sulaiman, S., Mahmood, K., Ariffin, F., & Mohammadi Nafchi, A. (2022). Formulation and characterization of physicochemical, functional, morphological, and antioxidant properties of cassava‐based rice analogue. Food Science & Nutrition, 10(5), 1626–1637. https://doi.org/10.1002/fsn3.2785

Mishra, A., Mishra, H. N., & Srinivasa Rao, P. (2012). Preparation of rice analogues using extrusion technology. International Journal of Food Science and Technology, 47(9), 1789–1797. https://doi.org/10.1111/j.1365-2621.2012.03035.x

Nadhifa, D. G., Mahendradatta, M., Poespitasari, A., Bastian, F., & Adhnitasari, A. Y. (2025). Characterization of analog rice produced from various carbohydrate sources and their functional components: A review. Discover Food, 5(1), 190. https://doi.org/10.1007/s44187-025-00473-9

Noviasari, S., Kusnandar, F., & Budijanto, S. (2013). Pengembangan beras analog berbahan dasar jagung putih. Jurnal Teknologi dan Industri Pangan, 24(2), 194–202. https://doi.org/10.6066/jtip.2013.24.2.194

Noviasari, S., Widara, S. S., & Budijanto, S. (2017). Analog rice as the vehicle of public nutrition diversity. Jurnal Kesehatan Masyarakat, 13(1), 18–27. https://doi.org/10.15294/kemas.v13i1.8284

Pereira, C., Menezes, R., Lourenço, V., Serra, T., & Brites, C. (2021). Evaluation of starch hydrolysis for glycemic index prediction of rice varieties. Proceedings, 70(1), 101. https://doi.org/10.3390/foods_2020-07643

Pérez, E., & Lares, F. (2005). Chemical composition, mineral profile, and functional properties of canna (Canna edulis) and arrowroot (Maranta spp.) starches. Plant Foods for Human Nutrition, 60(1), 113–116. https://doi.org/10.1007/s11130-005-6838-9

Prakaywatchara, P., Wattanapairoj, C., & Thirathumthavorn, D. (2017). Effects of emulsifier types and levels in combination with glycerol on the gelatinization and retrogradation properties of gluten‐free rice‐based wonton wraps. Starch‐Stärke, 70(5–6), 1700227. https://doi.org/10.1002/star.201700227

Pramono, Y. B., Handayani, D. H., & Mulyani, S. (2021). Physical, chemical, stickiness and organoleptic characteristics of analog white sweet potato rice with the addition of pumpkin flours. IOP Conference Series: Earth and Environmental Science, 803(1), 012039. https://doi.org/10.1088/1755-1315/803/1/012039

Qadir, N., & Wani, I. A. (2023). Physical properties of four rice cultivars grown in Indian temperate region. Applied Food Research, 3(1), 100280. https://doi.org/10.1016/j.afres.2023.100280

Rathnayake, H. A., Navaratne, S., & Navaratne, C. (2022). Effect of process variables on rice flour functional properties, and porous structure of rice and wheat-based leavened food products. Food Technology and Biotechnology, 60(1), 99–108. https://doi.org/10.17113/ftb.60.01.22.7238

Sahilatua, F. O., Suter, I. K., & Wiadnyani, A. A. I. S. (2019). Pengaruh umur panen terhadap karakteristik tepung jagung pulut putih (Zea mays var. ceratina). Jurnal Ilmu dan Teknologi pangan, 8(4), 430–439. Retrieved from http://download.garuda.kemdikbud.go.id/article.php?article=1351972&val=948&title=PENGARUH%20UMUR%20PANEN%20TERHADAP%20KARAKTERISTIK%20TEPUNG%20JAGUNG%20PULUT%20PUTIH%20Zea%20mays%20var%20ceratina

Sandhu, K. S., Singh, N., & Malhi, N. S. (2005). Physicochemical and thermal properties of starches separated from corn produced from crosses of two germ pools. Food Chemistry, 89(4), 541–548. https://doi.org/10.1016/j.foodchem.2004.03.007

Setyowati, A., & Purwani, T. (2021). Physicochemical properties of local white corn flour. IOP: Conference Series Earth and Environmental Science, 828(1), 012045. https://doi.org/10.1088/1755-1315/828/1/012045

Statistics of Indonesia. (2023). Paddy harvested area and production in Indonesia 2022. Retrieved from https://www.bps.go.id/en/publication/2023/08/03/a78164ccd3ad09bdc88e70a2/luas-panen-dan-produksi-padi-di-indonesia-2022.html

Sumardiono, S., Budiyono, B., Kusumayanti, H., Silvia, N., Luthfiani, V. F., & Cahyono, H. (2021). Production and physicochemical characterization of analog rice obtained from sago flour, mung bean flour, and corn flour using hot extrusion technology. Foods, 10(12), 3023. https://doi.org/10.3390/foods10123023

Tanaka, M., Koida, A., Miyazaki, A., Tabata, K., Takei, Y., Tanimoto, Y., ... & Watanabe, H. (2023). Canna starch improves immune functions and the intestinal environment in mice. Bioscience of Microbiota, Food and Health, 42(2), 131–137. https://doi.org/10.12938/bmfh.2022-068

Tao, K., Yu, W., Prakash, S., & Gilbert, R. G. (2019). High-amylose rice: Starch molecular structural features controlling cooked rice texture and preference. Carbohydrate Polymers, 219, 251–260. https://doi.org/10.1016/j.carbpol.2019.05.031

Thitipraphunkul, K., Uttapap, D., Piyachomkwan, K., & Takeda, Y. (2003). A comparative study of edible canna (Canna edulis) starch from different cultivars. Part I. Chemical composition and physicochemical properties. Carbohydrate Polymers, 53(3), 317–324. https://doi.org/10.1016/S0144-8617(03)00081-X

Watcharatewinkul, Y., Puttanlek, C., Rungsardthong, V., & Uttapap, D. (2009). Pasting properties of a heat-moisture treated canna starch in relation to its structural characteristics. Carbohydrate Polymers, 75(3), 505–511. https://doi.org/10.1016/j.carbpol.2008.08.018

Yuwono, S. S., & Zulfiah, A. A. H. (2015). Formulasi beras analog berbasis tepung mocaf dan maizena dengan penambahan CMC dan tepung ampas tahu. Jurnal Pangan dan Agroindustri, 3(4), 1465–1472. Retrieved from https://scispace.com/pdf/formulasi-beras-analog-berbasis-tepung-mocaf-dan-maizena-2njp5lagtl.pdf

Zainuddin, A. (2018). Analisis gelatinisasi tepung maizena pada pembuatan pasta fettuccine. Agropolitan, 3(3), 1–8. Retrieved from https://www.neliti.com/publications/259204/analisis-gelatinisasi-tepung-maizena-pada-pembuatan-pasta-fettuccine-analisis-ge

Zambrano, Y., Contardo, I., Moreno, M. C., & Bouchon, P. (2022). Effect of extrusion temperature and feed moisture content on the microstructural properties of rice-flour pellets and their impact on the expanded product. Foods, 11(2), 198. https://doi.org/10.3390/foods11020198

Zulfa, F., Rochmah, A. N., Saputri, F. D., Suleman, D. P., & Anandito, R. B. K. (2023). Macronutrient profile of analog rice based on cornstarch, modified cassava flour, and suweg flour. BIO Web of Conferences, 69, 03009. https://doi.org/10.1051/bioconf/20236903009

DOI: https://doi.org/10.20961/agrihealth.v6i2.107009

Refbacks

  • There are currently no refbacks.