The Effect of Soaking Temperature and Cinnamon Extract Concentration on the Quality of Parboiled Rice

Tistianingrum, Nugrah Widiastuti and Yulianto, Wisnu Adi The Effect of Soaking Temperature and Cinnamon Extract Concentration on the Quality of Parboiled Rice. E3S Web of Conferences.

[thumbnail of Similarity Artikel] Text (Similarity Artikel)
2. The effect of soaking e3sconf_ifc2021_02005 UWM sby.pdf.pdf

Download (448kB)

Abstract

Abstract. The temperature of the soaking of paddy in a solution of
chromium and magnesium, as well as cinnamon extract affects the
hydration of the paddy, the adsorption of chromium and magnesium, and
the taste of parboiled rice. The purpose of this study was to produce
parboiled rice which is favoured by panellists, has a low glycemic index
(GI) and has a high content of resistant starch (RS), Cr and Mg. This
research was carried out using a completely randomized design with two
treatment factors, namely the paddy soaking temperatures (60, 65 and
70˚C) and the soaking concentrations of cinnamon extract (0, 5, 10 and
15%). The paddy was soaked for 2.5 h, boiled with temperature of 100˚C
for 20 min, cooled at a temperature of 0˚C for 12 h, dried at 50˚C and
undergone the process of hulling. The results showed that the paddy
soaking temperature and the soaking concentrations of cinnamon extract
influenced the levels of RS, fortificants, GI and the panellists’ preference
of the parboiled rice produced. The preferred rice was produced with
soaking temperature of 65˚C and cinnamon extract of 10%. As the rice had
a GI of 30.62, it is suitable for diabetics.

Item Type: Article
Subjects: A General Works > AC Collections. Series. Collected works
Divisions: Fakultas Agroindustri > Program Studi Teknologi Hasil Pertanian
Depositing User: THP UMBY
Date Deposited: 27 Mar 2023 07:15
Last Modified: 27 Mar 2023 07:15
URI: http://eprints.mercubuana-yogya.ac.id/id/eprint/18696

Actions (login required)

View Item
View Item