Proceedings of the 7th International Conference on Food, Agriculture, and Natural Resources (IC-FANRES 2022)

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Effect of The Combination of Polishing and Dry Milling Method on Black Glutinous Rice Flour Characteristics

Authors
Riezka Zuhriatika Rasyda1, *, Tjahja Muhandri2, Slamet Budijanto2
1Study Program of Food Science and Technology, Faculty of Food and Agroindustry Technology, University of Mataram, Mataram, 83125, Indonesia
2Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, 16680, Indonesia
*Corresponding author. Email: riezka_rasyda@unram.ac.id
Corresponding Author
Riezka Zuhriatika Rasyda
Available Online 27 October 2023.
DOI
10.2991/978-94-6463-274-3_33How to use a DOI?
Keywords
Antioxidant; Black Glutinous Rice; Milling Method
Abstract

This study aims to determine the effect of the combination of polishing and dry-milling method on the characteristics of black glutinous rice flour (BGRF) it produced. The observed parameters were total anthocyanin content, total phenolic content, DPPH and FRAP antioxidant activity, proximate content, and pasting properties. The results showed that the combination of polishing and dry-milling method produced BGRF with the highest amount of total anthocyanin (194.12±0.24 mg C3GE/100 g) and total phenolic (304.25±3.89 mg GAE/100 g) content which significantly differs with other methods, with DPPH antioxidant capacity 717.37±1.43 mg AAE/100 g and FRAP antioxidant capacity 407.29±3.23 mg AAE/100 g, indicated its potential as an ingredient in antioxidant-rich functional foods. Its proximate content consists of moisture content 12.89±0.03%, ash content 1.25±0.03%, crude protein content 10.76±0.05%, crude fat content 3.20±0.10%, and carbohydrate content 71.90±0.21%. Meanwhile, its pasting properties parameters indicated that BGRF starch granules tend to absorb water quickly and expand easily, resulting in an easily gelatinized and thickened dough when heated and stirred, with a chewy, sticky texture of the final product that remains soft even when stored for a long time due to its resistance to syneresis.

Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 7th International Conference on Food, Agriculture, and Natural Resources (IC-FANRES 2022)
Series
Advances in Biological Sciences Research
Publication Date
27 October 2023
ISBN
978-94-6463-274-3
ISSN
2468-5747
DOI
10.2991/978-94-6463-274-3_33How to use a DOI?
Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Riezka Zuhriatika Rasyda
AU  - Tjahja Muhandri
AU  - Slamet Budijanto
PY  - 2023
DA  - 2023/10/27
TI  - Effect of The Combination of Polishing and Dry Milling Method on Black Glutinous Rice Flour Characteristics
BT  - Proceedings of the 7th International Conference on Food, Agriculture, and Natural Resources (IC-FANRES 2022)
PB  - Atlantis Press
SP  - 361
EP  - 369
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-274-3_33
DO  - 10.2991/978-94-6463-274-3_33
ID  - Rasyda2023
ER  -