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

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Rice Noodle (Vermicelli) Characteristics Made from Local Cultivar Red Rice and Corn Starch

Authors
Dody Handito1, *, I Wayan Sweca Yasa1, Satrijo Saloko1, Desy Wulandari2
1Lecturer of Food Science and Technology Study Program, University of Mataram, Mataram, Indonesia
2Student of Food Science and Technology Study Program, University of Mataram , Mataram, Indonesia
*Corresponding author.
Corresponding Author
Dody Handito
Available Online 27 October 2023.
DOI
10.2991/978-94-6463-274-3_32How to use a DOI?
Keywords
corn starch; functional food; red rice; vermicelli
Abstract

The objectives of this research was investigated a proper proportion of red rice flour and corn starch in the formulation of vermicelli as a functional food. The experiment was arranged with Randomized Completely Block Designs (RCBD) of a single factor with three replications. The proportion of red rice and corn starch in total weight of flour in formulation were 100 g and 35 g; 80 g and 55 g; 60 g and 75 g; 40 g and 95 g; 20 g and 115 g, respectively; and 100 g white rice flour and 35 g corn starch to produce rice noodle (vermicelli). Reduction sugar, amylose content and acceptence of the vermicelli were measured, and the highest score of the vermicelli acceptance was feed to diabetic mice to determine the efficacy of the vermicelli lowering the blood glucose. Data were analyzed with analysis of variance at 5 percent level of significancy. The post hoc test was honestly significant difference at the same level of significancy. The result showed that the higher proportion of red rice flour in formulation, the higher acceptance score and amylose content of vermicelli, but the lower reduction sugar and blood glucose of diabetic mice. The proportion of 100 g red rice flour and 35 g corn starch gave the highest score of the vermicelli acceptance (aroma, taste, colour, texture), the highest amylose content (36.5%), the lowest reduction sugar (3.33%) and the blood glucose of diabetic mice reduce sharply.

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_32How 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  - Dody Handito
AU  - I Wayan Sweca Yasa
AU  - Satrijo Saloko
AU  - Desy Wulandari
PY  - 2023
DA  - 2023/10/27
TI  - Rice Noodle (Vermicelli) Characteristics Made from Local Cultivar Red Rice and Corn Starch
BT  - Proceedings of the 7th International Conference on Food, Agriculture, and Natural Resources (IC-FANRES 2022)
PB  - Atlantis Press
SP  - 353
EP  - 360
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-274-3_32
DO  - 10.2991/978-94-6463-274-3_32
ID  - Handito2023
ER  -