The Characteristics of Rice Analogues Produced by IPB

Nowadays the use of extrusion technology to develop rice analogues has gained much attention from the researchers because of the many advantages they have. Extrusion process and parameters involved many parameters such as the rheology of materials in Extrusion Die Head, degree of gelatinization and so on. The degree of gelatinization as a critical parameter affects the quality of analogue rice and is influenced by extrusion temperature, moisture content, and screw speed.

Therefore, Faleh Setia Budi, Purwiyatno Hariyadi, Slamet Budijanto and Dahrul Syah of the Department of Food Science and Technology (Dept. of ITP)  of the Faculty of Agricultural Technology of Bogor Agricultural University (FATETA IPB) examined the role of dough rheology, gelatinization degree and crystallinity of rice analogues on physical characteristics.

"It is necessary to investigate the effect of extrusion temperature and the water content of the dough on the degree of gelatinization and its impact on the quality of rice analogues. The water content of the dough and the amylose content of the material and the temperature of the extrusion also affects the crystallinity of the analogue rice which affects the hardness of rice analogues and the rheology of the material in the extruder die head which affects the analogue rice form, "he said.

This study aims to obtain parameters that affect the quality of rice analogues made from corn (rice analogues hardness, steamed of rice analogues hardness, chewing time required for analogue rice, bulk density, and shape) and the factors that influence it (moisture content, amylose content, and extrusion temperature).

Based on the result of the research, the enhancement of extrusion temperature from 70 – 90°C and moisture content of 35-45% caused the starch granules to be completely gelatinized and changed the crystalline type A to V. The degree of gelatinization of the produced rice analogue was analysed, the result showed that degree of gelatinization did not affect the hardness of rice analogues, but the degree of crystallinity effected the hardness of analog rice, as well as its cooked rice analogues. The best rice analogues hardness is 4.21 – 6.8 kg,  and oval shape is formed by high-temperature drying at 90 °C, and water content of 40% dough, and 21.72% amylose content. (Wied)