Open AccessEnrichment of analogue sago rice with various sources of vegetable protein
Author(s) -
Widya Puspantari,
Donowati,
P. Tricahyana
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/443/1/012038
Subject(s) - aroma , mushroom , food science , oyster , flavor , edible mushroom , chemistry , straw , horticulture , agronomy , biology , fishery
Analogue sago rice, which currently has a low glycemic index value, but low protein content (3%). Enrichment with vegetable protein to the formula of analog sago rice was expected to be increased its protein content. This study aims to achieve the protein content of analogue sago rice, which similar to rice (7-9%) and can be accepted by consumers. Vegetable protein such as oyster mushroom flour, soybean hydrolyzate, a mixture of oyster mushroom and straw mushroom, and ISP (Isolated Soy Protein) at a concentration of 5-10% were added to the formulas. A hedonic test showed that from the 6 formulations, sago rice with the addition of ISP as a protein source had a better character than sago rice with the addition of mushroom flour in terms of color, aroma, taste, texture and overall. Whereas sago rice with the addition of oyster mushroom flour and straw mushroom has a dark color, a distinctive aroma and flavor of mushrooms and a slightly chewy texture. The formula by the composition of sago starch (70%), red rice flour (20%), ISP flour (5%) and oyster mushroom flour (5%) showed a protein content of 7.46% and received by the hedonic test.