Open AccessPhysicochemical characteristics and anthocyanin content of analog rice made from mocaf, mung beans (Vigna radiata), and purple corn (Zea mays L.)
Author(s) -
Zulfyani Putri Sada,
Meta Mahendradatta,
Rindam Latief
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/807/2/022061
Subject(s) - vigna , mung bean , chemistry , anthocyanin , food science , radiata , taste , zea mays , water content , agronomy , horticulture , biology , geotechnical engineering , engineering
Analog rice was made from various raw materials namely mocaf (modified cassava flour), mung bean ( Vigna radiata ) flour, and purple corn ( Zea mays L) flour. The experimental design used was 3 treatments with ratio mocaf: mung bean flour: purple corn flour as follows, J1= 60%: 20%: 20%, J2= 50%: 20%: 30%, J3= 40%: 20%: 40%. Physical properties measurements were water absorption and swelling power. Sensory analysis was carried out to determine the preference of panelist on taste, odor, color, and texture. Based on sensory analysis the preferred formula was the product with ratio of mocaf: mung beans flour: purple corn flour; 40%: 20%: 40%. The most preferred product was then analyzed for its chemical properties namely proximate analysis and anthocyanin content. The result showed that the content of moisture, ash, carbohydrate, protein, fat, fiber and anthocyanin in analog rice was 8.60%, 1.52%, 11.34%, 73.62%, 1.52%, 1.27%, and 27.15 mg CyE/g respectively and that content of cooked analog rice was 52.54%, 0.73%, 5.74%, 36.79%, 0.73%, 1.75%, and 8.45 mg CyE/g, respectively.