Process optimization in the development of porang glucomannan (<i>Amorphophallus mulleri</i> B.) incorporated into the restructured rice using a pasta extruder: physicochemical properties, cooking characteristics, and an estimated glycemic index

PATRIA, Domas Galih; SUTRISNO, Aji; SUKAMTO, Sukamto; LIN, Jenshinn

doi:10.1590/fst.03021

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Original Article • Food Sci. Technol (Campinas) 42 • 2022 • https://doi.org/10.1590/fst.03021 copy

Process optimization in the development of porang glucomannan (Amorphophallus mulleri B.) incorporated into the restructured rice using a pasta extruder: physicochemical properties, cooking characteristics, and an estimated glycemic index

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

This study aims to find out the optimum treatment of the feed moisture in porang glucomannan (PGM), and Ca(OH)₂ in the production of the restructured rice using a pasta extruder. Feed moisture (35-45%), PGM (3-7%), and Ca(OH)₂ (0.04-0.10%) were the independent variables, while the water absorption index (WAI), the water soluble index (WSI), whiteness, and hardness were responses using a response surface methodology (RSM). Data were analyzed for the chemical components, the 3D surface, the microstructure, the cooking characteristics, and the estimated glycemic index (eGI). The results reported that the WAI and WSI ranged from 2.904 to 3.99 g/g and 2.018 to 3.302%, respectively, whereas whiteness and hardness ranged from 72.83 to 85.02 and 4.921 to 7.537 kgf. The chemical components, the cooking characteristics, and the eGI of the optimum restructured rice PGM reported a significant difference when they were compared to milled rice. The result of the 3D surface of the optimum restructured rice with PGM is similar to milled rice which is seen to be like a convex shape.

Keywords:
calcium hydroxide; glycemic index; pasta extruder; porang glucomannan; restructured rice; 3D surface

Parameters	WAI	WSI	Whiteness	Hardness
x₁	1.06	0.035	0.043	0.26
x₂	0.21	0.018	64.16	0.12
x₃	0.019	0.027	30.49	0.052
x₁.x₂	0.041	2.417E-003	-	4.822E-005
x₁.x₃	6.519E-003	9.952E-004	-	6.272E-007
x₂.x₃	7.613E-003	7.103E-004	-	0.011
x₁²	2.478E-003	1.41	-	6.11
x₂²	0.24	1.20	-	4.53
x₃²	0.17	1.00	-	3.51
lack of fit	0.1346	0.28	40.84	1.31
p value	0.0001	0.0008	0.0004	0.0016
F value	14.98	9.59	10.81	8.02

	Response
	WAI (g/g)	WSI (%)	Whiteness	Hardness (kgf)
Prediction	3.601	2.218	80.41	7.047
Validation	3.697	2.259	80.71	7.083
Coefficient of Value (%)	2.56	1.81	0.37	0.51

No	Parameters (%)	Optimum Restructured rice	Milled Rice
1	Carbohydrate	76.75 ± 0.12^a	78.63 ± 0.09^b
2	Crude Protein	5.82 ± 0.03^a	7.12 ± 0.12^b
3	Crude Fat	2.92 ± 0.09^a	0.68 ± 0.07^b
4	Ash	0.64 ± 0.01^a	0.43 ± 0.01^b
5	Water	13.87 ± 0.09^a	13.14 ± 0.12^b
6	Total Dietary Fiber	10.69 ± 0.02^a	0.36 ± 0.14^b

No	Parameters	Optimum Restructured Rice	Milled Rice	Restructured Rice without PGM*
1	Water Absorption Ratio (%)	201.21 ± 0.98^a	113.83 ± 0.14^c	152.78 ± 0.12^b
2	Cooking Losses (%)	4.99 ± 0.24^a	1.67 ± 0.20^c	1.75 ± 0.07^bc
3	Cooking Time (min)	5.1 ± 0.28^b	10.5 ± 0.50^a	4.7 ± 0.71^c

No	Sample	C₉₀	C∞	K	HI	eGI
1	Restructured Rice with PGM	40.67^c	44.77^c	0.0265 ± 0.00022^c	51.956 ± 0.131^c	68.23^c
2	Milled Rice	55.27^a	56.29^a	0.0443 ± 0.00022^a	72.178 ± 0.071^a	79.34^a
3	Restructured Rice without PGM	52.37^b	54.85^b	0.0344 ± 0.00030^b	67.440 ± 0.132^b	76.73^b

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[1] *Corresponding author: jlin@mail.npust.edu.tw