Addition of Taro, Breadfruit, Seaweeds and Soymilk Waste Powders into Cassava Starch and Corn Powder-based Rice Analogues

Abstract

Rice analogue based on cassava starch is gaining attention in Indonesia due to its 23.7 million ton annual production of cassava has not been utilised optimally as alternative foods, and its relying on conventional rice as staple food by its increasing population. In this work an extrusion technique has been carried out to produce rice analogues using cassava starch (CS) and corn powder (CP) as basic raw materials and addition of natural fibres (NFs), i.e. taro powder (TP), breadfruit powder (BFP), seaweeds powder (SWP) and soymilk solid powder (SMP). It was found that optimum composition possesses physical properties and disolution time comparable to those of conventional rice was obtained when used weight ratio of CS/CP/NFs: 70/30/15. Morphological characterisation of the rice analogues showed fine distribution of natural fibres in the rice matrices, whereas addition of the natural fibres increased decomposition temperatures but did not affect melting temperature of the gelatinous phase significantly. It was also found that reduce carbohydrate and increase fibre and protein as well as other nutrition contents in the rice analogue have been revealed, therefore the rice analogues are suitable as alternative for diabetic and diet foods.