CHANGES IN ANTIOXIDANT AND PHYSICOCHEMICAL PROPERTIES OF INDONESIAN BLACK RICE FLOUR (VAR. BANJARNEGARA AND BANTUL) DURING NO-DIE EXTRUSION COOKING

Arrowroot (Maranta arundinacea L.) as a new potential functional food: A scoping review

Maranta arundinacea L. (MA) is a food that contains phytochemicals such as phenols, saponins, and flavanones that are beneficial to the body. Several studies have also reported that MA contains soluble fibre. These indicate its potential use to prevent and treat diseases. The present review explored the literature on the potential benefits of MA. Published MA-related studies were searched for up to October 2018 using the PubMed, ProQuest, EBSCO, and Scopus databases, as well as Google Scholar up to October 2020. The keywords used were ‘Maranta arundinacea’ OR ‘arrowroot’ OR ‘maranta’ OR ‘West Indian arrowroot’ OR ‘obedience plant’ OR ‘Bermuda arrowroot’ OR ‘araru’ OR ‘ararao’ OR ‘hulankeeriya’ OR ‘Marantaceae’ OR ‘garut’ OR ‘ararut’ OR ‘irut’. The present review included ten in vitro studies, nine of which involved experimental animals, and eight studies in humans. In vitro and in vivo studies in animals show that MA has antioxidative, anti-inflammatory, prebiotic, antibacterial, immunomodulatory, anti-ulcerative, anti-diarrhoeal, hypoglycaemic, hypocholesterolaemic, and antihypertensive properties. However, studies involving humans were quasi experimental, without control and non-randomised, with a small number of subjects. The results of human studies have not shown a significant change in health effects. In the future, MA may increase food diversity by serving as a functional foodstuff. However, additional human research must be conducted.

Pengaruh Tepung Beras Pragelatinisasi terhadap Penyerapan Minyak dan Sensori Kue Cucur

Cucur is a traditional food with oily appearance,which may affect the sensory acceptance. Thus, in this research we attempted to reduce its oil absorption by using pregelatinized rice flour as the ingredient for cucur dough. The type of rice and temperature of extrusion process affect the characteristics of pregelatinized rice flour and final products. Thus, the objective of this research was to determine the effect of using pregelatinized rice flour on the oil uptake and sensory of cucur. The type of rice used were IR64 and IR42, and the extrusion process temperatures were 130 and 150°C. The oil uptake by cucur made with pregelatinized rice flour was analyzed during deep frying and sensory analysis was done on the resulting cucur. The results showed that the type of rice, temperature of extrusion, and their interactions had a significant effect on the characteristics and sensory of cucur. A combination of IR42 and 150°C resulted in cucur with 35.97% moisture content, 19.32% fat content, 18.14% moisture loss, 18.14% oil uptake, while the overall sensory attribute was acceptable to the panelists. Use of pregelatinized rice flour resulted in decrease in the oil uptake and moisture loss. Cucur made with pregelatinized rice flour has desirable intensities of sensory attributes (appearance, flavor, texture, and mouthfeel), which result in the higher overall preferences score.

PROFIL GELATINISASI DAN KOMPONEN ANTIOKSIDAN TEPUNG KETAN HITAM TERMODIFIKASI DENGAN ANNEALING

This research aims to study and characterize the effect of the annealing conditions (temperature and heating duration) on the gelatinization profile and antioxidant components of annealing-modified black glutinous rice flour (ABGRF). This experiment used a 2x3 factorial design consisted of temperature factor (54 and 58°C) and heating duration factor (4, 5, and 6 hours) with 2 replications. Research results showed that both factors and their interactions significantly affected all parameters of the gelatinization profile and antioxidant component of ABGRF (except through viscosity). Compared to its native, ABGRF showed an increase in peak viscosity, through viscosity (except treatment 54°C:5 hours), peak time and pasting tem-perature, indicated ABGRF resistance improvement to the heating process. Generally, the temperature treatment increment increased breakdown, setback, and final viscosity, but the heating duration increment decreased those values. The variation of ABGRF gelatinization profiles increased the diversification potential of BGRF-based food products. Annealing caused an overall decrease in ABGRF antioxidant ability. ABGRF produced by 54°C:4 hours treatment had the highest amount of antioxidant components (total anthocyanins contents 103.78±2.24 mg C3GE/100 g, total phenolic compounds 241.65±1.98 mg GAE/100 g, DPPH 267.14± 3.23 mg AAE/100 g, FRAP 473.94±1.43 mg AAE/100 g), thus using it as ingredients in functional food is more recommended, especially as composite flour for bread and cake.