Organoleptic, chemical, and physical characteristics of sago (Metroxylon spp.) analog rice supplemented with red bean (Phaseolus vulgaris) flour as a functional food

Abstract

Sago analog rice is rice made from sago starch with or without supplementation of other food materials, and its shape resembles that of rice. Red bean flour is added to analog rice to increase its protein content to levels comparable to those of rice. The objective of this research is to investigate the organoleptic preference of panelists, and the chemical and physical characteristics of sago analog rice supplemented with red bean flour. We used a completely randomized design with one factor: the supplementation of red bean flour at 0%, 5%, 10%, 15%, 20%, and 25%. Our organoleptic test applied for the hedonic scale and examined the aroma, taste, and texture of cooked sago analog rice; the observed chemical characteristics were water, ash, fat, protein, and starch content. Physical characteristics were cooking time, water content, the weight of water loss, water absorbability, and granule characteristics. Data were analyzed using the analysis of variance. When results were significantly variable, the analysis was followed by the Duncan multiple range tests (DMRT) at the significance level of α < 5%. Our results show that supplementation of red bean flour up to 10% resulted in hedonic values ranging from "like" to "quite like" for taste and aroma, and "like" for texture; BS100 analog rice had the highest hedonic value. The water content of sago rice and the weight of water loss of cooked sago rice did not show a significant difference. In addition, ash content, protein content, fat content, starch content, cooking time, and water content of cooked sago rice displayed significant differences. A higher supplementation of red bean flour to sago rice influences granule structure, which appears damaged with rough surfaces and high porosity. Moreover, the size of the granules is smaller.