The Effect of Autoclaving-Cooling Cycling Treatment on Functional, Sensory and Microstructure Properties of Artificial Rice

Abstract

Artificial rice is an alternative product towards food security in Indonesia. The artificial rice in this study was produced from indigenous cereals and tuber flours. The aim of this study was to investigate physical, functional and microstructure properties of the artificial rice as influenced by autoclaving-cooling cycling treatments on its flour material. In this study, the processing treatments applied to the flour material were autoclaving at 121 °C for 15 minutes followed by cooling at 4 °C for 24 hours with three and five cycles . Their effects on the artificial rice properties were compared to that with no autoclaving treatment. The results showed that artificial rice produced from flour treated with five autoclaving-cooling cycles had the highest starch digestibility (∼57%) as well as the highest of amylose content (∼26%). An organoleptic test was taken place and showed there is no significant differences in all parameters for the three products in terms of colour, flavour, and texture. Microstructure analysis by scanning electron microscopy (SEM) showed that longer cooling treatment led to more cracks intensity on the granule surface of the artificial rice.