Assessment of Corn-Based Rice Analogues Made from Modified Corn Flour and Cassava Starch Which Processed by Granulation Method as Functional Food

Abstract

Compared to extrusion method, granulation method will produce rice analogues more characterised as a functional food.  Corn-based rice analogues granulation method (CRAGM) made from modified corn flour and cassava starch have a good cooking quality and have a potency to be developed as a functional food. The objective of this research was to assess the potential of CRAGM made from modified corn flour (MCF) and cassava starch (CS) as a functional food.  CRAGM made from MCF and CS (with formulation of CS as 20%, 30%, dan 40%) have characteristics as functional food reflected from the lower of glycemic index value (34.79 to 40.77), the higher content of dietary fiber (14.53% to 15.48%), the higher content of resistant starch (6.17% to 10.44%), and the lower content of digestible starch (57.64% to 62.71%).

Keywords: rice analogues, granulation method, functional food