Physicochemical and Functional Properties of Vermicelli Made of Modified White Rice, Brown Rice, and Black Rice

Eko Yuliastuti Endah Sulistyawati (1), Akhmad Mustofa (2), Rina Rismaya (3), Nanik Suhartatik (4)
(1) Faculty of Science and Technology, Universitas Terbuka, Jalan Cabe Raya, Pamulang, South Tangerang, Indonesia
(2) Faculty of Technology and Food Industry, Slamet Riyadi University, Jalan Sumpah Pemuda Street No. 18, Surakarta, Indonesia
(3) Faculty of Science and Technology, Universitas Terbuka, Jalan Cabe Raya, Pamulang, South Tangerang, Indonesia
(4) Faculty of Technology and Food Industry, Slamet Riyadi University, Jalan Sumpah Pemuda Street No. 18, Surakarta, Indonesia
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Sulistyawati, Eko Yuliastuti Endah, et al. “Physicochemical and Functional Properties of Vermicelli Made of Modified White Rice, Brown Rice, and Black Rice”. International Journal on Advanced Science, Engineering and Information Technology, vol. 14, no. 3, June 2024, pp. 1042-8, doi:10.18517/ijaseit.14.3.19628.
Modification technology of starch has been developed to enhance its utilization in the food industry and for health-related purposes. Starch serves as a carbohydrate source that contributes to energy when digested in the body. The starch modification enables starch to be converted into resistant starch. This study investigated the physicochemical properties of vermicelli made from modified rice flour. The rice flour used in this study originated from three varieties: white rice, brown rice, and black rice. The physicochemical properties of vermicelli evaluated were chemical composition, pasting properties, and starch morphology. Analyses were conducted on both the rice flour and the vermicelli product. The results indicate that the protein content in rice flour ranged from 10.30% to 10.87% (dry weight), whereas the protein content in vermicelli decreased to 9.78% to 10.26% (dry weight). There was also a decrease in other components like lipid content, amylopectin, anthocyanin, and crude fiber. The antioxidant activity of vermicelli tended to be lower than that of the flour form, as did the anthocyanin content. Processing rice flour enhanced the water-holding capacity of starch and reduced its swelling power. Rice flour modification can be employed as an alternative to improve the functional properties of starchy food materials.

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