ArticleHeliyon2022
Physicochemical properties of novel artificial rice produced from sago, arrowroot, and mung bean flour using hot extrusion technology.
Article in Heliyon, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Effect of soluble amylose separation on the faster cooking time of sago analog rice.NPJ science of food · 2026Article
- Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes.Foods (Basel, Switzerland) · 2023Article
- Factors influencing consumption of traditional diets: stakeholder views regarding sago consumption among the indigenous peoples of West Papua.Agriculture & food security · 2022Article
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Due to high rice consumption, food insecurity can negatively impact health; hence, food diversification is considered an appropriate solution for achieving national food security. Artificial rice production using local natural resources will support food sustainability in Indonesia. Sago, arrowroot tuber, and mung bean flours were the main ingredients for producing artificial rice using the hot extrusion method. The effects of composite flour composition and extrusion temperatures on the nutritional value (carbohydrate, protein, fat, and fiber), morphological structure (scanning electron microscopy analysis), thermal stability (differential scanning calorimetry analysis), and acceptability of artificial rice were investigated in this study. The results showed that the best composition was obtained when using a combination of 50% (w/w) sago flour, 30% (w/w) arrowroot tuber flour, and 20% (w/w) mung bean flour. The results of chemical analysis showed that the best artificial rice in this study contained 11.18% water content, 80.27% carbohydrates, 5.14% protein, 0.46% fat, and 5.14% crude fiber. The product contained sufficient fiber and carbohydrate content to be an appropriate staple food. The best extrusion temperature was 85 °C. Moreover, the differential scanning calorimetry profiles showed that artificial rice began undergoing physical changes at approximately 100 °C. Importantly, the color, texture, aroma, and taste of the cooked artificial rice were accepted by consumers.
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