ArticleNPJ science of food2026
Effect of soluble amylose separation on the faster cooking time of sago analog rice.
Article in NPJ science of food, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study aims to observe the effect of soluble amylose separation on the cooking time of analog sago rice. This rice is made from 50% sago starch, 5% sago fiber, 15% sago starch that has been partially pregelatinized, and each is mixed with 30% white rice flour, 30% red rice flour, and 30% black rice flour. Each mixture is extruded using a twin-screw extruder at a moisture content of 30%, barrel temperatures of 60, 70, 90, and 90 °C (zones 1-4), and screw speeds of 20-50 rpm. A post-installation washing step is carried out to separate surface amylose (in the form of mucus), followed by drying. Observations of the morphology show that the total porosity of the rice after separation is greater than before amylose separation, resulting in a shorter cooking time. Smaller crystallinity results in a shorter cooking time. A greater onset of gelatinization results in a shorter cooking time. Antioxidant analysis shows that washing does not remove antioxidants. Analog sago rice without amylose separation showed a cooking time of 14-16 min, while analog sago rice with separation treatment showed a cooking time of 5-9 min. This amylose-washed analog sago rice is intended for applications requiring a faster cooking process, such as emergency relief operations or fast-paced urban lifestyles.
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