The Effect of Rice Cooking Techniques on the Sensory Evaluation Test and Fluffiness Levels of Analog Rice Made from Sorghum, Mocaf, Glucomannan, and Moringa Flour
Pengaruh Teknik Penanakan Beras terhadap Evaluasi Sensori dan Tingkat Kepulenan Nasi dari Beras Analog Berbahan Baku Tepung Sorgum, Mocaf, Glukomanan, dan Kelor
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Background: Rice cooking is the process of rice making with several cooking stages and types such as using rice cookers and steamers. This analog rice innovation aims to increase the nutritional value, food diversification, and functional foods.
Objectives: To determine the effect of rice cooking techniques on sensory tests (color, texture, aroma, and overall appearance) and fluffiness levels between analog rice and C4 rice.
Methods: This experimental research used a Completely Randomized Design (CRD) on analog rice resulting from the best treatment (P2) with an additional composition of 2 gram of Moringa flour. The cooking techniques used rice cookers and steamers for cooking both analog rice and C4 rice. A total of 25 semi-trained panelists were selected to identify sensory evaluation and the fluffiness levels of the product. The statistical analysis used the Mann-Whitney test with the help of SPSS version 23.0.
Results: Cooking techniques using a rice cooker and a steamer influenced the sensory evaluation tests (color (p=0.004), texture (p=0.002), and overall appearance (p=0.006)) and fluffiness levels (p=0.004) for analog rice. However, cooking techniques did not influence the sensory evaluation test for taste (p=0.396) and aroma (p=0.058). The sensory tests such as color (p=0.607), texture (p=0.578), overall appearance (p=0.701), taste (p=0.482) and aroma (p=0.216) and the level of fluffiness in C4 rice (p=0.891) did not show differences.
Conclusions: The steaming cooking technique influences the preference and fluffiness levels of analog rice. Cooking analog rice with the steaming technique is highly recommended in order to increase consumer preference.
INTRODUCTION
Diabetes Mellitus (DM) is a chronic disease characterized by elevated blood sugar levels or hyperglycemia caused by damage to the pancreas, resulting in insulin hormone resistance and disturbances in carbohydrate, fat, and protein metabolism1. Diet for Diabetes Mellitus patients include type, amount, and schedule2. DM patients are advised to consume foods with a low glycemic index. The glycemic index value indicates the glycemic potential of carbohydrates. The higher the glycemic index, the greater the risk of increasing blood sugar levels3.
Analog rice is a product made from raw materials other than rice and is shaped to resemble rice. The results of analog rice products tend to be better when compared to rice. Analog rice made from local non-rice flour provides a solution to increase food availability and diversification4. The use of analog rice as a source of local carbohydrates has higher nutritional value than rice and can also be used as a substitute for rice for DM patients5.
Sorghum is a potential commodity of food energy sources that can be developed in Indonesia6Sorghum has a higher content of protein and a lower content of fat is higher and has a lower fat7. The glycemic index content in sorghum seeds is relatively low, namely 46.888. Mocaf flour is a flour product made from cassava and processed based on the principle of modified fermentation by lactic acid bacteria (LAB)9. Mocaf has a high-calorie content where 100 grams of mocaf contains 363 Kcal with a glycemic index of 59. Besides being gluten-free, mocaf also has high functional food value such as increasing digestibility and improving aroma, as well as high levels of Hydrogen Cyanide (HCN), fiber, and scopoletin10. The Moringa plant (Moringa oleifera) has been scientifically proven to be a green vegetable with higher potential and nutritional value than other plants. It contains minerals, amino acids, protein, ß-carotene, vitamin C, and vitamin E which can function as antioxidants. Every part of the Moringa plant can be used and one of the most common is its leaves11. Glucomannan is a type of dietary fiber that slows gastric emptying time, inhibits the absorption of glucose and fat, and prolongs the feeling of fullness12. Glucomannan can be utilized as a thickening agent or to improve the texture of foods such as in the production of noodles, cakes, bread, jellies, ice cream, jams, and juices13. Glucomannan contained inPorangcan be a nutraceutical product, namely foods that have good effects on health such as prevention and treatment of disease for the management of Type 2 Diabetes Mellitus (T2DM)14. Preliminary research by Seftina (2022) focuses on proximate analysis (water content, ash content, protein, fat, and carbohydrates) and antioxidant activity in analog rice made from sorghum, mocaf, moringa, and glucomannan flour. The results showed that the addition of more moringa flour to the food can increase the percentage of antioxidant activity15.
Wahyuningsih (2023) revealed that the substitution of Moringa leaf flour influences the color, aroma, taste, texture, insoluble dietary fiber, soluble dietary fiber, and total dietary fiber of analog rice (p<0.05). The organoleptic test showed that the panelists preferred analogous rice in P2 with the addition of 2% moringa flour. The results of the dietary fiber analysis were insoluble dietary fiber 11.16 - 13.65%, soluble dietary fiber 0.60 - 0.99%, and total dietary fiber 11.80 - 14.62%16. Cooking rice is the process of processing rice using some cooking stages using various cooking equipment. Cooking rice can also be done using cooking utensils such as pans and steamers which are cooked by steaming. A rice cooker is one of the modern rice cooking equipment that is widely used17. Studies concerning the effects of analog rice cooking techniques on the level of preference are still limited. Therefore, this present study aims to find out the effect of rice cooking techniques on the level of preference (texture, taste, color, aroma, and overall appearance) and the fluffiness level of rice from analog rice made from sorghum and mocaf which are substituted with moringa and glucomannan which are expected to have a low glycemic index and rich in antioxidants as an alternative functional food for food diversification.
METHODS
This experimental research used a Completely Randomized Design (CRD) with two treatments and three repetitions. It aims to identify the effect of cooking techniques on the level of preference for analog rice. The control treatment was C4 rice. This trial activity was carried out in November-December 2022 at the Food Processing Laboratory at Alma Ata University, Yogyakarta. This research obtained an approval from the Ethics Committee of Alma Ata University. Panelists who take part in the sensory evaluation test process filled out informed consent first before data collection (No: KE/AA/XII/10968/EC/2022).
Type of rice | Cooking technique | Repetition | ||
|---|---|---|---|---|
1 | 2 | 3 | ||
| A | R | AR1 | AR2 | AR3 |
K | AK1 | AK2 | AK3 | |
C | R | CR1 | CR2 | CR3 |
K | CK1 | CK2 | CK3 | |
This research involved 25 panelists. The sample in this study was analog rice made from sorghum and mocaf which were substituted with moringa and glucomannan. The panelists were students from the Nutrition Program of Alma Ata University, Yogyakarta. Before the sensory evaluation test, the panelists received training to
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