Chiang Mai Journal of Science

Print ISSN: 0125-2526 | eISSN : 2465-3845

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Effect of Die Temperature and Porang (Amorphophallus mulleri B.) Flour on the Physicochemical Properties, Nutritional Value, Estimated Glycemic Index, and Sensory Evaluation of Brown Rice Snack by a Collet Extruder

Cindytia Selvina Bernas, Sagar Pandappa Kalahal, Domas Galih Patria and Jenshinn Lin
* Author for corresponding; e-mail address: jlin@mail.npust.edu.tw
Volume: Vol.52 No.1 (January 2025)
Research Article
DOI: https://doi.org/10.12982/CMJS.2025.003
Received: 22 August 2024, Revised: 11 June 2024, Accepted: 10 December 2024, Published: 29 January 2025

Citation: Bernas C.S., Kalahal S.P., Patria D.G. and Lin J., Effect of die temperature and porang (Amorphophallus mulleri B.) flour on the physicochemical properties, nutritional value, estimated glycemic index, and sensory evaluation of brown rice snack by a collet extruder. Chiang Mai Journal of Science, 2025; 52(1): e2025003. DOI 10.12982/CMJS.2025.003.

Graphical Abstract

Graphical Abstract

Abstract

     Porang is an underutilized Indonesian tuber plant that exhibits potential as an ingredient in extrusion-based snacks. This study aims to develop brown rice snacks incorporating porang flour at various die temperatures using a collet extruder to enhance their physicochemical properties. The collet extruder used in this study is a cost-effective method for installation, maintenance, and operation. The effect of die temperature (90, 100, and 110 °C) and porang (0, 5, 15, and 25 %) as independent variables were studied on the physicochemical properties, nutritional value, and sensory evaluation of extrudates. According to the experimental results, higher die temperatures significantly (p < 0.05) increased ash content (1.33 - 2.11 %), crude fat (0.91 - 2.05 %), a* value (0.96 - 4.98), water absorption index (WAI) (5.84 - 9.27 g/g),water solubility index (WSI) (6.64 - 16.05 %), DPPH free radical scavenging ability (8.14 - 18.53 %), total phenolic content (TPC) (200.61 - 426.93 mg GAE/100g d.m.), and total flavonoid content (TFC) (407.20 - 1661.11 mg RE/100 g d.m.); decreased crude protein (9.85 – 7.11%), and L* value (82.37 - 69.25). The extrudate produced at 100 °C had the highest radial expansion ratio (1.57 – 2.79 mm/mm); lowest bulk density (0.21 - 0.14 g/cm3) and hardness (2.39 - 1.30 kgf). The increased addition of porang flour significantly increased (p < 0.05) moisture content (2.01 – 2.62 %), ash content, total carbohydrate (84.83 – 86.83 %), a* value, b* value (11.80 – 16.65), bulk density, hardness, WAI, WSI, DPPH free radical scavenging ability, TPC, and TFC, whereas decreased the crude protein, crude fat, L* value, radial expansion ratio. According to the sensory evaluation results, consumers preferred the extrudates with 5 % porang flour processed at a die temperature of 110 °C over the other extrudates. Incorporating porang flour into puffed snacks could serve as a potential component in developing snacks that meet consumer demand for nutritionally beneficial products because of its low glycemic index (40.604 - 44.789). Snacks made with porang flour could provide beneficial effects for both healthy individuals and those with health concerns, making them suitable for a wide range of consumers.

Keywords: antioxidant, glycemic index, brown rice, food extrusion, porang glucomannan

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