Effect of porang flour substitution and drying time on the characteristics of instant yellow rice

Abstract

Instant yellow rice is an alternative breakfast menu with a short serving time while preserving traditional cuisine. Rice as the main ingredient of yellow rice is difficult to replace and has little nutritional content. Making instant yellow rice using the autoclavingfreezing method requires fast drying to minimize nutrient degradation and maximize rehydration time. The study used local tuber substitution of porang as a source of minerals while increasing the nutritional content of instant yellow rice. This study aimed to determine the effect of porang flour substitution and drying time on physical, chemical, and sensory characteristics and to determine the best formula for instant yellow rice with porang flour substitution. This study was conducted using the completely randomized design (CRD) method with two factors, namely variations in the concentration of porang flour (2%, 3% and 4%) and variations in drying time (5 hrs, 6 hrs and 7 hrs). The results of the analysis showed that the concentration of porang flour and drying time showed a significant effect (p<0.05) on the physical, chemical, and sensory characteristics of instant yellow rice. Porang flour substitution and drying time significantly affected rehydration time, expansion volume, moisture content, ash, protein, fat, carbohydrates, and panelists' preference for color attributes. And it has no significant effect on the bulk density and panelists' preferences on aroma, taste, texture, and overall. The best treatment was instant yellow rice with 2% porang flour substitution and drying at 60℃ for 6 hrs. With a high proximate nutritional content, good physical properties, and is well received by the sensory panelists.