高粱食品棒中的大米稳定应用作为紧急食品

Lufi Karisma Rahmawati, Karseno Karseno, N. Aini
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引用次数: 2

摘要

印度尼西亚是一个自然灾害多发的国家。在紧急情况下,需要为灾民设计一种既实用又营养的特殊食品。食物棒是一种实用的食物,适合在紧急情况下食用。高粱粉是食品棒的基本原料,具有丰富的营养价值。因此,它作为紧急食品的功能比使用稳定米糠的食品棒更理想。本研究的目的是确定米糠稳定生产口感和香气较好的米糠的工艺条件,食品棒的感官特性和5种最佳食品棒产品的物理化学特性。采用RBD(随机分组设计)的实验方法。研究的因素包括两个因素:烘烤温度的使用(T)和食品棒配方的使用(P)。得到的米糠在120℃的温度下稳定,稳定时间为6分钟,将用于食品棒的制作过程。最佳食品棒产品配方为高粱粉与米糠稳定粉的比例为85%:15% (P4),在130℃(T4)下烘烤。该配方的总蛋白质值为14.99%,脂肪值为30.08%,碳水化合物值为40.27%,能量为246.01千卡,其物理特性为硬度值为1597.56 g力。关键词:食品棒,高粱粉,稳定米糠
本文章由计算机程序翻译,如有差异,请以英文原文为准。
APLIKASI STABILISASI RICE BRAN DALAM FOOD BAR BERBASIS TEPUNG SORGUM SEBAGAI PANGAN DARURAT
Indonesia is a country that is prone to natural disasters. In emergency situation, a special food design for disaster victims that is practical and nutritional is needed. Food bar is one example of practical food that is suitable for consumption in emergencies. The basic ingredients of food bars can be made from sorghum flour which is rich in nutritional value. So that its function as an emergency food is more optimal then a food bar is applied using a stabilized rice bran. The purpose of this research was to determine the process condition of rice bran stabilization to produce rice bran with good taste and aroma, the organoleptic character of food bars and the physical and chemical characteristics of the five best food bar products. The method used is an experimental method with RBD (Randomized Group Design). The factors studied consisted of two factors: the use of roasted temperatures (T) and food bar formulations (P). The results obtained were stable rice bran with the use of a temperature of 120oC and a stabilization time of 6 minutes, which will later be used in the process of making food bars. The best food bar product formulation was food bar with the ratio of sorghum flour and rice bran stabilizing flour as much as 85%: 15% (P4) which was baked at 130oC (T4). This formulation showed a total protein value of 14.99%, 30.08% fat, 40.27% carbohydrate and 246.01 kcal energy and has physical characteristics in the form of a hardness value of 1597.56 g force. Keywords: food bar, sorghum flour, stabilized rice bran
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