THE EFFECT OF DRIED CARROT ADDITION ON THE PHYSICOCHEMICAL PROPERTIES OF WHITE RICE-BASED EXTRUDATE

SANUSI, JEANNY CITRANANDA (2018) THE EFFECT OF DRIED CARROT ADDITION ON THE PHYSICOCHEMICAL PROPERTIES OF WHITE RICE-BASED EXTRUDATE. Other thesis, Unika Soegijapranata Semarang.

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Abstract

Rice, most commonly white rice is the source of staple food in Indonesia that has wide potential to be developed into various kind of processed food products. For example their high starch content can be utilized to make puff-dry extruded snack product. However, the addition of ingredients that is high in sugar and low in nutrition content in commercial extruded product, made people thought that its not a healthy food and should not be consumed regularly as a daily snacks. In order to change that perception, natural local ingredients like carrot is added to enchance the nutrition content of white rice-based extrudate. But the addition of dried carrot can cause a change in extrudate properties. That is why some research needs to be done to evaluate how far it could affect the extrudate properties. The aim of this research is to observe the effect of dried carrot addition on the physicochemical properties of white rice-based extrudate. This physicochemical properties are some important aspects that later may related to consumer acceptance. The addition of dried carrot is divided into 5%, 10%, 15%, and 20% dried carrot. Physicochemical properties analysis include hardness, crispness, color, radial and longitudinal expansion ratios, bulk density, solid density, specific density, porosity, β-carotene content and dietary fiber content. The result showed that with the increase of dried carrot, the hardness, longitudinal expansion ratio, bulk density, solid density, specific density, β-carotene content and dietary fiber content will also increase. On the contrary, with the increase of dried vegetables addition, the crispness, color (lightness), radial expansion ratio, and porosity value will decrease. Based on the results, the addition of 10% dried carrot already give a significant increase in β-carotene content with non significant decrease in radial expantion ratio. Keywords : Extrudate, Carrot, White Rice

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Chemical Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 19 Nov 2018 06:08
Last Modified: 19 Nov 2018 06:08
URI: http://repository.unika.ac.id/id/eprint/17399

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