Evaluating the physical and cooking properties of analog rice from fermented kidney bean flour, sago, and mocaf

Abstract

Analog rice represents an innovative food alternative and vehicle for public nutrition, with its characteristics dictated by its composition and specific ratios. This research analyzed the physical and cooking properties of extruded analog rice developed from fermented kidney bean flour (FKBF), sago, and modified cassava flour (Mocaf). Five distinct formulations were produced, maintaining a constant Mocaf content (20%) while systematically varying the FKBF-to-sago ratio (30:50, 35:45, 40:40, 45:35, 50:30). Subsequent analyses evaluated the physical properties (yield, bulk density, water absorption, and color (L*, a*, and b*)) and cooking properties (cooking weight, cooking time, cooking loss, rehydration, and swelling power). The findings indicated no significant differences in yield (69.83–82.58%), water absorption (96–109%), or the color parameters L* (57.32–60.02) and a* (1.86–3.08). However, the bulk density (0.58–0.63 g/mL) and b* values (10.33–11.42) exhibited significant variation, with lower FKBF proportions correlating with higher bulk density and increased yellowness. Significant differences were observed in cooking time (8.16–10.52 min) and swelling power (12.49–20.45%), with higher FKBF ratios resulting in shorter cooking times and greater swelling. However, no significant differences were observed in cooking weight, cooking loss, and rehydration. The study concluded that an increasing FKBF ratio enhanced functional properties, such as yield, water absorption, cooking weight, rehydration, and swelling power, while reducing cooking time, cooking loss, and color intensity, underscoring its pivotal role in optimizing analog rice quality for specific nutritional and culinary applications.