[Some characteristics of biscuit made from high protein rice flour and mungbean flour mixture as supplement food among young children under two years old]
1996
Purwani, E.Y. | Santosa, B.A.S. | Meihira, K.D. (Balai Penelitian Tanaman Padi, Sukamandi, (Indonesia)) | Damardjati, D.S.
The objectives of this study were : (1) to evaluate some characteristics of biscuit made from high protein rice flour and mungbean flour mixture and (2) to evaluate the calorie and protein consumption of the biscuit as supplement food among young children under two years old. Amylolithic enzyme was used to hydrolize the gelatinized starch in the rice flour into water soluble maltose and dextrin. Filtration and drying were done to separate the unhydrolized solid. The solid would contain higher protein, which is consequently called High Protein Rice Flour (HPRF). The HPRF was mixed with mungbean flour at ratio of 6:4, 7:3 and 8:2, respectively. The mixed flour was then processed into biscuit. Result indicated that the biscuit contained 1.49-to-1.57 percent of ash, 9.37-to-9.88 of fat and 9.31-to-9.96 of protein, respectively. Water absorption capacity, oil absorbtion capacity and bulk density value were 1.71-to-1.81 g/g, 1.68-to-1.79 g/g and 0.48-to-0.50 g/ml respectively. Mixing HPRF and mungbean flour at ratio of 6:4 resulted in a superior quality, therefore, this product was then given to the young children. The biscuit contributed 17-to-23 percent of calorie and 15-to-20 percent of protein for young children. It was also observed that biscuit made of HPRF and mungbean flour mixture was potential for contributing calorie and protein requirement, especially for low income group
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Indonesian Center for Agricultural Library and Technology Dissemination