Sabirin, Azis Boing Sitanggang, Slamet Budijanto, Mardonius Budi Kusarpoko, Yanuar Sigit Pramana, Abdullah Darussalam, Ahmad Safrudin Purwoto, Bambang Triwiyono, Novi Kuswardani, Yassaroh, Anggun Pangesti, Laila Widya Ratri
Partially pregelatinized sago starch (PPSS) and a red rice-sago fibre mixture were investigated for their effects on the functional properties of sago analogue rice. Five PPSS:sago starch ratios were tested, each mixed with 33% red rice and 7% sago fibre. Extrusion was performed without precooking using specific process conditions. The addition of 15% PPSS resulted in the lowest cooking loss and improved texture. Sago analogue rice had higher crude fibre content than red and white rice due to the sago fibre. X-ray diffraction revealed the formation of intrahelical V-type complexes between sago analogue rice and red rice via non-covalent bonds. Various properties were analysed and compared with those of red and white rice. © The Author(s) 2025. Published by Oxford University Press on behalf of Institute of Food Science and Technology.
Study Program of Food Science, Graduate School of IPB University, Bogor, 16680, Indonesia; Research Center for Agroindustry, National Research and Innovation Agency (BRIN), Cibinong, Indonesia; Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, 16680, Indonesia; Research Center for Polymer Technology, National Research and Innovation Agency (BRIN), South Tangerang, Indonesia; Study Program of Food Technology, Sumatera Institute of Technology, South Lampung, Indonesia
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