Rice cake characteristics: effect of corn flour substitution and natrium carboxymethyl cellulose

Sutedja, Anita Maya and Trisnawati, Chatarina Yayuk (2011) Rice cake characteristics: effect of corn flour substitution and natrium carboxymethyl cellulose. In: International Food Conference 2011 "LIfe Improvement through Food Technology", 28 - 29 October 2011, Widya Mandala Catholic University, Surabaya. (Unpublished)

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Cake is one of bakery products made from wheat flour. Wheat was an import commodity therefore, it need to find other Indonesia’s local sources to substitute, such as rice. Rice formerly was one of potential local sources to be chosen. The decreasing of rice production in Indonesia forced rice to be imported. An alternative local sources which is available in a sufficient amounts is needed to be substitute it.corn is a primary Indonesian commodity besides rice with high production level.its high carbohydrate contents made corn can be use to substitute rice flour in rice cake making. Rice flour and corn flour do not have gluten therefore need other ingredient which can act as cake’s body structure, such as Natrium Carboxylmethyl Cellulose (Na-CMC). As both flours have different characteristics, so those affect the physucochemical and sensory characteristicsof cake. The best substitute concentration of rice flour by corn flour combining with Na-CMC which make good cake’s characteristics and acceptable by consumer. This research used Randomised Block Design with two factors: NA-CMC concentration (2% and 4%) and substitution concentration of corn to rice flour (0%, 10%, 20% and 30%) with three replications. Data were analyzed by Analysis of Variance (ANOVA) and Duncan’s Multiple Range Test (DMRT) at =5% to evaluate the significant different between treatments. Addition of Na-CMC (2% and 4%) and corn substitution (0%, 10%, 20% and 30%) showed no significantly different on specific volume, compresibility, and the consumer’s acceptability of pores uniformity. Significant different between treatments was showed on the consumers’ acceptability of softness and taste. Substitution of 20% rice flour with corn flour and combine with 4% Na-CMC produce rice-corn cake that has good characteristic and consumers acceptability.

Item Type: Conference or Workshop Item (Paper)
Uncontrolled Keywords: cake, corn flour, rice flour, sodium carboximethyl cellulose
Subjects: Agriculture and Food Technology
Divisions: Proceeding > Faculty of Agricultural Technology
Depositing User: Thomas Aryanatan Lena
Date Deposited: 01 Sep 2016 07:42
Last Modified: 02 Sep 2016 08:33
URI: http://repository.wima.ac.id/id/eprint/8385

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