Study of Physicochemical and Sensory Properties of Cereal Drink for Pregnant Women Based on Protani Rice Flour

DOI

10.2991/978-94-6463-128-9_31How to use a DOI?

Abstract

Nutrition is an important factor in the health of pregnant women, because inadequate nutritional intake will affect fetal development. Efforts to overcome the nutritional deficiency of pregnant women are by providing additional food, namely cereal drinks. Cereal drink is a ready-to-eat product consisting of milk and cereal. Egg yolk is a better emulsifier than egg white because it contains lecithin. Lecithin in egg yolk serves as an emulsifier that is useful for forming the texture of the dough. The purpose of this study was to determine the characteristics of cereal drinks with variations of protani rice flour, banana flour, mung bean flour, corn flour and egg yolk percentage and to determine the best combination of treatments. This study used a completely randomized design (CRD) with the factors studied were variations in protani rice flour, banana flour, mung bean flour, corn flour and egg yolk percentage with levels of 0%, 2% and 4%. Variables tested include pH, color (L*, a*, b*), water content, ash content, protein content, fat and carbohydrate content by difference and sensory testing includes aroma, taste, texture and overall. The test results of the variable characteristics of cereal drinks were analyzed using ANOVA and the Duncan Multiple Range Test further test at the level of = 5%. The best treatment was tested using the effectiveness index method. The results showed that variations in protani rice flour, banana flour, mung bean flour and corn flour had an effect on pH, color (L*, a*, b*), water content, ash content, fat content, protein content, carbohydrates by difference, aroma, taste, texture and overall. The percentage of egg yolk increased the pH value, color (L*, a*, b*), water content, ash content, aroma, taste, texture and overall while the water content, fat content and pH decreased. The interaction between the two factors has no effect on the pH value. The best treatment was obtained with variations of protani rice flour: banana flour: mung bean flour: corn flour by 70: 5: 10: 15 with a percentage of 2% egg yolks having a pH value of 6.83; water content 2.33%; ash content 2.47%; fat content 8.67%; protein content of 9.95%; carbohydrates 78.2%; in accordance with SNI 01-4270-1996.

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© 2023 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Rifda Naufalin
AU  - Erna Kusuma Wati
AU  - Totok Agung Dwi Haryanto
AU  - Agus Riyanto
AU  - Citra Amelia Putri
PY  - 2023
DA  - 2023/04/19
TI  - Study of Physicochemical and Sensory Properties of Cereal Drink for Pregnant Women Based on Protani Rice Flour
BT  - Proceedings of the 3rd International Conference on Sustainable Agriculture for Rural Development (ICSARD 2022)
PB  - Atlantis Press
SP  - 307
EP  - 315
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-128-9_31
DO  - 10.2991/978-94-6463-128-9_31
ID  - Naufalin2023
ER  -