Children sensories acceptance to rice cake enriched with detatted rice bran
| Main Authors: | Sutedja, Anita Maya, Trisnawati, Chatarina Yayuk |
|---|---|
| Format: | Proceeding PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2008
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| Subjects: | |
| Online Access: |
http://repository.wima.ac.id/8381/2/%282%29%20Children%20Sensories%20Acceptance1.pdf http://repository.wima.ac.id/8381/ |
Daftar Isi:
- Dietary fiber has many advantages for body's and can be found in fruits and vegetables. Children are stiil rare in their daily consumption; therefore addition of dietary fiber is needed. Cake is one of meals that children like because of its charactertistics, such as a smooth texture, sweet and milky taste. Cake made from wheat flour is prohibited for gluten intolerance and autism. It needs to be substituted with other non-gluten, that is rice flour. Rice flour made from rice, which is a staple food for Indonesian peoples. Dietary fiber added to rice cake is from rice bran, by product of rice milling with limited utilization. Rice bran has high fat so it needs to be defatted to minimize rancid flavor in rice cake. However, the addittion of rice bran could reduce consumers' acceptance, including children's, therefore the amount of defatted rice bran addition need to be observed. The research was applied by preference test on rice cake with addition of 0%, 10%, 20% 30%, 40% and 50% defatted rice bran. Children from four elementary schools in Surabaya were used as the panels. They have to give their overall preference to every rice cake with different treatments. The result gave that addition until 30% defatted rice bran was still accepted with a score 4 (slightly like) and it was not significantly different (=5%) to rice cake with 0%, 10%, and 20% defatted rice bran additions.