Utilization of mung bean and red kidney bean as fat replacer in rice cake
| Main Authors: | Trisnawati, Chatarina Yayuk, Sutedja, Anita Maya |
|---|---|
| Format: | Proceeding PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2014
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| Subjects: | |
| Online Access: |
http://repository.wima.ac.id/8412/1/%2812%29%20Utilization%20of%20Mung%20Bean%20and%20Red%20Kidney1.pdf http://repository.wima.ac.id/8412/ |
Daftar Isi:
- Rice cake is made from rice flour, eggs, margarines, baking powder and Na-CMC. Fat content in rice cake is high enough. High fat consumption can cause obesity so need the effort to reduce the amount of fat in cake formulation by using fat replacer. Mungbean (Vigna radiata) and red kidney bean (Phaseolus vulgaris L.) can be used as carbohydrate-protein-based fat replacer. The proportion of margarine and steamed bean (mungbean and red kidney bean) in rice cake can influence physicochemical properties of rice cake. The research aimed to observe the influence of proportion of margarine and steamed bean (mungbean and red kidney bean) on physicochemical properties of rice cake. Experimental design was Completely Randomized Block Design with one factor. The proportion of margarine and steamed bean consisted of six levels, namely 100%:0%, 80%:20%, 60%:40%, 40%:60%, 20%:80% and 0%:100% with four replications. The experiment of steamed mungbean and steamed red kidney bean were conducted separately. The results showed that the proportion of margarine and steamed (mungbean and red kidney bean) bean gave significant effect on moisture content, specific volume, and texture (hardness and springiness) of rice cake. The increasing of proportion of margarine to steamed bean would increase moisture content, specific volume and springiness value, but decreased hardness value of rice cake. This research recommended that mungbean and red kidney bean can be used as fat replacer in rice cake.