The effect of pre-treatment conditions towards resistant starch content of rice pudding
Daftar Isi:
- Rice is main commodity consumed by people in Indonesia. High amount of rice consumption increase risk of diabetes type 2 and has become concerning problem. Resistant starch is portions of starch that cannot be digested or broken down by digestion enzyme in human intestine, as the result it possess various health benefits to human. The utilization of rice to make rice pudding increase the diversity of snack derived from rice and provides health benefits to human. This study was aimed to to determine the type of rice and cooking method that provide higher resistant starch content in rice and also the pre-treatment conditions that might increase the resistant starch content. Two types of rice (white rice and red rice) were cooked using two different methods, i.e. rice cooker and aron-kukus. The data showed that red rice cooked using aron-kukus method was found to have the highest resistant starch content (2.614±0.003c). It was then pre-treated and made into rice pudding. The pre-treatment condition given to rice were the combination between cooling and steaming, those are cooled (3 days, 4 o C), cooled (3 days, 4 o C)–steamed (30 minutes), cooled (3 days, 4 o C)–steamed (30 minutes–cooled (3 days, 4 o C), and cooled (3 days, 4 o C –steamed (30 minutes)– cooled (3 days, 4 o C)–steamed (30 minutes). The result showed that the pretreatment conditions given to red rice cooked using aron-kukus method did not affect the sensory attributes of rice pudding when compared to rice pudding made with freshly cooked rice, but it was not able to increase the resistant starch content of rice pudding.