%0 Journal Article
	%A Wisnu Adi Yulianto and  Agus Slamet and  Sri Luwihana and  Septian Albar Dwi Suprayogi
	%D 2015
	%J International Journal of Agricultural and Biosystems Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 106, 2015
	%T Evaluation of Chromium Fortified Parboiled Rice Coated with Herbal Extracts: Cooking Quality and Sensory Properties
	%U https://publications.waset.org/pdf/10002772
	%V 106
	%X Parboiled rice was developed to produce rice, which
has a low glycemic index for diabetics. However, diabetics also have
a chromium (Cr) deficiency. Thus, it is important to fortify rice with
Cr to increase the Cr content. Moreover, parboiled rice becomes
rancid easily and has a musty odor, rendering the rice unfavorable.
Natural herbs such as pandan leaves (Pandanus amaryllifolius
Roxb.), bay leaves (Syzygium polyanthum [Wigh] Walp) and
cinnamon bark powder (Cinnamomon cassia) are commonly added to
food as aroma enhancers. Previous research has shown that these
herbs could improve insulin sensitivity. The purpose of this study
was to evaluate the effect of herbal extract coatings on the cooking
quality and the preference level of chromium fortified - parboiled rice
(CFPR). The rice grain variety used for this experiment was Ciherang
and the fortificant was CrCl3. The three herbal extracts used for
coating the CFPR were cinnamon, pandan and bay leaf, with
concentration variations of 3%, 6%, and 9% (w/w) for each of the
extracts. The samples were analyzed for their alkali spreading value,
cooking time, elongation, water uptake ratio, solid loss, colour and
lightness; and their sensory properties were determined by means of
an organoleptic test. The research showed that coating the CFPR with
pandan and cinnamon extracts at a concentration of 3% each
produced a preferred CFPR. When coated with those herbal extracts
the CFPR had the following cooking quality properties: alkali
spreading value 5 (intermediate gelatinization temperature), cooking
time, 26-27 min, color value, 14.95-15.00, lightness, 42.30 – 44.06,
elongation, 1.53 – 1.54, water uptake ratio , 4.05-4.06, and solid loss,
0.09/100 g – 0.13 g/100 g.
	%P 1119 - 1124