The Effect of the Old Heating Rice Cooker to Total Microbial White Rice with Total Number Plates (Total Plate Count)
Journal Title: IOSR Journal of Pharmacy and Biological Sciences (IOSR-JPBS) - Year 2016, Vol 11, Issue 5
Abstract
Rice is the staple food rice processed products are usually consumed by the people of Indonesia. Changes of rice into the rice occur because gelatinize the starch granules contained in rice. When the raw starch put into cold water, the starch granules absorb water and swell. However, the amount of water absorbed only around 30% and Swellings were limited. This swelling occurs because the kinetic energy of the water is stronger than the force of attraction between molecules of starch granules, so that water can get into the grains of starch. Water absorption and swelling of the starch granules can be improved by raising the temperature White rice nutritional content per 100 grams (g), among others, energy 540 kJ / 129 kcal, fat 0.28 g, 0.076 g saturated fat, polyunsaturated fat 0.075 g, monounsaturated fatty 0.087 g, cholesterol 0 mg, protein 2.66 g, 27.9 g carbohydrates, 0.4 g fiber, 0.05 g sugars, 365 mg sodium, 35 mg potassium
Authors and Affiliations
Ni Nyoman Yuliani,, Joseph Tenamao Werang
Keywords
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- EP ID EP386639
- DOI 10.9790/3008-1105042228
- Views 59
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