COMPOSITION OF GLUTEN-FREE MACARONI MADE FROM RESISTANT STARCH FLOUR FROM BROWN RICE AND SAGO STARCH FLOUR AS A FUNCTIONAL FOOD AS A SOURCE OF DIETARY FIBER

Abstract

This invention relates to the composition of gluten-free macaroni made from brown rice resistant starch flour and sago starch flour as a functional food source of dietary fiber consisting of 50.0% brown rice resistant starch flour and 50.0% sago starch flour with the addition of 20.0% water, 14.3% eggs, 0.7% salt, and 1.4% Carboxymethyl Cellulose (CMC) with a ratio based on the weight of the main components of the flour. This invention is characterized by an ash content of 1.46%, a total fat content of 2.53%, a water content of 9.83%, a total energy of 367.51 Kcal / 100g, a carbohydrate of 79.83%, a protein content of 6.36%, a dietary fiber of 8.72%, an antioxidant activity (IC50) AEAC of 12.16%, and a gluten content of 0.0%. Another advantage, this invention produces a gluten-free macaroni product that has the potential as a functional food source of gluten-free dietary fiber. The formulation invention of macaroni based on brown rice resistant starch flour and sago starch can be applied to the functional food industry.