Physicochemical and sensory characteristics of granulated rice from sorghum–corn flour with heat-moisture treated cassava starch as binder

¹ Doctoral Program in Agriculture Industry Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran, Malang 65145, East Java, Indonesia
² Department of Food Crops and Horticulture, State Agricultural Polytechnic of Kupang, Jl. Prof. Dr. Herman Yohanes, Lasiana, Kupang, East Nusa Tenggara, Indonesia 85111
³ Agriculture Industry Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran, Malang 65145, East Java, Indonesia
⁴ Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang 65145 Indonesia
⁵ Center of Excellence on Tubers and Roots, Faculty of Agricultural Technology, Universitas Brawijaya, Malang 65145 Indonesia) Department of Food Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran, Malang 65145, East Java, Indonesia

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Developing rice-like staple alternatives from local crops is crucial for supporting food diversification and functional food innovation in Indonesia. This study evaluated granulated rice produced from composite sorghum–corn flour and heat-moisture-treated (HMT) cassava starch as a binder using a 3×2 factorial design (corn: sorghum ratio of 30:20, 35:25, and 40:30 g; HMT starch of 10 and 12 g). Physical properties (hardness, color, and water absorption capacity/WAC), hedonic acceptance (semi‑trained panelists), proximate composition, and selected functional compounds were determined. The best formulation was A3B2 (40:30 g corn: sorghum with 12 g HMT starch), which produced the softest texture (hardness 105.50±2.67 g), acceptable WAC (0.885±0.013 g/g), and the highest overall liking (liked category). The selected best sample contained phenolics (138.706 ppm), showed DPPH radical‑scavenging activity of 65.78%, and had low tannin (0.001388%) and phytate (0.017%) levels. Overall, incorporating HMT cassava starch improved granulate integrity and texture, while sorghum–corn composite flour contributed to sensory acceptability and functional potential.