Nutrient Contents of Parboiled Rice as Affected by Palm Oil Addition

Refdi, Cesar Welya and Nevara, Gita Addelia (2019) Nutrient Contents of Parboiled Rice as Affected by Palm Oil Addition. In: CONFERENCE PROCEEDING 3rd INTERNATIONAL CONFERENCE ON SECURITY IN FOOD, RENEWABLE RESOURCES, AND NATURAL MEDICINES 2019 (SFRN 2019). pusat penelitian dan pengabdian pada masyarakat Politeknik Pertanian Negeri Kupang. ISBN 9786025126284

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Abstract

This study aims to evaluate the nutrient contents of rice after the partially boiled process and the addition of various concentrations of palm oil. The result showed that modification of palm oil and parboiled process on paddy was not significantly increased water, protein, and carbohydrate, but increase its ash and fat content in 20% oil addition substantially. The increase in fat content is indicated to increase the complexity of the ingredient and has the potential to have a low glycemic index.

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