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ORIGINAL ARTICLE
Sorghum-Based Instant Rice Analog Enriched with Modified Cassava Flour and Pumpkin Flour Improves Starch Digestibility, Functional Properties, and Sensory Acceptance
Agus Slamet 1
,
 
Bayu Kanetro 2
,
 
Hamidin Rasulu 3
 
 
 
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1
Department of Agricultural Product Technology, Faculty of Agroindustry, Universitas Mercu Buana Yogyakarta, Jl. Wates Km 10 Yogyakarta, Daerah Istimewa Yogyakarta, 55752, Indonesia
 
2
Department of Food Science, Faculty of Agroindustry, Universitas Mercu Buana Yogyakarta, Jl. Wates Km 10 Yogyakarta, Daerah Istimewa Yogyakarta, 55752, Indonesia
 
3
Department of Agricultural Product Technology, Faculty of Agriculture, Universitas Khairun, Ternate 9717, Indonesia
 
 
Submission date: 2026-03-01
 
 
Acceptance date: 2026-06-30
 
 
Corresponding author
Agus Slamet   

Department of Agricultural Product Technology, Faculty of Agroindustry, Universitas Mercu Buana Yogyakarta, Indonesia
 
 
 
KEYWORDS
extrusion cooking
modified cassava flour
pumpkin flour
resistant starch
starch structure
 
TOPICS
ABSTRACT
Rice analog refers to rice-shaped grains produced from non-rice flours using processing techniques such as extrusion. This study evaluated the influence of partially substituting sorghum flour with modified cassava flour (mocaf) and pumpkin flour on starch digestibility, physicochemical properties, and sensory acceptance of extruded instant rice analogs. Increasing the proportions of mocaf and pumpkin flour led to a significant increase in the contents of crude fiber, β-carotene, total phenolics, and resistant starch in rice analogs, reaching 5.71 g/100 g, 32.66 μg/g, 9.15 mg GAE/g, and 6.84%, respectively, for the formulation containing sorghum flour, mocaf, and pumpkin flour at a ratio of 20:40:40 (w/w/w). Conversely, it decreased rapidly digestible starch content, total starch digestibility, bulk density, and texture hardness. Fourier transform infrared (FTIR) spectroscopy revealed no indication of new functional group formation; however, an increase in the amorphous starch fraction indicated structural changes in the starch matrix. This finding was supported by scanning electron microscope (SEM) micrographs showing a more porous matrix. Products of all formulations were generally sensory acceptable, with the rice analog formulated at a 40:30:30 (w/w/w) ratio exhibiting the highest aroma and taste scores and one of the highest overall acceptance. These findings suggest that composite flours improve the functional properties of rice analogs by modifying starch architecture while preserving acceptable sensory quality. The results further highlight the potential of rice analogs as functional staple foods produced from locally available ingredients.
FUNDING
This research was financially supported through a national collaborative research program involving Universitas Mercu Buana Yogyakarta, Universitas Khairun, and the National Research and Innovation Agency (BRIN) Gunungkidul, Indonesia, under Contract No. 003/C.01/H.05/MOU/I/2025.
CONFLICT OF INTEREST
The authors declare no conflict of interest.
ADDITIONAL INFORMATION
Ethical approval for the sensory evaluation was obtained from the Research Ethics Committee of Universitas Alma Ata, Yogyakarta, Indonesia (Approval No. 142/EC/X/2025).
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