| dc.description.abstract | Breakfast cereal is food that common eaten as breakfast. Utilization of rice bran as raw material for the manufacture of breakfast cereals is required to utilize side product of rice milling. Breakfast cereal product development used twin screw extruder. The product called as "puffed cereal". The aim of research is develop bran breakfast cereal products (rice bran puffed cereals) that have physicochemical and sensory properties either by using twin screw extrusion technology. The selection of cereals formula with descriptive assessment by limited panelists based on shape and uniformity of product. The selected formula of bran cereal are formula of corn grits and stabilized rice bran (SRB) ratio of 85:15, the addition of water 11% and extruder temperature 1350C are called the Formula 1; formula of corn grits and SRB ratio of 80:20, the addition of water 5% and extrusion temperature 1350C are called Formula 2; formula of corn grits and SRB ratio of 80:20, the addition of water 8% and extrusion temperature 1350C are called Formula 3; and formula of corn grits and SRB ratio of 80:20, the addition of water 11% and extrusion temperature 1350C are called Formula 4. Cereal made with four Formulas are evaluated in the sensory testing to get the chosen formula. Furthermore, that formula was analyzed its physical properties and chemical content. The chosen formula is Formula 3. Based on physical properties, the formula 3 has a value of 31.51% gelatinization degree, the degree of development 149.77%; hardness of products 0.835 Kgf; crispiness of products 0.203 Kgf; WAI 4.670 g / ml; WSI 0.0144 g / ml; and resisten in milk 53 minutes 04 seconds. The water, protein, fat, ash, carbohydrate, and dietary fiber content of cereal from the chosen formula in wet basis were respectively 3,67%; 3,40%; 10,52%; 4,41%;77,99%; and 8,19%. | en |
