Characterization of analog rice produced from various carbohydrate sources and their functional components: a review

Abstract

Abstract Rice is a staple food in many Asian countries. The dependence on rice consumption can lead to challenges in maintaining good health due to the lack of nutrients in rice, such as protein, vitamins, and minerals. The development of analog rice is one of the potential staple food alternatives as a vehicle for nutrition fulfillment and diversifying food consumption, which can be developed by utilizing various carbohydrate sources other than regular rice without changing people’s eating habits. This review not only describes the development of analog rice from various carbohydrate sources, including cassava, corn, sago, sorghum, arrowroot, and taro, but also provides information related to the analog rice’s characteristics (physical, chemical, sensory, and morphological), as well as the functional component of more diverse analog rice formulations . Research on analog rice has shown that analog rice has different characteristics and functional benefits that are influenced by the raw materials used. Analog rice is a promising alternative for rice substitute with nutrients exceeding rice and can serve as a functional food. Since the acceptance of analog rice is largely determined by its sensory quality, it is still necessary to develop analog rice by paying attention to better sensory aspects in order to be accepted by the public. The information summarized in this review can be a reference for selecting the carbohydrate sources and ingredients for further development of analog rice based on its resulting characteristics and health benefits.

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