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IJSTR >> Volume 8 - Issue 8, August 2019 Edition

International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616

Physicochemical And Antioxidant Properties Of Red Rice Varieties Of Wakawondu And Wangkariri From North Buton, Indonesia

[Full Text]



Muhammad Syukri Sadimantara, Asranudin, Holilah, Fahria Nadiryati Sadimantara, Nur Asyik



Wakawondu, Wangkariri, pasting properties, antioxidant, Buton.



Wakawondu and Wangkariri varieties of red rice are consumed by the community as a source of carbohydrates. The red pigment of rice shows a high anthocyanin content,which has a high potential for development. The proximate and antioxidant characteristics of the two cultivars did not show significant differences. Both rice cultivars had different pasting characteristics (peak viscosity, troughviscosity, breakdownviscosity, setback viscosity, final viscosity).The pasting properties of Wangkariri cultivar rice were 50% higher than Wakawondu cultivar on all pasting variables. These results indicate that both cultivars should be applied to different food products.



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