Physicochemical, Bioactive, Antioxidant, and Sensory Characteristics of Red Rice-Based Instant Porridge Enriched with Tempeh and Pumpkin

Agus Slamet; Heni  Purwaningsih

Authors

Agus Slamet Department of Agricultural Product Technology, Faculty of Agroindustry, Mercu Buana University Yogyakarta, Yogyakarta, 55752 Indonesia
Heni Purwaningsih Research Center for Food Technology and Processing, National Research and Innovation Agency, Yogyakarta, 55861 Indonesia

Keywords:

Instant red rice porridge, Tempeh substitution, Pumpkin enrichment, Antioxidant activity

Abstract

Instant red rice porridge has potential as a functional food; however, its low protein content and undesirable sensory attributes remain major limitations. This study investigated the effects of substituting tempeh, a source of protein and isoflavones, and pumpkin, a source of β-carotene, on the physicochemical properties, bioactive compounds, antioxidant activity, and sensory characteristics of instant red rice porridge. Formulations containing various ratios of red rice flour, tempeh, and pumpkin were processed using a drum dryer at 120°C. Physical properties (yield, bulk density, water activity, water solubility index, consistency, expansion ratio, viscosity, and color), chemical composition (proximate analysis, total phenolic content, and β-carotene), antioxidant activity, and sensory attributes were analyzed. Substitution with tempeh and pumpkin significantly increased the protein content, total phenolic content, β-carotene concentration, and antioxidant activity, although some physical parameters decreased. The high-substitution formulation (20:40:40) produced the highest bioactive content, whereas the medium-substitution formulation (40:30:30) was preferred by panelists due to its balanced nutritional quality, bioactive compounds, and sensory acceptance. Overall, incorporating tempeh and pumpkin enhances the nutritional and functional qualities of red rice–based instant porridge, demonstrating its potential as a locally sourced, health-promoting food innovation.

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