In vitro digestibility and the characteristics of puffed products from different degrees of milling and moisture content of adlay grain (Coix lacryma – jobi L.)

Abstract

Adlay (Coix lacryma–jobi L.) is one of the cereals that can be developed into slowdigesting instant food. The degree of milling and moisture content of cereals can affect the digestibility of the food products. The purpose of this study was to determine the proper degree of milling and moisture content of adlay seeds so that a puffing product with high slowly digestible starch (SDS) content and organoleptic characteristics acceptable to the panelists was produced. This study used an experimental method consisting of two main treatments: the degree of milling (whole grain and polished) and the moisture content of adlay seeds (10%, 13%, 16%, and 19%). In vitro digestibility was measured by used pancreatic porcine α-amylase. The results showed that puffed adlay with the highest SDS and organoleptic characteristics that were still acceptable to the panelists was puffed polished adlay with an initial moisture content of 13%. The adlay puffed had SDS of about 35.98%, hardness 2795.83 gf, degree of gelatinization 67.90%, the moisture content of 5.94%, and rehydration power of 59.40%. The preferences for color, taste, aroma, and after-taste of adlay puffed were in the normal category while the texture was in the preferred category.