The addition of partially pregelatinized sago starch and red rice–sago fibre mixture on the functional properties of sago analogue rice produced through extrusion

Partially pregelatinized sago starch (PPSS) and a red rice-sago fibre mixture were investigated for their effects on the functional properties of sago analogue rice. Five PPSS:sago starch ratios were tested, each mixed with 33% red rice and 7% sago fibre. Extrusion was performed without precooking using specific process conditions. The addition of 15% PPSS resulted in the lowest cooking loss and improved texture. Sago analogue rice had higher crude fibre content than red and white rice due to the sago fibre. X-ray diffraction revealed the formation of intrahelical V-type complexes between sago analogue rice and red rice via non-covalent bonds. Various properties were analysed and compared with those of red and white rice.