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This document summarizes a study on the production and characteristics testing of synthetic rice made from maize flour. Seven types of synthetic rice were produced with varying ratios of maize flour and either tapioca flour or wheat flour. The rice was tested for moisture content, particle size, cooking time, and sensory preferences. Results showed moisture content ranged from 10.37% to 13.79% and cooking time was 46 to 68 minutes. Organoleptic testing found the synthetic rice with a 95% maize and 5% tapioc

Author

ANZE YOURGA

Language

EN