Physicochemical and sensory characteristics of granulated rice from sorghum–corn flour with heat-moisture treated cassava starch as binder

Developing rice-like staple alternatives from local crops is crucial for supporting food diversification and functional food innovation in Indonesia. This study evaluated granulated rice produced from composite sorghum–corn flour and heat-moisture-treated (HMT) cassava starch as a binder using a 3×2 factorial design (corn: sorghum ratio of 30:20, 35:25, and 40:30 g; HMT starch of 10 and 12 g). Physical properties (hardness, color, and water absorption capacity/WAC), hedonic acceptance (semi‑trained panelists), proximate composition, and selected functional compounds were determined. The best formulation was A3B2 (40:30 g corn: sorghum with 12 g HMT starch), which produced the softest texture (hardness 105.50±2.67 g), acceptable WAC (0.885±0.013 g/g), and the highest overall liking (liked category). The selected best sample contained phenolics (138.706 ppm), showed DPPH radical‑scavenging activity of 65.78%, and had low tannin (0.001388%) and phytate (0.017%) levels. Overall, incorporating HMT cassava starch improved granulate integrity and texture, while sorghum–corn composite flour contributed to sensory acceptability and functional potential.