РАЗРАБОТКА РЕЦЕПТУР БЕЗГЛЮТЕНОВЫХ ВОСТОЧНЫХ МУЧНЫХ СЛАДОСТЕЙ ШАКЕР ПОВЫШЕННОЙ ПИЩЕВОЙ ЦЕННОСТИ С ИСПОЛЬЗОВАНИЕМ МУКИ ГОРОХОВОЙ


 
 
 This study aimed to determine the effect of addition purple sweet potato flour to rice flour and glutinous rice on Cimpa, and to determine the most appropriate treatment so as to produce the best Cimpa. The experimental design used was a completely randomized design (CRD) with a ratio of rice flour to glutinous rice and purple sweet potato flour consisting of 7 levels: 100%: 0%; 90%: 10%; 80%: 20; 70%: 30%; 60%: 40%; 50%: 50%; 40%: 60%. The treatment was repeated 3 times so that it is obtained 21 experimental units. The data obtained was analyzed with the analysis of variance (ANOVA) and if the variables had a significant effect, followed by The Duncan Multiple Range Test (DMRT). The parameters observed are water content, ash content, protein content, fat content, carbohydrate content and accessory properties including color, aroma, texture, taste and overall acceptance. The results showed that the addition of purple sweet potato flour to mixed rice flour had an effect on moisture content, fat content, color, aroma, taste, and overall acceptance. The best treatment was a composite flour with a ratio of rice flour and glutinous rice to purple sweet potato flour 40%: 60%.
 
 

PurposeThe objective of this study was to evaluate the effects of rice flour obtained from rice grains with different levels of amylose on technological, nutritional and sensory properties of cookies made with a blend of rice and cowpea flour.Design/methodology/approachThe cookies preparation was set at a ratio of rice flour and cowpea beans 70:30. The studied formulations were: LA: low amylose rice flour; MA: medium-amylose rice flour; HA: high amylose rice flour. The quality of the obtained cookies was analyzed for proximate composition, in vitro protein digestibility, thickness, diameter, dispersion factor, texture, color, amino acid profile and sensory properties.FindingsProximate composition and in vitro protein digestibility showed no differences between the three studied formulations. The medium and low amylose rice flour cookies showed the lowest hardness values. The combination of rice and beans allowed a good balance of essential amino acids. The cookies formulated with high amylose rice flour presented lighter coloration, low hardness and greater sensory preference.Originality/valueRice and cowpea flours are an alternative source for the preparation of gluten-free bakery products, such as cookies. The high amylose content of rice flour has less negative interference in the texture characteristics of the cookies. The combination of rice and beans flour provides a balance of essential amino acids.

The purpose of this study is to produce and evaluate qualitatively, instant noodles from wheat, rice and mushroom flour blends. A composite flour of wheat and rice flours (90:10) was obtained as the best blends after a preliminary sensory evaluation and substituted with 10, 20, 30, 40 and 50 % mushroom flour coded as WRM1 (90:10), WRM2 (80:20), WRM3 (70:30), WRM4 (60:40), WRM5 (50:50) and commercial noodles (Indomie) served as the control. The formulated blends were used to produce instant noodles. The instant noodles were analysed for proximate composition, micronutrients (vitamin B1 , B2 and B3 , iron, potassium, and phosphorus) microbial quality, cooking characteristics, sensory qualities and functional properties of the flour blends using standard procedures. Results showed that mushroom flour increased the crude protein (9.49-15.39 %), ash (1.39-5.31 %), crude fiber (1.50-5.40 %), moisture content (7.92-14.48 %). It, however, decreased the fat (0.5-1.50 %) and carbohydrate content (58.42-77.45 %). Potassium and vitamin B3 were identified as the predominant micronutrients in the instant noodles samples and increased with level of mushroom addition. Sample WRM1 (90:10) with 10% mushroom flour had the highest mean for all sensory attributes (taste, colour, appearance, texture and overall acceptability) compared to other samples. The total viable count ranged from 4.3 x 102 (control) to 1.78 x 103 cfu/g in sample WRM4 (60:40). Thus, mushroom flour could be incorporated into instant noodles to obtain an acceptable product rich in dietary fiber, protein, ash, vitamin B3 and potassium but low in fat and carbohydrate.

White carrot (Arracacia xanthorrhiza Bancr) flour is a rich source of nutrients, dietary fiber, and antioxidants such as polyphenols, while rice (Oryza sativa) flour is valued for its flavor and emulsifying properties. This study aimed to develop gluten-free cookies by combining white carrot flour and rice flour. A completely randomized design with a factorial arrangement A×B was used, where factor A was the flour ratio and factor B was the dough resting time, resulting in six treatments with three replicates (18 experimental units). Physicochemical, sensory, and microbiological analyses were conducted. Statistical differences were determined using the Tukey test (P<0.05) with InfoStat software. The results of the physicochemical analysis showed that treatment T1 (90% carrot flour/10% rice flour + 10 min rest) had the highest values of protein (5.39%), fat (20.01%), and fiber (18.66%). In sensory evaluation, T1 also obtained the highest scores for odor (4.4), flavor (4.2), and texture (4.0). Microbiological results confirmed that counts for molds, yeasts, and mesophilic aerobic bacteria were below the permissible limits established by INEN 1529-10 and NTE INEN 1529-5 standards. In conclusion, the proportion of white carrot and rice flour significantly influenced the physicochemical and sensory qualities of the gluten-free cookies, demonstrating the potential of these ingredients in functional food formulations.

The performance of oat flake flour and pumpkin seed protein powder in gluten-free dough and bread based on rice flours was assessed in this study. After studying the thermo-mechanical properties of the rice and oat flake flours at different water absorption capacities, two composite flours obtained by mixing the rice and oat flake flours with and without pumpkin seed protein powder were investigated. Regardless of the sample subjected to thermo-mechanical behavior analysis, the increase in the water adsorption level when preparing the dough caused a decrease in protein weakening, as well as starch retrogradation. The dough with added oat flake flour had a higher resistance to kneading compared to the control prepared with rice flour. Additionally, the substitution of rice flour with oat flake flour produced important changes in the gelatinization temperature, which decreases from 84–86 °C to 76 °C. The addition of pumpkin seed protein powder increased the maximum torque during kneading at 30 °C and decreased breakdown and starch retrogradation compared to the composite flour based on rice flour and oat flake flour. The higher amount of water used for preparing the dough improved the specific volume and crumb firmness of the bread prepared with the pumpkin seed protein-enriched composite flours.

The article presents analytical data on the content of soluble and insoluble dietary fiber in complementary foods for children from 4 months and for pregnant women. 37 samples of cereals from various manufacturers and 4 samples of porridge for pregnant women were analyzed. These products were developed on the basis of buckwheat, wheat, rice, corn and oat flour, with or without the addition of milk powder, and with or without the addition of flavoring ingredients: apple, peach, banana, apricot, quince, pumpkin. As the results of the study showed, the total content of dietary fiber (DF) in the samples under study varied greatly from 0.6% («Malych» (Istra, rice flour) up to 21.6% («Heinz, Mom's porridge», based on buckwheat flour), which depended on the quantitative composition of complementary foods and the type of flour introduced, as well as on the availability of milk and flavor fillers. In the samples of cereals of the «Malych» series, with the same percentage of bookmarks in the recipe composition of cereal flour, the total content of DF was 0.6, 1.3 and 2.25% for rice, buckwheat and oat flour, respectively. In the samples of cereals of the «Heinz» series, the total DF content was 5.4% based on corn flour, 10.0% with rice, 10.5% with wheat and 16.3% each with buckwheat and oat flour. The addition of fruit additives to the recipe leads to an increase in the DF content in the product from 13.1% («Heinz» buckwheat flour with apple) to 18.6% («Heinz» buckwheat flour with quince). In a series of Heinz porridges based on oatmeal with various flavorings, the results of the study were: without filler - the total content of DF was 16.3%; with the addition of apple - 17.9% and with the addition of apricot and apple - 19.7%. In multi-cereal porridges, the total content of dietary fiber ranged from 4.4% «Porridge of seven cereals» to 10.1% «Milk porridge of three cereals with a banana».

Adhesion of rice flour-based batter to chicken drumsticks evaluated by laser scanning confocal microscopy and texture analysis

ABSTRACTThis study was carried to evaluate the quality attributes and acceptability of cookies produced from rice (Oryza glaberrima) and soybeans (Glycine max) flour blends, a gluten-free product. Simplex lattice design was used for product formulation that provided five experimental runs of rice flour and soy beans flour composites. Five composite flour samples were mixed in the following ratios 100:0, 95:5, 90:10, 85:15 and 80:20. Cookie samples produced from the combinations were evaluated for proximate, anti-nutrients, amino acids and vitamins profile analyses and sensory evaluation. Results showed (P ≤ 0.05) that the protein contents in % ranged from 8.94 ± 0.01 to 17.51 ± 0.03% while tannin, phytates, trypsin inhibitors and protease inhibitors in mg/100g ranged from 34.63 ± 0.06 to 70.82 ± 0.06, 69.82 ± 0.08 to 98.83 ± 0.09, 30.62 ± 0.02 to 69.61 ± 0.08 and 28.27 ± 0.02 to 64.79 ± 0.08, respectively. The thiamine, niacin and riboflavin contents in mg/100g for the cookies produced from rice and soybean flour blends with 0%, 5%, 10%, 15%, and 20% soy beans flour substitution were 0.41 ± 0.01, 0.53 ± 0.01, 0.59 ± 0.01, 0.68 ± 0.01 and 0.77 ± 0.01 for thiamine, 3.22 ± 0.02, 3.31 ± 0.02, 3.63 ± 0.02, 3.74 ± 0.02 and 3.89 ± 0.02 for niacin, 0.18 ± 0.00, 0.30 ± 0.00, 0.46 ± 0.01, 0.58 ± 0.01 and 0.70 ± 0.01 for riboflavin, respectively. The results of sensory evaluation also showed that increase in the level of soy beans flour in the composite rice flour improved overall acceptability of the cookies. Furthermore, cookies with 85% rice flour and 15% soybean flour had the highest overall acceptability value of 7.6. Cookies with 85% rice flour and 15% soybean flour also had the highest ratings in terms of crispiness, texture, flavour, taste and colour.

Aims: The aim was to produce of ready-to-eat breakfast cereals from blends of local rice (Oryza sativa), malted African yam-bean and orange- fleshed sweet potato [Ipomoea batatas (L) Lam.] (umusco/3 variety) flours as well as to evaluate the nutritional properties, microbiological quality and sensory attribute of the formulated breakfast cereals.
 Study Design: The experimental design that was used is Completely Randomized Design.
 Place and Duration of Study: The study took place at the Department of Food Science and Technology, University of Nigeria, Nsukka between December 2016 and September 2017.
 Methodology: The study investigated the application of local rice, malted African yam bean and orange-fleshed sweet potato flour to develop ready-to-eat breakfast cereals rich in proteins and pro-vitamin A. The local rice and malted African yam bean flours were blended in the ratio of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 to produce ready-to eat breakfast cereals which was subjected to sensory evaluation to isolate the best blend (90:10). From the preliminary study, composite flour was formulated by mixing rice flour and African yam bean flour from the best blend in different percentages. Samples of ready-to-eat breakfast cereals were formulated by mixing composite flour (rice and African yam bean best flour blend) with graded levels of orange fleshed sweet potato and 100% rice flour was used as the control sample. The breakfast cereal products were subjected to proximate, pro-vitamin A, microbiological and sensory analysis using standard methods.
 Results: The protein, ash, fiber and moisture contents of the blends (rice/African yam bean best blend +orange-fleshed sweet potato flours) were significantly (p<0.05) higher than the control but their carbohydrate content were lower than the control. The protein content, fat, ash, crude fiber, moisture, and carbohydrate contents ranged from 6.82(100% rice flour) to 11.21%(90% rice/African yam bean best blend+ 10% orange-fleshed sweet potato flour), 0.20(50% rice/African yam bean best blend+ 50% orange-fleshed sweet potato flour) to 1.21%(90% rice/African yam bean best blend+ 10% orange-fleshed sweet potato flour), 4.03(100% rice flour) to 15.81% (50% rice/African yam bean best blend+ 50% orange-fleshed sweet potato flour), 1.31(100% rice flour) to 2.80% (50% rice/African yam bean best blend+ 50% orange-fleshed sweet potato flour), 6.61(100% rice flour) to 10.92% (50% rice/African yam bean best blend+ 50% orange-fleshed sweet potato flour) and 63.07(50% rice/African yam bean best blend+ 50% orange-fleshed sweet potato flour) to 80.22% (100% rice flour) respectively. The pro-vitamin content of the samples ranged from 0.13 (100% rice flour) to 2.55 mg/100 g (50% rice/African yam bean best blend+ 50% orange-fleshed sweet potato flour). There was an increase in the pro-vitamin A content as the ratio of orange-fleshed sweet potato increased in the blend. The total viable count ranged from 3.0 × 103 to 6.7 × 103cfu/g while mould was not detected in any of the samples. The microbial content of the samples were satisfactory and not high when assessed using the guideline for microbiological quality of cereal products. The sensory evaluation conducted showed that among the six ready-to-eat breakfast cereals, 100% adani rice breakfast cereals, samples RAYBF1+OPF1 and RAYBF5+OPF5 were highly accepted.
 Conclusion: The study has shown that acceptable ready-to-eat breakfast cereals could be produced from blends of Adani rice, malted African yam bean and orange flesh sweet potato flour. Among the different breakfast cereals, 100% adani rice and sample RAYBF1+OPF1 (90 % best blend + 10% orange flesh sweet potato flour) were highly accepted.

SummaryThe effects of gamma irradiation on selected physicochemical and morphological properties of tapioca, rice, and pea flours were studied. Treatments by gamma irradiation at different doses (0, 2.5, 5.5, and 7 kGy) caused changes in structure and physicochemical properties of starch granules of those flours. Generally, the solubility of tapioca, rice, and pea flour significantly increased (100.69%, 116.72%, and 15.18%, respectively) whereas swelling power (19.61%, 10.16%, and 25.08%), pasting parameters (peak viscosity, trough viscosity, final viscosity, breakdown, and setback), enthalpy of gelatinisation (34.26%, 83.54%, and 84.80%) and syneresis (68.21%, 58.79%, and 26.91%) significantly decreased (P ≤ 0.05) as the dose of irradiation increased. Irradiation affected the pasting temperature and syneresis of pea flour more than those of tapioca and rice flours. Gamma irradiation did not change starch granule surface of the flours. This study demonstrated that the gamma‐irradiated flours had significant changes in physicochemical properties depending on the radiation dose; these changes will affect their uses in food formulations.

Consumers and the food industry are demanding healthier products. Expanded snacks with a high nutritional value were developed from different rice, pea and carob flour blends. The proximate composition, starch (total and resistant), amylose and amylopectin, dietary fiber (soluble and insoluble) contents, and the in vitro protein digestibility of different rice-legume formulations, were evaluated before and after the extrusion process. Compared with the corresponding non-extruded blends (control), the extrusion treatment did not change the total protein content, however, it reduced the soluble protein (61-86%), the fat (69-92%) and the resistant starch contents (100%). The total starch content of all studied blends increased (2-19%) after extrusion. The processing increased the in vitro protein digestibility, reaching values around 88-95% after extrusion. Total dietary fiber was reduced around 30%, and the insoluble fraction was affected to a larger extent than the soluble fraction by the extrusion process. Because of its balanced nutritional composition, high dietary fiber content, as well as low energy density, these novel gluten-free snack-like foods could be considered as functional foods and a healthier alternative to commercially available gluten-containing or gluten-free and low nutritional value snacks.

The study was done to evaluate the cooking and sensory quality of instant noodles produced from blends of local rice, water yam, and wheat composite flours. Mixture D-Optimal Design for three variables was used. The study took place at the Department of Food Technology, Abia State Polytechnic, Aba between January 2021 and December 2023. The statistical software package was used to generate the experimental design matrix, analyze the experimental data and develop the regression model, and the total number of experiments N was= 10. The minimum and maximum values for component proportions for the flour blends are given as: 20<=X1<=100, 0<=X2<=50, 0<=X3<=30. X1 = content of hard wheat flour (%), X2 = content of rice flour (%), and X3 = content of water yam flour (%). The cooking time of the instant noodles (5.25 - 7.05 min), cooked weight (3.08 - 3.99 g), and cooking loss (0.11 - 0.6 g/g) varied significantly (p<.05). The major factor that affected the cooking quality was the increase in the rice flour component of the mixture components. The protein content (3.07 - 7.42%) decreased significantly with an increase in the water yam component of the blends. The mixture response surfaces of the sensory analysis depicted a progressive decrease in preference for appearance, flavor, mouthfeel, taste, and overall acceptability with increase in the rice and water yam components of the mixture. However, noodles made from 100:0:0 (wheat flour) was not statistically (p>.05) different from noodles made from 75:25 (wheat: rice) composite flour in all the sensory attributes except for the taste preference. The coefficients of the components implied that the local rice flour was a better substitute for wheat than water yam. Noodles made from 75:25 (wheat: rice) composite flour can be used to produce instant noodles that can compete with noodles in the market made from 100% wheat flour. Noodles made from 75:25 (wheat: rice) composite flour can be used to produce instant noodles that can compete with noodles in the market made from 100% wheat flour.

This research aims to study the ratio of rice flour and tapioca flour in the manufacture of leather cassava chips produced. This research has been conducted in the laboratory of the Faculty of the University of Muhammadiyah Palembang Pertanin in January to March 2012. This research used Randomized Block Design (RBD) are arranged in a non-factorial combinations of five treatment and repeated five times, with each factor treatment T1 (90% rice flour and tapioca flour 10%), T2 (rice flour 80 % and 20% starch), T3 (70% rice flour and tapioca flour 30%), T4 (60% rice flour and tapioca flour 40%) and treatment T5 (50% rice flour and tapioca flour 50%). Parameters observed in this study, to include the chemical analysis of water content and carbohydrate content. organoleptic tests include flavor and color to the test level of preference and level of crispness to the test ranking. While the physical analysis of volume shrinkage. The results showed that the highest water content contained in the treatment T5 (50% rice flour and tapioca flour 50%) with an average value of 3.438% and the lowest water content at T1 treatment (90% rice flour and tapioca flour 10%) with a mean value average 2.160%. Comparison of the type of flour used can affect carbohydrate content of cassava chips on the skin. Treatment T1 (90% rice flour and tapioca flour 10%) had the highest carbohydrate content than other treatments. Treatment T2 has the highest level of preference for flavor chips cassava peel treatment than T3, T1, T4 and T5. T2 treatment is treatment with an optimal ratio of flour. Treatment T2 (80% rice flour and tapioca flour 20%) had the highest level of preference for color chips cassava peel treatment than T3, T1, T4 and T5. Because rice flour has a higher protein content than starch. Treatment T2 (80% rice flour and tapioca flour 20%) had the highest level of crispness in the skin of cassava chips than treatment T3, T1, T4 and T5. Rice flour is used can affect the crispness of the skin cassava chips. Comparison of the type of flour used can affect the volume shrinkage in the skin of cassava chips. Treatment T1 (90% rice flour and tapioca flour 10%) had the lowest shrinkage volume compared to other treatments.

This study was conducted to determine the effect of composite rice (Riceberry and Red jasmine rice) flour ratio and germination process on the physical and chemical properties and sensory characteristics of brownies. The ratios of Riceberry and Red jasmine rice flour at 75:25, 50:50, and 25:75 were investigated. As the amount of red jasmine rice flour increased, affected physical properties by increasing in the specific volume and L*, a*, b* values but decreased the hardness. However, there was no influenced on chemical composition. The sensory characteristics were found to increase with increasing ratio of red jasmine rice flour. However, there were no significance (p>0.05) different on sensory characteristics except the taste attribute score. Thus, the selected ratio was 50:50 Riceberry and Red jasmine rice flour. The effect of germination was found to increase specific volume, and L*, a*, b* values but decreased reducing sugar. There was no significance (p>0.05) different of sensory characteristics between brownies made from raw and germinated rice flours. Therefore, rice grains should be germinated before utilization of rice flour as substitution of wheat flour to produce gluten free product.

Bakery products are made from different types of flours and those made by using composite flour have many fold advantages and they are considered as carriers of nutrition. Biscuits and cookies are most popular bakery products because of their convenience, ready to eat nature and long shelf life. In this study, different experiments were conducted to enhance the nutritional value of wheat based cookies. The cookies were prepared by using different concentrations of soybean, pea and wheat flour. Six different combinations of three flours used for making the cookies were, C 1 (95% wheat flour+5% soybean flour), C 2 (95% wheat flour+5% pea flour), C 3 (90% wheat flour+10% soybean flour) C4 (95% wheat flour+10% pea flour), C5 (85% wheat flour+15% soybean flour) and C6 (95% wheat flour+15% pea flour). Among all the six combinations, C1 showed good acceptance as per 9 point hedonic scale, while as, C 5 had highest protein and total dietary fiber. Additionally, the combinations of pea and wheat flour (C 4 and C 6 ) showed fewer acceptances as per 9 point hedonic scale. The higher nutritional value of the cookies prepared by combining more than one flour will have a positive health effect. From our results, it can be concluded that incorporation of different cereal (i.e., wheat flour, soya flour, pea flour) will enrich the nutritional value of the cookies.