High protein brown rice flour, tapioca starch & potato starch in the development of gluten-free cupcakes

Abstract

Rice (Oryza sativa L.) is an important ingredient for the development of gluten free bakery products. The quality of these types of products varies depending on the levels of rice amylose, particle size of the rice flour, rice grain length as related to amylose content, water absorption rate and the use of other ingredients such as hydrocolloids. This research work was aimed to develop a cupcake using high protein brown rice flour (HPBRF) in combination with tapioca starch (TF) and potato starch (PS) of which the formulations were evaluated for textural properties, specific volume, and sensory attributes, using a Simplex-Centroid mixture design. In addition, rheological, pasting, and chemical attributes were evaluated for the high protein brown rice flour, tapioca starch & potato starch. In the development of the cupcake formulations, starch incorporation increased the cupcakes specific volume from 2.32 mL/g to a maximum of 3.85 mL/g and decreased hardness from 10.62 N to 1.9 N. As a result, the optimized formulation recommended to compare by sensory evaluation to a wheat flour cupcake (control) was 60 g/100 g brown rice flour, 30.7 g/100 g tapioca starch and 9.3 g/100 g potato starch giving a 100% desirability with an overall liking of 6.96.