Physicochemical properties of Frontière rice flour and its application in a gluten‐free cupcake

Abstract

AbstractBackground and objectivesRecently, the LSU AgCenter developed a high‐protein rice cultivar (Oryza sativa L.) called Frontière, which is non‐GMO and it is the first of its kind to be developed for commercial applications worldwide. As a result, the physicochemical and thermal properties of the Frontière rice flours and commercial rice flours were analyzed using differential scanning calorimetry (DSC) and Brabender Viscometer (RVA). Rheological properties were determined using a rheometer by small amplitude oscillatory shear (SAOS) and steady shear. Cupcakes were developed using these flours, and the texture and color were determined. For the high‐protein rice flours (white and brown), thermal, rheological, pasting, and chemical attributes were evaluated (p < .05) and compared with commercial rice flours.Findings: Gelatinization temperatures (Tp) varied between 70.90℃ and 76.33℃, and the enthalpies (∆H) ranged from 3.29 to 7.60 J/g. In the pasting properties by Rapid Visco Analysis (RVA), the values of peak viscosity ranged from 2,322 to 2,344 cP. In addition, proximate composition of high‐protein rice flours (moisture, ash, fat, and protein) varied as follows: 12.39%–13.49%, 0.74%–1.83%, 0.66%–1.39%, and 10.23%–12.21%, while starch and amylose levels were 65.41%–75.15% (dry basis) and 10.19%–20.57%.ConclusionsThe rheological properties were mainly affected by apparent amylose and protein content, and weaker gel behaviors were observed for brown rice flour dispersions. As for the cupcakes characteristics, the texture and color were influenced by the type of flour used.Significance and noveltyFlour from a new higher protein rice variety was characterized for physiochemical properties and tested for use in gluten‐free cupcakes. This information is useful to ingredient companies who may be interested in the use of this flour in bakery products.