Addition Of Rice Flour Research Articles

Enhancement of 3D‐printability of zucchini puree by rice flour addition

SummaryThis study explored the feasibility of 3D food printing with zucchini puree‐rice flour mixtures, focussing on factors impacting print quality for home‐based applications. The effects of printing variables, including fill ratio (25%, 50%, 75% and 100%) and printing bed temperature (65 °C, 75 °C and 85 °C), were assessed on the print quality of the samples, along with rice flour ratio and a freeze‐thaw step commonly employed by general consumers. Increasing rice flour content enhanced water retention, leading to improved printability in terms of shape retention and dimensional accuracy. Higher printing surface temperatures promoted starch gelation in the initial layers, resulting in better shape retention and improved print scores at moderate rice flour ratios. The highest print quality, determined by dimensional accuracy and visual observations, was achieved with a rice flour puree ratio of 5:10, printed at a 100% infill ratio and 85°C printing bed temperature. While freeze‐thawing the mixtures preserved printability, it weakened the structure, leading to increased syneresis and spreading. Cooking fresh samples at 170 °C for 20 min after printing caused surface cracks, whereas freeze‐thawed samples retained their smooth surface. Further research is needed to optimise printing parameters, considering typical preparation steps that may be applied to vegetable flour mixtures before and after 3D printing.

Effects of salt and rice flour concentration on microbial diversity and the quality of sour meat, a Chinese traditional meat

This study investigated the effects of salt (3 % and 6 %, m/m) and rice flour (10 % and 20 %, m/m) addition in sour meat, a traditional Chinese fermented meat. It was found that salt has greater effect than rice flour addition in spontaneous fermentation. Low-salt groups had lower pH and higher titratable total acid. In the low-salt groups, the dominant genera were Lactobacillus and Lactococcus, whereas Staphylococcus, Weissella, and Tetragenococcus were dominant in the high-salt groups. Higher total free amino acids and essential amino acids, organic acids, hexanoic acid ethyl ester and octanoic acid ethyl ester were found in the low-salt groups. The RDA analysis revealed that Lactococcus was closely related to product quality, with the S3F10 (3 % salt and 10 % rice flour) group outperforming the others in the sensory evaluation. Therefore, 3 % salt and 10 % rice flour were considered more appropriate for the production of healthy and tasty fermented sour meats.

Effects of Lentil Flour on the Quality of Gluten-free Muffins

The purpose of this study was to develop a gluten-free muffin recipe containing lentil flour. The lentil flour was added at different levels (10, 20 and 30%) and various characteristics of muffin samples were investigated compared to two different controls with and without gluten. Quality characteristics of muffins were determined by analyzing proximate composition, batter properties (pH, density, and specific volume), physical properties (cooking loss, cake yield, color, texture, volume, symmetry and uniformity indices) and sensory properties. As a result of lentil flour addition, protein content of muffins increased by 1.6 times compared to gluten-free control samples. While pH and specific volume were decreased, density increased which led to decrease in air incorporation into batter and reduced final cake volume. Addition of lentil flour led to increase in yellowish color in crumb of muffins. Besides, values of browning index increased in both crumb and crust of muffins. Lentil flour addition modified textural properties of muffins in such a way that adhesiveness, cohesiveness and springiness decreased. Hardness decreased with lentil flour while increased by addition of rice flour and corn starch. Overall, all muffin samples were scored at acceptable level, and all samples had similar scores. In conclusion, results of physical, chemical and sensorial analyses indicated that formulating gluten-free muffins containing 30% lentil flour could be a valuable alternative for consumers who cannot tolerate gluten.

Test of Receivability and Fiber Concerning of Talam Cake with The Addition of Chia Seed Flour Techikade as Snack for Constipation

Constipation (constipation) can occur at any age. One of them is stomach cramps. The purpose of this study was to determine the acceptability and fiber content of the platter cake with the addition of chia seed flour and soybean flour as a snack for constipation. The method of this study was an experiment on 3 formulations of the addition of rice flour, chia seed flour and soybean flour with the formulations KT1 (110:65:25), KT2 (100:75:25), and KT3 (90:80:30). ), using the organoleptic preference test in the form of likes or dislikes for the color, taste, aroma and texture of the Techikade platter cake presented to 25 panelists, the fiber content of the Techikade platter cake used the Gravimetric Method for the best formulation of the organoleptic test results. The results showed that the platter cake with the KT3 formulation was the most preferred with an average score of 3.76 which was included in the like category. The conclusion of the study showed organo-leptic properties, the formulation favored by the panelists was the KT3 formulation with a ratio of rice flour:chia seed flour:soy flour of 90:80:30 having a fiber content of 5.64% in 100g Techikade tray cake.

Color Evaluation of Dry Vermicelli Made from Combination of Arenga Starch, Rice Flour and Sorghum

In Indonesia, vermicelli is usually produced using arenga starch. But the arenga starch has limited in the term of quantity and the nutritional quality. In order to improve the arenga starch vermicelli, the formulation was combined with rice flour and sorghum. Each single change in vermicelli formulation will be modifies the final product color. This research studied the effect of vermicelli formulation on the color change of dry vermicelli. During the production of vermicelli, arenga starch was mixed with 10-90% of rice flour. The color parameter was observed as L* (lightness), a* (redness and greenness), and b* (yellowness and blueness). The total color difference was also calculated. The procedure was repeated with addition of sorghum. Result showed that the addition of rice flour increased the L* value. Meanwhile, the addition of sorghum decreased the L* value. Total color difference was higher in addition of sorghum.

Feasibility of Papaya Seeds and Rice Flour as Traditional Scrubs for Dry Skin

This research was backgrounded by a bath of papaya seeds with the addition of rice flour as one of the basic ingredients of traditional cosmetics as a scrub for dry skin. This study aims to a) To analyze the feasibility of rice flour and papaya seeds as traditional scrubs for nurses, the feasibility of rice flour and papaya seeds will be achieved as traditional scrubs for body care based on organoleptic tests, b) To analyze how the feasibility of rice flour and papaya seeds as traditional scrubs for body care based on organeleptic tests, c) To analyze the feasibility of rice flour and papaya seeds as traditional scrubs for body care based on favorability tests. This research uses a quantitative approach to the type of pre-experiment method. The place and time of the study was conducted at the FMIPA Laboratory and the Cosmetology and Beauty Laboratory of FPP UNP in January 2022. The object of study is papaya seeds and rice flour. The data source used was a panelist of 7 people, namely 1 beauty doctor, 1 chemical analyst, 2 lecturers and 3 Cosmetology and Beauty students who had passed the cosmethodology and facial skin care courses. The variables in this study are free variables (x) and bound variables (y). Data collection techniques use observation and documentation with descriptive analysis techniques that display frequency and percentage. Based on the results of the study obtained in seeds per 100 gr of Vitamin B1 by 0.0004% and Tannins by 0.0031%. Judging from the results of organoleptic tests, it showed that 43% of the panelists stated a rough texture, 57% of the panelists stated that the aroma of papaya seed scrub and rice flour was strongly scented, and 71% of the panelists stated that the stickiness of papaya seed scrub was sticky and based on the panelists' preferences showed that 85% of the panelists stated that they liked papaya seed scrub and rice flour. It is suggested that you can apply the results of this study as a science to increase knowledge about traditional scrubs for skin care.

Influence of prescription components on the physical and chemical properties of wheat dough

The purpose of this work is to determine the quality of wheat dough with the addition of rice flour-a by-product in the production of cereals. The study revealed a pattern of changes in the physical and chemical properties of wheat dough with the addition of rice flour. Based on the results of the study, it can be concluded that the use of the EKA-1000 improver increases the amount of rice flour introduced (15 % to the total weight of wheat flour) in the recipe, which reduces the cost of the finished product and increases the nutritional value of 1st grade wheat flour, which improves test quality.

Effects of red rice flour addition on the rheological, textural, sensory and bioactive properties of wheat flour‐based pan breads

SummaryRed rice, rich in fibre and phenolic contents, is one of the underutilised grains. Therefore, the present study developed the wheat/red rice flour (RRF) composites followed by its utilisation in pan breads. It led to an increase in ash and fibre contents of resultant flour combinations, but gluten network became weaker. The values for water absorption were unaffected with RRF replacements ≤15% of wheat flour. Moreover, the proximate estimates of RRF added breads demonstrated increased moisture and fibre contents. Substituted bread combinations were harder with increased gumminess and springiness values; however, cohesion decreased. The per cent change in cohesion and hardness of individual breads upon storage was lesser in composites compared to control suggesting decline in staling phenomenon. Nutritional assessment of both RRF containing flour and breads showed higher total phenolic content and DPPH radical scavenging activity compared to their respective controls. Composite breads also demonstrated reduced glycaemic index suggesting its importance for diabetic patients.

Effect of addition of rice flour and yeast on improving 3D printing of fermented dough

The application of 3D printing in the food field has received a lot of attention, and 3D printing can be used to make food that is easy to chew. Steamed buns are a traditional Chinese food, and no one has yet used 3D printing to make easy-to-swallow buns. In this study, rice flour and yeast were added to flour to improve its printing properties and textural properties, the effects of water addition on these properties were also studied. According to the results of preliminary exploration, a response surface with chewiness and cohesiveness as the response values was designed. When the water content was 64%, the addition of rice flour was 25%, and the addition of yeast was 0.36%, the chewiness of the optimal solution was 4.941N, and cohesiveness was 0.66, which were considered acceptable. It provides a new idea for developing steamed buns that meet the needs of various groups of people.

Mechanical and Physicochemical Properties of Composite Biopolymer Films Based on Carboxymethyl Cellulose from Young Palmyra Palm Fruit Husk and Rice Flour.

Carboxymethyl cellulose from young Palmyra palm fruit husk (CMCy) film has low water barrier properties, which can limit its application. Thus, the combination of CMCy with other polysaccharides, such as rice flour (RF), may solve this problem. The aim of this study is to prepare the CMCy/RF composite films in different proportions (CMCy100, CMCy75/RF25, CMCy50/RF50, CMCy25/RF75, and RF100) and investigate their mechanical and physicochemical properties. The film strength (33.36–12.99 MPa) and flexibility (9.81–3.95%) of the CMCy/RF composite films decreased significantly (p < 0.05) with an increase in the RF proportion. Blending the RF with CMCy could improve the water vapor permeability (9.25–6.18 × 10−8 g m m−2 s−1 Pa−1) and film solubility (82.70–21.64%) of the CMCy/RF composite films. Furthermore, an increased lightness with a coincidental decreased yellowness of the CMCy/RF composite films was pronounced when the RF proportion increased (p < 0.05). However, the addition of RF in different proportions did not influence the film thickness and transparency. Based on SEM micrographs, all film samples had a relatively coarser surface. FTIR spectra showed that some interactions between CMCy and RF blended films had occurred. According to these findings, the CMCy50/RF50 composite film was found to be the best formulation because it has good mechanical and physicochemical properties.

Rheological, pasting and textural properties of corn flour as influenced by the addition of rice and lentil flour

The objective of the present work was to investigate the rheological, pasting and textural properties of corn, lentil, rice flours and their blends. In the binary blends, the corn flour (CF) was substituted by rice flour (RF) or lentil flour (LF) at a ratio of 100/0 to 60/40. Upon non-isothermal heating of flour doughs, the rheometric peak gelatinization temperature was detected, which varied significantly for the individual or blended doughs, and those data were comparable to the amylographic peak temperature. Among individual flours, the CF obtained after heating/cooling steps exhibited predominating liquid-like (G″>G′) behavior. Significant differences in pasting properties were recorded among the individual and blended flours. The peak viscosity, hot paste viscosity and breakdown viscosities of the CF improved upon the addition of RF and LF in the blend. The RF addition decreased the hardness, compressibility and adhesiveness; conversely, the LF addition reversed the trend. This study demonstrated that the rheological characterization of flour or blend prior to extrusion could provide a smooth operation with a correct product formulation.

Effect of rice flour incorporation on some physicochemical, color, rheological, bioactive and sensory properties of a new pestil formulation: one factor design approach and optimization.

Pestil is a special and a traditional food produced with wheat flour or a starch, water and molasses. In this study, a new pestil formulation was developed using different concentrations of rice flour (0-12%). One factor design (Response surface methodology) approach was used to determine the some physicochemical, rheological, bioactive, color and sensory properties of newly formulated pestil products. Also, an optimization study was performed to reveal the most-liked samples using the sensory analysis results. Dry matter levels ranged between 86.87 and 96.55 g/100g while the protein contents were in the range of 4.18-5.91 g/100g. Maximum and minimum total phenolic and antioxidant activity levels of the samples were observed for the samples coded as R4 and R5 with 1471.93-887.91mgGAE/kg and 17701.65-12684.09mgAAE/kg, respectively. The dynamic rheological properties of the pestil samples were significantly affected by the rice flour addition (p < 0.05). The optimization results showed that the best pestil formulation can be produced by incorporating 0.44 g/100g rice flour. In conclusion, the rice flour could be assisted to pestil production in the formulation for better pestil production.

KELAYAKAN DAUN JAMBU BIJI DENGAN PENAMBAHAN TEPUNG BERAS SEBAGAI MASKER UNTUK PERAWATAN KULIT WAJAH BERJERAWAT

This study aims to 1) analyze how to make guava leaf mask with the addition of rice flour for acne facial skin care, 2) analyze the feasibility of guava leaf mask judging by vitamin C and flavonoid content, 3) analyze the feasibility of guava leaf mask and rice flour from texture, aroma, entanglehold and favorite panelists. The study used a quantitative approach with experimentation. The object of this study is guava leaves with the addition of rice flour made into natural mask powder. The variables in this study were free variable (X) guava leaves and bound variables (Y) of acne-free facial skincare. The type of data used in this study is primary data. Data retrieval techniques using documentation, observation. The data is analyzed by using the percentage formula to see eligibility. The results of the study were based on the content of Vitamin C and Flavonoids on guava leaf masks useful for acne facial skin care, protecting the skin from free radical attacks and Flavonoids serve as antibacterial, antioxidant and can inhibit bleeding on the skin. The appropriateness of the guava leaf mask and rice flour seen from the organoleptic test results in the texture aspect at a ratio of 60:40, most of the panelists stated that 57.14% was very smooth, while the aroma at the ratio of 80:20 most of the panelists stated that 42.8% was very strong, and adhesion power in the ratio 70:30 most of the panelists stated 57.14% adhesiveness. Meanwhile, for the hedonic test or panelists' preference in the ratio of 80:20, most of the panelists said that 57.14% really liked it. And it is hoped that further research on the feasibility of guava leaf masks and rice flour can be further developed and refined in the future to see the shelf life of masks.

Physico-chemical properties, rheological characteristics, and storage stability of cold-break processed tomato paste enriched with rice flour

Tomato pastes (TP) enriched with rice flour (RF) were evaluated for physico-chemical properties, rheological characteristics, and storage stability. TP was prepared from fresh tomato fruits with the addition of RF at the levels of 2, 4, and 6% (w/w) using the cold break method and stored for 12 weeks at ambient temperature. Insignificant changes in the chemical compositions of TP samples were observed. Pastes contained RF revealed higher L* values than control. During storage, L* and a* values of TP decreased, while b* values increased. The a*/b* ratio of TP contained RF were approximately stable during storage and were at acceptable levels. Samples contained RF showed higher pH and total soluble solids (TSS) with lower ascorbic acid content (AAC), acidity, and Bostwick than control. The AAC and pH decreased, whereas acidity, TSS, and Bostwick increased during storage. The paste containing 4% RF showed the highest sensory scores among all tested samples at zero time and during storage. Such findings may be helpful particularly for the low-income population as it is a low-cost preservation method.

The influence of food additives on the production technology and quality indicators of bread

Recently, the focus has been on the introduction of raw materials with a low glycemic index into the food industry, among which buckwheat and rice flour occupy a special place. The use of apple pomace in the bread recipe improves the organoleptic and physicochemical properties of the product. It also allows you to make adjustments to the traditional technology of bread production: to reduce the fermentation process by increasing the rate of formation of acids in the dough. The duration of the technological process for the production of bread with the addition of rice flour is increased by increasing the duration of soaking apple pomace in vegetable oil for better binding capacity in the future with rice flour and reducing the moisture content of the dough. In order to adjust the chemical composition, recipes for wheat bread were developed with a partial replacement for buckwheat and rice flour (sample No. 1 and sample No. 2, respectively) and the addition of 9.43% apple pomace. The introduced components will improve the structural and mechanical properties of the dough. The use of apple pomace and flour of cereal crops (buckwheat and rice) in the food industry makes it possible to enrich the chemical composition of bread with dietary fiber, vitamins of group B, K, mineral components (magnesium, calcium, iron, phosphorus, manganese, selenium). Vitamin B2 helps to absorb iron and, together with vitamin B1, helps to maintain the level of this trace element in the blood. From the results of the analysis of the vitamins, it follows that the finished product contains vitamins B1, B2, B5, B6 and K, which can be used for preventive nutrition. The use of food additives of plant origin in the formulation of wheat bread leads to an increase in the biological value of the product and a decrease in its calorie content.

Influence of binary mixtures of cassava starch and rice flour on the chemical and sensory characteristics of gluten-free bread

In this study, response surface methodology based on simplex- centroid design was used to optimize the gluten-free bread formulation with rice flour and cassava starch as independent variables. Bread formulations were evaluated by physicochemical analysis and descriptive sensory analysis encompassing appearance, structure, texture, and aroma parameters by a trained sensory panel. The five formulations composition showed statistical differences concerning aw, lipid and protein content. Carbohydrate was significantly correlated with specific volume and lipids with protein. Overall, rice flour's addition improved lipid and protein, whereas further rises in cassava starch allowed developing bread with higher specific volume and sensory scores. The optimum combinations of the variables to maximize scores of porosity, texture, elasticity, and protein content, should be obtained with 51.75% of rice flour and 48.25% of cassava starch. The use of the simplex-centroid design and the response desirability function in the optimization was useful for evaluating the influence and potential of the binary mixture of rice flour and cassava starch on the sensory quality and chemical characteristics of gluten-free bread. These research findings open the scope for further investigation of rice flour and cassava starch and their useful application in gluten-free bread processing.

Effect of natural selenium-enriched rice flour addition on product properties of fresh extruded rice-shaped kernels (FER) based on naked oat (&lt;i&gt;Avena nuda&lt;/i&gt; L.)

Effect of natural selenium-enriched rice flour addition on product properties of fresh extruded rice-shaped kernels (FER) based on naked oat (&lt;i&gt;Avena nuda&lt;/i&gt; L.)

Investigating the influence of rice flour incorporation on baking quality of wheat pretzels

Influence of 35% rice flour addition to wheat flour was investigated for chemical, functional and baking quality of pretzels. Results revealed that rice flour addition increased the lightness and true density while as emulsion activity, gelatinization temperature and least gelation concentration decreased. Farinographic characteristics indicated that water absorption capacity increased with decreasing mixing tolerance index. Pretzels developed with 35% rice flour addition showed increase in diameter, spread ratio of pretzels as well as fracturability.

Effects of Rice Flour on Emulsion Stability, Organoleptic Characteristics and Thermal Rheology of Emulsified Sausage

Cereal flour protein has been used in processed meat products to improve yield and texture by enhancing water-binding properties. The current study was conducted to evaluate the effects of rice flour on physicochemical properties, cooking loss, storage modulus, texture and sensory properties of reduced-fat emulsified sausage. Addition of rice flour at 2%, 4% and 6% significantly improved the moisture content of emulsified sausage compared to control (p < 0.05). Emulsified sausage containing rice flour additives showed a significantly lower cooking loss and better emulsion stability compared to control samples due to a lower release rate of water (p <0.05). L* value of reduced-fat sausage significantly decreased with the addition of 6% of rice flour compared to others samples (p < 0.05). Supplementation of 6% rice flour significantly increased the hardness values of reduced-fat sausage compared to control and other rice flour levels (p < 0.05). Rice flour added at 4% had the highest score for overall acceptability. It is concluded that the incorporation of rice flour could be an effective ingredient to improve the quality and sensory of emulsified sausage with reduced fat content.

Effect of Rice Flour Addition on Batter Quality and Oil Absorption of Deep-Fat Fried Potato Strips

The effect of adding different proportions of rice flour, including 10%, 20%, 30%, and 50% to the batter formulations, on the properties of the high-fat potato chips were evaluated. Batter layer absorption, moisture content, oil content, and sensory evaluation including appearance, porosity, texture, color, and oily mouthfeel of potato strips were determined. A batter formulation without the addition of rice flour was used as a control. Rice flour-based dough did not have significant impacts (p <0.05) on dough absorption. On the other hand, RFBB3, which was the batter based on rice flour (30%), had the lowest oil absorption compared to other samples, but not significantly different (p <0.05). Meanwhile, the same sample had the highest and significantly different moisture content (p <0.05). In general, the addition of rice flour by the different rates provided a reduced oil absorption compared to the control, but no significant differences (p <0.05). The best result was obtained for the rice flour-based dough (30%) because it had the lowest absorbed oil content and the highest moisture content compared to the other samples. In addition, the addition of that rate of rice flour is the most accepted by the consumer in a significant way.