Levels Of Rice Flour Research Articles

Storage stability of aerobically packaged extended dehydrated chickenmeat rings at ambient temperature

The present study was conducted to evaluate the storage stability of aerobically packaged extended dehydrated chicken meat rings during ambient storage at 30 ± 2 °C. Extended dehydrated chicken meat rings were prepared by utilizing spent hen meat (80%), an optimized level of rice flour, refined wheat flour, potato starch, spice mix, common salt, and sodium tripolyphosphate. The control product was prepared in a similar manner except that rice flour was substituted by an equal quantity of spent hen meat. The products were aerobically packaged in low-density polyethylene (LDPE) pouches and analyzed for physicochemical, microbiological, and sensory characteristics at regular intervals of 0, 15, 30, and 45 days during storage. Significant (P < 0.01) effects of treatments on the moisture content, thiobarbituric acid reacting substance (TBARS) value, peroxide value, total plate count, and yeast and mold count and also on the pH (P < 0.05) of the products were noticed. Days of storage significantly (P < 0.01) affected pH value, moisture content, TBARS value, peroxide value, appearance (of both dried and rehydrated and cooked products), flavor, texture, meat flavor intensity, and juiciness and also affected the overall acceptability (P < 0.05) of the products during storage. Treatment × storage days interaction significantly (P < 0.01) affected moisture content of the dehydrated chicken meat rings during storage. These observations indicated that the product can be stored in aerobically packaged LDPE pouches for 45 days without much change in physicochemical, microbiological, and sensory properties.

Storage stability of vacuum packaged extended dehydrated chicken meat rings at ambient temperature

Extended dehydrated chicken meat rings were prepared by utilizing spent hen meat (80%), optimized level of rice flour, refined wheat flour, potato starch, spice mix, common salt and sodium tripolyphosphates. The control product was prepared in a similar manner except that rice flour substituted by equal quantity of spent hen meat. The products were vacuum packaged in nylon-LDPE-aluminum foil-LDPE laminates and analyzed at regular interval of 0, 15, 30 and 45 days during ambient storage at 30±2°C. Significant effect of treatments on the moisture content, thiobarbituric acid reacting substances (TBARS value), peroxide value, total plate count (TPC), yeast and mould count and also on pH value of the products were noticed. Days of storage significantly affected pH value, moisture content, TBARS value, peroxide value, redness, yellowness, hue value, chroma value, TPC, yeast and mould count, appearance (of both dried and rehydrated and cooked products), flavour, texture, meat flavour intensity, juiciness and also on overall acceptability of the products. Treatment × storage days interaction significantly affected moisture content of the dehydrated chicken meat rings during storage.

Characteristics of Bread and Biscuit Made With Wheat and Rice Flour Composites

Technological quality changes of wheat flour were studied in relation to its partial replacement (5, 10, 15, 20, 25 or 30%) by white rice flour (RF). In dependence on level added, RF lowered water absorption up to about 10%. Dough stability was multiplied reversely as well as its overmixing tolerance – softening degree of dough lessened from 60 Brabender units (BU) for wheat flour to 20 BU for wheat-rice flour blend 70:30. Baking quality of flour composites was worsened owing to changes in dough elasticity and extensibility (i.e. dough machinability), summarised by extensigraph energy (as an area under curve) decrease from 140 cm2 to 70 cm2 comparing the same samples. Gelatinisation temperatures and amylograph maxima reversely increased – optimal values were recorded for wheat:rice composite 80:20 yet (viscosity between 575 – 790 BU). Fermentation process was affected equivocally – gases volumes had increased up to about 11% because of glucosidase present in RF, but dough volumes lowered due to gluten net weakening. It resulted into lowering of control bread volume to a half for the bread containing 30% of RF (from 319 to 154 ml/100 g, respectively). Bread crumb chewiness was affected seriously; bread samples higher level of RF than 20% were less acceptable (fall of crumb penetration from 10.6 mm to 2.2 mm). Quality changes of biscuits containing RF were of smaller extent – the substitution of 5% caused specific volume increase about ca 15% (from 143 to 203 ml/100 g). Sizes of other fortified biscuits were gradually diminished to level of the wheat control ones.

Bolos sem glúten a base de arroz quebrado e casca de mandioca

The agribusiness rice and cassava generate significant volumes of broken grains (byproducts) and bark (waste). The improper disposal of waste is waste of cassava feedstock, which could be better utilized, due to the large amount produced and its nutritional value. The objective of this study was to investigate the feasibility of applying dried cassava peel in the formulation of mixtures of gluten free cakes instead of rice flour. The cakes were formulated with different substitution levels of rice flour (RF) by peeling cassava flour (PCF) (0%, 25%, 50%, 75% and 100%), based on volume. To obtain the flour, cassava hull was dehydrated and milled. Samples of flour and cakes were submitted to physical, proximate composition, and microbiological analysis ( Bacillus cereus , total coliforms at 45 °C, Salmonella , mold and yeast and sulfites reducing clostridia) and sensory acceptance. The cakes differ (p ? 0.05) in moisture content (29,6 to 41,8 g.100g-1), with a tendency to increase with the level of substitution of rice flour by flour cassava peel , the same trend was observed in the coefficient of performance index (0,72 to 0,84) and the contents of ash (3,1 to 4,8 g.100g-1), lipids (8,6 to 16,7 g.100g-1) and total (4,1 to 19,3 g.100g-1) and insoluble dietary fibers (3,5 to 17,3 g.100g-1). No contamination by microorganisms was observed. Regarding sensory attributes, all samples were accepted (around 6,8), and the higher purchase intent (40%) was obtained for the sample with 100% replacement of RF by PCF. The results allow to point that there is possibility of using cassava peel meal substituted rice flour for gluten-free cakes formulations up to 100% of substitution, since the nutritional, microbiological properties and sensory acceptance were satisfactory.

쌀가루 첨가량을 달리한 당귀파운드케이크의 품질특성

Physicochemical and sensory characteristics of pound cakes containing Angelica gigas NAKAI(Korean Angelica) with various levels of rice flour were investigated in this study. There were significant differences in the specific gravity of dough, and it had the lowest value of 0.848 in the control group. The weight of pound cakes was significantly increased by addition of rice flour, but the volume, specific volume and baking loss rate were significantly decreased by addition of rice flour. The moisture content and pH of pound cakes were found to increase with increasing rice flour content. DPPH radical scavenging activity of the control group was 51.02%, whereas pound cakes with rice flour ranged from 51.90 ∼55.75%. The L value of brightness was increased, but a and b values were decreased significantly by addition of rice flour. In all of items of texture, the control group was higher than those of the pound cakes prepared with various levels of rice flour. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference for pound cakes showed that 50% and 75% substituted sample groups were higher than those of the other groups. The results of this study suggest that addition of 50 ∼75% rice flour is the best substitution ratio for Korean Angelica pound cakes.

Quality Characteristics of Curcuma Longa L. Cookies Prepared with Various Levels of Rice Flour

Quality Characteristics of Curcuma Longa L. Cookies Prepared with Various Levels of Rice Flour

Quality Characteristics of Curcuma Longa L. Cookies Prepared with Various Levels of Rice Flour

Quality Characteristics of Curcuma Longa L. Cookies Prepared with Various Levels of Rice Flour

Quality characteristics of bread produced from wheat, rice and maize flours

Rice (Oryza sativa) flour and maize (Zea mays) meal substitution in wheat (Triticum aestivum) flour, from 0 to 100% each, for the production of bread was investigated. The proximate analysis, pasting properties, bread making qualities of raw materials and sensory evaluation of the bread samples were determined. The pasting temperature increased with increased percentage of rice flour and maize meal. But the other pasting characters decreased with the higher proportion of rice flour. The baking absorption was observed to increase with higher level of maize meal but it decreased when level of rice flour was increased. Loaf weight (g) decreased with progressive increase in the proportion of maize meal but increased when rice flour incorporation was increased. Loaf volume, loaf height and specific volume decreased for progressively higher level of maize meal and rice flour. The sensory evaluation revealed that 25% replacement of wheat flour was found to be more acceptable than control sample.

Twin-Screw Extrusion of Pre-Germinated Brown Rice: Physicochemical Properties and ?-Aminobutyric Acid Content (GABA) of Extruded Snacks

Pre-germinated brown rice (PGBR) from non-glutinous (KDML 105) and glutinous (RD 10) varieties was produced by a soaking method in cool water at 25°C for 48 h. After germination, increased crude fiber, reducing sugar (P ? 0.05) and the ?-aminobutyric acid (GABA) content (P ? 0.01) and decreased fat were observed. The extrusion was carried out in a twin-screw extruder by a central composite design (CCD) which studied the effect of feed moisture (15.6-22.3%), screw speed (264-434 rpm) and pre-germinated glutinous brown rice flour level (0-63.6%) on the physicochemical properties of extruded snacks (expansion ratio, density, hardness, brittleness, water absorption index (WAI), water solubility index (WSI)) and GABA content. Second-order polynomial models were computed and used to generate surface plots. Increasing the feed moisture increased the density (P ? 0.01) hardness and WAI, and decreased the expansion ratio, brittleness (P ? 0.01) and WSI (P ? 0.05). Increasing the screw speed increased the expansion ratio, brittleness, WAI and WSI, and decreased the density and hardness. Increasing the levels of pre-germinated glutinous brown rice flour increased the expansion ratio (P ? 0.01), brittleness, WSI (P ? 0.01) and the GABA content (P ? 0.01), and decreased the density, hardness (P ? 0.01) and WAI (P ? 0.01), while the feed moisture content and screw speed had no significant effect on the GABA content (P &gt; 0.05). This knowledge can be used in the design of customer-oriented extruded PGBR products.

Porosity determination of deep‐fat‐fried coatings using pycnometer (Fried batter porosity determination by pycnometer)

SummaryThe effect of processing conditions such as frying time and temperature, and batter formulation on pore development in deep‐fat fried chicken nuggets coatings were studied using helium pycnometer method. Chicken nuggets with preformed and laboratory prepared batter coatings were fried at temperatures between 170 and 190 °C for a time range between 0 and 240 s. There was significant (P &lt; 0.05) effect of frying temperature and batter formulation on porosity. Porosity increased with frying time and temperature, and ranged between 2.15 and 47.92% for the preformed batter and 9.96 and 54.76% for the formulated batters. Apparent and bulk densities of the preformed batters increased and decreased with frying time, respectively, but both declined gradually with increasing frying temperature. As the level of rice flour in the formulation increased, apparent and bulk densities also increased. Batter formulation and frying temperature significantly (P &lt; 0.05) influenced the variation in moisture and fat content of the fried batter. Porosity demonstrated positive and negative correlation with fat uptake and moisture loss, respectively, for all the batter coatings.

Development of ready-to-fry frozen vegetable snack and its quality evaluation.

A formulation for the development of a crispy texture of crust in vegetable snack after freezing and frying was standardized using different flours such as whole-wheat flour (WWF), refined wheat flour (RWF), rice flour (RF) and semolina (S). Formulation with 60% WWF, 20% RWF, 10% RF and 10% S was selected based on sensory characteristics (overall acceptability >7.8). Incorporation of RF significantly (P < 0.05) changed the texture of the raw snack as indicated by texture profile analysis. Higher levels of rice flour resulted in whitish color in raw as well as fried snacks. However, the cooking time was more in the snacks fried directly from the frozen state (6.18min) than the frozen-thawed fried snack (4.35min). Quality of the snacks in terms of color values, appearance and texture was found to be superior to the thawed fried snack. During frozen storage of 16months at -20 ± 1°C, the overall acceptability (OAA) and lightness was found to be decreased from the original value. Rancidity parameters in terms of free fatty acids, peroxide value and thiobarbituric acid showed a restricted rise with the progression of storage period. The developed frozen snack was found to be microbiologically safe during the storage period.

Impact of ripening stages of banana flour on the quality of extruded products

SummaryThe study investigated the physical, nutritional and sensory properties of different ripening stages of banana during extrusion processing in combination with rice flour to develop quality snack products. Dehydrated banana flours at ripening stages 4, 5 and 6 (peel colour) were mixed separately at 40% banana to 60% rice flour levels. The mixtures were extruded through a twin‐screw extruder at 120 °C barrel temperature, 220 and 260 r.p.m, screw speed and 12% feed moisture. Increase in ripeness indicated negative effect on expansion and water absorption capacity while increasing the water solubility index and moisture retention (wet basis) of the products. Protein and mineral (except for zinc and copper) content of the products were significantly different (P &lt; 0.05) from 4 to 6 of the ripening stages. Most of the essential amino acids in the extruded products increased significantly (P &lt; 0.05) at the ripening stage of 6. All the products were within the acceptable range in the 9‐point Hedonic scale showing the best texture and flavour scores for stage 4 and 6, respectively. The extruded products show potential as snack products because of their nutritional quality and sensory acceptability.

Evaluation of Rice Flour for Use in Vanilla Ice Cream

The effects of varying concentrations (2, 4, and 6%) of 2 types of rice flours (RF 1 and RF 2) on the physicochemical properties and sensory characteristics of vanilla ice cream samples were assessed at different fat levels (0, 4, and 10%) and storage conditions (control vs. heat-shocked). Fat and total solids were measured as well as hardness, viscosity, and melting rate. Eight trained panelists conducted descriptive sensory analyses of the samples at 0 and 7 wk. The 2% rice flour level and to a certain extent the 4% usage level generally improved texture while affecting to a lesser extent the flavor characteristics of the samples compared with the control. The RF 2 generally had a more significant effect than RF 1, especially on the texture attributes. Although the rice flour reduced the negative impact of temperature abuse on textural properties, the samples still deteriorated in textural properties (more icy) under temperature abuse conditions. In addition, rice starch does lower perceived sweetness and can have a “flour flavor” at high usage levels. The use of rice flour appears to be most advantageous for low fat ice cream samples.

Effects of adlay species and rice flour ratio on the physicochemical properties and texture characteristic of adlay-based extrudates

The effect of extrusion parameters, including adlay species ( Taichung No. 1, Okayama zairai, Hatohikari, Hatomusume) and rice flour levels (0%, 25%, 50%) on the physicochemical properties (bulk density, radial expansion ratio, longitudinal expansion, water absorption index (WAI) and water solubility index (WSI)), and textural characteristic (hardness) of an adlay-based extrudate was investigated. The Hatohikari species had highest radial expansion ratio and longitudinal expansion, but lowest bulk density and hardness. However, the Taichung No.1 species had lowest radial expansion ratio and longitudinal expansion, but highest bulk density and hardness. The Hatohikari species polished Adlay extrudates had the maximum WSI and minimum WAI. However, the Hatomusume species had minimum WSI and maximum WAI. The results also indicated that increasing the rice flour level resulted in an increase in extrudates’ radial expansion ratio and WAI, however, a decrease in extrudates’ longitudinal expansion, bulk density, hardness and WSI.

Rheological properties of batter systems formulated using different flour combinations

Battered foods are popular due to their crispy texture, more desirable color, and flavour. The quality of batter coated products is influenced by the rheological properties of the batter materials and by changes in their properties associated with their transition from liquid to solid states. The rheological properties of combinations of rice and wheat, rice and corn, and wheat and corn flour based batters at different combination ratios were studied. The batters were formulated using different flour combinations and 2.5% (w/w) salt. The rheological properties varied with different types of flours and their combination ratios. The replacement of corn flour greatly altered the viscosity and viscoelastic properties of wheat based and rice based batter systems. Salt significantly lowered the viscosity and decreased G max ′ and G max ′ ′ of batter. Higher temperatures and longer times were required to gelatinize starch at the higher levels of rice flour for each batter system flour mix combination.

Effect of Wheat Bran, Coarse Wheat Flour, and Rice Flour on the Instrumental Texture of Cookies

The effect of replacing wheat flour with wheat bran (0–10%), coarse wheat flour (0–20%) or with rice flour (0–20%) on the quality of cookies was studied. The cookie dough was subjected to Instrumental Texture Profile Analysis in order to determine dough cohesiveness and adhesiveness. After baking spread factor, puncture force and fracture strength of the cookies was also determined. The control dough had cohesiveness and adhesiveness values of 0.279 and 13.6 N s whereas control cookies had puncture force and fracture strength of 90.84 N and 100.16 N. Wheat bran increased dough cohesiveness and adhesiveness whereas coarse wheat flour had the opposite effect. Increasing levels of rice flour decreased cohesiveness but increased adhesiveness. Wheat bran and rice flour lowered the spread factor where as coarse wheat flour increased spread factor. Coarse wheat flour and rice flour lowered the fracture strength where as wheat bran increased fracture strength. Sensory evaluation revealed that increasing levels of wheat bran lowered the overall acceptability whereas rice flour and coarse wheat flour improved sensory scores.

PASTING CHARACTERISTICS OF RICE FLOUR‐BASED BATTER COMPARED TO WHEAT FLOUR‐BASED BATTER

AbstractRice flour‐based batter (RFBB) formulations were developed for deep fat fried chickendrumstick application. The effects of ingredients on pasting characteristics of RFBB and wheat flour based‐batter (WFBB) were compared using the Rapid Visco‐Analyzer (RVA). Pasting properties were influenced significantly by ratios of rice to corn flour, oxidized corn starch, and methylcellulose. The peak viscosity, breakdown, and setback increased significantly as rice flour level increased, whereas increasing levels of oxidized corn starchyielded opposite results. Pasting characteristics of RFBB were significantly different from those of WFBB.