Proportions Of Rice Flour Research Articles

Improvement of the Nutritional Value of Rice Biscuits with Some Vitamins and Minerals Using Soy Flour and Strawberry Powder

Aims: The purpose of this paper is to develop a biscuit incorporated with defatted soy flour and strawberry powder to enhance its nutritional value of it.
 Methodology: The proportion of rice flour and defatted soy four were 25% and the level of strawberry powder used for making biscuit samples was 0, 5, 10 and 15% respectively. The biscuits were evaluated for their quality based on proximate analysis, physical properties and sensory evaluation.
 Results: Based on chemical analysis protein, fiber content and β-carotene level increased with increasing the amount of strawberry powder. The most preferred products were that with 25% defatted soy flour and 10 per cent strawberry powder. It is noticed that 100gm of biscuits with 20% defatted soy flour and 10% strawberry powder provide 4-8 years-old children with 44% of their needs of protein, 20.23% of their needs of iron, 19.06% of zinc and 48.01% of folate.
 Conclusion: The addition of both defatted soy flour and strawberry powder as a flour replacer in gluten-free biscuits improves its nutritional value without affecting its physical properties and consumer acceptance.

Quality evaluation of gluten-free biscuits prepared with algarrobo flour as a partial sugar replacer

Abstract Algarrobo flour is a gluten-free flour obtained by grinding the whole fruit (pods) of Prosopis chilensis. Because of its taste, this flour could be used as a sugar replacer. Besides, it can improve the protein profile, and the antioxidant and fibre content of foodstuffs. This is of special interest in gluten-free products that are generally deficient in these nutrients. In the present work a total of eleven different gluten-free biscuit formulations with Algarrobo flour and different proportions of rice flour, chickpea flour, cassava starch, and maize starch were evaluated. The effects of each ingredient were analysed and the texture, colour, total dietary fibre content, antioxidant capacity, and sensorial acceptability associated with the addition of algarrobo flour as a partial sugar replacer were studied in detail in three selected formulations. Results showed that the dietary fibre content and the antioxidant capacity increased with the addition of algarrobo flour (60 and 20%, respectively). In addition, no significant differences were found in the sensory scores of biscuits prepared with sugar or with algarrobo flour (P ≥ 0.05). It could be concluded that algarrobo flour could partially replace sugar in gluten-free biscuit formulations. Besides, its addition increases the fibre and antioxidant capacity of the product without significantly changing its optimum texture. This is a major achievement that could be the starting point for future research aimed to develop new and healthy gluten-free products.

Instant rice-based composite pasta requiring no cooking.

The present study was undertaken to develop rice-based composite pasta with improved cooking/rehydrating and nutritional qualities. Pasta samples (T1-T10) having different proportions of rice flour (RF, 60-80%), wheat flour (WF, 40-12%), malted green gram flour (MGGF, 5 and 10%) and guar gum (GG, 1-3%) were prepared using a single screw extruder. Pasta made of 100% WF served as the control (T0). The cooked or rehydrated samples were evaluated for their cooking properties (optimum cooking time, cooking loss and swelling index), whiteness and yellowness indices, textural and organoleptic parameters. Substitution of WF by RF significantly reduced the cooking time, and improved the whiteness and swelling indices of the samples. However, reduction in WF increased the cooking loss, compromised textural and organoleptic attributes in samples with high RF content (80%); nevertheless, addition of GG and MGGF reduced these losses and improved the sensory qualities (p < 0.05). Irrespective of the composition of rice-based pasta, the optimal cooking time ranged within 2-4 min (unlike T0) and these samples could also be rehydrated in hot water within a short span of 5 min to attain textural qualities at par with their cooked counterparts and with sensorial scores well above the limit of acceptable range (≥5) (except T3 (80%RF + 20%WF)); nonetheless the cooked ones led to higher preference from the sensory panel. Adhesiveness of the rehydrated samples was lesser than their cooked counterparts, while vice versa was observed in case of their instrumental firmness/hardness. Among these, T7 (70%RF + 19%WF + 10%MGGF + 1%GG) and T9 (80%RF + 13%WF + 5%MGGF + 2%GG) exhibited high protein content (∼1.17-1.29 times higher than T0) and the most desired low in vitro starch digestibility and calorific values (∼1.16-1.25 fold reduction). Thus low-cost quick-cooking/rehydrating pasta can be successfully developed by adding suitable amount of MGGF and GG into rice-wheat composite flours.

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.

Investigation on mild extrusion cooking for development of snacks using rice and chickpea flour blends

A study was conducted to optimize the mild extrusion cooking conditions for development of rice and chickpea based extrudates. The independent variables i.e. extrusion parameters (Screw speed, barrel temperature), feed moisture and proportions of rice flour and chickpea flour were varied using central composite rotatable design (CCRD), and their effects on system parameter- Specific mechanical energy (SME) and product characteristics i.e., water absorption index (WAI), water solubility index (WSI), bulk density (BD), expansion ratio (ER), breaking strength (BS), colour values (L*, a* and b*) and overall acceptability (OA) were studied. All the system and product responses were significantly affected by independent variables. Response surface and regression models were established to determine the responses as function of process variables. Models obtained were highly significant with high coefficient of determination (R2 ≥ 0.889). The optimum mild extrusion conditions obtained by numerical optimization for development of snacks were 102°C barrel temperature, 281rpm screw speed, 18.3% feed moisture and rice to chickpea flour ratio as 90:10. Storage studies confirmed that the developed snacks can be stored better in laminated pouches than in high density polyethylene (HDPE) bags for a period of 6months under ambient conditions.