Rheological behavior of batter and quality of gluten‐free bread based on non‐glutinous rice flour and tartary buckwheat flour

The development and study of new gluten-free foods of high quality that are suitable for people with celiac disease is necessary since there is increasing frequency of people who have been found to be allergic to proteins in wheat flour. Rice is one of the most used cereals in these special foods elaborations. However, replacement of wheat flour by rice flour usually leads to a noticeable decrease in the quality of the products discussed in this study. This work studied the individual and combined influence of xanthan gum (XAN), emulsifier, pregelatinizated starch, and transglutaminase on quality of rice yellow layer cake (YLC) by means of a systematic study based on a two-level half-fractional factorial experimental design. Size and shape, texture, color, crumb grain profile and sensory acceptance were evaluated in YLC. XAN, white egg proteins, and emulsifier showed significant positive effects on volume, texture and crumb grain characteristics. The feasibility of rice YLC reaching acceptable levels of customer satisfaction was demonstrated.

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Quality of gluten-free cookies from germinated brown rice flour

Food Research ◽

10.26656/fr.2017.3(3).228 ◽

2018 ◽

Vol 3 (3) ◽

pp. 199-207 ◽

Cited By ~ 2

Author(s):

I.F. Bolarinwa ◽

P.T. Lim ◽

Kharidah Muhammad

Keyword(s):

Brown Rice ◽

Rice Flour ◽

Gluten Free ◽

Germinated Brown Rice ◽

Brown Rice Flour

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The Effect of Substitution Glutinous Rice Flour With Bogortaro Tubers Flour (Colocasia esculenta L Schoott) on Quality of Milk Sweet Pastry Viewed From Physical Qualities and Chemical Qualities

Jurnal Ilmu dan Teknologi Hasil Ternak ◽

10.21776/ub.jitek.2016.011.02.4 ◽

2016 ◽

Vol 11 (2) ◽

pp. 28-37

Author(s):

Agus Triawan ◽

Purwadi Purwadi ◽

Lilik Radiati

Keyword(s):

Rice Flour ◽

Colocasia Esculenta ◽

Glutinous Rice ◽

Quality Of Milk

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A Study of Optimum Formula for Healthy Thai Jelly Sugar Candy Production

Walailak Journal of Science and Technology (WJST) ◽

10.48048/wjst.2021.9655 ◽

2021 ◽

Vol 18 (15) ◽

Author(s):

Narin CHAROENPHUN

Keyword(s):

Physical Properties ◽

Wheat Flour ◽

Leaf Extract ◽

Rice Flour ◽

Coconut Milk ◽

Optimum Ratio ◽

Dietary Choices ◽

Glutinous Rice ◽

Optimum Formula

This research developed healthy Thai jelly sugar candy (TJSC) products with a mixture design. Physical properties and sensory acceptance by untrained panelists were investigated. The results showed that the suitable ratio of coconut milk, sugar, and wheat flour were 60, 30, and 10 %, respectively. The effect of different flour replacing wheat flour on the quality of TJSC was examined. It was found that TJSC produced from non-glutinous rice flour had the most physical properties like wheat flour, and the overall liking score was not different from wheat flour (p > 0.05). The optimum ratio of corn milk instead of coconut milk was investigated. The ratio of corn milk per coconut milk was 50:50 had a high overall liking score, and it was not different from the formula with 100 % of coconut milk. The stevia instead some parts of sugar were explored. It was found that the optimum ratio of sugar to stevia leaf extract was 80:20, which was a formula with an overall liking score not different from 100 % of sugar. The chemical composition of healthy TJSC products was analyzed. It has a lower total amount of fat and energy than the control formula. In addition, the development of flavoring with herbs such as ginger, galangal, lemongrass, and sunchoke made diverse products. Therefore, healthy TJSC products can be used as an alternative food for consumers who have limited intake. HIGHLIGHTS Healthy Thai jelly sugar candy product is dietary choices for gluten intolerance Using stevia leaf extract instead of sugar Using corn milk instead of coconut milk Utilization of Thai herbs in food products

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Quality of gluten-free cookies made with rice flour of different levels of amylose and cowpea beans

British Food Journal ◽

10.1108/bfj-09-2020-0860 ◽

2020 ◽

Vol ahead-of-print (ahead-of-print) ◽

Author(s):

Estefania Julia Dierings de Souza ◽

Aline Machado Pereira ◽

Mauro Fontana ◽

Nathan Levien Vanier ◽

Marcia Arocha Gularte

Keyword(s):

Amino Acids ◽

Protein Digestibility ◽

Rice Flour ◽

Essential Amino Acids ◽

Gluten Free ◽

Content Type ◽

High Amylose ◽

Different Levels

PurposeThe objective of this study was to evaluate the effects of rice flour obtained from rice grains with different levels of amylose on technological, nutritional and sensory properties of cookies made with a blend of rice and cowpea flour.Design/methodology/approachThe cookies preparation was set at a ratio of rice flour and cowpea beans 70:30. The studied formulations were: LA: low amylose rice flour; MA: medium-amylose rice flour; HA: high amylose rice flour. The quality of the obtained cookies was analyzed for proximate composition, in vitro protein digestibility, thickness, diameter, dispersion factor, texture, color, amino acid profile and sensory properties.FindingsProximate composition and in vitro protein digestibility showed no differences between the three studied formulations. The medium and low amylose rice flour cookies showed the lowest hardness values. The combination of rice and beans allowed a good balance of essential amino acids. The cookies formulated with high amylose rice flour presented lighter coloration, low hardness and greater sensory preference.Originality/valueRice and cowpea flours are an alternative source for the preparation of gluten-free bakery products, such as cookies. The high amylose content of rice flour has less negative interference in the texture characteristics of the cookies. The combination of rice and beans flour provides a balance of essential amino acids.

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