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

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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Characteristics of Rice Flour Breads Using Yeast Isolated from Pear Red Bartlett Fruits

Journal of Agricultural Science ◽

10.5539/jas.v10n3p16 ◽

2018 ◽

Vol 10 (3) ◽

pp. 16

Author(s):

Takeshi Nagai ◽

Norihisa Kai ◽

Yasuhiro Tanoue ◽

Nobutaka Suzuki

Keyword(s):

Rice Flour ◽

Rice Cultivars ◽

Wild Type ◽

Damaged Starch ◽

Market Shares ◽

Glutinous Rice ◽

Rice Flours ◽

Specific Volumes ◽

Made In

To develop high qualities of rice flour breads, we tried to prepare breads using rice flours from major five non-glutinous rice cultivars on market shares of Japan and wild-type Saccharomyces cerevisiae strain YTPR1 isolated from pear Red Bartlett fruits. Apparent amylose contents of rice flours were measured about 12.1-19.9%. Damaged starch contents of these flours were about 22% regardless to the kinds of rice cultivars. Gluten was added about 20 wt.% based on rice flour, and breads were made in the same way. Any bread has caused caving. Next, the amount of water added in dough was regulated in consideration of moisture contents of rice flours. Except for Akitakomachi flour, breads largely expanded, although loaves volumes did not amount to that on bread made from bread flour and commercially available baker’s dried yeast. It was observed correlation between the amount of water and amylose contents of rice flours with R2 = 0.703. It suggested that the amount of water added in dough might estimate from amylose contents of rice flours. Specific volumes of these loaves were low compared with that made from bread flour. However, by sensory analysis, breads made from Hinohikari and Haenuki flours had total points closest to that made from bread flour: it could produce high quality of breads using Hinohikari and Haenuki flours and yeast isolated from pear Red Bartlett fruits.

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Karakteristik Kimia dan Mikrobiologi Makanan Ringan Khas Pemalang Ogel-ogel

Jurnal Aplikasi Teknologi Pangan ◽

10.17728/jatp.3296 ◽

2020 ◽

Vol 9 (2) ◽

pp. 44-49

Author(s):

Siti Susanti ◽

Fahmi Arifan ◽

Murni Murni ◽

Ana Silviana

Keyword(s):

Heavy Metal ◽

Salt Content ◽

Rice Flour ◽

National Standard ◽

Plate Count ◽

Total Plate Count ◽

Glutinous Rice ◽

Microbiological Characteristics ◽

Snack Products

Penelitian ini bertujuan untuk mengetahui karakteristik kimia dan mikrobiologis sebagai dasar penentu kualitas produk makanan ringan ogel-ogel khas Pemalang agar sesuai dengan peraturan SNI 01-2886-2015. Ogel-ogel berbahan dasar tepung beras ketan yang dicampur dengan telur, keju, gula, dan garam. Selanjutnya adonan tersebut dicetak seperti ulat menggeliat dengan menggunakan ekstruder yang kemudian digoreng. Penelitian dilakukan secara deskriptif dengan parameter uji karakteristik kimia yaitu kadar karbohidrat, protein, lemak, air, abu, garam, logam berat, dan uji ketengikan serta mikrobiologi. Hasil penelitian menunjukkan bahwa ogel-ogel memiliki nilai ketengikan (nilai TBA) 2,16 mg MA/kg; kadar karbohidrat, protein, lemak, air, abu, dan garam masing-masing sebesar 44,75; 13,52; 39,42; 2,51; 0,08; dan 1,87%. Tidak ditemukan adanya kandungan logam berat pada ogel-ogel kecuali timah (10,56 mg/kg) dengan jumlah total mikroba sebanyak 0,87x104 CFU/g. Dapat disimpulkan bahwa secara umum mutu ogel-ogel ditinjau dari karakteristik mikrobiologi dan kimianya telah sesuai dengan Standar Nasional Indonesia tentang makanan ringan ekstrusi (SNI 01-2886-2015) kecuali kadar lemaknya yang masih tinggi. Perlu dipikirkan teknik produksi ogel-ogel dimasa yang akan datang supaya kadar lemaknya lebih rendah sehingga mutunya sesuai dengan SNI. Chemical and Microbiological Characteristic of Ogel-ogel Pemalang Typical SnackAbstractThis study was aimed to get more insight the chemical and microbiological characteristics as a basis for determining the quality of ogel-ogel (snack products typical of Pemalang) to comply with SNI regulations 01-2886-2015. Ogel-ogel made from glutinous rice flour mixed with eggs, cheese, sugar and salt. That dough was molded like a stretched worm by using an extruder and then was fried. The study was conducted descriptively with chemical (carbohydrate, protein, fat, water, ash, salt, heavy metal, and rancidity test) and microbiology (total plate count-TPC) characteristic as the parameters. The results showed that ogel-ogel had a rancidity (TBA) value of 2.16 mg MA/kg; carbohydrate, protein, fat, moisture, ash and salt content of 44.75; 13.52; 39.42; 2.51; 0.08; and 1.87% respectively. No heavy metal content was found in ogel-ogel except lead (10.56 mg/kg) with a total amount of microbes of 0.87x104 CFU/g. It can be concluded that as general, the quality of ogel-ogel in the aspects of microbiological and chemical characteristics was in accordance with the Indonesian National Standard of extruded snacks (SNI 01-2886-2015) except for its high fat content. Further technique to produce ogel-ogel with low fat is necessary to be contemplated to fulfill the quality of ogel-ogel in accordance with SNI.

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

Cereal Chemistry ◽

10.1002/cche.10517 ◽

2021 ◽

Author(s):

Jie Ma ◽

Lei Ma ◽

Xi Chen ◽

Zhou Haiyan ◽

Zhan Wang ◽

...

Keyword(s):

Rheological Behavior ◽

Rice Flour ◽

Tartary Buckwheat ◽

Gluten Free ◽

Glutinous Rice ◽

Buckwheat Flour

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Effect of the formulation of fermented white corn flour and glutinous rice flour on the quality of instant cream soup powder

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/715/1/012073 ◽

2021 ◽

Vol 715 (1) ◽

pp. 012073

Author(s):

N A Pratiwi ◽

R Rahmawati ◽

R R Maulani ◽

D Hunaefi ◽

D Saputra ◽

...

Keyword(s):

Rice Flour ◽

Corn Flour ◽

Glutinous Rice

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Modulating Structure and Properties of Glutinous Rice Flour and Its Dumpling Products by Annealing

Processes ◽

10.3390/pr9122248 ◽

2021 ◽

Vol 9 (12) ◽

pp. 2248

Author(s):

Chengming Shi ◽

Song Zhu ◽

Guangqin Ding ◽

Chaodong Du ◽

Dejian Huang ◽

...

Keyword(s):

Bound Water ◽

Annealing Treatment ◽

Food Product ◽

Rice Flour ◽

Physicochemical Characteristics ◽

Eating Quality ◽

Starchy Food ◽

Glutinous Rice ◽

Quality Of Products

In this study, annealed glutinous rice flour treated under different conditions (ANN1, ANN2 and ANN3) were prepared. The structure as well as physicochemical characteristics of the flour and its dumpling products were investigated. The crystallinity of the annealed flour samples increased, while the hydration ability decreased. The content of bound water raised, and immobilized water as well as the freezing enthalpy value decreased for the fast-frozen dumplings made from annealed flour samples. It showed that annealed treatment could reduce the formation of large ice crystals, thus decrease the cracking of fast-frozen dumplings. The freezing enthalpy value of annealed dumplings decreased which was conducive to protect the structure and quality of products. The boiled dumplings made of annealed flour had better eating quality as demonstrated by the increase in the transmittance of the soup. It indicated that moderate annealed glutinous rice flour ANN2 had optimal physicochemical properties to make high quality dumplings. This study would pave the way for further study of the annealing glutinous rice flour and provide theoretical guidance for the application of annealing treatment in starchy food product.

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