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

Processes ◽  
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.

Effects of addition of glutinous rice flour on the quality of rice flour cakes

2013 ◽  
Vol 17 (1) ◽  
pp. 29-35
Author(s):  
Kyoko TSUCHIYA ◽  
Kanako HAYAKAWA ◽  
Akiko NARITA ◽  
Machiko MINEKI
Keyword(s):  
Rice Flour ◽  
Glutinous Rice

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

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 

Eating quality of beef from biotypes included in the PGI “Ternera Asturiana” showing distinct physicochemical characteristics and tenderization pattern

Meat Science ◽  
2010 ◽  
Vol 86 (2) ◽  
pp. 343-351 ◽  
Author(s):  
V. Sierra ◽  
L. Guerrero ◽  
V. Fernández-Suárez ◽  
A. Martínez ◽  
P. Castro ◽  
...  
Keyword(s):  
Physicochemical Characteristics ◽  
Eating Quality

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

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.

scholarly journals The development of the method for assessing the distribution of components in food

2018 ◽  
Vol 80 (3) ◽  
pp. 82-85
Author(s):  
E. S. Akatov ◽  
O. A. Orlovtseva ◽  
E. A. Postovaya
Keyword(s):  
Sodium Chloride ◽  
Mass Fraction ◽  
Food Product ◽  
Average Value ◽  
Component Content ◽  
Quality Of Products ◽  
Distribution Of Components ◽  
High Level ◽  
Mathematical Justification

The article considers the problem of assessing the quality of food products and the process of their production using the example of determining the mass fraction of sodium chloride in baked pork. Salt is an important component, the content of which is regulated by standards and technical regulations and affects all types of indicators: organoleptic, quality and safety. Standard methods of sampling and determining the mass fraction of sodium chloride - the methods of Mora and Folgrade, which establish the average value of the measured index are analyzed. As a result of the conducted studies, a method for estimating the distribution of components in a food product based on the second Fick law, which takes into account the nonstationary nature of the flow and provides for the possibility of changing the flow of atoms in the diffusion process, is proposed. The article provides a mathematical justification for the proposed methodology. Based on the methods, regulated by standards, the method allows to demonstrate clearly the values of the component content in the product mass.The developed method gives a more complete picture of the quality of products, allows us to draw conclusions about the quality of the process and the causes that affect it.This information will allow to develop a set of measures to ensure a high level of competitiveness of the food product.

scholarly journals Uji Penerimaan Konsumen Terhadap Mutu Sensorik Timphan Komposit Dengan Tepung Substitusi

2019 ◽  
Vol 4 (3) ◽  
pp. 55-64
Author(s):  
Analisa Fenia ◽  
Cut Nilda ◽  
Dian Hasni
Keyword(s):  
Sweet Potato ◽  
Block Design ◽  
Food Product ◽  
Rice Flour ◽  
Production Costs ◽  
Composite Flour ◽  
Selling Price ◽  
Potato Flour ◽  
Glutinous Rice ◽  
Sweet Potato Flour

Abstrak : Tepung ketan merupakan tepung yang mempunyai amilopektin tinggi sebagai bahan pokok pembuatan berbagai macam kue tradisional yang memiliki tekstur kenyal. Kebutuhan beras ketan nasional melebihi kapasitas produksi yang menyebabkan tepung ketan lokal di pasaran memiliki harga jual cukup tinggi. Upaya untuk diversifikasi bahan pangan dan menekan biaya produksi maka dilakukan pembuatan tepung komposit yang akan diaplikasikan pada produk timphan. Timphan merupakan produk pangan basah khas dari Aceh dengan variasi isi srikaya dan kelapa. Tepung komposit dibuat dengan pencampuran tepung ketan dengan tepung mocaf atau tepung ubi jalar kuning. Penerimaan konsumen terhadap timphan komposit akan diukur menggunakan uji  sensoris hedonik yang terdiri dari 4 uji atribut yaitu warna, aroma, rasa dan tekstur. Penelitian ini menggunakan rancangan acak kelompok (RAK) faktorial yang terdiri dari faktor pertama yaitu jenis tepung substitusi (T1 = tepung mocaf dan T2 = tepung ubi jalar kuning), faktor kedua yaitu persentase tepung substitusi dari total tepung komposit (K1= 60%, K2= 50% dan K3= 40%). Faktor jenis tepung substitusi (T) berpengaruh nyata terhadap warna timphan komposit, sedangkan faktor persentase tepung substitusi (K) berpengaruh sangat nyata terhadap tekstur timphan komposit.Kata kunci : tepung komposit, tepung ketan, tepung mocaf, tepung ubi jalar kuning, timphan.Abstract : Glutinous rice flour is flour which has high amylopectin as a staple for processing various kinds of traditional cakes that have a chewy texture. The need for national glutinous rice exceeds the production capacity which causes local sticky rice on the market  have a high selling price. Efforts to diversification and suppress production costs are made to make composite flour which applied to timphan products. Timphan is a typical wet food product from Aceh with variations of srikaya and coconut. Composite flour made by mixing sticky rice flour with mocaf flour or yellow sweet potato flour. Consumer acceptance of composite timphan measured using a hedonic sensory tests namely color, flavor, taste and texture. This study used a factorial randomized block design (RAK) which consists of the first factor, namely the type of substitution flour (T1 = mocaf flour and T2 = yellow sweet potato flour), the second factor is the percentage of substitution flour of total composite flour (K1 = 60%, K2 = 50%  and K3 = 40%). The type of substitution flour (T) has a significant effect on the color of composite timphan, while the percentage of substitution flour (K) has a very significant effect on the texture of composite timphan.Keywords : Composite Flour, Glutinous Rice Flour, Mocaf Flour, Yellow Sweet Potato Flour, Timphan.

scholarly journals Quality Characteristics of Egg Albumen Paneer (EAP) Incorporated with Different Binders

2021 ◽  
Author(s):  
Kushal J. Thakuria ◽  
Dilip R. Nath ◽  
Ankur Das ◽  
Mineswar Hazarika ◽  
Dhruba. J. Kalita ◽  
...  
Keyword(s):  
Food Product ◽  
Rice Flour ◽  
Quality Characteristics ◽  
Plate Count ◽  
Texture Profile ◽  
Acceptable Range ◽  
Glutinous Rice ◽  
Significant Difference ◽  
Egg Albumen ◽  
Sensory Qualities

Background: Egg albumen paneer (EAP) is a novel food product simulating the popular milk based paneer. The study was conducted to develop binders incorporated egg albumen paneer (EAP) and to find their effects on its quality characteristics. Methods: Binders used were glutinous rice flour (GRF), Joha rice flour (JRF), wheat flour (WF) and oat flour (OF) in different formulations. EAP cubes were analysed for proximate composition, sensory qualities, texture profile and colour profile. Microbiological studies of the cubes stored at refrigeration temperature were enumerated for Total Viable Plate Count (TVPC), Total Psychrophilic Count (TPC) and Yeasts and Mould Counts at regular interval upto 90 days. Result: Study revealed highest yield percentage in T3 formulation. The proximate compositions for moisture, protein, fat and ash differs significantly among the different formulations. Analysis of Texture Profile found T3 group with the highest value for hardness, chewiness and resilience quality while T2 group was found for springiness and cohesiveness, while no significant difference was found for colour profile for any of the formulations. The microbial counts were within the acceptable range. It can be concluded that Egg Albumen Paneer could be prepared satisfactorily by incorporating different combinations of cereal flours.

scholarly journals Karakteristik Kimia dan Mikrobiologi Makanan Ringan Khas Pemalang Ogel-ogel

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.

Functional flour products with herbal dietary supplements

2021 ◽  
pp. 512-518
Author(s):  
А.T. Vasyukova ◽  
A.A. Slavyanskiy ◽  
A.E. Alekseev ◽  
A.V. Moshkin ◽  
Yu.V. Bondarenko ◽  
...  
Keyword(s):  
Dietary Supplements ◽  
Nutritional Value ◽  
Rice Flour ◽  
Physicochemical Characteristics ◽  
Sea Buckthorn ◽  
Corn Flour ◽  
Main Components

The article examines the main components and features of the influence of sea buckthorn, laminaria, stevia, rice and corn flour on culinary flour products with increased nutritional value. The influence of rice flour on the formation of the quality of flour semi-finished products with its use was revealed. Compositions of ingredients were selected, preserving the traditional shape and taste of flour products. Formulations were developed, and the competitiveness of innovative flour products made from rice flour was evaluated. Organoleptic and physicochemical characteristics of the developed products were studied.

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