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.

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 

Effect of Rice Flour Types on the Properties of Nonwoven Pineapple Leaf Fiber and Thermoplastic Rice Starch Composites

2021 ◽  
Vol 904 ◽  
pp. 221-225
Author(s):  
Thapanee Wongpreedee ◽  
Nanthaya Kengkhetkit
Keyword(s):  
Tensile Properties ◽  
Rice Flour ◽  
Thermoplastic Starch ◽  
Rice Starch ◽  
Slight Improvement ◽  
Pineapple Leaf Fiber ◽  
Glutinous Rice ◽  
Reinforcing Agent ◽  
Sem Micrograph ◽  
Rice Flours

Thermoplastic starches and a nonwoven pineapple leaf sheet (NPALF) were prepared. Two types of flours were used to prepare thermoplastic starches (TPSs) which were Rice flour thermoplastic starch (RTPS) and Glutinous rice flour thermoplastic starch (GTPS). Two layers of thermoplastic starches and NPALF layer were sandwiched and pressed by a hot pressing machine at 150°C with 1500 psi for 15 min. All composites were investigated their densities and tensile properties. The density of all composite types had a lower density than each neat TPSs and types of rice flours did not affect their densities. The tensile property results confirmed NPALF could be used as a reinforcing agent both in GTPS and RTPS composites but their tensile improvement effectiveness in both systems are different. NPALF composite with RTPS did not affect the tensile strength but provided a slight improvement in modulus. Remarkably, NPALF composite using GTPS explored the great improvement performance both in strength and modulus which were increased up to 174% and 308% comparing with neat GTPS. SEM micrograph evidence clearly showed good wetting between GTPS and the reinforcement layer in the composite. This is resulting in the NPALF-GTPS composite showed a strong improvement in tensile properties.

Characteristics of Noodles Made from Rice Flours of Major Non-glutinous Rice Cultivars of Japan

2018 ◽  
Vol 4 (4) ◽  
pp. 1-13 ◽  
Author(s):  
Takeshi Nagai ◽  
Anri Takagi ◽  
Yasuhiro Tanoue ◽  
Norihisa Kai ◽  
Nobutaka Suzuki
Keyword(s):  
Rice Cultivars ◽  
Glutinous Rice ◽  
Rice Flours

scholarly journals Optimization of Dockounou Manufacturing Process Parameters

2014 ◽  
Vol 3 (1) ◽  
pp. 67
Author(s):  
Akoa Essoma Flore Edwige ◽  
Kra Kouassi Severin ◽  
Megnanou Rose-Monde ◽  
Kouadio Natia Joseph ◽  
Niamke Lamine Sebastien
Keyword(s):  
Food Security ◽  
Rice Flour ◽  
Cooking Time ◽  
Fermentation Time ◽  
Time Optimal ◽  
Optimal Values ◽  
Rice Flours ◽  
Process Factors ◽  
Better Than

<p>The present study aimed to determine optimum values of the process factors to obtain a standard method of preparation with best quality of dockounou.</p> <p>Several samples of dockounou were prepared with different proportions (75 to 95%) of senescent plantain, cooking time, fermentation time and temperature of oven. Sensorial characteristics of the samples were investigated. Optimal values (scores) of both boiled and baked dockounou prepared with maize or rice flour were identified through tasters’ evaluation. Hence, the best scores were recorded with 90 and 85% of plantain paste proportion, respectively with maize and rice flours. Concerning cooking time, optimal values were registered at 60 minutes with maize-dockounou, and at 75 minutes with rice-dockounou flour. About fermentation time, the best sensorial characteristics were obtained at 4 hours for rice or maize-dockounou, but at 0 hours for the boiled rice one. Results revealed moreover that 160 °C would be the optimal baking temperature.</p> <p>The optimized maize-dockounou would be better than the rice one on sensorial basis. Optimized maize-dockounou uses a larger quantity of plantain paste than optimized rice dockounou. This optimized dockounou uses shorter fermentation time than the traditional one. In general, the optimized dockounou is better than the traditional. It presents better characteristics and is more appreciated. Thus, optimized-dockounou is a real opportunity to convert rejected senescent plantains into foodstuff to help to feed the populations. That could be a way of food security.</p>

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.

The effect of Thai glutinous rice cultivars, grain length and cultivating locations on the quality of rice cracker (arare)

LWT ◽  
2008 ◽  
Vol 41 (10) ◽  
pp. 1934-1943 ◽  
Author(s):  
Suwimon Keeratipibul ◽  
Naphatrapi Luangsakul ◽  
Thiti Lertsatchayarn
Keyword(s):  
Rice Cultivars ◽  
Grain Length ◽  
Glutinous Rice

scholarly journals Studies on the effect of brown rice and maize flour on the quality of bread

2012 ◽  
Vol 9 (2) ◽  
pp. 297-304 ◽  
Author(s):  
MZ Islam ◽  
M Shams Ud-Din ◽  
MA Haque
Keyword(s):  
Brown Rice ◽  
Rice Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Bread Volume ◽  
Total Carbohydrates ◽  
Brown Rice Flour ◽  
Rice Flours ◽  
Wheat Flours

Breads were prepared with various combinations of maize, brown rice and wheat flours in the basic formulation of   bread. The baking properties and chemical composition of bread were evaluated and analysed, respectively. The   bread volume decreased, where as bread weight and moisture content increased with the increasing level of maize   and brown rice flour. The crumb and crust colour of breads were improved with addition of 8% maize and 8% brown   rice flour in bread formulation. The protein content and other nutrients of breads were increased by addition of maize   and brown rice flours. The effects of various levels of yeast, sugar, fat, improver and salt on the quality of breads   prepared with maize and brown rice flour were evaluated. Bread quality in respects of bread volume and crumb   texture were improved by using 2.5% yeast, 5% sugar, 5% fat and 0.6% improver. The analysis of bread containing   added 8% maize and 8% brown rice flours showed protein 9.76%, fat 4.10%, ash 2.10%, crude fibre 5.16%, sugar   2.26% and total carbohydrates 46.91%. Bread having 8% maize and 8% brown rice flour had most acceptable   flavour, texture, colour and overall acceptability when compared with other bread with maize and brown rice flour.   DOI: http://dx.doi.org/10.3329/jbau.v9i2.11044   J. Bangladesh Agril. Univ. 9(2): 297–304, 2011

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