Quality and Storage Characteristics of Gluten-free Rice Pound Cakes with Different Ratios of Germinated Brown Rice Flour

The paper considers how gluten-free flours, in particular, those made from coconuts and brown rice, can be used in the technology of gluten-free chocolate muffins in order to expand the range of special purpose products. Studies by domestic and foreign authors dedicated to using different flour types in today’s gluten-free technologies have been analysed. It has been proved that wheat flour can be fully replaced with gluten-free flour mixtures in the recipe of chocolate muffins. Analysis of the chemical composition of coconut flour has shown its higher fat content, compared with wheat flour, and twice as much protein and dietary fibre (18%). Coconut flour exceeds wheat flour not only in the main macronutrients, but also in the content of the main minerals. Brown rice flour, too, contains more fats and vitamins of the B-group than wheat flour does, and is a source of sodium, magnesium, phosphorus, silicon, and sulphur. It contains up to 80% of starch and, like coconut flour, is gluten-free. Replacing wheat flour in the classical muffin recipe with mixtures of coconut and brown rice flours in the ratios 30:70, 40:60, and 50:50 reduces the moisture content and density of the dough. The moisture content in the finished muffins, too, is lower by 0.7, 1.2, and 1.5% respectively. It has been confirmed that if the gluten-free flour mixture contains over 50% of coconut flour, it reduces the specific volume of resulting muffins and worsens their quality parameters. The Harrington method was used to estimate the comprehensive quality index of the chocolate muffins. This has shown that full substitution of wheat flour for a mixture of gluten- free flours in the ratio 40:60 (coconut flour:brown rice flour) allows achieving the best-balanced sensory characteristics. Gluten-free muffins have a pleasant brown colour of the crust, their crumb is quite soft, homogeneous, and porous, with a balanced taste and an aroma of cocoa combined with light coconut notes.

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Improvement of roasted germinated brown rice flour processing using ergothioneine to limit oxidation during processing and preservation

Food Research ◽

10.26656/fr.2017.5(s1).032 ◽

2021 ◽

Vol 5 (S1) ◽

pp. 94-102

Author(s):

H.T. Truc ◽

P.Q. Trung ◽

N.T.L. Ngoc ◽

N.D.T. Binh ◽

L.N.D. Duy ◽

...

Keyword(s):

Brown Rice ◽

Rice Flour ◽

Fat Oxidation ◽

Absorption Capacity ◽

Germinated Brown Rice ◽

Sugar Absorption ◽

The People ◽

Brown Rice Flour

Roasting temperature and time are important parameters in the process of roasted germinated brown rice flour (RGBRF), which cause the loss of bioactive ingredients and sensory value of the product. During roasting and storage, fat oxidation is also one of the problems that reduce the quality of RGBRF. In order to complete the RGBRF process, experiments using different temperature and time as 160oC, 200oC, 240oC for 10 to 30 mins were done to find the best roasting conditions. To limit the oxidation of fat during the processing and preserving RGBRF, ergothioneine (ERG) extract from enoki mushroom were supplemented at 3%, 5%, 7% and 10% (w/w) before roasted, the product was then ground and put into two types of packaging (PA and aluminum), vacuum seamed and stored at room temperature for 8 weeks were carried out. The results showed that germinated brown rice (GBR) which supplemented 3% of the extract before roasted at 200oC for 30 mins showed the best quality in term of sensory value, γ-aminobutyric acid (GABA) content and helped to limit fat oxidation as well as maintained stable quality after 8 weeks of storage in PA and aluminum packaging. In addition, the results from in vitro of starch resistance and in vivo of sugar absorption capacity in rats showed that RGBRF did not significantly change the GI index as well as the ability to absorb sugar compared to unroasted product. The results indicated that RGBRF should be used as a nutritious food with the ability to supplement bioactive compounds to the people at risk of lifestyle diseases.

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Cyclodextrin glycosyltransferase‐treated germinated brown rice flour improves the cytotoxic capacity of HepG2 cell and has a positive effect on type‐2 diabetic mice

Journal of Food Biochemistry ◽

10.1111/jfbc.13533 ◽

2020 ◽

Vol 44 (12) ◽

Author(s):

Nguyen Duong Thanh Binh ◽

Nguyen Thi Le Ngoc ◽

Ibitoye Joshua Oladapo ◽

Co Hong Son ◽

Do Thi Thao ◽

...

Keyword(s):

Hepg2 Cell ◽

Brown Rice ◽

Rice Flour ◽

Diabetic Mice ◽

Cyclodextrin Glycosyltransferase ◽

Germinated Brown Rice ◽

Brown Rice Flour ◽

Positive Effect ◽

Type 2 Diabetic

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Whole Grain Gluten-Free Vegetable Savory Snacks

Journal of Food Research ◽

10.5539/jfr.v3n5p1 ◽

2014 ◽

Vol 3 (5) ◽

pp. 1

Author(s):

Talwinder S. Kahlon ◽

Roberto J. Avena-Bustillos ◽

Mei-Chin M. Chiu ◽

Marlene B. Hidalgo

Keyword(s):

Guar Gum ◽

Brown Rice ◽

Rice Flour ◽

Gluten Free ◽

Whole Grain ◽

Sorghum Flour ◽

Fresh Vegetables ◽

Low Salt ◽

Brown Rice Flour ◽

Tapioca Flour

<p>Gluten-free savory snacks were formulated and evaluated to offer nutritious treats for all and healthy option for gluten intolerance individuals. Four kinds of savory snacks (gluten-free, whole grains with fresh vegetables, low in fat and salt) were developed using base formulation (BF) of brown rice flour (45%), sorghum flour (20%), tapioca flour (7%), mashed potato (8%), canola oil (6%), guar gum (2%), baking powder (1.5%) and salt (0.5%). Fresh vegetables (carrots, broccoli, spinach, and red onion) were chopped and mixed with the base formulation (1:1). Chopped fresh garlic (5%) was added to carrot, broccoli and spinach (base-vegetable mix, BFV). Snack dough was prepared using 100 mL water per 100 g BFV. Two portions of snack dough (about 10 g each) were placed on the preheated KrumKake Baker and cooked for 2 minutes. Sixty two in-house volunteers judged Broccoli-Garlic snacks as significantly (p ? 0.05) better in color/appearance than Carrot-Garlic, Spinach-Garlic and Red Onion savory snacks. A 30 g serving of these low salt, low fat healthy snacks would provide 5-7% of daily recommended dose of dietary fiber and potassium. This is the first report of developed whole grain gluten-free, 50% vegetable snacks. Texture and water activity of the developed snacks suggests the crispiness and potential long shelf stability. Tasters judged Carrot-Garlic (88%), Broccoli-Garlic (77%), Spinach-Garlic (68%) and Red Onion (65%) acceptable. Data suggest that the acceptability of gluten-free whole grain vegetable savory snacks is very encouraging and offers healthy alternative for all and especially for those sensitive to gluten.</p>

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Effect of jet milling on the physicochemical properties, pasting properties, and in vitro starch digestibility of germinated brown rice flour

Food Chemistry ◽

10.1016/j.foodchem.2018.07.179 ◽

2019 ◽

Vol 282 ◽

pp. 164-168 ◽

Cited By ~ 9

Author(s):

Young-Tack Lee ◽

Min-Jung Shim ◽

Hye-Kyung Goh ◽

Chulkyoon Mok ◽

Pradeep Puligundla

Keyword(s):

Physicochemical Properties ◽

Brown Rice ◽

Rice Flour ◽

Pasting Properties ◽

Starch Digestibility ◽

Germinated Brown Rice ◽

In Vitro Starch Digestibility ◽

Brown Rice Flour ◽

Jet Milling

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Gluten-Free Snacks Based on Brown Rice and Amaranth Flour with Incorporation of Cactus Pear Peel Powder: Physical, Nutritional, and Sensorial Properties

International Journal of Food Science ◽

10.1155/2018/7120327 ◽

2018 ◽

Vol 2018 ◽

pp. 1-9 ◽

Cited By ~ 1

Author(s):

Dayanne Vigo Miranda ◽

Meliza Lindsay Rojas ◽

Sandra Pagador ◽

Leslie Lescano ◽

Jesús Sanchez-Gonzalez ◽

...

Keyword(s):

Brown Rice ◽

Rice Flour ◽

Whole Grains ◽

Gluten Free ◽

Nutritional Properties ◽

Free Products ◽

Cactus Pear ◽

A Value ◽

Brown Rice Flour ◽

Amaranth Flour

An agroindustrial by-product (cactus pear peel) and whole grains flour (brown rice and amaranth) were used to present a gluten-free snack proposal. The effect of 5% (F1), 7% (F2), and 10% (F3) substitution of brown-rice flour for yellow cactus pear peel powder (Opuntia ficus-indica) on the snack physical, sensorial, and nutritional properties was evaluated. In addition, 20% of amaranth flour (Amaranthus caudatus) was used for all formulations. As the percentage of substitution increased, the a⁎ value increased, while the L⁎ decreased. The control snacks presented higher hardness, while the snacks with 10% substitution presented a greater crispness. The sensorial properties (overall liking, colour, crispness, and oiliness) reported that the samples containing cactus pear peel powder were the most accepted. The fat content decreased as the substitution percentage increased. The F3 formulation presented the best physical and sensorial properties and when compared with other commercial snack brands, it presented low fat and an adequate protein and fibre content. Therefore, snacks based on brown rice, amaranth, and cactus pear by-product could be considered as a good option of gluten-free product, contributing to reducing the lack of gluten-free products on the markets.

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High protein brown rice flour, tapioca starch & potato starch in the development of gluten-free cupcakes

LWT ◽

10.1016/j.lwt.2021.112326 ◽

2021 ◽

pp. 112326

Author(s):

Ricardo S. Aleman ◽

Gabriella Paz ◽

Anita Morris ◽

Witoon Prinyawiwatkul ◽

Marvin Moncada ◽

...

Keyword(s):

Potato Starch ◽

Brown Rice ◽

Rice Flour ◽

High Protein ◽

Gluten Free ◽

Tapioca Starch ◽

Brown Rice Flour ◽

Starch Potato

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Twin-Screw Extrusion of Pre-Germinated Brown Rice: Physicochemical Properties and ?-Aminobutyric Acid Content (GABA) of Extruded Snacks

International Journal of Food Engineering ◽

10.2202/1556-3758.2328 ◽

2011 ◽

Vol 7 (4) ◽

Cited By ~ 5

Author(s):

Nirandorn Chanlat ◽

Sirichai Songsermpong ◽

Chulaluck Charunuch ◽

Onanong Naivikul

Keyword(s):

Brown Rice ◽

Rice Flour ◽

Expansion Ratio ◽

Aminobutyric Acid ◽

Screw Speed ◽

Germinated Brown Rice ◽

Twin Screw ◽

Feed Moisture ◽

Gaba Content ◽

Brown Rice Flour

Pre-germinated brown rice (PGBR) from non-glutinous (KDML 105) and glutinous (RD 10) varieties was produced by a soaking method in cool water at 25°C for 48 h. After germination, increased crude fiber, reducing sugar (P ? 0.05) and the ?-aminobutyric acid (GABA) content (P ? 0.01) and decreased fat were observed. The extrusion was carried out in a twin-screw extruder by a central composite design (CCD) which studied the effect of feed moisture (15.6-22.3%), screw speed (264-434 rpm) and pre-germinated glutinous brown rice flour level (0-63.6%) on the physicochemical properties of extruded snacks (expansion ratio, density, hardness, brittleness, water absorption index (WAI), water solubility index (WSI)) and GABA content. Second-order polynomial models were computed and used to generate surface plots. Increasing the feed moisture increased the density (P ? 0.01) hardness and WAI, and decreased the expansion ratio, brittleness (P ? 0.01) and WSI (P ? 0.05). Increasing the screw speed increased the expansion ratio, brittleness, WAI and WSI, and decreased the density and hardness. Increasing the levels of pre-germinated glutinous brown rice flour increased the expansion ratio (P ? 0.01), brittleness, WSI (P ? 0.01) and the GABA content (P ? 0.01), and decreased the density, hardness (P ? 0.01) and WAI (P ? 0.01), while the feed moisture content and screw speed had no significant effect on the GABA content (P > 0.05). This knowledge can be used in the design of customer-oriented extruded PGBR products.

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