The nutritional quality improvement of dried gluten free pasta supplemented with Cladophora spp.

This research aimed to study: 1) the suitable formula gluten free pasta supplemented with Cladophora spp., 2) the chemical and physical properties of pasta supplemented with Cladophora spp., and 3) the consumer acceptance. A mixture design experiment was conducted, and three factors were analyzed, 50-70% brown rice flour, 15-25%modified starch, and 10-20%Cladophora spp., the most suitable formula indicated 68%brown rice, 22%modified starch, 10%Cladophora spp. The nutritional profile of this gluten-free pasta per 100 grams was 379.00 kilocalories of total energy, 7.09 grams of protein, 1.91 grams of dietary fiber, 0.11 milligrams of vitamin B, 0.11 milligrams of vitamin B2, 31.30 milligrams of calcium, and 3.84 milligrams of iron and antioxidant activity 48.50 mg eq Trolox. Most consumers’ overall liking score was at a moderate level. The gluten-free pasta supplemented with Cladophora spp. will make better nutrition value.

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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 Dryer Type on Consumer Acceptance of Brown and Black Rice Sembada Varieties of Noodles

E3S Web of Conferences ◽

10.1051/e3sconf/202131603016 ◽

2021 ◽

Vol 316 ◽

pp. 03016

Author(s):

Nurdeana Cahyaningrum ◽

Muhammad Fajri ◽

Siti Dewi Indrasari ◽

Heni Purwaningsih

Keyword(s):

Brown Rice ◽

Rice Flour ◽

The Elderly ◽

Consumer Acceptance ◽

Drying Methods ◽

Black Rice ◽

Organoleptic Test ◽

Randomized Design ◽

Simple Processing ◽

Brown Rice Flour

Noodles are foods that are liked by children, teenagers, adults, and the elderly. Noodles have become popular among the people because of their low price and simple processing and serving. Noodle processing is still made from wheat flour; people still consume more white rice, while the variety of processing noodles from brown rice flour has not been done much. The purpose of this study was to determine the effect of drying methods (cabinet dryer and sunlight) on consumer acceptance of Sembada varieties of brown rice and black rice noodles. The research method used was a completely randomized design with 3 replications. The object of research is noodles with brown rice flour substitution of 25%, 50%, 75%, and 100%. This research was conducted in October 2019 with a total of 30 panelists. Organoleptic test using hedonic method. The results of the organoleptic test showed that the substitution of 100% brown rice flour by drying using a cabinet dryer gave a better effect on the quality of the resulting color, which is more attractive, has a distinctive aroma and taste. brown rice flour the rice flour used, and the resulting consistency are very friendly to the panelists.

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IMPROVEMENT OF THE RECIPE COMPOSITION OF SPECIAL-PURPOSE GLUTEN-FREE CHOCOLATE MUFFINS

Food Science and Technology ◽

10.15673/fst.v14i4.1897 ◽

2020 ◽

Vol 14 (4) ◽

Author(s):

O. Shapovalenko ◽

O. Pavliuchenko ◽

Y. Furmanova ◽

L. Sharan ◽

O. Kuzmin

Keyword(s):

Moisture Content ◽

Wheat Flour ◽

Brown Rice ◽

Rice Flour ◽

Quality Parameters ◽

Gluten Free ◽

Brown Colour ◽

Sodium Magnesium ◽

Brown Rice Flour ◽

Rice Flours

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

Korean Journal of Food and Cookery Science ◽

10.9724/kfcs.2015.31.6.781 ◽

2015 ◽

Vol 31 (6) ◽

pp. 781-790 ◽

Cited By ~ 5

Author(s):

Hae-Ra Yun ◽

Ji Myoung Kim ◽

Malshick Shin

Keyword(s):

Brown Rice ◽

Rice Flour ◽

Gluten Free ◽

Germinated Brown Rice ◽

Brown Rice Flour ◽

And Storage ◽

Storage Characteristics

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Gluten-Free Rice Breading Using Composited Rice Flour and Pre-Germinated Brown Rice Flour for Health Benefits

Journal of Nutritional Science and Vitaminology ◽

10.3177/jnsv.65.s206 ◽

2019 ◽

Vol 65 (Supplement) ◽

pp. S206-S211

Author(s):

Warunee KUPKANCHANAKUL ◽

Tomoko YAMAGUCHI ◽

Onanong NAIVIKUL

Keyword(s):

Health Benefits ◽

Brown Rice ◽

Rice Flour ◽

Gluten Free ◽

Germinated Brown Rice ◽

Brown Rice Flour

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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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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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