Biscuits: A Substitution of Wheat Flour with Purple Rice Flour

Klunklin, Warinporn; Savage, Geoffrey P.

doi:10.22606/afse.2018.23001

Cited by 32 publications

(26 citation statements)

References 120 publications

(167 reference statements)

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“…A similar decreasing trend was observed by Klunklin and Savage (2018) who reported that, colour decreased by increasing the addition of purple rice flour, were in control was 6.09, decreased to 6.00 , 5.83 , 5.71 and 5.02 in sample with 25, 50, 75 and 100% PRF. Overall acceptability decreased significantly by increasing the addition of purple rice flour, were in control was 6.14, decreased to 5.…”

supporting

confidence: 86%

Quality Characteristics Of Noodles Containing Various Levels of Black Rice Flour

Bedier

Salem

Almashad

et al. 2020

Journal of Food and Dairy Sciences

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This study was conducted to the effect of replacement wheat flour with various levels of black rice flours on the quality characteristics of prepared noodles. The obtained results revealed that black rice (BR) variety had a higher level of crude protein, crude fat, ash and fiber contents than wheat flour. Black rice contained the highest values of vitamins B complex group content. From the obtainedresults, BR could be considered as a good source of anthocyanin and antioxidant activity. The quality of noodles prepared with wheat flour supplemented with black rice flour was investigated. The protein, fat and ash of noodles increased as the amount of black rice flour increased. Sensory evaluation of noodles showed that supplemented of 5 and 10% black rice flour had the best overall preference compared with 15 and 20%. Generally, black rice has been added to noodles in place of wheat flour to obtain healthier trends.

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supporting

confidence: 86%

Quality Characteristics Of Noodles Containing Various Levels of Black Rice Flour

Bedier

Salem

Almashad

et al. 2020

Journal of Food and Dairy Sciences

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“…The texture, flavor, and appearance of the biscuits are major attributes that affect biscuit acceptability (Torbica et al, 2012). Black rice flour (gluten-free) suitable to prepare products for celiac disease (Klunklin and Savage, 2018). There is a high demand to use natural antioxidants in foods to enhance the shelf life of biscuits.…”

Section: Sensory Evaluation Of Cooked Rice:-mentioning

confidence: 99%

Chemical and Sensory Properties of Black Rice Compared with Giza 177 Rice Cultivar

Abouel-Yazeed

Nassar

Ebaid

et al. 2019

Alexandria Science Exchange Journal

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The present work was carried out to evaluate the chemical and technological characteristic of Egyptian Giza 177 rice and black rice (BR) as well as to investigate the possibility of using black rice flour as substitution materials of wheat flour in preparing enriched biscuits. The obtained results revealed that black rice (BR) variety had a higher level of crude protein, ether extract, ash, fiber content than Giza 177 rice variety. Gel consistency was significantly higher in Giza 177 than (BR). BR contained higher amylose content than Giza 177. From the obtained results, BR could be considered as a good source of fatty acids, anthocyanin, total phenol and minerals compared with Giza 177. Regards to sensory evaluation of cooked rice, black rice was lower acceptance than Giza 177. Results of the organoleptic evaluation indicated that biscuit samples prepared using black rice flour (2.5 and 5%) to wheat flour were acceptable. Also, biscuit samples prepared using mushroom flour with black rice flour as substitutions instead of wheat flour (2.5%) were acceptable. The present study could be a guide in using black rice and mushroom flours to increase protein and other nutrients contents in some food products, as well as preparation of some functional foods. Also, gluten-free bakery products are advantageous to persons who suffer from celiac disease.

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“…The traditional method of making biscuit dough is to use semi-solid fat at room temperature [5]. Briefly, biscuits are high-energy, easily digestible foods based mostly on wheat flour, oil and sugar [6,7]. The high calorie content of the biscuits disrupts the balanced diet of the consumer.…”

Section: Introductionmentioning

confidence: 99%

Determination of the chemical structure of diet biscuits with modern enstrumental techniques

Açarı

2021

Cumhuriyet Science Journal

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There are too many deficiencies in the studies in terms of diet biscuit in the literature. This study aims to fill this gap in the literature. The % moisture content, structural content verification, thermal stability, degradation properties and % ash content of diet biscuit samples, structural characterizations, surface micromorphology and detailed structural analysis were determined with fast, precise, new instrumental techniques. Thermal degradation of the lemon-fiber diet biscuit sample started at 250 °C in four stages and completed at 585 °C. There is three-stage thermal degradation in wholemeal diet biscuit samples, starting at 229 °C and completed at 580 °C. There are 46.06% C, 1.60% N, 0.12% S and 6.68% H in lemon-fiber diet biscuits, and 45.51% C, 2.39% N, 0.15% S and 7.05% H in whole-wheat diet biscuits. Ca, K, Mg, Na, Zn element contents in diet biscuit samples were determined by AAS technique. In the diet biscuit samples, K was determined as the element with the highest amount and the element with the least amount was Zn. As a result, the work is comprehensive and original. It is believed that the study will fill an important gap in the literature and will be a useful resource for researchers.

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Biscuits: A Substitution of Wheat Flour with Purple Rice Flour

Cited by 32 publications

References 120 publications

Quality Characteristics Of Noodles Containing Various Levels of Black Rice Flour

Quality Characteristics Of Noodles Containing Various Levels of Black Rice Flour

Chemical and Sensory Properties of Black Rice Compared with Giza 177 Rice Cultivar

Determination of the chemical structure of diet biscuits with modern enstrumental techniques

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