Effect of mixture design approach on nutritional characteristics and sensory evaluation of steamed bread added rice flour

Abstract

This study was designed to evaluate the effects of different rice nutrient compounds on steamed bread’s nutritional characteristics and sensory evaluation. The mixture design approach was used to research the interactions between different rice flours and wheat flours on the sensory evaluation of steamed bread. The arginine content of different rice flour (long-grained rice, polished round-grained rice, and black rice) was higher at 44.19, 21.74, and 34.78% than that of the common wheat, respectively. When the added amount of mixed rice flours exceeds 15%, the steamed bread gradually reduces its elasticity, and sensory score, and has a smaller specific volume. Rice is a widely consumed grain product, which provides energy and nutrients for more than half of humanity, especially in Asia. Different rice varieties have received increased attention from researchers for their high bioactive substances and other health benefits. The results of the current study provide a theoretical basis for the nutritional steamed bread and noodle industries to use different rice flour as an ingredient for enhancing or to improving the nutritional value of flour products.

Influence of Mulberry Leaf Powder Additive on Chemical and Physical Characteristics of Wheat and Rice Flour Butter Cookies

“…Wheat flour cookies with 8% and 12% mulberry leaf additive had the significantly highest amount of this compound, while rice cookies without mulberry leaf additive had the significantly lowest amount. Wheat flour is a high-protein food that contains more protein than white rice [ 44 ]. Tian et al [ 44 ] reported that the protein content of different rice flours was 27.24–43.04% lower than that of common wheat.…”

“…Wheat flour is a high-protein food that contains more protein than white rice [ 44 ]. Tian et al [ 44 ] reported that the protein content of different rice flours was 27.24–43.04% lower than that of common wheat. Mulberry leaf powder is also high in protein, with levels ranging from 18.41 to 24.63% depending on genotypes [ 45 ].…”

Nutritional Analysis and Economic Viability of Fried Ube Noodles: A Comprehensive Study

“…Additionally, there is limited awareness of the nutritional contents, financial feasibility, and profitability associated with Ube production (Hussin et al, 2020). Extensive research on the nutritional composition and economic viability of Ube production is lacking (Ge et al, 2022;Tian, Wei, & Chen, 2022), and strategies to maximize profitability in this market segment have not been well investigated (Meenu et al, 2023). These gaps hinder well-informed decision-making and the optimization of economic and nutritional advantages of Ube.…”