Effect of using riceberry flour and xanthan gum on physical properties and estimated glycemic index of steamed rice cakes: optimization by D-optimal mixture design approach

Laokuldilok, Natcha; Surin, Siriluck; Damrongwattanakool, Nanthina

doi:10.1007/s13197-021-05067-8

Cited by 6 publications

(3 citation statements)

References 22 publications

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“…This was consistent with the results for sponge cake with the addition of xanthan gum, which increased the density of the batter, resulting in decreased volume and increased stiffness of the cake (Noorlaila et al, 2020). Another study on the effect of xanthan gum on steamed Riceberry rice cake revealed that xanthan gum was a significant factor that favorably improved the products' hardness, adhesiveness, cohesion and gumminess (Laokuldilok et al, 2022). Furthermore, a study on enhancement of the physical qualities of gluten-free steamed rice cake found that adding xanthan gum enhanced the apparent viscosity of batter, contributing to a softer texture of rice cake after 4 d of storage compared to control samples (Itthivadhanapong et al, 2016).…”

Section: Effects Of Xanthan Gum On Texture Profile Of Waffles and Pan...supporting

confidence: 85%

Gluten-free pancakes and waffles prepared from Riceberry flour instant mix with xanthan gum addition: physical, sensory and chemical properties

2023

ANRES

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Importance of the work: Pancakes and waffles are popular breakfast and dessert items commonly made from wheat flour containing gluten. Riceberry flour has the potential to be used to create gluten-free baked products. However, the lack of the gluten structure influences the quality of waffles and pancakes. Objectives: To investigate the effect of xanthan gum on the quality of gluten-free waffles and pancakes made from Riceberry flour. Materials & Methods: Physical quality measurements were made of the pancake spread ratio, the percentage weight loss during cooking and the color. Sample texture was measured using a CT-3 Brookfield texture analyzer. The sensory acceptability was conducted using a 9-point hedonic scale. The moisture content and water activity of all samples were measured. Results: Xanthan gum addition resulted in decreases in the percentage weight loss during cooking and in the spread ratio of the pancakes. The pancake shear force decreased with xanthan gum addition (0.25-1%). Furthermore, this addition decreased the hardness, chewiness and gumminess of the waffles, while increasing their springiness. Waffles and pancakes with 0.5% added xanthan gum received the highest acceptable scores that were significantly higher than the control samples. Main finding: The optimum amount of xanthan gum addition to improve the quality of gluten-free waffles and pancakes made from Riceberry flour was 0.5%. This addition retained more moisture in the products than the control and provided a viscoelastic network that mimicked gluten in the final products.

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Section: Effects Of Xanthan Gum On Texture Profile Of Waffles and Pan...supporting

confidence: 85%

Gluten-free pancakes and waffles prepared from Riceberry flour instant mix with xanthan gum addition: physical, sensory and chemical properties

2023

ANRES

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“…In the current study, approximately 27% Riceberry flour was used in the waffle mixture and their acceptability score was “slightly like” to “moderately like”. Therefore, consumers are likely to buy instant mixes of Riceberry flour waffle due to its high iron level and low glucose content, making it suitable for anemic and diabetic patients [ 41 ]. In addition, the substitution of sucrose with maltitol and/or palm sugar powder may also improve the decrease seen in postprandial blood glucose levels.…”

Section: Discussionmentioning

confidence: 99%

Acute Effect of Riceberry Waffle Intake on Postprandial Glycemic Response in Healthy Subjects

Tongkaew

Purong

Ngoh

et al. 2021

Foods

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Gluten-free products have been developed due to increasing consumer demand. The improvement of the sensory quality and nutritional value of these products may support functional food development and provide health benefits. The purpose of this study was to develop a gluten-free waffle formulation with Riceberry rice flour by replacing the sucrose with maltitol and palm sugar powder. Evaluations of the sensory acceptability of these products and the blood glucose levels of healthy volunteers after consuming Riceberry and wheat flour waffles were carried out. The glycemic responses of the volunteers to the Riceberry and wheat flour waffles at 0, 15, 30, 45, 60, 90, 120, 150, and 180 min were monitored. In addition, the glycemic index of the products was calculated. The finding revealed that replacing sugar with 50% (w/w of total sugar) palm sugar powder and 50% maltitol was the most acceptable formulation that received the highest acceptability scores in terms of overall acceptability and texture. The blood glucose levels of both Riceberry waffle and wheat flour were not significantly different. The glycemic index of Riceberry waffle and wheat flour waffle were 94.73 ± 7.60 and 91.96 ± 6.93, respectively. Therefore, Riceberry waffle could be used as an alternative gluten-free product for celiac patients, but not for diabetic patients.

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“…The texture profile analysis (TPA) properties of sweet potato–oat cakes were determined according to the method of Laokuldilok et al. (2021), with minor modifications. Before the test, the steamed cake sample was cut into 2 cm×2 cm×0.5 cm pieces.…”

Section: Methodsmentioning

confidence: 99%

Effects of component ratios on the properties of sweet potato–oat composite dough and the quality of its steamed cake

Wei,

Ren,

Liu

et al. 2024

Journal of Food Science

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To enhance the value proposition of sweet potato and oat while broadening their applicability in further processing, this study systematically investigated the impact of oat flour incorporation ratios (5%–25% of sweet potato dry weight) on the quality attributes of sweet potato–oat composite dough and its resulting steamed cake products. The results showed that the addition of oat flour could promote the rheological, water retention, and thermomechanical properties of the composite dough and improve the internal microstructure, specific volume, texture, and other processing properties of the steamed cake products. The rheology, water retention, and protein stability of the dough were maximized when the proportion of oat flour was 25%. The textural properties of steamed cakes, hardness, elasticity, cohesion, adhesion, chewiness, and recovery significantly increased (p < 0.05) and viscosity significantly decreased (p < 0.05) with the addition of oat flour. It is noteworthy that thermodynamic properties, internal structure of the dough, and air holding capacity, which are critical for processing, showed the best results at 20% oat flour addition. Therefore, the addition of 20%–25% oats is recommended to produce composite doughs with optimal quality and processing characteristics.Practical ApplicationAs living standards improve, traditional cereals may no longer able to meet people's health needs. Therefore, there is an urgent consumer demand for nutritious, tasty alternatives to staple foods. In this study, oat flour and sweet potato mash were mixed to make sweet potato–oat cake, and the effect of ingredient ratio on the performance and quality of composite dough containing sweet potato–oat flour was analyzed, thus proposing an innovative approach to the research, development, and industrial production of sweet potato and oat food products.

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Effect of using riceberry flour and xanthan gum on physical properties and estimated glycemic index of steamed rice cakes: optimization by D-optimal mixture design approach

Cited by 6 publications

References 22 publications

Gluten-free pancakes and waffles prepared from Riceberry flour instant mix with xanthan gum addition: physical, sensory and chemical properties

Gluten-free pancakes and waffles prepared from Riceberry flour instant mix with xanthan gum addition: physical, sensory and chemical properties

Acute Effect of Riceberry Waffle Intake on Postprandial Glycemic Response in Healthy Subjects

Effects of component ratios on the properties of sweet potato–oat composite dough and the quality of its steamed cake

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