Physicochemical, antioxidant and sensory characteristics of chiffon cake prepared with black rice as replacement for wheat flour

Mau, Jeng‐Leun; Lee, Ching-Ching; Chen, Yiping; Lin, Shyr-Yi

doi:10.1016/j.lwt.2016.09.019

Cited by 71 publications

(35 citation statements)

References 28 publications

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“…The difference in crumb a values are due to the water-soluble anthocyanins that provide the natural pink, red, and purple colors present in the structure of the PP (Nizamlioğlu & Nas, 2010). Guijarro-Fuertes et al (2018) and Mau et al (2017) noted similar changes in the crumb a values in their respective studies.…”

Section: Re Sults and Discussionsupporting

confidence: 61%

“…The crumb and crust color values of the muffins in the present study are given in Table , in which it can be seen that the higher the substitution level of PP powder, the greater the decrease ( p < 0.05) in crumb and crust L and b values. Ismail et al () identified decreases in the L and b values also of cookies produced with the addition of PP; and Mau, Lee, Chen, and Lin () found decreases in the crust L , a and b values of chiffon cakes prepared with black rice in place of wheat flour. The results of Guijarro‐Fuertes, Andrade‐Cuvi, Bravo‐Vasquez, Ramos‐Guerrero, and Vernaza () are similar to those of the present study, but with the use of Andean blueberry ( Vaccinium floribundum ) in bread production.…”

Section: Resultsmentioning

confidence: 99%

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Effects of pomegranate peel supplementation on chemical, physical, and nutritional properties of muffin cakes

Topkaya

Işık

2019

J Food Process Preserv

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Pomegranate (Punica granatum) peel is known as a good source of biologically active food components, and in this research, the potential use of pomegranate peel in muffin cakes was studied. Wheat flour was partially (5, 10, and 15%) substituted with pomegranate peel powder. Pomegranate peel powder increased apparent viscosity values of cake batters. Pomegranate peel addition caused a significant (p < 0.05) increase in insoluble and total dietary fibers, total phenolics, Mg, Ca, and K contents, and total antioxidant activity values. It was found that crumb and crust Hunter L and b values and crust Hunter a value decreased (p < 0.05) by increasing the amount of pomegranate peel. Specific volume, symmetry index and uniformity index values of all cakes were similar. The addition of pomegranate peel significantly (p < 0.05) increased hardness and decreased springiness values. Control cakes and cakes having 5 and 10% pomegranate peel received similar scores in smell and flavor. Practical applications In this study, significant increases were determined in insoluble and total dietary fibers, total phenolics, Mg, Ca, K contents, and total antioxidant activity values of cakes by adding pomegranate peel to the formulations. But increasing the pomegranate peel level in cakes caused increasing in hardness values in texture analysis, and decreasing in crumb cell structure and chewiness scores in sensory analysis. So, we can suggest to increase liquid phase ratio in cake batters for cakes having pomegranate peel. When we take into account that increasing the pomegranate peel to 15% caused significant reductions in smell, flavor, and color scores, it is advisable not to exceed 15% in pomegranate peel addition. The results show that using pomegranate peel in muffin cakes will be a good alternative for increasing the nutritional and functional properties of cakes, and pomegranate peel may also be considered as a potential functional ingredient in other food products.

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Section: Re Sults and Discussionsupporting

confidence: 61%

Section: Resultsmentioning

confidence: 99%

Effects of pomegranate peel supplementation on chemical, physical, and nutritional properties of muffin cakes

Topkaya

Işık

2019

J Food Process Preserv

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“…Almost half of the world's population consume rice as their staple food (Fageria & Baligar, ). Although rice with whitish pericarp is the most commonly consumed varieties, several colored rice with purple, red, brown or black pericarp also gain attention for their bioactive components (Mau et al ., ). Pigments within those colored pericarps are mainly phenolic acid, flavonoids, anthocyanins and γ‐ oryzanols, which accumulate in the seed coat of immature caryopsis.…”

Section: Introductionmentioning

confidence: 97%

“…Black rice is considered as a good source of minerals, fiber and basic nutrients, and favored by people from all over the world. The cyanidin‐3‐o‐β‐ d ‐glucoside (C3G) and peonidin 3‐glucoside (P3G) are the main anthocyanin in black variety, and the levels of C3G are significantly higher than P3G (Mau et al ., ). Epidemiological evidence shows that C3G has anti‐scratching, anti‐inflammatory, anti‐degranulated and anti‐anaphylatic effects (Tang et al ., ).…”

Section: Introductionmentioning

confidence: 97%

“…Considering the health and nutritional effects of black rice, the black rice has been consumed as the form of porridge (Tang et al ., ), cake (Mau et al ., ), and beverage (Jha et al ., ) in many countries and regions. However, due to the absence of gluten, the black rice dough presents poor appearance, inferior processability and unsatisfactory rheological properties, and the related food products are extremely limited compared to the wheat flour‐based products.…”

Section: Introductionmentioning

confidence: 99%

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The effects of extruded black rice flour on rheological and structural properties of wheat‐based dough and bread quality

Fujita

et al. 2018

Int J of Food Sci Tech

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Addition of raw black rice flour leads to deficient processability on bread making quality. One of the effective methods to modify the functional properties of black rice flour (BRF) composite dough is to extrude black rice flour (EBRF) before incorporation. This study investigated and compared the effect of BRF and EBRF addition level of 10%-50% on the rheology, microstructure of dough and bread quality. The rheological properties of composite dough were recorded by Mixolab, stress relaxation and tensile test. The substitution of EBRF presented higher water absorption but lower development time, protein weakening, starch gelatinization, starch gel stability and starch retrogradation than wheat flour dough. Both the BRF and EBRF dough presented solid-like behaviour, while the EBRF dough showed more viscous, higher resistance and extensibility than BRF dough. The dough microstructure of dough was observed by SEM, and a more compact structure of EBRF dough could be seen than BRF dough. The incorporation of EBRF in bread quality presented higher specific volume, lower bake loss and firmness than BRF bread. These findings indicated the potential utilisation value of extruded black rice flour in bread making.EBRF on dough rheology and bread quality J. Ma et al.

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Elucidating the role of amaranth flour in formulation of gluten free black rice muffins and its premix: nutritional, physico-chemical and textural characteristics

et al. 2020

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Physicochemical, antioxidant and sensory characteristics of chiffon cake prepared with black rice as replacement for wheat flour

Cited by 71 publications

References 28 publications

Effects of pomegranate peel supplementation on chemical, physical, and nutritional properties of muffin cakes

Effects of pomegranate peel supplementation on chemical, physical, and nutritional properties of muffin cakes

The effects of extruded black rice flour on rheological and structural properties of wheat‐based dough and bread quality

Elucidating the role of amaranth flour in formulation of gluten free black rice muffins and its premix: nutritional, physico-chemical and textural characteristics

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