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Effect of Substituting Purple Rice Flour for Wheat Flour on Physicochemical Characteristics, In Vitro Digestibility, and Sensory Evaluation of Biscuits
Joint Authors
Klunklin, Warinporn
Savage, Geoffrey
Source
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-05-15
Country of Publication
Egypt
No. of Pages
8
Abstract EN
Purple rice flour contains high levels of a number of antioxidant compounds; however, it has seldom been used as an ingredient in bakery products.
The aim was to increase the nutritional value of biscuits by adding purple rice flour to a basic wheat flour biscuit.
The substitution of purple rice flour in place of wheat flour modified the characteristics of the biscuits in terms of increasing the nutritional values.
They contained high fiber, antioxidants, and antioxidant activities, while slightly changing the physical properties such as hardness and spread ratio.
The study showed that the protein digestibility increased as the content of the purple rice flour was increased in the biscuit mix.
The 100% purple rice flour biscuits had the lowest predicted glycemic index (pGI) of all the biscuits.
Sensory analysis showed that the overall acceptability of the blended flour biscuits at 25 and 50% substitution levels was slightly less than that of the control biscuits with only 9%; however, the scores were above 5 which means the panelists still liked the biscuits a lot.
Overall, the inclusion of purple rice flour in biscuits mix increased crude protein content, protein digestibility, and bioactive compounds with acceptable sensory scores from consumers up to 50% substitution of purple rice.
American Psychological Association (APA)
Klunklin, Warinporn& Savage, Geoffrey. 2018. Effect of Substituting Purple Rice Flour for Wheat Flour on Physicochemical Characteristics, In Vitro Digestibility, and Sensory Evaluation of Biscuits. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-8.
https://search.emarefa.net/detail/BIM-1185496
Modern Language Association (MLA)
Klunklin, Warinporn& Savage, Geoffrey. Effect of Substituting Purple Rice Flour for Wheat Flour on Physicochemical Characteristics, In Vitro Digestibility, and Sensory Evaluation of Biscuits. Journal of Food Quality No. 2018 (2018), pp.1-8.
https://search.emarefa.net/detail/BIM-1185496
American Medical Association (AMA)
Klunklin, Warinporn& Savage, Geoffrey. Effect of Substituting Purple Rice Flour for Wheat Flour on Physicochemical Characteristics, In Vitro Digestibility, and Sensory Evaluation of Biscuits. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-8.
https://search.emarefa.net/detail/BIM-1185496
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1185496