Ah Rather

Evaluation of Techno Functional, Nutritional and Storage Stability of Wheat Based Crackers Incorporated with Brown Rice Flour and Carboxymethyl Cellulose

A study was conducted at Division of Post-Harvest Technology; SKUAST-Kashmir to develop wheat based crackers incorporated with brown rice flour. Response Surface Methodology (RSM) was used to study the effect of brown rice flour, carboxymethyl cellulose (CMC) and shortening on quality characteristics of crackers. Central composite rotatable design (CCRD) with brown rice flour (10-40%), CMC (1-3%) and shortening (5-12%) as independent variables produced twenty different combinations that were used to investigate the effect of these variables on product responses viz spread ratio, volume index, density, thickness, width and puffiness. The independent responses- Brown rice flour, CMC and shortening significantly (p ≤ 0.05) affected the product responses. Brown rice flour incorporation had pronounced effect on quality parameters than shortening and CMC. Optimized processing parameters for the preparation of product was brown rice flour (10%), CMC (1.810%) and shortening (5%). Storage studies of the final product revealed that the shelf-life stability of brown rice flour incorporated crackers was maintained up to 3 months in cellophane bags under ambient storage conditions. However, a gradual increase in free fatty acid concentration and decrease in hardness of crackers was reported over a period of 90 days of storage.

Nutritional and storage stability of wheat-based crackers incorporated with brown rice flour and carboxymethyl cellulose (CMC)

ABSTRACT A study was conducted to develop brown rice flour (BRF) incorporated wheat-based crackers. Central composite rotatable design with three independent variables – BRF (10–40%), carboxymethyl cellulose (CMC) (1–3%), and shortening (5–12%) – produced 20 different combinations. Response surface methodology was used to study the effect of different levels of BRF, CMC, and shortenings on product characteristics like spread ratio, volume index, density, width, thickness, and puffiness. All the three independent variables significantly (p < 0.05) affected the product characteristics. However, BRF had more pronounced effect on product characteristics than other two independent variables. The optimum level of ingredients obtained by numerical optimization for development of crackers was – BRF to wheat flour ratio (10:90), CMC (1.8%), and shortening (5%). The optimized product packed in cellophane bags was found shelf stable for a period of 3 months under ambient conditions. The present study, therefore, confirms the feasibility of BRF incorporation (10%) in development of wheat-based crackers.

Structural properties of high-protein, low glycaemic index (GI) rice flour

Abstract Low glycaemic index (GI) rice flour was prepared by the enzymatic hydrolysis method. The protein content of treated (high-protein, low GI) rice flour was about 3.5 times higher than untreated rice flour, suggesting its use in infant formula or other protein-fortified food products. The GI of untreated and treated rice flour was found to be 88.0 ± 0.2 and 46.1 ± 0.2, respectively. High-protein, low-GI rice flour was studied for thermal and structural properties, which showed significant (p < 0.05) differences from untreated rice flour. The results of thermal properties showed a decrease in transition temperatures and enthalpy of gelatinization. The ratio of peaks at 1045 cm−1 and 1015 cm−1 of treated rice flour was significantly (p<0.05) lower than that of untreated rice flour. This could be ascribed to the loss of crystallinity due to enzymatic degradation. These results further support the decrease in transition temperatures and enthalpy of gelatinization. The results of the rheological studies of high-protein, low-GI rice flour revealed that both untreated and treated rice flour samples exhibited non-Newtonian shear-thinning flow behaviour (n < 1), which is characterized by a decrease in viscosity with an increase in shear rate.

Study on colour coordinates and maillard precursors of re-fabricated rice

The effect of feed moisture, screw speed and barrel temperature on colour coordinates of re-fabricated rice grains were investigated in a co-rotating twin-screw extruder using response surface methodology. The rice flour obtained from broken rice (< 1/8th was used in the study. The screw speed was set at five levels between 49 and 150 rpm, barrel temperature between 59 and 110°C and feed moisture between 31 and 45%. All colour coordinates of re-fabricated grains evaluated (total colour difference) and hue angle were significantly affected by the three process variables. Barrel temperature was the most significant variable with quadratic effect on a*. Response surface regression models were established to correlate the colour coordinates of refabricated rice grains to the process variables. The optimized extrusion conditions for preparation of re-fabricated grains were 38%, moisture content, 130 rpm screw speed and 89°C barrel temperature. A significant change was observed in maillard precursors i.e. sucrose, glucose, fructose and maltose levels of re-fabricated rice obtained at optimum extrusion