Citation
Rosniyana Ahmad, . and Khairunizah Hazila Khalid, . Nutritional properties and organoleptic acceptability of traditional cakes made from MR 220 rice flour. pp. 41-52. ISSN 1394-9829
Abstract
MR 220 rice flour which was prepared by dry milling using air-isolating cyclone was used in this study. The moisture content of the rice flour ranged from 6.5 “ 8.9 and the water and oil absorption capacity were between 0.8 and 1.2 g/g and 0.5 and 0.8 g/g respectively. The MR 220 rice flour had lower bulk density and a soft gel compared to the commercial rice flour. The particle size distributions of MR 220 rice flour showed that a higher percentage of the particles were retained on the larger meshes. A total of 15 traditional cakes were prepared from MR 220 and a commercial rice flour. Organoleptic evaluation was carried out to compare the sensory attributes of traditional cakes produced from both flours. The assessment was made based on taste aroma texture colour and overall acceptability. Generally all attributes had higher scores given to the traditional cakes made from MR 220 rice flour. Results showed that the carbohydrate content and energy values ranged from 17 “ 78 and 80.42 “ 609.38 Kcal/100 g samples respectively.
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Abstract
MR 220 rice flour which was prepared by dry milling using air-isolating cyclone was used in this study. The moisture content of the rice flour ranged from 6.5 “ 8.9 and the water and oil absorption capacity were between 0.8 and 1.2 g/g and 0.5 and 0.8 g/g respectively. The MR 220 rice flour had lower bulk density and a soft gel compared to the commercial rice flour. The particle size distributions of MR 220 rice flour showed that a higher percentage of the particles were retained on the larger meshes. A total of 15 traditional cakes were prepared from MR 220 and a commercial rice flour. Organoleptic evaluation was carried out to compare the sensory attributes of traditional cakes produced from both flours. The assessment was made based on taste aroma texture colour and overall acceptability. Generally all attributes had higher scores given to the traditional cakes made from MR 220 rice flour. Results showed that the carbohydrate content and energy values ranged from 17 “ 78 and 80.42 “ 609.38 Kcal/100 g samples respectively.
Additional Metadata
Item Type: | Article |
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AGROVOC Term: | Rice flour |
AGROVOC Term: | Nutritional status |
AGROVOC Term: | Organoleptic properties |
AGROVOC Term: | Cakes |
AGROVOC Term: | Milling |
AGROVOC Term: | Cyclones |
AGROVOC Term: | Moisture content |
AGROVOC Term: | Absorption |
AGROVOC Term: | Density |
AGROVOC Term: | Sensory evaluation |
Depositing User: | Ms. Suzila Mohamad Kasim |
Last Modified: | 24 Apr 2025 06:29 |
URI: | http://webagris.upm.edu.my/id/eprint/24453 |
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