Physicochemical and antioxidant properties of gluten-free chiffon cake prepared with riceberry rice flour as replacement for rice flour

Sirichokworrakit, S. and Aukkanit, N. and Sukatta, U. and Chutrtong, J. and Sangsuwon, C. (2024) Physicochemical and antioxidant properties of gluten-free chiffon cake prepared with riceberry rice flour as replacement for rice flour. International Food Research Journal (Malaysia), 31. pp. 886-895. ISSN 2231 7546

The present work aimed to examine the effects of replacing rice flour (RF) with riceberry flour (RBF) on the physicochemical and antioxidant properties of gluten-free batter and chiffon cake. The ratios of RBF to RF at 0:100, 20:80, 40:60, 60:40, 80:20, and 100:0 was investigated and labelled 0RBF, 20RBF, 40RBF, 60RBF, 80RBF, and 100RBF, respectively. The pasting properties of the composite flours revealed that increasing the RBF ratio resulted in a lower peak, final, breakdown viscosity, and setback than RF. As the amount of RBF increased, the colour parameters (L*, C*, and h°) of the gluten-free batter, crust, and crumb of the chiffon cake decreased significantly (p ≤ 0.05). The viscosity and density of the gluten-free batter, as well as the density of the gluten-free chiffon cake (GFC), increased as the proportion of RBF increased, while the specific volume decreased significantly (p ≤ 0.05). Increasing the proportion of RBF also increased the hardness and chewiness, but decreased the cohesiveness and springiness index of the cake crumbs significantly (p ≤ 0.05). The bioactive compounds, total phenolic and anthocyanin contents, and ferric-reducing antioxidant power of the chiffon cakes increased significantly (p ≤ 0.05) with increasing RBF. Baking decreased the total phenolic content and ferric-reducing antioxidant power of the batter by more than 50%, and anthocyanin by almost 50%. The findings suggested that RBF could be utilised as a gluten-free replacement in cake and bakery products.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/31%20(04)%202024/07%20-...

Abstract

The present work aimed to examine the effects of replacing rice flour (RF) with riceberry flour (RBF) on the physicochemical and antioxidant properties of gluten-free batter and chiffon cake. The ratios of RBF to RF at 0:100, 20:80, 40:60, 60:40, 80:20, and 100:0 was investigated and labelled 0RBF, 20RBF, 40RBF, 60RBF, 80RBF, and 100RBF, respectively. The pasting properties of the composite flours revealed that increasing the RBF ratio resulted in a lower peak, final, breakdown viscosity, and setback than RF. As the amount of RBF increased, the colour parameters (L*, C*, and h°) of the gluten-free batter, crust, and crumb of the chiffon cake decreased significantly (p ≤ 0.05). The viscosity and density of the gluten-free batter, as well as the density of the gluten-free chiffon cake (GFC), increased as the proportion of RBF increased, while the specific volume decreased significantly (p ≤ 0.05). Increasing the proportion of RBF also increased the hardness and chewiness, but decreased the cohesiveness and springiness index of the cake crumbs significantly (p ≤ 0.05). The bioactive compounds, total phenolic and anthocyanin contents, and ferric-reducing antioxidant power of the chiffon cakes increased significantly (p ≤ 0.05) with increasing RBF. Baking decreased the total phenolic content and ferric-reducing antioxidant power of the batter by more than 50%, and anthocyanin by almost 50%. The findings suggested that RBF could be utilised as a gluten-free replacement in cake and bakery products.

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Item Type:	Article
AGROVOC Term:	rice flour
AGROVOC Term:	batters
AGROVOC Term:	flours
AGROVOC Term:	baking
AGROVOC Term:	food processing
AGROVOC Term:	gluten-free foods
AGROVOC Term:	antioxidant properties
AGROVOC Term:	viscosity
AGROVOC Term:	water hardness
AGROVOC Term:	phenolic content
Geographical Term:	Thailand
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	18 Mar 2026 03:11
Last Modified:	18 Mar 2026 03:11
URI:	http://webagris.upm.edu.my/id/eprint/3120

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