Effect of zinc-rice grit flour on the physicochemical, nutritional, and sensory properties of gluten-free biscuits

Darniadi, S. and Luna, P. and Juniawati, J. and Sunarmani, S. and Widowati, S. (2022) Effect of zinc-rice grit flour on the physicochemical, nutritional, and sensory properties of gluten-free biscuits. International Food Research Journal (Malaysia), 29. pp. 1360-1371. ISSN 2231 7546

The utilisation of rice flour to produce gluten-free food applications is highly popular as consumers become more aware of celiac disease and safety for baby-led weaning products. The present work investigated the development of gluten-free biscuits made from rice grits flour (RGF). The physicochemical, nutritional, and sensory properties of the products were also evaluated. Rice grits used were from the Inpari 32 and Inpari IR Nutri Zinc types. Results showed that incorporating RGF into biscuit ingredients showed a lot of potential since RGF retained its nutritional value, especially vitamin A and microminerals such as zinc and iron, as well as protein (8.4 - 9.6%), which are all needed to prevent stunting. The Inpari IR Nutri Zinc flour had less amylose (21.12%) and smaller particles than the Inpari 32 flour (amylose: 23.42%) and commercial flour, which resulted in lower hardness level and lower final viscosity. Vitamin A content of biscuits produced from the Inpari IR Nutri Zinc was lower (367 IU/100 g) as compared to the Inpari 32 (412 IU/100 g). The amounts of zinc in the final product were 15 and 12 ppm for the Inpari IR Nutri Zinc and Inpari 32, respectively. Both the Inpari IR Nutri Zinc (19 ppm) and Inpari 32 (73 ppm), which were RGF biscuits, had less iron than commercial biscuit (119 ppm). There were no significant differences among biscuit products in terms of sensory analysis.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/29%20(06)%202022/12%20-...

Abstract

The utilisation of rice flour to produce gluten-free food applications is highly popular as consumers become more aware of celiac disease and safety for baby-led weaning products. The present work investigated the development of gluten-free biscuits made from rice grits flour (RGF). The physicochemical, nutritional, and sensory properties of the products were also evaluated. Rice grits used were from the Inpari 32 and Inpari IR Nutri Zinc types. Results showed that incorporating RGF into biscuit ingredients showed a lot of potential since RGF retained its nutritional value, especially vitamin A and microminerals such as zinc and iron, as well as protein (8.4 - 9.6%), which are all needed to prevent stunting. The Inpari IR Nutri Zinc flour had less amylose (21.12%) and smaller particles than the Inpari 32 flour (amylose: 23.42%) and commercial flour, which resulted in lower hardness level and lower final viscosity. Vitamin A content of biscuits produced from the Inpari IR Nutri Zinc was lower (367 IU/100 g) as compared to the Inpari 32 (412 IU/100 g). The amounts of zinc in the final product were 15 and 12 ppm for the Inpari IR Nutri Zinc and Inpari 32, respectively. Both the Inpari IR Nutri Zinc (19 ppm) and Inpari 32 (73 ppm), which were RGF biscuits, had less iron than commercial biscuit (119 ppm). There were no significant differences among biscuit products in terms of sensory analysis.

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Item Type:	Article
AGROVOC Term:	gluten-free foods
AGROVOC Term:	rice flour
AGROVOC Term:	physicochemical properties > physicochemical properties Prefer using chemicophysical propertieschemicophysical properties
AGROVOC Term:	nutrient status > nutrient status Prefer using nutritional statusnutritional status
AGROVOC Term:	sensory properties > sensory properties Prefer using organoleptic propertiesorganoleptic properties
AGROVOC Term:	chemicophysical properties
AGROVOC Term:	statistical methods
AGROVOC Term:	food industry
AGROVOC Term:	nutritive value
Geographical Term:	Indonesia
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	07 Oct 2024 02:13
Last Modified:	07 Oct 2024 02:13
URI:	http://webagris.upm.edu.my/id/eprint/188

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