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Quality of gluten-free cookies from germinated brown rice flour

Gluten-free food products are becoming popular due to increased consumers awareness on celiac disease. In this study, novel gluten-free cookies were produced from 100% germinated and non-germinated brown rice flour, and the blend of rice flour with 25% potato starch. The quality of the co...

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Main Authors: Bolarinwa, Islamiyat Folashade, Lim, Pei Tey, Syed Muhammad, Sharifah Kharidah
Format: Article
Language:English
Published: Rynnye Lyan Resources 2019
Online Access:http://psasir.upm.edu.my/id/eprint/81902/1/Quality%20of%20gluten-free%20cookies%20from%20germinated%20brown%20rice%20flour.pdf
http://psasir.upm.edu.my/id/eprint/81902/
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spelling my.upm.eprints.819022020-10-17T19:42:54Z http://psasir.upm.edu.my/id/eprint/81902/ Quality of gluten-free cookies from germinated brown rice flour Bolarinwa, Islamiyat Folashade Lim, Pei Tey Syed Muhammad, Sharifah Kharidah Gluten-free food products are becoming popular due to increased consumers awareness on celiac disease. In this study, novel gluten-free cookies were produced from 100% germinated and non-germinated brown rice flour, and the blend of rice flour with 25% potato starch. The quality of the cookies was evaluated in terms of proximate composition, physical properties (diameters, weights, thickness and spread ratio), textural properties (dough and cookies hardness) and sensory attributes. Results obtained showed that germination increased the protein contents from 7.92% to 7.99%, ash from 1.29% to 1.38%, total dietary fibre from 5.27% to 6.13% and fat from 2.24% to 2.98% in germinated brown rice flour. Germinated brown rice dough and cookies had lower hardness value compared to non-germinated brown rice dough and cookies. Addition of potato starch to germinated brown rice flour increased the lightness (79.1-78.8) and yellowness (24.6-24.2) colour of the cookies, as well as the spread ratio of the cookies (8.28-8.37). Sensory evaluation results showed that all the cookies were similarly rated in terms of appearance, colour, aroma and taste, with cookies containing 75% germinated brown rice flour and 25% potato starch having the highest sensory score for texture (6.63) and overall acceptability (6.90). This study showed that the blend of germinated brown rice flour and potato starch can be used for the preparation of quality and acceptable gluten-free cookies. Rynnye Lyan Resources 2019 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/81902/1/Quality%20of%20gluten-free%20cookies%20from%20germinated%20brown%20rice%20flour.pdf Bolarinwa, Islamiyat Folashade and Lim, Pei Tey and Syed Muhammad, Sharifah Kharidah (2019) Quality of gluten-free cookies from germinated brown rice flour. Food Research, 3 (3). pp. 199-207. ISSN 2550-2166 10.26656/fr.2017.3(3).228
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Gluten-free food products are becoming popular due to increased consumers awareness on celiac disease. In this study, novel gluten-free cookies were produced from 100% germinated and non-germinated brown rice flour, and the blend of rice flour with 25% potato starch. The quality of the cookies was evaluated in terms of proximate composition, physical properties (diameters, weights, thickness and spread ratio), textural properties (dough and cookies hardness) and sensory attributes. Results obtained showed that germination increased the protein contents from 7.92% to 7.99%, ash from 1.29% to 1.38%, total dietary fibre from 5.27% to 6.13% and fat from 2.24% to 2.98% in germinated brown rice flour. Germinated brown rice dough and cookies had lower hardness value compared to non-germinated brown rice dough and cookies. Addition of potato starch to germinated brown rice flour increased the lightness (79.1-78.8) and yellowness (24.6-24.2) colour of the cookies, as well as the spread ratio of the cookies (8.28-8.37). Sensory evaluation results showed that all the cookies were similarly rated in terms of appearance, colour, aroma and taste, with cookies containing 75% germinated brown rice flour and 25% potato starch having the highest sensory score for texture (6.63) and overall acceptability (6.90). This study showed that the blend of germinated brown rice flour and potato starch can be used for the preparation of quality and acceptable gluten-free cookies.
format Article
author Bolarinwa, Islamiyat Folashade
Lim, Pei Tey
Syed Muhammad, Sharifah Kharidah
spellingShingle Bolarinwa, Islamiyat Folashade
Lim, Pei Tey
Syed Muhammad, Sharifah Kharidah
Quality of gluten-free cookies from germinated brown rice flour
author_facet Bolarinwa, Islamiyat Folashade
Lim, Pei Tey
Syed Muhammad, Sharifah Kharidah
author_sort Bolarinwa, Islamiyat Folashade
title Quality of gluten-free cookies from germinated brown rice flour
title_short Quality of gluten-free cookies from germinated brown rice flour
title_full Quality of gluten-free cookies from germinated brown rice flour
title_fullStr Quality of gluten-free cookies from germinated brown rice flour
title_full_unstemmed Quality of gluten-free cookies from germinated brown rice flour
title_sort quality of gluten-free cookies from germinated brown rice flour
publisher Rynnye Lyan Resources
publishDate 2019
url http://psasir.upm.edu.my/id/eprint/81902/1/Quality%20of%20gluten-free%20cookies%20from%20germinated%20brown%20rice%20flour.pdf
http://psasir.upm.edu.my/id/eprint/81902/
_version_ 1681490848947109888
score 13.211869

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