Open AccessGluten free brownies made with composite rice flour
Author(s) -
Patpen Penjumras,
P Thongfathamrong,
S. Umnat,
P. Chokeprasert,
Isara Wattananapakasem,
Anuthida Phaiphan
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/756/1/012075
Subject(s) - food science , rice flour , germination , taste , wheat flour , broken rice , brown rice , sugar , chemistry , gluten free , reducing sugar , mathematics , raw material , gluten , horticulture , biology , organic chemistry , bran
This study was conducted to determine the effect of composite rice (Riceberry and Red jasmine rice) flour ratio and germination process on the physical and chemical properties and sensory characteristics of brownies. The ratios of Riceberry and Red jasmine rice flour at 75:25, 50:50, and 25:75 were investigated. As the amount of red jasmine rice flour increased, affected physical properties by increasing in the specific volume and L*, a*, b* values but decreased the hardness. However, there was no influenced on chemical composition. The sensory characteristics were found to increase with increasing ratio of red jasmine rice flour. However, there were no significance (p>0.05) different on sensory characteristics except the taste attribute score. Thus, the selected ratio was 50:50 Riceberry and Red jasmine rice flour. The effect of germination was found to increase specific volume, and L*, a*, b* values but decreased reducing sugar. There was no significance (p>0.05) different of sensory characteristics between brownies made from raw and germinated rice flours. Therefore, rice grains should be germinated before utilization of rice flour as substitution of wheat flour to produce gluten free product.