Open AccessCharacterization and utilization of nixtamalised rice flours in the production of cake
Author(s) -
Eunice Moriyike Ogunbusola,
Cordelia N Jaiyeoba,
Opeyemi O. Alabi,
T. A. Sanni,
Kudirat Titilayo Araoye,
O.P. Ajayi
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(6).103
Subject(s) - food science , absorption of water , flavour , rice flour , lime , agronomy , chemistry , materials science , biology , raw material , botany , organic chemistry , metallurgy
In an attempt to provide an alternate rice processing technique and enhance its nutritionalquality, Faro 52 (Upland) and Nerica 8 (Lowland) rice grains were subjected tonixtamalisation involving cooking and soaking in a lime solution. The proximatecomposition, functional properties and pasting characteristics of the nixtamalised and nonnixtamalised rice flours were evaluated. Cakes produced with the rice flours were alsosubjected to sensory evaluation. Nixtamalisation significantly increased the proteincontent of upland (NUPRF) and lowland (NLLRF) rice flours by 28.19% and 27.80%,respectively. Nixtamalisation also enhanced the water absorption capacity of the riceflours, while the oil absorption capacity increased significantly. Pasting viscosities of allthe nixtamalised flours were lower than their non-nixtamalised samples, while the pastingtemperature increased. Nixtamalised rice cakes were not significantly different in colour,texture, flavour and overall acceptability from non-nixtamalised rice cakes.Nixtamalisation may be beneficial in rice processing for enhanced nutritional content andfunctionality, and the flour may be useful as a thickener and binder in food systems andthe production of acceptable cakes.