The Development of Gluten-Free Brownies from Parboiled Germinated Brown Rice Flour
Abstract
Presently, many consumers cannot consume wheat flour. Because of intolerance to gluten, a protein found in wheat flour. However, replace wheat flour with other types of flour will affect the quality of the product as each flour has different properties. Besides the flour type, the particle size of the flour also affects the properties of the flour. Therefore, this research aimed to develop gluten-free brownies from parboiled germinated brown rice flour with 3 different particle sizes, 60, 80, and 100 mesh. The control sample was the brownie made from wheat flour. The results showed that the use of parboiled germinated brown rice flour instead of wheat flour affected the texture, color, and rise of the samples. The firmness and chewiness were increased from.02 to 7.72 N and from 0.13 to 0.56 N, respectively, when replaced wheat flour with parboiled germinated brown rice flour. While the adhesiveness decreased from 0.245 to 0.07 Ns. Brownies produced using parboiled germinated brown rice flour, 100 mesh, had the highest chewiness value and resulted in lightness (L*), redness (a*), and yellowness (b*) value were higher than the brownies made with wheat flour (p£0.05). The use of parboiled germinated brown rice flour with the particle size of 60 mesh resulted in the least rise in brownies after baking (p£0.05). From sensory evaluation, brownies made from parboiled germinated brown rice flour with a particle size of 80 mesh received the highest overall preference score with moderate to high preference. The appearance, color, taste, texture, and overall preference score were not different from the wheat flour samples (p>0.05). The composition and antioxidant activity results showed that brownies produced from 80-mesh parboiled germinated brown rice flour had higher fiber content, gaba content, phenolic content, and antioxidant activity than the control sample (p£0.05). The results of this study indicated that the 80 mesh particle sized parboiled germinated brown rice flour can be substituted for wheat flour in the production of gluten-free brownies. Keywords : Parboiled germinated brown rice; Brownie; Particle size; Gaba; Antioxidant activityReferences
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Maisont, S. & Narkrugsa, W. (2010). The effect of germination of GABA content, chemical composition, total phenolics content and antioxidant capacity of Thai waxy paddy rice. Kasetsart Journal (Natural Science), 44, 912-923.
Moongngarm, A., & Saetung, N. (2010). Comparison of chemical compositions and bioactive compounds of germinated rough rice and brown rice. Food Chemistry, 122, 782–788.
Thongekkaew, J. (2016). A Greatly useful of GABA for health. KKU Science Journal, 43(2), 205-211. (in Thai)
Wanyo P., Meeso, N., & Siriamornpun, S. (2014). Effects of different treatments on the antioxidant properties and phenolic compounds of rice bran and rice husk. Food Chemistry, 157, 457–463.
Wunjuntuk, K., Kettawan, A., Rungruang, T., & Charoenkiatkul, S. (2016). Anti-fibrotic and anti-inflammatory effects of parboiled germinated brown rice (Oryza sativa ‘KDML 105’) in rats with induced liver fibrosis. Journal of Functional Foods, 26, 363–372.
Xhakollaria, V., Canavaria, M., & Osman, M. (2019). Factors affecting consumers' adherence to gluten-free diet, a systematic review. Trends in Food Science & Technology, 85, 23-33.
Xu, J., Zhang, Y., Wang, W., & Li, Y. (2020). Advanced properties of gluten-free cookies, cakes, and crackers: A review. Trends in Food Science & Technology, 103, 200-213.
Caceres, P.J., Penas, E., Martinez-Villaluenga, C., Amigo, L., & Frias, J. (2017). Enhancement of biologically active compounds in germinated brown rice and the effect of sun-drying. Journal of Cereal Science, 73, 1-9.
Chueamchaitrakun, P., Chompreeda, P., Haruthaithanasan, V., Suwonsichon, T., Kasemsamran, S., & Prinyawiwatkul, W. (2011). Sensory descriptive and texture profile analyses of butter cakes made from composite rice flours. International Journal of Food Science and Technology, 46, 2358–2365.
Feighery, C. (1999). Coeliac disease. British Medical Journal, 319, 236–239.
Gallagher, E., Gormley, T.R., & Arendt, E.K. (2004). Recent advances in the formulations of gluten-free cereal-based products. Trends in Food Science and Technology, 15, 143-152.
Hera, E. de la, Martinea, M., Oliete, B., & Gomez, M. (2013). Influence of flour particle size on quality of gluten-free rice cakes. Food Bioprocess Technology, 6, 2280-2288.
Jirapa, K., Jarae, Y., Phanee, R., & Jirasak, K. (2016). Changes of bioactive components in germinated paddy rice (Oryza sativa L.). International Food Research Journal, 23(1), 229-236.
Kim, J.M., & Shin, M. (2014). Effects of particle size distributions of rice flour on the quality of gluten-free rice cupcakes. LWT-Food Science and Technology, 59, 526-532.
Maisont, S. & Narkrugsa, W. (2010). The effect of germination of GABA content, chemical composition, total phenolics content and antioxidant capacity of Thai waxy paddy rice. Kasetsart Journal (Natural Science), 44, 912-923.
Moongngarm, A., & Saetung, N. (2010). Comparison of chemical compositions and bioactive compounds of germinated rough rice and brown rice. Food Chemistry, 122, 782–788.
Thongekkaew, J. (2016). A Greatly useful of GABA for health. KKU Science Journal, 43(2), 205-211. (in Thai)
Wanyo P., Meeso, N., & Siriamornpun, S. (2014). Effects of different treatments on the antioxidant properties and phenolic compounds of rice bran and rice husk. Food Chemistry, 157, 457–463.
Wunjuntuk, K., Kettawan, A., Rungruang, T., & Charoenkiatkul, S. (2016). Anti-fibrotic and anti-inflammatory effects of parboiled germinated brown rice (Oryza sativa ‘KDML 105’) in rats with induced liver fibrosis. Journal of Functional Foods, 26, 363–372.
Xhakollaria, V., Canavaria, M., & Osman, M. (2019). Factors affecting consumers' adherence to gluten-free diet, a systematic review. Trends in Food Science & Technology, 85, 23-33.
Xu, J., Zhang, Y., Wang, W., & Li, Y. (2020). Advanced properties of gluten-free cookies, cakes, and crackers: A review. Trends in Food Science & Technology, 103, 200-213.
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Published
2022-06-10
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