Effects of Wheat Flour Substituted with Rice Flour or Cassava Starch on the Qualities of Frozen Gluten-free Hash Browns from Cassava Hanatee var.
Abstract
This study aimed to develop a formulation of frozen hash brown from cassava Hanatee var. (Manihot esculenta Crantz) as a gluten-free product (Gluten-free formula) using rice flour or cassava starch instead of wheat flour as binder. The gluten-free hash brown consists of cassava Hanatee, salt, pepper, butter, and rice flour. Gluten-free hash brown formula, using four grams of rice flour yielded the best results with the lowest moisture content 40% and fat content 34% with hardness of crust (135 g) higher than the other samples and firm, soft but not melted texture. Sensory scores were significantly higher using rice flour instead of cassava starch (p£0.05) in terms of appearance, texture, flavor, taste, oiliness, and overall liking giving scores as slightly to moderately liking (6.84-7.48). The Comparison of two formulas (gluten-free formula and original formula), moisture content of the gluten-free formula (40%) was less than the original formula (47%), while fat content (33%) was higher than the original formula (30%) due to the different properties of rice flour and cassava starch. Hardness of crust and hardness of crumb of the gluten-free formula were significantly higher than the original formula (p£0.05), while sensory scores were not significantly different for all the other attributes (p>0.05) giving scores as slightly to moderately liking. (6.91-7.58) Keywords : Hanatee cassava ; Hash brown ; Gluten-free ; Sensory testReferences
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Angela, A., Varela, P., Salvador, A., & Fiszman, S. M. (2009). Improvement of crunchiness of battered fish
nuggets. European Food Research and Technology, 228(6), 923-930.
Arisseto, A. P., Toledo, M. C., Govaert, Y., Loco, J. V., Fraselle, S., Weverbergh, E., & Degroodt, J. M. (2007).
Determination of acrylamide levels in selected foods in Brazil. Food Additives and Contaminants, 24(3), 236-241.
Bouchon, P. (2009). Chapter 5 Understanding oil absorption during deep-fat frying. In S. L. Taylor (Eds.),
Advances in Food and Nutrition Research. (Vol. 57, pp. 209-234). Academic Press.
Byju, G., & Suja, G. (2020). Chapter Five - Mineral nutrition of cassava. In D. L. Sparks (Ed.), Advances in
Agronomy. (Vol. 159, pp. 169-235): Academic Press.
Charoenrein, S., & Preechathammawong, N. (2012). Effect of waxy rice flour and cassava starch on freeze–thaw
stability of rice starch gels. Carbohydrate Polymers, 90(2), 1032-1037.
Chinnasan, S. (2009). Oil uptake in deep-fat frying process. Burapha Science Journal, 14(2), 138-145. (in Thai)
Fiselier, K., Grob, K., & Pfefferle, A. (2004). Brown potato croquettes low in acrylamide by coating with
egg/breadcrumbs. European Food Research and Technology, 219(2), 111-115.
Food and Agriculture Organization of the United Nation. (2018). Food outlook - Biannual report on global food
markets. Italy: FAO.
Herawati, H., Kamsiati, E., & Sunarmani. (2019). Effect of process technology and coating material on the cassava
stick characteristics. Journal of Physics: Conference Series, 1295(1), 012071
Mukprasirt, A., Herald, T., Boyle, D., & Boyle, E. (2001). Physicochemical and microbiological properties of
selected rice flour-based batters for fried chicken drumsticks. Poultry science, 80(7), 988-996.
Nakamura, S., & Ohtsubo, K. (2010). Influence of Physicochemical Properties of Rice Flour on Oil Uptake of
Tempura Frying Batter. Bioscience, Biotechnology, and Biochemistry, 74(12), 2484–2489.
Oyeyinka, S. A., Ajayi, O. I., Gbadebo, C. T., Kayode, R. M. O., Karim, O. R., & Adeloye, A. A. (2019).
Physicochemical properties of gari prepared from frozen cassava roots. Lwt, 99, 594-599.
Palazoglu, T. K., Savran, D., & Gokmen, V. (2010). Effect of cooking method (Baking compared with frying) on
acrylamide level of potato chips. Journal of Food Science, 75, 25-29.
Qazi, I., Rakshit, S. K., Tran, T., Ullah, J., & Khan, Z. (2014). Effect of blending selected tropical starches on
pasting properties of rice flour. Sarhad Journal of Agriculture, 30(3), 357-368.
Ruangthamsing, R., & Siriwong, N. (2019). Development of Frozen Hash Brown from Hanatee Sweet Cassava.
In Proceeding the 31st Annual Meeting of the Thai Society for Biotechnology and International Conference (TSB 2019) "BIO innovation for sustainability". (pp. 568-580). Patong Phuket: Thailand.
Sansano, M., Heredia, A., Glicerina, V., Balestra, F., Romani, S., & Andres, A. (2018). Influence of chitosan on
thermal, microstructural and rheological properties of rice and wheat flours-based batters. LWT - Food Science and Technology, 87, 529-536.
Somendrika, D., Wickramasinghe, I., Wansapala, M. A. J., & Peiris, S. (2018). Development of frozen hash brown
cassava from raw cassava root. In Proceeding the International Conference of Multidisciplinary Approaches (iCMA). Retrieved July 12, 2019, from https://www.researchgate.net/publication/328496343
World Frozen Food Market Analysis. (2020). Frozen food market By product (Fruits & vegetables, dairy, meat &
seafood), type (Raw Material, half cooked), consumption, distribution channel, and region (North America, Europe, Asia Pacific, South America, and MEA) global forecast to 2025. Retrieved November 18, 2020 from https://bit.ly/3hwOBpN
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2022-09-05
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