Effect of zinc-rice grit flour on the physicochemical, nutritional, and sensory properties of gluten-free biscuits

Abstract

The utilisation of rice flour to produce gluten-free food applications is highly popular as consumers become more aware of celiac disease and safety for baby-led weaning products. The present work investigated the development of gluten-free biscuits made from rice grits flour (RGF).The physicochemical, nutritional, and sensory properties of the products were also evaluated. Rice grits used were from the Inpari 32 and Inpari IR Nutri Zinc types. Results showed that incorporating RGF into biscuit ingredients showed a lot of potential since RGF retained its nutritional value, especially vitamin A and microminerals such as zinc and iron, as well as protein (8.4 - 9.6%), which are all needed to prevent stunting. The Inpari IR Nutri Zinc flour had less amylose (21.12%) and smaller particles than the Inpari 32 flour (amylose: 23.42%) and commercial flour, which resulted in lower hardness level and lower final viscosity. Vitamin A content of biscuits produced from the Inpari IR Nutri Zinc was lower (367 IU/100 g) as compared to the Inpari 32 (412 IU/100 g). The amounts of zinc in the final product were 15 and 12 ppm for the Inpari IR Nutri Zinc and Inpari 32, respectively. Both the Inpari IR Nutri Zinc (19 ppm) and Inpari 32 (73 ppm), which were RGF biscuits, had less iron than commercial biscuit (119 ppm). There were no significant differences among biscuit products in terms of sensory analysis.

New healthy food product crafted from sweet potato flour and pasta: Brownies

“…For noodles, the addition of purple-fleshed sweet potato flour (PFSPP) indeed increases the anthocyanin content of the resulting noodle. Nevertheless, the more PFSPP added, the tensile strength and elasticity decreased [23]. Hence, it is important to get the right proportions with other ingredients in the preparation of any food development.…”

“…Currently, many people are adopting a gluten-free consumption pattern, especially for children with autism and for individuals with a gluten-free diet. A similar gluten-free product formula has been developed by Darniadi et al, [23] on the processing of gluten-free biscuits from rice grit flour.…”

Physicochemical and Sensory Parameters of “Petipan” Enriched with Heme Iron and Andean Grain Flours

“…Furthermore, it is ideal to be used with substitute flours such as quinoa, kiwicha or other cereals such as rice; these are likely to be incorporated from inputs that increase their nutritional value, mainly with inorganic micronutrients such as iron. However, this may mean that there is little acceptability of the product due to its sensory changes, mainly in color, which are necessary for the growth and development of children [ 8 ]. Proposals for the enrichment of bakery products have been developed to promote the growth of children, such as sliced bread made from red beans (Phaseolus vulgaris) , soybeans (Glycine max) and y corn (Zea mays) , which are classified as functional due to their useful nutritional components such as amino acids, proteins, vitamins and minerals that are effective for health, physical growth and brain development [ 9 ].…”