Quality characteristics of protein-enriched brown rice flour and cake affected by Bombay locust (Patanga succincta L.) powder fortification
Autor: | Supatra Karnjanapratum, Sylvia Indriani, Sitthipong Nalinanon, Muhammad Shahrim Ab Karim |
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Rok vydání: | 2020 |
Předmět: |
0106 biological sciences
Water activity biology Chemistry fungi Fortification food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 01 natural sciences Patanga succincta Alternative protein 0404 agricultural biotechnology 010608 biotechnology Brown rice Food science Quality characteristics Chemical composition Locust Food Science |
Zdroj: | LWT. 119:108876 |
ISSN: | 0023-6438 |
DOI: | 10.1016/j.lwt.2019.108876 |
Popis: | Protein-enriched brown rice flours were developed by fortification of defatted Bombay locust powder (BL) at different levels (10, 20, 30%). The physicochemical characteristics of the mixed flours were then investigated. The application of resulting mixed flour on preparing protein-enriched cake was also studied. The chemical composition, water activity, color as well as rheological property of the resulting mixed flours were varied at different levels of BL added. The protein content of resulting mixed flours was effectively improved, especially at 30% replacement provided almost 4-fold increased (11–42%), compared with control (BRF without BL fortification) (p ≤ 0.05). Protein-enriched cakes prepared using the mixed flours, showed the differences in their physicochemical properties, texture profiles, chemical composition and sensory characteristics, which were influenced by BL fortification level. The 20% replacement of brown rice flour by BL (20-MF) provided a protein-enriched cake (20.8% of protein) with liking score ranged from 7.0 to 7.4 for all attributes tested, indicating the good acceptability. Scanning electron microscopy (SEM) of the 20-MF cake revealed that it had a denser structure with the less porosity than the control. Therefore, BL might be a promising alternative protein source for developing protein-enriched flour and baked product, particularly cakes. |
Databáze: | OpenAIRE |
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