Preparing High Nutritional Value Rice Flakes by Untraditional Method
Keywords:Broken rice, flakes, Chemical composition, physical characteristics, Chickpea or yellow lentil flour, bakery products
The present study aimed to prepare crispy rice flakes with high nutritional value with untraditional method from broken rice flour (BRF). BRF produced by three grinding methods dry, wet, and semi-wet milling process was evaluated for physical properties and particle size. Semi-wet milled rice flour significantly has a higher percentage of small meshes particles so it was finer, lighter, and brighter than other samples. The bulk density ranged between 0.66-0.87 g/ml. This experiment was conducted on the quality characteristics of rice flakes that were prepared with chickpea or yellow lentil flour at 0, 10, 20, 30, 40, and 50% replacement of BRF. Chickpea and yellow lentil flour contains higher values in protein (24.53, 25.6%), fat (4.47, 1.3%), ash (4.5, 2.55%), and fiber (6.4, 3.27%) compared to the BRF. Sensory evaluation indicated significant (p≤0.05) improvement in crispness, taste, flavor and overall acceptability scores in puffed flakes produced from the replacement of BRF with chickpea or yellow lentil flour but 40% chickpea (C) and 40%yellow lentil (L) samples gave the highest score by the statistical analysis, so it was selected. Puffed flakes with 40% (C) showed the highest puffed flakes yield (93.25%), moreover, the control sample had the highest expansion volume (5.51ml/g) compared with other samples. For proximate chemical composition 40% (L) and 40% (C) puffed flakes contained the highest contents of protein (14.59- 13.99), ash (1.6- 2.72), fat (1.0- 2.67), and crude fiber (1.93- 3.85), respectively, compared with the control sample. The substituted puffed flakes (with yellow lentil or chickpea) show higher essential amino acids (36.1- 35.9), non-essential amino acids (56.9- 53.8),
chemical score, biological value (100.9- 101.8), and minerals content compared with control.
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