التفاصيل البيبلوغرافية
| العنوان: |
Whole Black Rice Flour Improves the Physicochemical, Glycemic, and Sensory Properties of Cracker Snacks. |
| المؤلفون: |
Uivarasan, Alexandra Maria, Mihaly Cozmuta, Leonard, Lukinac, Jasmina, Jukić, Marko, Šelo, Gordana, Peter, Anca, Nicula, Camelia, Mihaly Cozmuta, Anca |
| المصدر: |
Foods; May2024, Vol. 13 Issue 10, p1503, 20p |
| مصطلحات موضوعية: |
RICE flour, CRACKERS, FLOUR, BLOOD sugar, BROWN rice, BUCKWHEAT, SNACK foods, NUTRITIONAL value |
| مستخلص: |
The present study describes the enhancement of the nutritional values of gluten-free rice crackers by adding whole black rice grain flour. The crackers were prepared by combining whole brown rice flour (WRF) and whole black rice flour (BRF) in ratios of 0% (WRC), 25% (25-BRC), 50% (50-BRC), 75% (75-BRC), and 100% (BRC). The resulting samples underwent in-vivo effects on postprandial blood glucose levels as well as physicochemical and sensory analysis. In comparison to WRC, the samples containing 100% added black rice flour presented higher nutritional qualities in terms of protein, by 16.61%, 8.64% for lipids, 5.61% for ash, 36.94% for crude fiber, 58.04% for total polyphenols, 95.49% for proanthocyanidins, and 88.07% for flavonoids. The addition of BRF had a suppressing effect on lightness (L*) and yellowness (b*), while redness (a*) increased. The results of the glycemic measurements confirmed that consumption of crackers made from brown or black whole-grain rice grain flour does not generate glycemic peaks above the limit of 30 mg/dL in baseline blood glucose levels. The results of developing rice crackers from black and brown flour blends showed promising physicochemical and nutritional properties and could provide a good alternative to wheat flour as a gluten-free product. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
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