The effects of extruded black rice flour on rheological and structural properties of wheat‐based dough and bread quality

2018 ◽  
Vol 54 (5) ◽  
pp. 1729-1740 ◽  
Author(s):  
Jie Ma ◽  
Fujita Kaori ◽  
Lei Ma ◽  
Mengnan Gao ◽  
Chunxia Dong ◽  
...  
Keyword(s):  
Structural Properties ◽  
Rice Flour ◽  
Bread Quality ◽  
Black Rice

scholarly journals Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality

2015 ◽  
Vol 52 (10) ◽  
pp. 6323-6333 ◽  
Author(s):  
Camino M. Mancebo ◽  
Cristina Merino ◽  
Mario M. Martínez ◽  
Manuel Gómez
Keyword(s):  
Rice Flour ◽  
Mixture Design ◽  
Wheat Starch ◽  
Bread Quality ◽  
Gluten Free ◽  
Maize Starch

scholarly journals Analisis Aktivitas Antioksidan Pada Beras Hitam dan Tepung Beras Hitam (Oryza sativa L.indica)

FOODSCITECH ◽  
2018 ◽  
Vol 1 (1) ◽  
Author(s):  
Ratri Diah Muktisari ◽  
Fadjar Kurnia Hartati
Keyword(s):  
Antioxidant Activity ◽  
Oryza Sativa ◽  
Data Analysis ◽  
Research Method ◽  
Food Product ◽  
Rice Flour ◽  
T Test ◽  
The Body ◽  
Drying Process ◽  
Black Rice

Black rice and black rice flour is a food product which is very beneficial for the body, because it contains antioxidants. Antioxidant contained in black rice and black rice flour analyzed by examining the antioxidant activity. The purpose of this study is to determine changes to the antioxidant activity of black rice and black rice flour. The research method is using experimental with 2 samples (black rice and black rice flour). In the Data analysis is using independent t test. The results indicate that there are the differences between the antioxidant activity of black rice and black rice flour. It can be concluded that the drying process in the manufacture of black rice flour lowered antioxidant activity in black rice  products.

scholarly journals The Effect of Dryer Type on Consumer Acceptance of Brown and Black Rice Sembada Varieties of Noodles

2021 ◽  
Vol 316 ◽  
pp. 03016
Author(s):  
Nurdeana Cahyaningrum ◽  
Muhammad Fajri ◽  
Siti Dewi Indrasari ◽  
Heni Purwaningsih
Keyword(s):  
Brown Rice ◽  
Rice Flour ◽  
The Elderly ◽  
Consumer Acceptance ◽  
Drying Methods ◽  
Black Rice ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Simple Processing ◽  
Brown Rice Flour

Noodles are foods that are liked by children, teenagers, adults, and the elderly. Noodles have become popular among the people because of their low price and simple processing and serving. Noodle processing is still made from wheat flour; people still consume more white rice, while the variety of processing noodles from brown rice flour has not been done much. The purpose of this study was to determine the effect of drying methods (cabinet dryer and sunlight) on consumer acceptance of Sembada varieties of brown rice and black rice noodles. The research method used was a completely randomized design with 3 replications. The object of research is noodles with brown rice flour substitution of 25%, 50%, 75%, and 100%. This research was conducted in October 2019 with a total of 30 panelists. Organoleptic test using hedonic method. The results of the organoleptic test showed that the substitution of 100% brown rice flour by drying using a cabinet dryer gave a better effect on the quality of the resulting color, which is more attractive, has a distinctive aroma and taste. brown rice flour the rice flour used, and the resulting consistency are very friendly to the panelists.

scholarly journals Quality Characteristics Of Noodles Containing Various Levels of Black Rice Flour

2020 ◽  
Vol 11 (5) ◽  
pp. 141-146
Author(s):  
Doaa Bedier ◽  
Rabab Salem ◽  
Aliaa Almashad ◽  
Ekram Barakat
Keyword(s):  
Rice Flour ◽  
Quality Characteristics ◽  
Black Rice

scholarly journals Pengembangan pangan fungsional berbasis tepung okara dan tepung beras hitam (Oryza sativa L. indica) sebagai makanan selingan bagi remaja obesitas

2017 ◽  
Vol 6 (1) ◽  
pp. 51-57
Author(s):  
Ni Wayan Lisa Adiari ◽  
Ida Bagus Agung Yogeswara ◽  
I Made Wisnu Adhi Putra
Keyword(s):  
Functional Food ◽  
Energy Content ◽  
Waste Product ◽  
Rice Flour ◽  
The Body ◽  
High Protein ◽  
Nutritional Content ◽  
Black Rice ◽  
Quality Test ◽  
Obese Adolescent

Background : Obesity is an excessive build up of fat in the body thus causing weight far above normal and it can improve the risk of degenerative dissease. Increasing food consumption of high protein, fiber and antioxidants could  solve obesity problem. Soyabean milk waste product (okara) has high protein content but low economic value. Black rice flour has high antosianin, antioxidan and fiber. Functional food with main composition okara and black rice flour could  be an alternative as a  functional food for this matter.Objective : To investigate right formulation of snack bar based on nutritional content and  sensory caracteristic for obese adolescent.Methods : This type of research is an experimental study using Complete Randomized Design with three treatments (Formula I, II, and III) and performed two replications (duplo). Nutritional value data between group  was analyzed using Analysis of Variance (ANOVA) while sensory characteristic were tested by calculating hedonic quality test score.Result : Statistical analysis of nutritional content showed there were significantly different between group (p<0.05), but for antioxidants and phenolics levels and analysis of the sensory quality test were not significantly different (p>0.05). Formula I was most preferred and favored by the panelists with energy content 125.64 g, 9.89% water, 3.13% ash, 19.6% protein, 12.41% fat, 45.07% Carbohydrate, 16.44% total sugar, 15.58 % crude fiber, 208.35 mg/L GAEAC antioxidant, 1.01 mg/100 g anthocyanin and 61.05 mg/100 GAE phenolic.Conclusion : Formula I was the most preferred snack bar by panelist. This formula recommended for obese adolescent.

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