Preparation of Novel Analog Rice Produced from Different Carbohydrates Resources and Defatted Soy flour | ||
| International Journal of Family Studies, Food Science and Nutrition Health | ||
| Volume 3, Issue 1, June 2022, Pages 177-201 PDF (373.7 K) | ||
| Document Type: Original Research | ||
| DOI: 10.21608/ijfsnh.2022.291338 | ||
| Authors | ||
| Mostafa. A. Asael; Shereen L. Nassef | ||
| Department of Bread and Pastries Research, Food Technology Research- Institute, Agricultural Research Center, Egypt | ||
| Abstract | ||
| This work is an attempt to provide a product similar to rice in shape and eating characteristics to reduce the rise in prices. As a result of reducing the cultivated area of rice due to the high water needs and the conditions of water poverty that many countries of the world suffer from in the presence of new climate changes. By using different cheap carbohydrate sources (broken rice fraction powder BRFP, broken pasta fraction powder BPFP, maize flour MF, white sweet potato puree WSPP and defatted soybeans flour DSF ) in different 6 blends . using the thermal extrusion technology. The fortification was made with defatted soy flour in the alternative rice mixtures in relative to the control sample (white rice).The chemical composition of the alternative rice mixtures were studied and it was noted that protein, fat, fiber and ash were higher in the alternative rice mixtures compared to control, where it were (7.3%, 0.8%, 0.6% and 1%) respectively in control, while, it reached in(B1-B6) values were (13.3%, 1.3%, 2% and 1.9%) respectively in B3. Physical properties of each tested samples were studied, the thousand-grain weights increased from 16.4 g in the control to 18g identified in sample B3, and the percentage of amylose increased from 19% in the control to 23.3% identified in sample B3 while other samples were same trend. Cooking properties, increase weight%, water absorption%, volume increase% and cooking loss% were also studied, B1 and B2 were similar to the control in all cooking properties but rest of the samples decreases in cooking properties with increasing in cooking loss (TSS). Sensory attributes of analog rice samples were few decreasing but good scores, as B1, B2 samples were similar to control in all sensory properties. By studying texture properties, firmness, cohesiveness, hardness and chewiness, it was noted that there was a slight difference in the tested samples in relative to control. The current research concluded that it is possible to prepare an analog rice product from cheap raw materials that seemed to be very similar to the original rice in eating properties. | ||
| Keywords | ||
| Analog rice; alternative rice; low-carbohydrate mixtures; use of broken grains; climate change | ||
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