Reading: Development of Well-Porous Structured Leavened Food Product from Rice-based Composite Flour

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Development of Well-Porous Structured Leavened Food Product from Rice-based Composite Flour

Authors:

H. A. Rathnayake,

University of Sri Jayewardenepura, Nugegoda, LK
About H. A.
Department of Food Science and Technology
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S. B. Navaratne ,

University of Sri Jayewardenepura, Nugegoda, LK
About S. B.
Department of Food Science and Technology
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C. M. Navaratne

University of Ruhuna, Kamburupitiya, LK
About C. M.
Department of Agricultural Engineering
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Abstract

Well-porous structured leavened food products with a proper texture have a high demand in the dynamic food market. Hence, the current study was focused to formulate a leavened food product with a proper porous and better-textured crumb using rice-based composite flour (CF). Nine CF samples were prepared according to Taguchi’s orthogonal array by taking three variables (corn flour, finger millet flour, green gram flour) at three levels (0, 5%, 10%). Nine dough samples were prepared from each CF sample and subjected to fermentation and gelatinization under 1 kg/cm2 initial air pressure condition. Results revealed that crumb sample prepared from CF4 (Rice: Wheat: Corn: Green gram, 50:40:5:5) showed higher crumb volume, specific volume, lower bulk density and better crumb cellular structure properties which did not significantly different (p>0.05) to CF1 (Rice: Wheat, 50:50). Further, CF4 imparted to have the lowest crumb hardness, gumminess and chewiness. Thus, CF4 was selected as the best CF sample, which yielded a leavened food product with better textural and structural properties.
How to Cite: Rathnayake, H.A., Navaratne, S.B. and Navaratne, C.M., 2021. Development of Well-Porous Structured Leavened Food Product from Rice-based Composite Flour. Vidyodaya Journal of Science, 24(1), pp.21–30.
Published on 08 Sep 2021.
Peer Reviewed

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