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Effects of red rice flour addition on the rheological,textural, sensory and bioactive properties of wheat flour-based pan breads |
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| Authors: | Hadiqa Iqbal Tahira Mohsin Ali Saqib Arif Qurrat-ul-Ain Akbar Muhammad Saeed |
| Affiliation: | 1. Contribution: Conceptualization (equal), Data curation (equal), Formal analysis (equal), Funding acquisition (equal), Methodology (equal), Writing - original draft (lead), Writing - review & editing (lead);2. Department of Food Science & Technology, University of Karachi, Karachi, 75270 Pakistan;3. Food Quality and Safety Research Institute, Pakistan Agricultural Research Council (PARC), University of Karachi Campus, Karachi, 75270 Pakistan Contribution: Conceptualization (equal), Data curation (equal), Formal analysis (equal), Funding acquisition (equal), Resources (equal), Software (equal), Supervision (supporting), Writing - review & editing (supporting);4. Food Quality and Safety Research Institute, Pakistan Agricultural Research Council (PARC), University of Karachi Campus, Karachi, 75270 Pakistan Contribution: Funding acquisition (equal), Supervision (supporting);5. Department of Computer Science/UBIT, University of Karachi, Karachi, 75270 Pakistan Contribution: Software (supporting) |
| Abstract: | Red rice, rich in fibre and phenolic contents, is one of the underutilised grains. Therefore, the present study developed the wheat/red rice flour (RRF) composites followed by its utilisation in pan breads. It led to an increase in ash and fibre contents of resultant flour combinations, but gluten network became weaker. The values for water absorption were unaffected with RRF replacements ≤15% of wheat flour. Moreover, the proximate estimates of RRF added breads demonstrated increased moisture and fibre contents. Substituted bread combinations were harder with increased gumminess and springiness values; however, cohesion decreased. The per cent change in cohesion and hardness of individual breads upon storage was lesser in composites compared to control suggesting decline in staling phenomenon. Nutritional assessment of both RRF containing flour and breads showed higher total phenolic content and DPPH radical scavenging activity compared to their respective controls. Composite breads also demonstrated reduced glycaemic index suggesting its importance for diabetic patients. |
| Keywords: | Antioxidant activity: Glycaemic index pan breads physiochemical red rice flour refined wheat flour. |