Technological and nutritional properties of gluten-free snacks based on brown rice and chestnut flour
2019
Shabir Ahmad Mir | Sowriappan John Don Bosco | Manzoor Ahmad Shah
Effect of different ratios of chestnut flour substitution on brown rice flour based snack was investigated for technological and nutritional properties. Pasting properties significantly varied among the flour ratios and the higher levels of chestnut flour led to the increase in pasting properties. Colour parameters, L∗, a∗ and b∗ values of snacks decreased with increase in chestnut flour level. Expansion ratio of snacks is increased while as hardness decreased with progressive increase of chestnut flour. Mineral analysis showed that snacks were rich in potassium, phosphorus, sulphur and magnesium etc. Scanning electronic microscopy showed the porous structure of fried snack which leads to increase in expansion ratio. Flavour value of snacks was increased with the increase in chestnut flour level in the blend. Based on present study, brown rice-chestnut flour based snacks have good potential for consumer acceptance and are regarded as health promoting functional food, especially for celiac disease patients. Keywords: Snacks, Brown rice, Chestnut flour, Expansion ratio
اظهر المزيد [+] اقل [-]المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Directory of Open Access Journals