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- Title
Whole Black Rice Flour Improves the Physicochemical, Glycemic, and Sensory Properties of Cracker Snacks.
- Authors
Uivarasan, Alexandra Maria; Mihaly Cozmuta, Leonard; Lukinac, Jasmina; Jukić, Marko; Šelo, Gordana; Peter, Anca; Nicula, Camelia; Mihaly Cozmuta, Anca
- Abstract
The present study describes the enhancement of the nutritional values of gluten-free rice crackers by adding whole black rice grain flour. The crackers were prepared by combining whole brown rice flour (WRF) and whole black rice flour (BRF) in ratios of 0% (WRC), 25% (25-BRC), 50% (50-BRC), 75% (75-BRC), and 100% (BRC). The resulting samples underwent in-vivo effects on postprandial blood glucose levels as well as physicochemical and sensory analysis. In comparison to WRC, the samples containing 100% added black rice flour presented higher nutritional qualities in terms of protein, by 16.61%, 8.64% for lipids, 5.61% for ash, 36.94% for crude fiber, 58.04% for total polyphenols, 95.49% for proanthocyanidins, and 88.07% for flavonoids. The addition of BRF had a suppressing effect on lightness (L*) and yellowness (b*), while redness (a*) increased. The results of the glycemic measurements confirmed that consumption of crackers made from brown or black whole-grain rice grain flour does not generate glycemic peaks above the limit of 30 mg/dL in baseline blood glucose levels. The results of developing rice crackers from black and brown flour blends showed promising physicochemical and nutritional properties and could provide a good alternative to wheat flour as a gluten-free product.
- Subjects
RICE flour; CRACKERS; FLOUR; BLOOD sugar; BROWN rice; BUCKWHEAT; SNACK foods; NUTRITIONAL value
- Publication
Foods, 2024, Vol 13, Issue 10, p1503
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods13101503