The feasibility of partially replacing wheat flour with malted rice flour in bread making was evaluated in several formulations, aiming to find a formulation for the production of malted rice-wheat bread with better n...The feasibility of partially replacing wheat flour with malted rice flour in bread making was evaluated in several formulations, aiming to find a formulation for the production of malted rice-wheat bread with better nutritional quality and consumer acceptance. The whole grains of a local rice variety （Oryza sativa L. subsp. indica var. Mottaikaruppan） were steeped in distilled water （12 h, 30°C） and germinated for 3 days to obtain high content of soluble materials and amylase activity in bread making. The quality of bread was evaluated by considering the physical and sensorial parameters. When the wheat flour was substituted with malted rice flour, 35% substitution level and the malted rice flour from 3 days of germination was the best according to the physical and sensory qualities of bread. The quality of bread was improved by the addition of 20 g of margarine, 20 g of baking powder and 20 g of yeast in 1 kg of flour. Among different ratios of yeast and baking powder, 2：1 was the best. Bread improver containing amylases and oxidizing agents at the concentration of 40 g/kg was selected as the best concentration. When comparing the final formulation made in the bakery with wheat bread, malted rice-wheat bread contains more soluble dietary fiber （0.62%）, insoluble dietary fiber （3.95%）, total dietary fiber （4.57%） and free amino acid content （0.64 g/kg） than those in wheat bread （0.5%, 2.73%, 3.23% and 0.36 g/kg, respectively）.展开更多
The effect of rice bran supplementation on some physicochemical and sensory properties of wheat bread was deter mined. Blends of wheat flour and rice bran (95:5, 90:10 and 85:15) were used to bake bread with 100% whea...The effect of rice bran supplementation on some physicochemical and sensory properties of wheat bread was deter mined. Blends of wheat flour and rice bran (95:5, 90:10 and 85:15) were used to bake bread with 100% wheat flour as control. Thereafter, proximate, vitamin and mineral composition, as well as the physical and sensory properties of the dough and bread loaves were determined, using standard methods of analysis. The moisture content, crude protein, crude fat, crude fibre and ash of the composite bread loaves increased significantly (p < 0.05) from 21.07% to 23.67%, 12.04% to 13.10%, 1.57% to 3.77%, 1.76% to 2.91% and 1.46% to 2.41% respectively;while carbohydrate content decreased with increased level of supplementation from 62.10% to 54.14%. There were significant increases (p < 0.05) in vitamin B1 (Thiamin) from 0.15 mg/100g to 0.47 mg/100g and B2 (Niacin) from 3.31 mg/100g to 4.04 mg/100g but no significant increase (p > 0.05) in vitamin B3 (Riboflavin). Mineral content of the bread increased significantly (p < 0.05) with increased level of supplementation from 9.32 mg/100g to 20.52 mg/100g (Iron), 80.74 mg/100g to 188.20 mg/100g (Potassium), 81.31 mg/100g to 130.70 mg/100g (Calcium) and 13.65 mg/100g to 132.22 mg/100g (Magne sium). However, there was a significant decrease (p < 0.05) in sodium with increased level of supplementation from 305.25 mg/100g to 253.03 mg/100g. Bread loaf weight increased from 152.7 g to 162.7 g;while loaf volume decreased from 655.2 ml to 586.0 ml and specific loaf volume decreased from 4.29 ml/g to 3.60 ml/g. There were significant dif ferences (p < 0.05) in physical properties of dough and bread loaves between the composite bread and the control. Though 100% wheat bread had better acceptability scores (7.95) compared to composite bread (7.20 for 95:5 blend), all the composite bread samples had significantly (p < 0.05) higher values for nutritional parameters. There was therefore, a significant improvement in the nutritional composition of the wheat bread with rice bran supplementation.展开更多
Background and Aim: Diabetes mellitus is a chronic metabolic disorder with high blood sugar level. The postprandial glycemic impact of foods depends on the insulin status, which is deranged completely in a type 2 diab...Background and Aim: Diabetes mellitus is a chronic metabolic disorder with high blood sugar level. The postprandial glycemic impact of foods depends on the insulin status, which is deranged completely in a type 2 diabetic person. Dietary management of this group largely focuses on the low glycemic index (GI) food, based on equi-carbohydrate comparison, to keep the blood sugar level close to normal. But we consume whole food, along with other co-nutrients, moisture, fibre etc. The present study is aiming to assess the impact of main staple food rice with regards to Equi-Quantity, Equi-Calorie and Dose on relative glycemic and insulinemic response in diabetic patients as compared to normal group. Method: Blood samples of diabetic patients with stable blood sugar under medicinal treatment and paired normal patients (n = 6 + 6) were collected after an overnight fast and up to 2 hours post consumption of test and standard food on different occasions. Glucose and insulin levels were measured using glucometer (Abbott pharmaceuticals) and ECLIA method. Result: Equi-quantity of rice exerts a much lower glycemic and insulinemic response in comparison with bread in both normal and diabetic individuals and the response to rice does not show a proportional increase even when the quantities are doubled. Rice has higher moisture content which acts as energy diluent, decreasing the total starch in equivalent quantities. Equi-calorie (132 kcal) quantity comparison of rice (100 g) and bread (50 g) showed a much lower glycemic and insulinemic impact on rice in diabetic individuals, even though quantity is double and satiety level reaches earlier than low moisture food bread in equi-calorie quantity. The normal individuals, with normal insulin response can control the glycemic response to lower levels than those of diabetic subject. Conclusion: Rice having lower glycemic and insulinemic impact is a better suited food for diabetic individuals who already have a compromised insulin status.展开更多
文摘The feasibility of partially replacing wheat flour with malted rice flour in bread making was evaluated in several formulations, aiming to find a formulation for the production of malted rice-wheat bread with better nutritional quality and consumer acceptance. The whole grains of a local rice variety （Oryza sativa L. subsp. indica var. Mottaikaruppan） were steeped in distilled water （12 h, 30°C） and germinated for 3 days to obtain high content of soluble materials and amylase activity in bread making. The quality of bread was evaluated by considering the physical and sensorial parameters. When the wheat flour was substituted with malted rice flour, 35% substitution level and the malted rice flour from 3 days of germination was the best according to the physical and sensory qualities of bread. The quality of bread was improved by the addition of 20 g of margarine, 20 g of baking powder and 20 g of yeast in 1 kg of flour. Among different ratios of yeast and baking powder, 2：1 was the best. Bread improver containing amylases and oxidizing agents at the concentration of 40 g/kg was selected as the best concentration. When comparing the final formulation made in the bakery with wheat bread, malted rice-wheat bread contains more soluble dietary fiber （0.62%）, insoluble dietary fiber （3.95%）, total dietary fiber （4.57%） and free amino acid content （0.64 g/kg） than those in wheat bread （0.5%, 2.73%, 3.23% and 0.36 g/kg, respectively）.
文摘The effect of rice bran supplementation on some physicochemical and sensory properties of wheat bread was deter mined. Blends of wheat flour and rice bran (95:5, 90:10 and 85:15) were used to bake bread with 100% wheat flour as control. Thereafter, proximate, vitamin and mineral composition, as well as the physical and sensory properties of the dough and bread loaves were determined, using standard methods of analysis. The moisture content, crude protein, crude fat, crude fibre and ash of the composite bread loaves increased significantly (p < 0.05) from 21.07% to 23.67%, 12.04% to 13.10%, 1.57% to 3.77%, 1.76% to 2.91% and 1.46% to 2.41% respectively;while carbohydrate content decreased with increased level of supplementation from 62.10% to 54.14%. There were significant increases (p < 0.05) in vitamin B1 (Thiamin) from 0.15 mg/100g to 0.47 mg/100g and B2 (Niacin) from 3.31 mg/100g to 4.04 mg/100g but no significant increase (p > 0.05) in vitamin B3 (Riboflavin). Mineral content of the bread increased significantly (p < 0.05) with increased level of supplementation from 9.32 mg/100g to 20.52 mg/100g (Iron), 80.74 mg/100g to 188.20 mg/100g (Potassium), 81.31 mg/100g to 130.70 mg/100g (Calcium) and 13.65 mg/100g to 132.22 mg/100g (Magne sium). However, there was a significant decrease (p < 0.05) in sodium with increased level of supplementation from 305.25 mg/100g to 253.03 mg/100g. Bread loaf weight increased from 152.7 g to 162.7 g;while loaf volume decreased from 655.2 ml to 586.0 ml and specific loaf volume decreased from 4.29 ml/g to 3.60 ml/g. There were significant dif ferences (p < 0.05) in physical properties of dough and bread loaves between the composite bread and the control. Though 100% wheat bread had better acceptability scores (7.95) compared to composite bread (7.20 for 95:5 blend), all the composite bread samples had significantly (p < 0.05) higher values for nutritional parameters. There was therefore, a significant improvement in the nutritional composition of the wheat bread with rice bran supplementation.
文摘Background and Aim: Diabetes mellitus is a chronic metabolic disorder with high blood sugar level. The postprandial glycemic impact of foods depends on the insulin status, which is deranged completely in a type 2 diabetic person. Dietary management of this group largely focuses on the low glycemic index (GI) food, based on equi-carbohydrate comparison, to keep the blood sugar level close to normal. But we consume whole food, along with other co-nutrients, moisture, fibre etc. The present study is aiming to assess the impact of main staple food rice with regards to Equi-Quantity, Equi-Calorie and Dose on relative glycemic and insulinemic response in diabetic patients as compared to normal group. Method: Blood samples of diabetic patients with stable blood sugar under medicinal treatment and paired normal patients (n = 6 + 6) were collected after an overnight fast and up to 2 hours post consumption of test and standard food on different occasions. Glucose and insulin levels were measured using glucometer (Abbott pharmaceuticals) and ECLIA method. Result: Equi-quantity of rice exerts a much lower glycemic and insulinemic response in comparison with bread in both normal and diabetic individuals and the response to rice does not show a proportional increase even when the quantities are doubled. Rice has higher moisture content which acts as energy diluent, decreasing the total starch in equivalent quantities. Equi-calorie (132 kcal) quantity comparison of rice (100 g) and bread (50 g) showed a much lower glycemic and insulinemic impact on rice in diabetic individuals, even though quantity is double and satiety level reaches earlier than low moisture food bread in equi-calorie quantity. The normal individuals, with normal insulin response can control the glycemic response to lower levels than those of diabetic subject. Conclusion: Rice having lower glycemic and insulinemic impact is a better suited food for diabetic individuals who already have a compromised insulin status.
