Quality of Donut Supplemented with Hom Nin Rice Flour

Authors: Supatchalee Sirichokworrakit, Pannin Intasen, Chansuda Angkawut

Abstract:

Hom Nin rice (Oryza Sativa L.) was processed into flour and used to substitute wheat flour in donuts. The donuts were prepared with 0, 20, 40, 60, and 80% Hom Nin rice flour (HNF). The donuts were subjected to proximate, texture, color and sensory evaluations. The results of the study revealed that the ash, moisture, crude fiber contents increased while crude fat and protein contents decreased as the level of HNF increased. The hardness and chewiness of donut increased as the HNF increased but the cohesiveness, springiness, and specific volume decreased. Color of donut (L*, a*, and b* values) decreased with the addition of HNF. Overall acceptability for the 20-40% HNF additions did not differ significantly from the score of the 100% wheat flour.

Keywords: Hom Nin rice, donut, texture evaluation, sensory evaluation.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1125777

References:

[1] Thai Rice Exporters Association, 2015 Thai Rice Exporters Association, 2012. Total production of Thai rice. (21 October 2015)
[2] A. Sangnark, K. Yuenyongputtakal, W. Yuenyongputtakal, A. Ruendech and U. Siripatrawan, “Effect of Hom Nil rice flour moisture content, barrel temperature and screw speed of single screw extruder on snack properties,” International Food Research Journal, vol. 22, no. 5, pp. 2155-2161, 2015.
[3] M.L. Crispells and E.S. David, “Plants, Genes and Agriculture,” Jones and Bartlett Publishers, London, 1994, 478.
[4] K. Min-Kyoung, K. Han-ah, K. Kwangoh, K. Hee-Seon, L. Young Sang and K. Yong Ho, “Identification and quantification of anthocyanin pigments in colored rice,” Nutrition Research and Practice, vol. 2, no. 1, pp. 46-49, 2008.
[5] S. Xiaonan, Z. Yan and Z. Weibiao, “Bread fortified with anthocyanin-rich extract from black rice as nutracentical sources: Its quality attributes and in vitro digestibility,” Food chemistry, vol. 196, pp. 910-916, 2016.
[6] R. Arisara and J. Onuma, “Production of cookies using wheat flour partial substituted with Hom Nin rice flour,” Journal of Food Technology, Siam University, vol. 3, no. 1, pp. 39-43, 2006.
[7] S. Sirichokworrakit, P. Juthamat and K. Anantachai, “Effect of partial substitution of wheat flour with Riceberry flour on quality of noodles,” Procedia-Social and behavioral Sciences, vol. 197, pp. 1006-1012, 2015.
[8] F.F. Shih, K.W. Daigle and E.L. Clawson, “Development of low oil-uptake donuts,” J. Food Engineering and Physical Properties, vol. 66, no. 1, pp. 141-144, 2001.
[9] Official methods of analysis, The Association of Official Analytical Chemists (AOAC), ed. 18th. 2005.
[10] S. Rheman, A. Paterson, S. Hussain, M.A. Murtaza and S. Mehmood, “Influence of partial substitution of wheat flour with vetch (Lathyrus sativus L) flour of quality characteristics of doughnuts,” LWT-Food Science and Technology, vol. 40, pp.73-82, 2007.
[11] K. Jihyun, C. Induck, S. Woo-Kyoung and K. Yookyung, “Effect of HPMC (Hydroxypropyl methylcellulose) on oil uptake and texture of gluten-free soy donut,” LWT-Food Science and Technology, vol. 62, pp.620-627, 2015.
[12] M. Bourne, “Food Texture and viscosity: concept and measurement,” Academic Press, New York, 2002.