Physicochemical Properties of Low Glycemic Index-High Fiber Rice Flour from Storage Rice Grain and Application on Chocolate Chip Cookies as Substitute for Wheat Flour
Article Sidebar
Main Article Content
Abstract
Chocolate chip cookies are classified as a medium to high glycemic index food (60-75). Thus, the objective of this study was to develop low glycemic index-high fiber chocolate cookies by using low glycemic index-high fiber (LGI-HF) rice flour. The LGI-HF rice flour was produced from two- year storage amylose rice by enzymatically and physical modification. The LGI-HF rice flour had 12.61, 50.45 and 30.66 % of moisture content, degree of crystallinity, resistant starch content and 54.67 of estimated glycemic index, respectively. The LGI-HF rice flour was applied in the cookies formulation at 0, 5, 10, 15 and 20 % substituted for wheat flour. The result showed that 20 % of LGI-HF rice flour substitute of wheat flour was higher on total acceptance score by 30 panelists than the control cookies which contained 14.03, 5.99, 21.94, 1.55, 10.31, and 11.67 % of moisture, protein, fat, ash, fiber, carbohydrate and resistant starch content, respectively. An estimate glycemic index of the developed cookies was lower (60.63) than the control (72.01). Consumers test revealed that 99 % of the consumers accepted and decided to buy the developed chocolate chip cookies with 30 Baht per 100 grams.
Keywords: modified rice flour, glycemic index food, wheat flour
*Corresponding author: Tel.: 066 838 657 722 Fax: 066 54 342 553
E-mail: jiratawan@gmail.com
Article Details
Copyright Transfer Statement
The copyright of this article is transferred to Current Applied Science and Technology journal with effect if and when the article is accepted for publication. The copyright transfer covers the exclusive right to reproduce and distribute the article, including reprints, translations, photographic reproductions, electronic form (offline, online) or any other reproductions of similar nature.
The author warrants that this contribution is original and that he/she has full power to make this grant. The author signs for and accepts responsibility for releasing this material on behalf of any and all co-authors.
Here is the link for download: Copyright transfer form.pdf
References
[2] Jenkin, C., Kendall, W., Augustin, L.S., Franceschi, S., Hamidi, M., Marchie, A., Jenkins, A.L. and Axelsen, M., 2002. Glycemic index: overview of implications in health and disease. American Journal of Clinical Nutrition, 76, 266S-273S.
[3] Frei, M., Siddhuraju, P. and Becker, K., 2003. Studies on the in vitro starch digestibility and the glycemic index of six different indigenous rice cultivars from the Philippines. Food Chemistry, 83, 395-402.
[4] Roberts, S.B., 2000. High Glycaemic Index Foods, Hunger and Obesity: Is there aconnection. Nutrition Review, 5(6), 163-169.
[5] Pongjanta, J., Utaipatanacheep, A., Naivikul, O. and Piyachomkwan, K., 2008. Enzymes-resistant starch (RS III) from Pullulanase-debranched high amylose rice starch. Kasetsart Journal Natural Science, 42 (5; Suppl I), 83-92.
[6] Topping, D.L. and Clifton, P.M., 2001. Short-chain fatty acids and human colonic function: Roles of resistant starch and non-starch polysaccharides. Physiology Review, 81, 1031-1064.
[7] Pongjanta, J, Utaipatanacheep, A., Naivikul, O. and Piyachomkwan, K., 2008. Debranching enzyme concentration effected on physicochemical properties and glycemic index of resistant starch type III from high amylose rice starch. Carbohydrate Polymer, 78, 5-9.
[8] Willet, W., Manson, J. and Liu, S., 2002. Glycemic index, glycemic load, and risk of type 2 diabetes. American Journal of Clinical Nutrition, 76 (1), 274S-280S.
[9] Patsanee, M., Jintana, S., Ubonrat, P. and Jirapa, P., 2016. Formulae development of Low GI and High Fiber muffin product.12th Naresuan research: Research and Innovation for Country Development. In: Science and Technology group, Naresuan University, 21-22 July 2016. 290-298 Phisanulok, Thailand
[10] Karim, A.A., Norziah, M.H. and Seow, C.C., 2000. Methods for the study of starch Retrogradation. Food Chemistry, 71, 9-36.
[11] Association of Official Analytical Chemistry 2002. Official Methods of Analysis. 18th ed. Method 2002.2. Arlington VA.
[12] Atichokudomchai, N., Shobsngob S. and Varavinit, S., 2000. Morphological properties of acid-modified tapioca starch. Starch/ Sẗarke, 52, 283-289.
[13] Cheetham, N.W.H. and Tao, L., 1998. Variation in crystalline type with amylose content inmaize starch granules: An X-ray powder diffraction study. Carbohydrate Polymers, 36, 277-284,
[14] Savita Sharma, Jatinder Pal Gupta, H.P.S. Nagi, and Rakesh Kumar, 2012. Effect of incorporation of corn byproducts on quality of baked and extruded products from wheat flourand semolina. Journal Food Science Technology, 49(5), 580-586.
[15] Lawless, H.T. and Heymann, H., 1998. Sensory Evaluation of Food: Principles and Practices, International Thomson Publishing, New York.
[16] Helen, A.G. and Mary, F.P., 1995. Human Nutrition. 2nd ed. Von Hoffmann Press, Inc. United States of America
[17] Association of Official Analytical Chemistry. 2002. Official methods of analysis. Method 2002.2 (18th ed.) Arlington VA. USA.
[18] Goni, I., Garcia-Aolnso, A. and Saura-Calixto, F., 1997. A starch hydrolysis procedure to estimate glycemic index. Nutrition Research, 17, 427-437.
[19] Yin, H., Alias, L., Karim, A. and Norziah, M.H., 2007. Effect of pullulanase debranching of Sago starch at sub gelatinization temperature on the yield of resistant starch. Starch/ Sẗarke, 59, 21-32
[20] Miller, J.B., Pang, E. and Broomhead, L., 1995. The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars. British Journal Nutrition, 73, 613-623.
[21] Sopade, P.A. and Gidley, M.J., 2009. A rapid In-vitro digestibility assay based on glucometry for investigating kinetics of starch digestion. Starch/Sẗarke, 61, 245-255.
[22] Noor Aziah, A.A., Mohamad Noor, A.Y. and Ho, L.H., 2012. Physicochemical and organoleptic properties of cookies incorporated with legume flour. International Food Research Journal, 19(4), 1539-1543.