SUMMER INTERNSHIP

PROJECT

SUBMITTED BY-
ANCHAL SRIVASTAVA
3RD B.TECH
FOOD TECHNOLOGY
170107005
Development of cookies based on fermented rice flour
(1) Introduction
(1.1) Basic introduction:
Botanical name: Oryza
Rice falls under the genus oryza,of the family poaceae.There are primarily two species of rice
– 1) oryza sativa 2)oryza glaberrima
Rice is a staple food consumed world wide. Rice cultivation is well-suited to countries and
regions with low labour cost and high rainfall,as it is labour intensive crop and require plenty
of water.Although its parent specis are native to Asia and Africa,centuries of trade
andexportation have made it commonplace in many cultures worldwide(Dharwad,N 2009).

(1.2) Origin: Based on archeological evidences,rice was believed to have first been found in
the region of the Yangtze River Valley in China.Archaeologists working in India argue that
rice cultivation started in the valley of the Ganges River and Indus valley.(UCL 2018,Singh,I
,Saxena,A 2018).

(1.3) Production in world and India: In the 2018/2019 crop year, China produced some 148.5
million metric tons of milled rice, a higher volume than any other country. India came in second
place with 116.42 million metric tons of milled rice in that crop year.The top rice consuming
countries are China ,India,and Indonesia in that order. Worldwide production of rice has
mentioned in table 1( Shahbandeh,M,2020).
Table 1. worldwide production of rice

Country Production in million metric tons

China 148.5

India 116.42

Indonesia 36.7

Bangladesh 34.91

Vietnam 27.77

Thailand 20.34

Burma 13.2

Philippines 11.73

Japan 7.66

Brazil 7.14
(2) Structure and Composition:
Rice is a major dietary component of people in most of the countries.This staple food provides
700 calories/day-person for about 3000 million people of the world. Rice is a rich source of
carbohydrate, and it contains vitamin-B complex such as thiamin, riboflavin and niacin.Rice
main carbohydrate is starch, which is composed of amylose and amylopectin.

Figure 1. The rice grain (Rotor,V Abe,2013)

The rice grain constitutes 12% water, 75%–80% starch and only 7% protein with a full
complement of amino acids. Its protein is highly digestible (93%) with excellent biological
value (74%) and protein efficiency ratio (2.02%–2.04%).Minerals like calcium (Ca),
magnesium (Mg) and phosphorus (P) are present along with some traces of iron (Fe), copper
(Cu), zinc (Zn) and manganese(figure1).Although the nutritional values of rice varies with
different varieties, soil fertility, fertilizer application and other environmental conditions, the
following trend still exists by comparison with other cereals: low fat content after the removal
of the bran, low protein content (about 7%–10%), and higher digestibility of protein. Freshly
harvested rice grains contain about 80% carbohydrate which includes starch, glucose, sucrose
and dextrin(Srivastav,P P,Verma,DK,2016).

(3) Health benificial(Dogra,T,2017):

(3.1) Great Source of Energy
Rice is a rich source of energy due to carbohydrates. Rice contains antioxidant properties that
protect the heart by minimizing the occurrence of heart diseases.
(3.2) High Nutritional Value
White rice is high in minerals such as calcium and iron; it is also rich in vitamins, such as
niacin, vitaminD.
(3.3) Controls Disease's Occurrence
Rice is known to control various diseases. Brown rice contains high amount of
neurotransmitters that prevent the occurrence of Alzheimer’s disease.
(3.4) Cancer Protection
Brown rice is rich in fibre and protects the body from various types of cancer. Rice fibre acts
as a shield against cancerous cells, thereby protecting the body against cancer.
(3.5) Controls increment in weight
Rice is considered good for people who want to lose weight. A rice diet has low fat content and
therefore is great for people who want to lose weight.
(3.6) Prevents from high blood pressure
contains very low amount of sodium, hence, it helps in controlling high blood pressure.
(3.7) Gluten-free Food
Rice does not contain gluten and therefore, it can be easily included in the diet of people
suffering from celiac disease.

(4) Different products name ( Juliano, B O,2005)

1. Rice noodles
2. Egg-roll wrappers and edible rice papers
3. Rice flour cake and dumplings
4. Rice bran oil
5. Rice based alcoholic beverages
6. Rice milk
7. Rice vinegar
8. Rice syrup
9. Puffed rice
10. Rice crackers

(5) Fermentation:
(5.1) Definition and reaction steps:
The study of fermentation and its practical uses is named zymology and originated in 1856
when French chemist Louis Pasteur demonstrated that fermentation was caused by yeast.
Fermentation occurs in certain types of bacteria and fungi that require an oxygen-free
environment to live. Fermentation is the metabolic process by which organic molecules
(normally glucose) are converted into acids, gases, or alcohol in the absence of oxygen or any
electron transport chain. Fermentation pathways regenerate the coenzyme nicotinamide
adenine dinucleotide (NAD+), which is used in glycolysis to release energy in the form of
adenosine triphosphate (ATP). Fermentation only yields a net of 2 ATP per glucose molecule
(through glycolysis)(Marie,A,2020).
Fermentation Equation:
Ethanol Fermentation
glucose → 2 ethanol + 2 carbon dioxide
C6H12O6 → 2 C2H5OH + 2 CO2
Lactic Acid Fermentation
glucose → 2 lactic acid
C6H12O6 → 2 C3H6O3

(5.2) Mechanism of reaction:

Biochemically, four different types of fermentation processes are known to take place, namely,
alcoholic, lactic acid, acetic acid, and alkali fermentation. Alcoholic fermentation results in the
production of ethanol by yeast (as in wine and beer). Lactic acid fermentation
(homofermentative or heterofermentative) is mainly carried out by lactic acid-producing
bacteria (LAB). Under excess aeration, Acetobacter produces acetic acid from alcohol. Alkali
fermentation occurs in the case of fish and seeds, protein-rich food constituents.

Process of rice fermentation

Rice Water Saccharomycopsis

Fibulligera

Mixing 1:1.5

Sterilization 120,20 min

Cooling30
>106 cells/g
Inoculation

Solid State Fermentaton

Fresh Fermented Rice

Rice-based fermentation involves either acidic or alcoholic fermentation or both consecutively.
In the beginning, the process includes pretreatment of rice grains, such as soaking, grinding, or
boiling, which generally relaxes the compact structure of starch and simultaneously dilutes the
contents of antinutrient components. The extended soaking in some food preparations initiates
the germination process by activating various hydrolytic enzymes, which relax the starch
compactness by exo- and endo-cleaving pathways. For the preparation of rice batter (mixed
with pulses), microbial fermentation leads to the formation of carbon dioxide and other gases
inside the batter and makes the food spongy. The degree of fermentation depends on time,
which again determines food taste, texture and appearance.
Rice beer preparation involves a three-step nonsynchronized fermentation process. Initially,
amylolytic molds are grown, which contribute to the saccharification and liquefaction of rice.
It appears that starch is first split into limit dextrins by the action of α-amylase, and later by the
action of glucoamylase these fragmented oligosaccharides are hydrolyzed into glucose.
Thereby, rice is decomposed and creates an anaerobic environment. This condition favors the
growth of LAB and Bifidobacterium, and apart from lactic and acetic acid, they also produce
different hydrolytic enzymes (catalyzed both nutrients and antinutrients) and various
metabolites. Later, alcohol-producing yeast (Saccharomyces cerevisiae) is grown, which
enriches the ferment with various vitamins, amino acids, etc., and aids specific flavor and
aroma.

(5.3) Changes in the compound or composition:

The process of fermentation increases the availability of several nutrients, such as calcium,
magnesium, iron and potassium.Only by simply fermenting rice overnight for 12 hours, its iron
content increased 21 times as compared to regular cooked rice. Studies have also shown that
eating fermented rice regularly reduces fatigue due to the high vitamin B12 concentration. This
makes it a miracle food for sleep deprived college students who are completely dependent on
caffeine for energy(Zhang,Z,2008). Nutrients before and after fermentation has mentioned in
table 2.
Table 2. Nutriens in rice before and fermentation.(Haryati,T)

Nutrient Before fermentation After fermenttion

Crude protein(%) 12.10 13.40
Crude fibre(%) 10.62 7.79
Gross energy(kcal/kg) 3165 3315
Calcium(%) 0.08 0.08
Phosphorus(%) 0.89 0.91
(5.4) Health beneficial(studioelenas nourishing fermentatation 2017):
(5.41) Prevents Fatigue:
Vitamin B12 has the ability to prevent fatigue and this fermented brown rice produces a lot of
this required vitamin.
(5.42) Secretes Breast Milk in Feeding Mothers:
Lactation is a very important part of a new mother. Fermented rice has a good source of lactic
acid and helps secrete good flow of milk for the baby.
(5.43) Clears Constipation:
Fermented Rice is a natural laxative. It has healthy bacteria that help the bowel movement,
without any side effects of the medications.
(5.44) Cures Ulcer:
Fermented rice is rich in Vitamin B. This vitamin will appease the acidity in the body, and
cures reflux problems. This is a very simple remedy for one with ulcer. Micro-organisms are
produced during the fermentation process and the pH levels are balanced in stomach.
(5.45) Beauty Care Product:
It helps in the production of collagen, which is necessary to maintain the elasticity of the
skin. It also repairs the dead skin cells and produces the skin with necessary vitamin E to make
it look younger.
(5.46) Reduces blood pressure:
Fermented rice is a rich source of Potassium. Research shows that when the level of intake of
potassium is high, it will reduce the blood pressure.

(6) Different products name and processsing flow chart(Ray,M, Ghosh,K, 2016):
(6.1) Idli:
Idli contains approximately 3.4% protein, 20.3% carbohydrate, 70% moisture, 1% verbascose,
0.2% stachyose, and raffinose. Fermentation increases levels of amylase, proteinase, total
acids, batter volume, soluble solids, essential amino acids (lysine, cysteine, and methionine),
nonprotein nitrogen, soluble vitamins (folate, vitamin A, vitamin B1, vitamin B2, and vitamin
B12) content, with reduction in antinutrient phytic acid.
Black gram dal white polished rice

Wash and soak for 5-10 hrs. Wash and soak for 5-10 hrs.
Fine grind in mortar coarse grind in mortar

Combine slurries into a thick batter

Mix well

Add salt for seasoning(1%v/v)

Incubate overnight in warm place(30-32)

Pour batter into small cups in idli cooker

Steam 10 min

Ready for consumption

(6.2) Dosa :
Dosa fermentation increases in amount of total acids, total volume, total solids, nonprotein
nitrogen, free amino acids, amylase, proteinases vitamin B1, vitamin B2, folic acid, formation
of diols, and antimicrobial and antioxidant substances. Antinutrients are reduced and enhance
the bioaccessibility of zinc and iron.
black gram dal white polished rice

wash and soak for 5-6 hrs wash and soak for 5-6 hrs

grind finally into smooth batter grind finally into smooth batter

combine both mix well

add salt for seasoning

leave for fermentation overnight

 pre heat and apply little oilon pan then pour
batter and spread,roast until it turns brown

ready for consumption

(6.3) Uttapam:
Uttapam is a zero trans-fat fermented food having approximately 160 Cal per 50 g serving,
0.4 g of fat, 34 g carbohydrate, 3.0 g dietary fiber, 5.0 g of protein, with source calcium,
ferrous, vitamin A and vitamin C.Being a cholesterol-free food item, uttapam is a prescribed
food for high sugar and cholesterol patients. It is easily digestible and can reduce body weight
and prevent obesity
Soak rice in water for 3-4 hrs.

Grind the rice with banana and jaggery

Fry dry coconut pieces in ghee and mix in batter

Add cardmom,cumin and dry ginger powder

Keep the batter undisturbed for 30-45 min at 25-30

Heat ghee in a pan anmd pour the batter to fill the pan

Flip it upside down and fry until it turns brown

Drain off the excess oil and serve

(6.4) Selroti:
Selroti is a gluten free and trans-fat free food item. An average serve of 260 g selroti gives
approximately 694 Cal, 138.0 g carbohydrates, 8.4 g proteins, 14.8 g fat, 42.0 g sugars, and
2.68 g dietary fibers. Minerals like sodium, potassium, iron, calcium, and vitamin A and
vitamin C are also present in selroti. Selroti is generally offered for good health and a
recommended diet for protecting dyslipidemia and cardiometabolic risk.
 Rice

Clean,wash and soak in water for 2 hr.

Drain water

Spread over nanglo and dried for 30 min

Grind soaked rice in dry powder

Wheat flour refined
Spices large cradamom and cloves powder
Sugar-25%,Butter-10%
Mix thoroughly

Add milk or water and mix batter thoroughly

Leave the batter for fermentation for 1 hr.

Deep fry in edible oil

Selroti

(6.5) Anarshe:
Anarshe is a gluten-colloid type fermented food and traditionally used by the people of Sikkim
and Himalayan India. The golden colored crumbled snack, anarshe, is generally used during
Diwali festivals and Maharashtrian faral. The traditional process of anarshe preparation starts
with cooked polish rice which is used for dough preparation with addition of the starter,
marcha. The dough is allowed to ferment in airtight conditions at room temperature for 3–4
days. Afterwards, the ripened dough is made into medium thick shaped puri and deeply fried
into edible oil.
(6.6) Appam:
Chitou/appam can give 138.8 Cal, 3.7 g total fat, 0.1 g unsaturated fatty acids, 31.7 mg sodium,
13.5 mg potassium, 23.2 g total carbohydrate, 1.1 g dietary fiber, 2.1 g protein, with vitamin
A, B-complex, calcium, folate, iron, niacin, riboflavin, and thiamine. This is a healthy and easy
digestible, nutritionally enriched food.

Soak rice in adequate amount of water for 6-7 hr.

At 25-30

Grind the soak rice to form a batter

Add 2%(w/v) of sugar,100-200 ml of coconutwater and few grains of yeast

Allow the mixture to ferment overnight at 25-30

Add 1%(w/v) salt and mix the batter to get desire consistency

The final batter is poured into a concave shaped pan,covered and fried in low heat

Serve hot

(6.7) Fermented rice cake:

The people in the states of West Bengal, Odisha, Jharkhand, and Bihar prepare a variety of rice
cakes, locally called pitha, specially prepared during festivals and rituals. These foods are
prepared and consumed by all the communities irrespective of caste and creed due to their
nutritional value, pungent taste, flavor, and aroma. These foods are produced from the
fermented rice and rice-legume batters. . These foods are produced from the fermented rice and
rice-legume batters, which are shaped and optionally filled with sweet or savory ingredients.
For this preparation, rice is the main ingredient, which is soaked in water for 8–12 hours, air
dried and then ground in to fine flour with the help of a traditional grinder. Sometimes, boiled
rice is also added to make the pitha.

(6.8) Adai and vada:

Fermentation is assisted by predominant bacteria like Pediococcus sp., Streptococcus sp., and
Leuconostoc sp. These are low calorie protein and iron rich foods. They have 197 Cal, 505 g
fat, 20 mg sodium, 350 mg potassium, 39.6 g total carbohydrates, 6.5 g dietary fibers, 1.7 g
sugars, and 7.6 g proteins and contain 2% vitamin C, 3% calcium and 14% iron. This is
considered as a healthy snack as it is rich in proteins, iron, and dietary fibers. This is
recommended for children as well as women for the health benefits. The traditional process
starts with the batter preparation using rice and lentils. After fermentation, the batter is fried
with some edible oil in a flattened donut shape. Sometimes the batter is mixed with spices like
red chillies, fresh peppercorns, cumin, ginger pieces, green chilies, fresh coriander leaves,
coconut pieces, etc., to give a piquant flavor to adai and vada.

(6.9) Sour rice:

Fermented sour rice is a high energy rich, body rehydrating food. It controls bowel movement
as well as fiber release in the stool, and prevents constipation. The fermented rice restores
healthy intestinal flora and can prevent gastrointestinal ailments like duodenal ulcers,
infectious ulcerative colitis, Crohn's disease, irritable bowel syndrome, celiac disease,candida
infection, etc. Sour rice is popularly known as poita bhat in Assam, panta bhat in Bengal, and
pokhalo in Odisha, and is generally consumed during lunch and breakfast. The principal raw
ingredients are rice and water. Sometimes dahi (Indian yogurt), salt, spices, and leafy
vegetables are also added to increase taste. The cooked rice is cooled down to room temperature
and adequate water is added to it. This watery rice is allowed to ferment overnight at room
temperature. The fermented rice with water is consumed along with cooked vegetables/other
ingredients.

(6.10) Haria:
Haria is prepared using boiled scorched rice which is mixed with bakhar (1:100), transferred
to an earthen pot, and kept in a dark room for 3–5 days for fermentation. It is diluted with water
and sieved to get the haria. This is known to protect from gastrointestinal ailments like
dysentery, diarrhea, amebiasis, acidity, and vomiting. It exerts a significant level of antioxidant
activity.

(6.11) Rice jann:

Rice jann is a popular fermented rice beverage in the cold high altitude area. For preparation,
the starter balam is mixed with cooled boiled rice (1:125) and stored in an airtight earthen pot
for 6–10 months at room temperature. The fermented jann is then diluted, filtered, and
consumed. This is considered as a very energy rich refreshing drink and known to provide
protection against cold.

(6.12) Judima:
The fermented beverage judima is prepared through mixing the starter powder humao with air
dried boiled rice (1:100) and leaving to ferment at room temperature. After 3–4 days of
fermentation, the mixture is transferred to khulu (a triangle shaped bamboo cone) and the pale
to dark yellow colored leachate judima is collected. It has antiinflammatory, antiallergic,
antioxidant, antibacterial, antifungal, antispasmodic, hepatoprotective, hypolipidemic,
neuroprotective, hypotensive, antiaging, and antidiabetic potential.

(7) Fermented flours for Cookies development

(7.1) Introduction of cookies:

A cookie is a baked or cooked food that is typically small, flat and sweet. It usually contains
flour, sugar and some type of oil or fat. It may include other ingredients such as raisins, oats,
chocolate chips, nuts, etc(Nelson,Libby,2015).

(7.2) Uniqueness of fermented flour for cookies making:

Despite rice being an important dietary staple for a majority in the country, it is not a good
source of metabolic micro-nutrients, due to the presence of anti-nutritional factors such as
phytic acid, which is reduced through the process of fermentation.
“Cereal grains such as rice also contain oligosaccharides that are not easily digestible because
of absence of an enzyme in the human intestinal mucosa. Fermentation allows for breakdown
of this and easy digestion”.And because of this quality, in several households of India, this rice
concoction is also served to the sick especially those suffering from constipation or fever, for
speedy recovery. Rich in vitamin B12, Vitamin B and potassium, it is famed to prevent fatigue,
cure ulcer and even reduce blood pressure. If brown rice is fermented and used in cookie
making, the increase in magnesium and selenium levels helps strengthen bones and to a certain
degree, even prevent the onset of diseases like arthritis and cancer.
White Rice flour or brown rice flour is commonly used in gluten-free cookie making.It has a
neutral flavor and white color, can be digested easily, and is considered hypoallergenic. Gluten-
free dough made with rice flour will resemble a batter more than a dough.

(7.3) Some studies on the use of fermented rice flours and blends of different flours for
the development of cookies (2005 – 2020):
• Characteristics of Bread and Biscuit Made With Wheat and Rice Flour
Composites December 2014.
• Physicochemical and Sensory Properties of Cookies Produced from Brown Rice and
Fermented Afzelia Africana Flour.
• Tapioca and rice flour cookies: technological, nutritional and sensory properties
vol.39 no.5 Lavras Sept./Oct. 2015
• Biscuits: A Substitution of Wheat Flour with Purple Rice Flour.
• Effect of Yeast Fermented Brown Rice Flour Substitution on Nutritional, Rheological
and Textural Properties of Steamed Brown Rice Bread By Muna Ilowefah, Jamilah
Bakar, Hasanah Mohd Ghazali and Kharidah Muhammad Submitted: May 6th
2016Reviewed: November 14th 2016Published: March 22nd 2017.

(7.4) Effect of fermented flours and blends of different flours on the Physico-chemical,
shelf life and sensory properties of cookies
(7.41) Characteristics of Bread and Biscuit Made With Wheat and Rice Flour
Composites December 2014.
Technological quality of wheat-rice flour blends in six variants (rice flour dosages 5, 10, 15,
20, 25 or 30%) was examined by the rheological proofs describing non-fermented and
fermented dough characteristics.Compared to results published by Nicolić et al. (2008)
farinograph, extensigraph as well as amylograph tests shown similar tendencies. For composite
WRF30, a decrease about 6 units in water absorption was determined. Also dough stability was
prolonged approximately three-times as a result of slower water absorption by rice starch
granules. In comparison of dough softening degrees of W and WRF30 only, sample of Czech
wheat flour was influenced somewhat strongly (from 60 BU to 20 BU, respectively) than the
Serbian one (from 40 BU to 20 BU, respectively)both the fermentograph dough volume and
the maturograph dough resistance have fallen about 30% in total. For the maturograph
resistance, the lowest RF addition did not caused noticeable dough weakening although
extensigraphelasticity of that dough decreased significantly. White rice flour affected dough
machinability by protein elasticity increase and extensibility diminishing. It resulted into bread
volume lowering as well as crumb hardening without effect on buns vaulting. Sandy by-taste
was tolerable to 15% of rice flour. Prepared biscuits have acceptable overall quality upto 10%
of rice flour only.

(7.42) Physicochemical and Sensory Properties of Cookies Produced from Brown Rice
and Fermented Afzelia Africana Flour.
Cookies were produced from brown rice and fermented Afzelia Africana flour blends and their
physicochemical and sensory properties were determined. Five flour formulation, designated
as samples A,B,C,D and E were produced. Sample A was control (100% wheat), while sample
B,C,D and E were brown rice and fermented Afzelia Africana flour in the ratios 95:5, 90:10,
85:15, and 80:20 percentage respectively. The result of the proximate composition showed that
there was a significant increase at p<0.05 in protein, fat, fibre, ash and moisture content. The
value ranged from 8.15%-16.92%, 9.20%-10.06%, 1.25%-4.13%, 21.42%-25.95%, 1.06%-
3.07% respectively. The physical property revealed the diameter, thickness, spread ratio and
weight, ranged as; 4.33cm-4.46cm, 2.50cm-2.00cm, 17.32-22.30 and 13.40g-10.40g,
respectively. The mineral content of calcium, phosphorus, potassium, and manganese increased
at p<0.05 in the range 13.67mg/100g-24.17mg/100g, 33.27mg/100g-61.85mg/100g,
56.47mg/100g-322.42mg/100g and 56.44mg/100g-67.19mg/100g respectively. The beta
carotene and vitamin C contents increased at p<0.05 in the range 1.57mg/100g-2.04mg/100g
and 0.01mg/100g-2.15mg/100g respectively. The sensory scores showed that cookies produced
from the brown rice and fermented Afzelia Africana flours all compared favourably with
cookies from 100% wheat flour and therefore acceptable nutrient dense cookies could be
successfully prepared from the composite flour of brown rice and fermented Afzelia Africana
flour.
The moisture content of biscuits increased linearly from 3.57 to 7.36% () with the increased
concentration of purple rice flour in the biscuit mix. Therefore, biscuits prepared from 100%
purple rice flour had the highest moisture content due to the high fiber content and swelling
power of purple rice flour.basic characteristics has mentioned in table 3.
Table 3. Basic characteristics of the biscuits containing different levels of purple rice
flours( Klunklin ,W, Savage,G 2018).

Nutritional Control Purple rice flour substitution (%)

properties wheat biscuit 25 50 75 100

Moisture content
3.57 ± 0.06e 4.60 ± 0.12d 5.64 ± 0.08c 6.33 ± 0.14b 7.36 ± 0.13a
(%)

Crude protein
7.35 ± 0.04a 6.62 ± 0.03b 6.61 ± 0.02b 6.13 ± 0.04c 5.82 ± 0.01d
(%)

Protein
41.13 ± 0.53e 60.15 ± 0.29d 65.36 ± 0.26c 74.05 ± 0.04b 79.65 ± 1.01a
digestibility (%)

Total dietary
2.01 ± 0.09d 3.06 ± 0.10c 3.26 ± 0.04c 4.40 ± 0.05b 5.53 ± 0.02a
fiber (%)

Total fat (%) 28.43 ± 0.14NS 28.59 ± 0.07 28.36 ± 0.20 28.69 ± 0.62 29.22 ± 0.46

Ash (%) 1.69 ± 0.02d 1.86 ± 0.01c 2.16 ± 0.02b 2.26 ± 0.01a 2.32 ± 0.04a

Total
59.22 ± 0.14a 58.83 ± 0.12ab 57.86 ± 0.29b 56.11 ± 0.54c 54.38 ± 0.47d
carbohydrate (%)

Total starch (%) 33.91 ± 0.15a 32.35 ± 0.11b 31.62 ± 0.34bc 30.89 ± 0.19c 30.36 ± 0.83c

AUC† of
digested starch 668.69 ± 0.95a 607.66 ± 0.56b 559.38 ± 0.43c 487.23 ± 1.32d 423.25 ± 1.43e
(mg min·dL−1)

pGI‡ 72.78 ± 0.05a 69.76 ± 0.03b 67.38 ± 0.02c 63.81 ± 0.07d 60.64 ± 0.07e

Values represent mean ± standard error; in each row, sample means not having the same letter
attached to them are significantly different (Duncan’s multiple range test, ); NS = not
significant difference. †Area under the curve (AUC) of digested starch can predict glycemic
response of each biscuit. ‡Predicted glycemic index. Physical and textural characteristics of the
biscuits containing different levels of purple rice flours has mentioned in table 4.
Table 4: Physical and textural characteristics of the biscuits containing different levels of
purple rice flours.

Physical Controlwheat Purple rice flour substitution (%)

characteristics biscuit 25 50 75 100

Hardness (N) 71.21 ± 0.47a 52.81 ± 0.69b 28.52 ± 0.18c 22.18 ± 0.10d 15.69 ± 0.14e

Width (W, mm) 55.17 ± 0.31d 57.67 ± 0.21c 59.67 ± 0.21b 60.50 ± 0.22ab 61.17 ± 0.48a

Thickness (T, mm) 12.00 ± 0.26a 10.50 ± 0.22b 8.67 ± 0.21c 8.00 ± 0.37cd 7.50 ± 0.22d

Spread ratio (W/T) 4.61 ± 0.12d 5.50 ± 0.12c 6.91 ± 0.19b 7.64 ± 0.35a 8.20 ± 0.30a

The substitutions of purple rice flour in the formulation darkened the surface of the biscuits
compared to the control biscuits which had much lower browning index values. The dark color
of biscuits generates from the caramelization of the sugar in the The control biscuit showed the
highest L∗ value (74.53) compared to the mean L∗ value of the recipe or a Maillard reaction
during baking at high temperature.
In purple rice flour substitution biscuits, besides the protein level, indications also suggested
that purple rice flour is deep purple in color since the naturally high antioxidant contents can
contribute to the color changes of the biscuits.Color values of biscuits containing different
levels of purple rice flour has mentioned in table 5.

Table 5: Color values of biscuits containing different levels of purple rice flour.

Physical Control wheat Purple rice flour substitution (%)

characteristics biscuit 25 50 75 100

Color values          

L∗ 74.53 ± 0.57a 60.45 ± 0.10b 45.33 ± 0.06c 40.85 ± 0.15d 38.88 ± 0.37e

a∗ 3.84 ± 0.08d 3.98 ± 0.03bc 4.07 ± 0.02bc 4.39 ± 0.04b 6.08 ± 0.36a

 b∗ 38.65 ± 0.32a 12.92 ± 0.14b 9.15 ± 0.24c 5.33 ± 0.03d 3.94 ± 0.10e

Browning index 76.36 ± 1.02a 52.18 ± 0.27b 28.38 ± 0.79c 20.97 ± 0.14d 17.87 ± 0.31e

Values represent mean ± standard error. In each row, sample means not having the same letter
attached to them are significantly different (Duncan’s multiple range test, ).
The overall acceptability of blended flour biscuits was slightly different compared to the
control biscuits. Color, oiliness, and sweetness of the substituted flour biscuits up to 75%
showed nonsignificant variation compared to the control biscuits, which consumers liked a
lot.

(8) Conclusion:

As rice is the staple food consumed worldwide,it is the best alternative we can use in making
gluten free biscuit. This study revealed that the rice flour could be an acceptable substitute to
produce biscuits with a low starch digestibility, low pGI with high protein digestibility, and
natural antioxidant contents. Inclusion of increasing rice flour led to a 54% increase in the
digestible protein while at the same time reducing the rate of starch digestion by 58%. Although
the physical characteristics of the biscuits were significantly changed, only small negative
effects were observed during sensory evaluation. This could be recommended as suitable food
for people with diabetes who need to consume a lower digestibility starch-containing food,
which assumed that a lower fat content would be achieved.

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