Publication: Development of a fat reduced cheese shake biscuit from germinated Homnin brown rice flour
Issued Date
2016-01-01
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ISSN
22317546
19854668
19854668
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2-s2.0-84960907161
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Mahidol University
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SCOPUS
Bibliographic Citation
International Food Research Journal. Vol.23, No.2 (2016), 475-481
Suggested Citation
N. On-Nom, S. Nualkaekul, P. Chalermchaiwat, A. Nitithamyoung, M. A. Murtaza Development of a fat reduced cheese shake biscuit from germinated Homnin brown rice flour. International Food Research Journal. Vol.23, No.2 (2016), 475-481. Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/41781
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Title
Development of a fat reduced cheese shake biscuit from germinated Homnin brown rice flour
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Abstract
© 2008 IFRJ. The objective of this study was to develop a cheese shake biscuit formulation by reducing sugar and fat content, reducing saturated fat ingredients and partially replacing wheat flour with germinated Homnin brown rice flour (GHNF), which can be utilized in healthy biscuit products and are acceptable to the consumer. A completely randomized design (CRD) was used to study 3 levels of sugar:fat ratio (1:1.2, 0.5:1.2, 0.5:0.6) on the sensory properties of a calorie reduced cheese shake biscuit. The ratio of fat and sugar at 0.5:0.6 was selected as the control formula in this study as there was no significant difference in its overall liking score (p>0.05) and it was healthier and was lower cost than other formulas. Then, the effect of the ratio of wheat flour: GHNF at 3 levels (86:14, 72:28 and 58:42) on the qualities of fat reduced cheese shake biscuit was determined. The result showed that the peak viscosity of cheese shake biscuit made from wheat flour and substituted flour, measured by rapid ViscoAmylograph (RVA), was not significantly different (p>0.05). The crispness of cheese shake biscuit was slightly increased when increasing amount of GHNF. All sensory attribute scores of 14% substituted GHNF in cheese shake biscuit were higher than other levels of substituted GHNF. The fat reduced GHNF cheese shake biscuit consisted of 11% GHNF, 67% wheat flour, 7% rice bran oil, 6% white sugar, 1% low sodium salt and water. The physical properties of the developed cheese shake biscuit were crispness of 617.45±118.08 g, water activity of 0.203±0.02 and L*, a*and b* values of 61.53±1.80, 8.76±1.33 and 31.12±0.91, respectively. The nutritive value of the developed product in 100 g was 435.37±1.08 kilocalories, 8.37±0.40 g sugar, 11.04±0.10 g fat, 3.69±0.04 g crude fiber, 11.37±0.34 g protein and 472.42±0.48 mg sodium. The gamma-aminobutyric acid (GABA) content and glycemic index (GI) of the developed product were 2.58±0.02 mg/100 g and 62.98±0.12, respectively. Sensory evaluation indicated that the overall liking of the developed product was ''like moderately'' (7.1). This study revealed that total sugar, fat and energy were reduced by 25, 50 and 13%, respectively while fiber was increased by 33% from the commercial formulation.
