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Physico-chemical and textural (sensorial and electromyographic) evaluation of cookies formulated using different ratios of brown rice flour and refined wheat flour

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Abstract

The demand of health boosting conventional snacks is increasing among the consumers. Rice is gluten free, has superior amino acid profile and known to be non-allergic. Brown rice is the whole grain which offers nutritional benefits in addition to polished (white) rice like being rich in fiber, vitamins, minerals and good fats, due to its intact germ and bran layer. This study aimed at finding the use and acceptability of brown rice flour (BRF) as a replacement to refined wheat flour (RWF) in cookies. The BRF and RWF were analyzed for their proximate composition. Cookies were formulated with 0 (control), 20, 40, 60, 80 and 100% replacement of RWF with BRF. The functional properties of these blends were evaluated. Formulated cookies were analyzed for their proximate composition, sensory parameters (on hedonic scale) and for sensory textural parameters. The addition of BRF resulted in an increase in water absorption capacity and decrease in oil absorption capacity of flour blends. The BRF incorporation significantly (p < 0.05) increased the fat, fiber and ash contents of the formulated cookies. The addition of up to 40% BRF was found acceptable by sensory panel with average liking score of 7 and above. Also electromyography (EMG) study of the chewing process of cookies was conducted and the acquired EMG parameters were correlated with sensory textural parameters for comprehensive understanding of the texture. The results indicated that sensorial texture perceptions can be correlated with the EMG parameters to comprehensively explain the food texture.

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Data availability

The datasets generated during and/or analysed during the current study are available from the corresponding author on reasonable request.”

Code availability

Not applicable.

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Acknowledgment

The researchers would like to thank the University Grants Commission (UGC), India for funding this research project (MRP-MAJ-HOME-2013-862).

Funding

Funded by University Grants Commission (UGC), India (MRP-MAJ-HOME-2013–862).

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Authors and Affiliations

  1. Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab, 143005, India

    Bhavnita Dhillon, Navdeep Singh Sodhi, Ekta Aneja, Angrez Kumar & Sunanda Jaiswal

Authors
  1. Bhavnita Dhillon
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  2. Navdeep Singh Sodhi
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  3. Ekta Aneja
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  4. Angrez Kumar
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  5. Sunanda Jaiswal
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Correspondence to Bhavnita Dhillon.

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The conduct of present study was approved by the Ethical Committee of Guru Nanak Dev University, Amritsar 143 005, Punjab, India.

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Dhillon, B., Sodhi, N.S., Aneja, E. et al. Physico-chemical and textural (sensorial and electromyographic) evaluation of cookies formulated using different ratios of brown rice flour and refined wheat flour. Food Measure 15, 219–227 (2021). https://doi.org/10.1007/s11694-020-00625-8

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  • DOI: https://doi.org/10.1007/s11694-020-00625-8

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