Texture profile and water activity of cookies made with red rice during storage
DOI:
https://doi.org/10.33448/rsd-v9i1.1830Keywords:
Gluten; Oryza sativa; Bakery; Waste.Abstract
The present work aims to elaborate a cookie type cookie with the addition of red rice residue flour (FRAV) and to evaluate its storage instrumental texture and water activity during 60 days. The residue used was obtained in the extraction of red rice starch and was dehydrated at 50 °C for 8h. The cookies were made in 3 formulations (0, 50 and 100%) of FRAV. The texture (firmness and fracturability) and water activity parameters were evaluated periodically with intervals between measurements of 15 days totaling 60 days of storage. The biscuit formulation (F3) with 100% flour from the red rice residue showed higher firmness and fracturability, however, during 60 days of storage it was noticeable significant differences of these parameters due to increased water activity in the same time period. Therefore, the elaboration of the cookie becomes viable to reduce food expenses and minimize the environmental impacts of the country.
References
Adebowale, K. O., Olu-Owolabi, B. I., kehinde Olawumi, E., & Lawal, O. S. (2005). Functional properties of native, physically and chemically modified breadfruit (Artocarpus artilis) starch. Industrial Crops and Products, 21(3), 343-351.
Assis, L. M. D., Zavareze, E. D. R., RADÜNZ, A. L., Dias, Á., Gutkoski, L. C., & Elias, M. C. (2009). Propriedades nutricionais, tecnológicas e sensoriais de biscoitos com substituição de farinha de trigo por farinha de aveia ou farinha de arroz parboilizado. Alimentos e Nutrição Araraquara, 20(1), 15-24.
Bourne, M. C. (1978). Texture profile analysis. Food Technology, 32, 62-66.
Brasil. (2008). Resolução nº 12/78. Aprova as normas técnicas especiais do Estado de São Paulo, revistas pela CNNPA, relativas a alimentos (e bebidas). Ministério da Saúde. ANVISA. Comissão Nacional de Normas e Padrões para Alimentos.
Carneiro, A. P. G., Fonteles, T. V., Costa, M. G. M., de Freitas Felipe Rocha, É. M., & Rodrigues, M. D. C. P. (2011). Parâmetros de textura em barras de chocolate ao leite. Brazilian Journal of Food & Nutrition Alimentos e Nutrição, 22(2).
Falade, K. O., & Christopher, A. S. (2015). Physical, functional, pasting and thermal properties of flours and starches of six Nigerian rice cultivars. Food Hydrocolloids, 44, 478-490.
Feddern, V., Durante, V. V. O., Miranda, M. Z. D., & Mellado, M. D. L. M. S. (2011). Physical and sensory evaluation of wheat and rice bran cookies. Brazilian Journal of Food Technology, 14(4), 267-274.
Finocchiaro, F., Ferrari, B., & Gianinetti, A. (2010). A study of biodiversity of flavonoid content in the rice caryopsis evidencing simultaneous accumulation of anthocyanins and proanthocyanidins in a black-grained genotype. Journal of Cereal Science, 51(1), 28-34.
Ganorkar, P. M., & Jain, R. K. (2014). Effect of flaxseed incorporation on physical, sensorial, textural and chemical attributes of cookies. International Food Research Journal, 21(4).
Gutkoski, L. C., Pagnussatt, F. A., Spier, F., & Pedó, I. (2007). Efeito do teor de amido danificado na produção de biscoitos tipo semi-duros. Ciência e Tecnologia de Alimentos, 27(1), 119-124.
Jardim, D. C. P. Atividade de água e a estabilidade dos alimentos. In: de Moura, S. C. S. R., Berbari, S. A., Germer, S. P. M., de Almeida, M. E. M., & de Arcanjo Fefim, D. (2007). Determinação da vida-de-prateleira de maçã-passa por testes acelerados. Ciência e Tecnologia de Alimentos, 27(1), 141-148.
Labuza, T., Roe, K., Payne, C., Panda, F., Labuza, T. J., Labuza, P. S., & Krusch, L. (2004, August). Storage stability of dry food systems: influence of state changes during drying and storage. In XIV International Drying Symposium. Proceedings, Ourograf Gráfica e Editora, São Paulo, vol. A (pp. 48-68).
Lee, A. R., Ng, D. L., Dave, E., Ciaccio, E. J., & Green, P. H. R. (2009). The effect of substituting alternative grains in the diet on the nutritional profile of the gluten‐free diet. Journal of human nutrition and dietetics, 22(4), 359-363.
Li, H., Prakash, S., Nicholson, T. M., Fitzgerald, M. A., & Gilbert, R. G. (2016). The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains. Food chemistry, 196, 702-711.
Niu, Y., Gao, B., Slavin, M., Zhang, X., Yang, F., Bao, J., & Yu, L. L. (2013). Phytochemical compositions, and antioxidant and anti-inflammatory properties of twenty-two red rice samples grown in Zhejiang. LWT-Food Science and Technology, 54(2), 521-527.
Oliveira, D. L, Kolakowski, A. P., Simões, D. R. S. S., Los, P. R., & Demite, I. M. (2017). Biscoito tipo cookie sem glúten formulados com farelo de feijão, farinha de arroz e amido de mandioca. Revista brasileira de Tecnologia Agroindustrial, 11(2),2502-2522.
Pereira, A.S. et al. (2018). Metodologia da pesquisa científica. [e-book]. Santa Maria. Ed. UAB/NTE/UFSM. Disponível em: https://repositorio.ufsm.br/bitstream/handle/1/15824/Lic_Computacao_Metodologia-Pesquisa-Cientifica.pdf?sequence=1. Acesso em: 21 out. 2019.
Reed, K. A., Sims, C. A., Gorbet, D. W., & O'keefe, S. F. (2002). Storage water activity affects flavor fade in high and normal oleic peanuts. Food Research International, 35(8), 769-774.
Sasaki, T., Yasui, T., & Kohyama, K. (2008). Influence of starch and gluten characteristics on rheological properties of wheat flour gel at small and large deformation. Cereal chemistry, 85(3), 329-334.
Secchi, N., Stara, G., Anedda, R., Campus, M., Piga, A., Roggio, T., & Catzeddu, P. (2011). Effectiveness of sweet ovine whey powder in increasing the shelf life of Amaretti cookies. LWT-Food Science and Technology, 44(4), 1073-1078.
Shafi, S., Wani, I. A., Gani, A., Sharma, P., Wani, H. M., Masoodi, F. A., & Hamdani, A. M. (2016). Effect of water and ether extraction on functional and antioxidant properties of Indian horse chestnut (Aesculus indica Colebr) flour. Journal of Food Measurement and Characterization, 10(2), 387-395.
Silva, F. D. A. E., & Azevedo, C. D. (2016). The Assistat Software Version 7.7 and its use in the analysis of experimental data. African Journal of Agricultural Research, 11(39), 3733-3740.
Sompong, R., Siebenhandl-Ehn, S., Linsberger-Martin, G., & Berghofer, E. (2011). Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka. Food chemistry, 124(1), 132-140.
Sumczynski, D., Kotásková, E., Družbíková, H., & Mlček, J. (2016). Determination of contents and antioxidant activity of free and bound phenolics compounds and in vitro digestibility of commercial black and red rice (Oryza sativa L.) varieties. Food Chemistry, 211, 339-346.
Szczesniak, A. S. (2002). Texture is a sensory property. Food quality and preference, 13(4), 215-225.
Vytřasová, L. Č. I. B. J. (2006). Effects of the principal ingredients of biscuits upon water activity. Journal of Food and Nutrition Research, 45(1), 39-43.
Downloads
Published
How to Cite
Issue
Section
License
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
