Influence of replacement of wheat flour by rice flour on rheo-structural changes, in vitro starch digestibility and consumer acceptability of low-gluten pretzels  

作　　者：Nusrat Jan H.R.Naik Gousia Gani Omar Bashir Tawheed Amin Sajad Mohd Wani Shakeel Ahmad Sofi 

机构地区：[1]Division of Food Science and Technology,Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir,Srinagar,Jammu and Kashmir,190025,India [2]Department of Management Studies,Central University of Kashmir(J&K)India,Green Campus,Ganderbal,India

出　　处：《Food Production, Processing and Nutrition》2022年第1期95-106,共12页食物生产加工与营养（英文）

摘　　要：This study aimed to access the influence of rice flour incorporation on various quality attributes of low-gluten wheat-based pretzels viz., functional, rheological, starch digestibility, color, textural and sensorial properties. Significant increase in swelling power (18.33 ± 0.51) and bulk density (0.58 ± 0.04) was observed in flour blend upon incorporation of rice flour, whereas, significant decrease in oil absorption capacity (0.62 ± 0.09), solubility index (6.72 ± 0.17), foaming capacity (9.67 ± 0.34), and foaming stability (3.39 ± 0.15) was recorded. Pasting properties of samples were studied using a Rapid Visco Analyser which indicated that all the pasting properties increased with an increase in rice flour incorporation. Fourier transform infrared spectroscopic studies revealed no difference in the basic functional groups of flour blend upon the incorporation of rice flour, however, it had a pronounced effect on elastic modulus (G′) of flour blend. In vitro starch digestion characteristics revealed 7.23% surge in slowly digestible starch and 13.36% reduction in rapidly digestible starch of developed low-gluten pretzels upon the incorporation of rice flour. Apparent amylose content (27.3 ± 1.45) and resistant starch content (6.12 ± 0.97) increased and starch digestibility index (69.87 ± 1.72) decreased in developed low-gluten pretzels. In conclusion, the developed low-gluten pretzels had significantly (p < 0.05) higher mineral profile and lightness (L*) and lower breaking strength in addition to having better overall acceptability. This study indicated that substituting wheat flour with rice flour up to a level of 35% affected the quality attributes of developed low-gluten pretzels.

关 键 词：Rice flour Wheat flour Low-gluten pretzels In vitro starch digestion Overall acceptability 

分 类 号：TS209[轻工技术与工程—食品科学]