Chemical and Sensory Properties of Black Rice Compared with Giza 177 Rice Cultivar

Document Type : Original Article

Authors

1 Food Science Dept, Faculty of Agriculture ,Saba Basha, Alexandria University

2 Plant Production Dept, Faculty of Agriculture ,Saba Basha, Alexandria University

3 Agricultural Research Center Sakha , Kafr El-Shikh Governorate.

4 Agricultural Directorate in Behira, Behira Governorate.

Abstract

The present work was carried out to evaluate the chemical and technological characteristic of Egyptian Giza 177 rice and black rice (BR) as well as to investigate the possibility of using black rice flour as substitution materials of wheat flour in preparing enriched biscuits. The obtained results revealed that black rice (BR) variety had a higher level of crude protein, ether extract, ash, fiber content than Giza 177 rice variety.  Gel consistency was significantly higher in Giza 177 than (BR). BR contained higher amylose content than Giza 177. From the obtained results, BR could be considered as a good source of fatty acids, anthocyanin, total phenol and minerals compared with Giza 177. Regards to sensory evaluation of cooked rice, black rice was lower acceptance than Giza 177. Results of the organoleptic evaluation indicated that biscuit samples prepared using black rice flour (2.5 and 5%) to wheat flour were acceptable. Also, biscuit samples prepared using mushroom flour with black rice flour as substitutions instead of wheat flour (2.5%) were acceptable.  The present study could be a guide in using black rice and mushroom flours to increase protein and other nutrients contents in some food products, as well as preparation of some functional foods. Also, gluten-free bakery products are advantageous to persons who suffer from celiac disease.

Keywords

Main Subjects

Files

Share

How to cite

Statistics