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High-protein rice flour in the development of gluten-free muffins.
J Food Sci. 2020 May; 85(5):1397-1402.JF

Abstract

Gluten-free (GF) products are on the rise due to their perceived healthiness. Hypoallergenic rice flour is typically used in GF products. New rice varieties with greater protein were recently developed. Physicochemical and sensory properties of white and brown high-protein rice flours (HPRFs) and muffins were compared to commercial rice flours. Sensory color of white high-protein rice muffin was favored. Other attributes were not statistically different between samples. HPRF muffins had greater frequencies of "just about right" levels for muffin crumbliness, moistness, and softness than the commercial control. Purchase intent was greater for both HPRF muffins than commercial brown rice muffins. Purchase intent increased further by 9% to 12%, after information that the products were gluten free and made with naturally higher protein rice flour was displayed. This information could be used to market GF food products if increased protein ingredient claims are included. PRACTICAL APPLICATION: This study shows that greater protein content rice flour can be used to make gluten-free (GF) muffins that are acceptable to consumers. Analysis and application of higher protein rice flours could contribute to a large-scale use in GF baked goods that may aim to naturally increase nutritional value. This research also shows that purchase intent increases when the greater protein content and gluten free is stated. This information can be used for GF product development and marketing of these products.

Authors+Show Affiliations

School of Nutrition and Food Sciences, 201J Animal and Food Science Laboratory Building, LSU Agricultural Center, Louisiana State University, 39 Forestry Lane, Baton Rouge, LA, 70803, U.S.A.School of Nutrition and Food Sciences, 201J Animal and Food Science Laboratory Building, LSU Agricultural Center, Louisiana State University, 39 Forestry Lane, Baton Rouge, LA, 70803, U.S.A.School of Nutrition and Food Sciences, 201J Animal and Food Science Laboratory Building, LSU Agricultural Center, Louisiana State University, 39 Forestry Lane, Baton Rouge, LA, 70803, U.S.A.School of Nutrition and Food Sciences, 201J Animal and Food Science Laboratory Building, LSU Agricultural Center, Louisiana State University, 39 Forestry Lane, Baton Rouge, LA, 70803, U.S.A.School of Nutrition and Food Sciences, 201J Animal and Food Science Laboratory Building, LSU Agricultural Center, Louisiana State University, 39 Forestry Lane, Baton Rouge, LA, 70803, U.S.A.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32343400

Citation

Paz, Gabriella M., et al. "High-protein Rice Flour in the Development of Gluten-free Muffins." Journal of Food Science, vol. 85, no. 5, 2020, pp. 1397-1402.
Paz GM, King JM, Prinyawiwatkul W, et al. High-protein rice flour in the development of gluten-free muffins. J Food Sci. 2020;85(5):1397-1402.
Paz, G. M., King, J. M., Prinyawiwatkul, W., Tyus, C. M. O., & Aleman, R. J. S. (2020). High-protein rice flour in the development of gluten-free muffins. Journal of Food Science, 85(5), 1397-1402. https://doi.org/10.1111/1750-3841.15140
Paz GM, et al. High-protein Rice Flour in the Development of Gluten-free Muffins. J Food Sci. 2020;85(5):1397-1402. PubMed PMID: 32343400.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - High-protein rice flour in the development of gluten-free muffins. AU - Paz,Gabriella M, AU - King,Joan M, AU - Prinyawiwatkul,Witoon, AU - Tyus,Chelsea M O, AU - Aleman,Ricardo J S, Y1 - 2020/04/28/ PY - 2019/11/11/received PY - 2020/03/19/revised PY - 2020/03/24/accepted PY - 2020/4/29/pubmed PY - 2020/9/8/medline PY - 2020/4/29/entrez KW - gluten-free KW - muffins KW - product development KW - protein KW - rice flour SP - 1397 EP - 1402 JF - Journal of food science JO - J Food Sci VL - 85 IS - 5 N2 - Gluten-free (GF) products are on the rise due to their perceived healthiness. Hypoallergenic rice flour is typically used in GF products. New rice varieties with greater protein were recently developed. Physicochemical and sensory properties of white and brown high-protein rice flours (HPRFs) and muffins were compared to commercial rice flours. Sensory color of white high-protein rice muffin was favored. Other attributes were not statistically different between samples. HPRF muffins had greater frequencies of "just about right" levels for muffin crumbliness, moistness, and softness than the commercial control. Purchase intent was greater for both HPRF muffins than commercial brown rice muffins. Purchase intent increased further by 9% to 12%, after information that the products were gluten free and made with naturally higher protein rice flour was displayed. This information could be used to market GF food products if increased protein ingredient claims are included. PRACTICAL APPLICATION: This study shows that greater protein content rice flour can be used to make gluten-free (GF) muffins that are acceptable to consumers. Analysis and application of higher protein rice flours could contribute to a large-scale use in GF baked goods that may aim to naturally increase nutritional value. This research also shows that purchase intent increases when the greater protein content and gluten free is stated. This information can be used for GF product development and marketing of these products. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/32343400/High_protein_rice_flour_in_the_development_of_gluten_free_muffins_ L2 - https://doi.org/10.1111/1750-3841.15140 DB - PRIME DP - Unbound Medicine ER -