Kırmızı Pirinç Unu Karışımıyla Yapılan Kurabiyelerin Kalite Özellikleri

Year 2024, Volume: 22 Issue: 4, 253 - 261, 31.12.2024

Leong Kar Yee Syaidahtull Naseha Ibrahim Macdalyna Esther Ronie Ahmad Hazim Abdul Aziz Rovin Kobun Wolyna Pindi Jumardi Roslan Norazlina Md Ridhwan Nicky Rahmana Putra Hasmadi Mamat

https://doi.org/10.24323/akademik-gida.1609371

Abstract

Kırmızı pirinç unu (KPU), özellikle toplam diyet lifi ve temel mineraller açısından besin zenginliği ile tanınır. Bu un, kendine özgü kırmızı kabuk ve kepek tabakasıyla bilinen bir pirinç çeşidi olan kırmızı pirinçten elde edilir. Çalışma, duyusal değerlendirme yoluyla en iyi formülasyonu belirlemeyi, besin bileşimini, fiziksel özellikleri incelemeyi ve kontrol kurabiyesine kıyasla raf ömrünü değerlendirmeyi amaçlamıştır. Kırmızı pirinç kurabiyelerinin beş farklı formülasyonu, %20 ile %100 arasında değişen KPU ikame seviyeleriyle hazırlanmıştır. Duyusal değerlendirme sonuçlarına göre, %40 KPU ikamesi ile hazırlanan F2 kırmızı pirinç kurabiyesi en iyi formülasyon olarak seçilmiştir. Duyusal özellikler açısından kontrol kurabiyesine benzerlik göstermiştir. Besin değeri analizi, F2’nin kontrol kurabiyesine kıyasla daha düşük nem ve ham protein içeriğine, ancak daha yüksek ham lif ve toplam diyet lifi içeriğine sahip olduğunu ortaya koymuştur. Fiziksel analiz, F2’nin daha düşük sertlik ve farklı renk özelliklerine sahip olduğunu göstermiştir. Tüketici çalışması sonuçları, F2 kırmızı pirinç kurabiyesinin yüksek kabul gördüğünü göstermiştir. Sonuç olarak, bu çalışma, geleneksel buğday unu ile yapılan kurabiyelerde yaygın olarak görülen diyet lifi eksikliğini etkili bir şekilde ele alarak, kurabiyelerin besin profilini iyileştirmek için umut verici bir strateji sunmaktadır.

Keywords

Kurabiye, Pigmentli pirinç, Pirinç unu, Duyusal değerlendirme, Yaklaşık bileşim

Supporting Institution

University Malaysia Sabah

Project Number

GUG0633-2/2023

Thanks

The authors thank the Faculty of Food Science and Nutrition, University Malaysia Sabah, Malaysia for providing all the laboratory facilities and technical assistance. This work was funded by the UMS Research Grant with grant number GUG0633-2/2023.

Quality Characteristics of Cookies Made with Red Rice Flour Composite Flour

Abstract

Red rice flour (RRF) is renowned for its nutritional richness, particularly in terms of total dietary fiber and essential minerals. This flour is derived from red rice, a variety of rice known for its distinctive red husk and bran layer. The study aimed to identify the best formulation through sensory evaluation, determine nutritional composition, physical characteristics, and assess shelf life compared to a control cookie. Five formulations of red rice cookies were prepared with RRF substitution levels ranging from 20% to 100%. The F2 red rice cookie with 40% RRF substitution was chosen as the best formulation based on sensory evaluation. It showed similarities to the control cookie in terms of sensory attributes. Nutritional analysis revealed lower moisture and crude protein content but higher crude fiber and total dietary fiber in the F2 compared to the control. Physical analysis showed lower hardness and different color characteristics for the F2. Consumer study results indicated high acceptability for the F2 red rice cookie. In conclusion, this study offers a promising strategy to improve the nutritional profile of cookies by boosting their dietary fiber content, effectively addressing a common deficiency observed in cookies made with conventional wheat flour.

Keywords

Cookies, Pigmented rice, Rice flour, Sensory evaluation, Proximate composition

Project Number

GUG0633-2/2023

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