Purpose

The objective of this study was to evaluate the effects of rice flour obtained from rice grains with different levels of amylose on technological, nutritional and sensory properties of cookies made with a blend of rice and cowpea flour.

Design/methodology/approach

The cookies preparation was set at a ratio of rice flour and cowpea beans 70:30. The studied formulations were: LA: low amylose rice flour; MA: medium-amylose rice flour; HA: high amylose rice flour. The quality of the obtained cookies was analyzed for proximate composition, in vitro protein digestibility, thickness, diameter, dispersion factor, texture, color, amino acid profile and sensory properties.

Findings

Proximate composition and in vitro protein digestibility showed no differences between the three studied formulations. The medium and low amylose rice flour cookies showed the lowest hardness values. The combination of rice and beans allowed a good balance of essential amino acids. The cookies formulated with high amylose rice flour presented lighter coloration, low hardness and greater sensory preference.

Originality/value

Rice and cowpea flours are an alternative source for the preparation of gluten-free bakery products, such as cookies. The high amylose content of rice flour has less negative interference in the texture characteristics of the cookies. The combination of rice and beans flour provides a balance of essential amino acids.

中文翻译：

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用不同含量的直链淀粉和cow豆制成的米粉制成的无麸质饼干的品质

目的

这项研究的目的是评估从具有不同直链淀粉含量的米粒中获得的米粉对由米粉和cow豆粉制成的曲奇的技术，营养和感官特性的影响。

设计/方法/方法

曲奇准备的比例为米粉和cow豆的比例为70:30。研究配方为：LA：低直链淀粉米粉；MA：中直链淀粉米粉；HA：高直链淀粉米粉。对获得的曲奇的质量进行了分析，包括成分，体外蛋白质消化率，厚度，直径，分散因子，质地，颜色，氨基酸特征和感官特性。

发现

三种研究配方之间的近似组成和体外蛋白质消化率均无差异。中和直链淀粉米粉饼干显示出最低的硬度值。大米和豆类的结合可以使必需氨基酸保持良好的平衡。用高直链淀粉米粉配制的饼干具有较浅的着色，较低的硬度和更大的感官喜好。

创意/价值

大米和cow豆粉是制备无麸质烘焙产品（如饼干）的替代来源。米粉中的直链淀粉含量高，对饼干的质地特征具有较小的负面影响。大米和豆粉的结合提供了必需氨基酸的平衡。