Development and characterization of added value appetizer biscuits based on black rice flour

  • Carmen-Alina Bolea Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201 Galați, Romania https://orcid.org/0000-0002-2512-6473
  • Mihaela Turturică Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201 Galați, Romania https://orcid.org/0000-0002-0123-3936
  • Elena Enachi Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201 Galați, Romania https://orcid.org/0000-0002-4014-213X
  • Camelia Vizireanu Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201 Galați, Romania https://orcid.org/0000-0002-8704-2662
  • Nicoleta Stănciuc Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201 Galați, Romania https://orcid.org/0000-0002-4763-8656
DOI: https://doi.org/10.35219/foodtechnology.2021.2.04
Keywords: black rice, antioxidant activity, functional product, gluten intolerance

Abstract

The main purpose of this study followed the development of a functional product, a variety of biscuits with black rice flour, oat bran, almonds, and chia seeds. This type of biscuits revealed a high fibers content, 9.11 ± 0.5%, a fact attributed to the raw ingredients used, so as it is possible to label this type of product as "Rich in fiber". Furthermore, the black rice flour biscuits presented also a high protein concentration (23.25 ±1.04%). In addition to the high content of proteins and fibers, this type of black rice flour biscuits showed a high antioxidant activity of 77.01±0.80%. In regards to the in vitro digestion, the complex matrix of the biscuits allowed the protection of the antioxidant compounds, anthocyanins especially, in the gastric juice, allowing their release in the intestinal juice. Due to their composition, this category of biscuits can address a wide range of consumers, here including people with gluten intolerance (celiac disease). The developed functional product offers various advantages among them being the increase of product market share for the food industry targeting the people with gluten intolerance, the expansion of the functional products’ field, the potential for technological transfer, and the development of new products with endowment in the specialized profile units.

Published
2021-07-28
How to Cite
Bolea, Carmen-Alina, Mihaela Turturică, Elena Enachi, Camelia Vizireanu, and Nicoleta Stănciuc. 2021. “Development and Characterization of Added Value Appetizer Biscuits Based on Black Rice Flour”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 45 (2), 48-61. https://doi.org/https://doi.org/10.35219/foodtechnology.2021.2.04.
Issue
Vol 45 No 2 (2021)
Section
ORIGINAL ARTICLES

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