The effect of substitution of black glutinous rice flour for normal wheat flour on batter and cake properties was determined. Black glutinous rice flour was used to substitute 30, 50, 70 and 100% of wheat flour in a control cake formulation. Experimental data showed that pasting temperature, peak viscosity, final viscosity, breakdown and setback of all black glutinous rice and mixes flour sampl...

As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commerc...

Physicochemical properties of rice flour and rice starch differing in amylose content were evaluated in Setra Ramos and Mentik Susu rice varieties. The objectives of this research was to determine the physical properties i.e. thermal, X-ray diffraction patterns and chemical properties i.e. moisture content, lipid content, protein content, total starch content, amylose content, FT-IR analysis, a...

Feeding preference, mating frequency, fecundity, and egg hatch of rice stink bug, Oebalus pugnax (F.), were examined in the laboratory. Adult rice stink bugs were allowed to feed on one of four different food sources including barnyardgrass, dallisgrass, ryegrass, and a new artificial rice flour diet. Initially, a higher percentage of females fed on all food sources than did males. Ryegrass and...

Studies were conducted to evaluate the effect of a protein-enriched pea (Pisum sativum var. Bonneville) flour extract against the rice weevil, Sitophilus oryzae in its repellency, toxicity, effect on fecundity, stability and sensory properties. Milled rice admixed with pea flour extract at 1% concentration significantly repelled S. oryzae. Mortality of S. oryzae was found to increase and fecund...

Rice flour, corn flour and deoiled rice bran blends were used to prepare ready-to-eat extrudates

The convenience and appeal of battered or breaded products have resulted in a sales increase of 100% since 1980. Because of the rapid growth of the Asian-American population and increasing consumption of rice and rice products, rice flour is a logical alternative for wheat flour in traditional batter formulation. The effects of ingredients used in rice flour-based batters on adhesion characteri...

Gluten-free pancakes were prepared using rice flour and rice flour replaced with various amounts, at 10, 20 and 40%, of sweet potato flour. Textural properties of the cooked pancakes, such as hardness and chewiness generally increased with time after cooking, whereas they decreased with increased sweet potato flour replacement. On the other hand, cohesiveness decreased with time, but increased ...

Rice is predominantly a starch richendosperm portionof paddy (Oryza sativa). It is an important cereal used as staple food by over half of the world population. About 90% of dry matter of milled rice is starch and the rest are non-starch components like protein, lipids and ash. Most of the rice based products in Indian sub continent especially in southern part of India are made from rice flour ...

This work aims at examining the physical, chemical and functional properties of composite flour produced with cassava, rice, soybean flours, and potato starch and added with 0.5% xanthan gum. Nine blends of composite flours were prepared by homogenously mixing rice flour, cassava flour, soybean flour, and potato starch (RF:CF:SF:PS) in the proportions of 30:50:15:4.5, 30:45:20:4.5, 30:40:25:4.5...