Physicochemical Properties and Sensory Evaluation of Wheat-Purple Rice Biscuits Enriched with Green-Lipped Mussel Powder (Perna canaliculus) and Spices

Biscuits are one of the most consumed bakery products eaten by everyone. Purple rice contains much higher levels of antioxidants, vitamins, and minerals such as iron and zinc compared to wheat. The aim of this work was to produce a protein-rich biscuit made from purple rice flour and defatted green-...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food quality 2018-01, Vol.2018 (2018), p.1-9
Main Authors: Klunklin, Warinporn, Savage, Geoffrey
Format: Article
Language:English
Subjects:
Antioxidants
Carbohydrates
Chemistry
Consumer behavior
Consumer preferences
Flour
Food products
Food quality
Food science
Gluten
Health care
Mollusks
Proteins
Raw materials
Rheology
Rice
Spices
Wheat
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Biscuits are one of the most consumed bakery products eaten by everyone. Purple rice contains much higher levels of antioxidants, vitamins, and minerals such as iron and zinc compared to wheat. The aim of this work was to produce a protein-rich biscuit made from purple rice flour and defatted green-lipped mussel powder (Perna canaliculus) (0–20%) blended with ginger and galangal spices at 4% for each spice. The objective was to produce an inexpensive, balanced, healthy snack product containing increased levels of protein and antioxidants from the mussel powder and to investigate the consumer preferences of these biscuits using the four different ethnic groups (Thai, Chinese, Caucasian, and Pacific Islanders) living in New Zealand. The addition of the mussel powder increased the crude protein content by 43% and the protein digestibility by 21% at the highest level of inclusion. The addition of mussel powder significantly (p
ISSN:0146-9428
1745-4557
DOI:10.1155/2018/7697903