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<p>In this work, the effects of sand roasting (SR), pan roasting (PR), and microwave roasting (MWR) on the physicochemical, functional, phytochemical, thermal, and rheological characteristics of Kalanamak rice (KNR) flour and its use in gluten-free cookies were examined. Roasting considerably improved the nutritional qualities; samples treated with MWR exhibited the highest levels of fat (0.81 ± 0.02%) and protein (11.75 ± 0.03%). SR samples show the most significant reduction in moisture content by 7.68 ± 0.16%. Functional properties such as water solubility (WS) and water binding capacity (WBC) improved, with MWR showing the highest WS (72.06 ± 0.52%) while SR showing the maximum WBC (182.96 ± 1.92%). Antioxidant activity (DPPH) and total phenolic content (TPC) in MWR- KNR flour increased from 81.68 ± 0.29% to 91.36 ± 0.19% and from 16.85 to 22.75&#xa0;mg GAE/g, respectively, compared to the control sample. However, total flavonoid content (TFC) declined from 4.21 ± 0.36 to 0.50 ± 0.23&#xa0;mg/100&#xa0;g. Roasting influenced the pasting and rheological properties of KNR flour, with peak viscosity (PV) increased in PR (1325.67 ± 2.08 cP) and MWR (1245.33 ± 2.08 cP), whereas SR exhibited a lower PV (533.86 ± 0.80 cP). MWR samples showed improved viscoelastic qualities, and the rheological investigation verified the pseudo-plastic, shear-thinning tendencies. Scanning electron microscopy (SEM) revealed more surface fractures due to moisture loss, while FTIR examination indicated molecular changes. Gluten-free cookies made with MWR-KNR flour had lower hardness (2338.61 ± 20&#xa0;g) and minimal baking loss (7.14 ± 0.73%). Gluten-free cookies made with MWR-KNR flour had lower hardness (2338.61 ± 20&#xa0;g) and minimal baking loss (7.14 ± 0.73%). Cookies made with MWR-KNR flour were of comparable quality to those made with commercial rice flour. MWR-KNR flour showed the most advantageous changes, suggesting it might be a valuable ingredient for gluten-free recipes.</p>

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Effect of different roasting techniques on physicochemical, functional, phytochemical, thermal, and rheological properties of kalanamak rice flour and its application in gluten-free cookies

  • 期刊论文

  • 发表日期：

    2025年10月6日

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  • Utkarsh Dwivedi,
  • Makdud Islam,
  • Yograj Bist,
  • Nitin Kumar,
  • Anand Kishore

摘要

In this work, the effects of sand roasting (SR), pan roasting (PR), and microwave roasting (MWR) on the physicochemical, functional, phytochemical, thermal, and rheological characteristics of Kalanamak rice (KNR) flour and its use in gluten-free cookies were examined. Roasting considerably improved the nutritional qualities; samples treated with MWR exhibited the highest levels of fat (0.81 ± 0.02%) and protein (11.75 ± 0.03%). SR samples show the most significant reduction in moisture content by 7.68 ± 0.16%. Functional properties such as water solubility (WS) and water binding capacity (WBC) improved, with MWR showing the highest WS (72.06 ± 0.52%) while SR showing the maximum WBC (182.96 ± 1.92%). Antioxidant activity (DPPH) and total phenolic content (TPC) in MWR- KNR flour increased from 81.68 ± 0.29% to 91.36 ± 0.19% and from 16.85 to 22.75 mg GAE/g, respectively, compared to the control sample. However, total flavonoid content (TFC) declined from 4.21 ± 0.36 to 0.50 ± 0.23 mg/100 g. Roasting influenced the pasting and rheological properties of KNR flour, with peak viscosity (PV) increased in PR (1325.67 ± 2.08 cP) and MWR (1245.33 ± 2.08 cP), whereas SR exhibited a lower PV (533.86 ± 0.80 cP). MWR samples showed improved viscoelastic qualities, and the rheological investigation verified the pseudo-plastic, shear-thinning tendencies. Scanning electron microscopy (SEM) revealed more surface fractures due to moisture loss, while FTIR examination indicated molecular changes. Gluten-free cookies made with MWR-KNR flour had lower hardness (2338.61 ± 20 g) and minimal baking loss (7.14 ± 0.73%). Gluten-free cookies made with MWR-KNR flour had lower hardness (2338.61 ± 20 g) and minimal baking loss (7.14 ± 0.73%). Cookies made with MWR-KNR flour were of comparable quality to those made with commercial rice flour. MWR-KNR flour showed the most advantageous changes, suggesting it might be a valuable ingredient for gluten-free recipes.