Development of Rice Cake Premixand Evaluation of Its Quality Parameters

Abstract

digestible among all cereal grain carbohydrates and also enriched with high fiber content. However there is still a big demand for wheat flour and the requirement is completely met through imports. It is important to consider whether rice flour could be substituted for the wheat flour. The major objective of the present study is to introduce a rice based product and rice based cake premix which can be a successful alternative for wheat based cake. Preliminary trials were carried out to determine the best rice flour percentage and selection of the best rice flour particle composition for rice cake preparation. Mixing was done at 5 min intervals to find best mixing time and to find the best recipe for 100% rice flour cake by changing the ingredients (Sugar, Margarine and Baking powder) levels. Three types of cake were prepared and a sensory evaluation was done to select the most acceptable sample. Data were analyzed using Kruskal-Wallis non parametric one way ANOVA. Proximate analysis and microbiological analysis were carried out for the most preferred cake premix. Finally, the best cake premix was selected through sensory evaluation and shelf-life was determined. The premix cake with 100% rice flour was selected as the best product because of its significantly (p<0.05) higher sensory properties. Total Plate Count of the cake premix was less than 4x103 CFU. The percentage of moisture, carbohydrate, protein, fat, crude fiber and ash of the final product were 24.8% , 60.3% , 6.7% , 6.5% , 1.3% and 0.43% , respectively. The cost reduction was approximately 2.34% than wheat cake. The shelf-life of cake premix is 3 monthsdigestible among all cereal grain carbohydrates and also enriched with high fiber content. However there is still a big demand for wheat flour and the requirem ent is completely met through imports. It is important to consider whether rice flour could be substituted for the wheat flour. The major objective of the present study is to introduce a rice based product and rice based cake premix which can be a successful alternative for wheat based cake. Preliminary trials were carried out to determine the best rice flour percentage and selection of the best rice flour particle composition for rice cake preparation. Mixing was done at 5 min intervals to find best mixing time and to find the best recipe for 100% rice flour cake by changing the ingredients (Sugar, Margarine and Baking powder) levels. Three types of cake were prepared and a sensory evaluation was done to select the most acceptable sample. Data were analyzed using Kruskal-Wallis non parametric one way ANOVA. Proximate analysis and microbiological analysis were carried out for the most preferred cake premix. Finally, the best cake premix was selected through sensory evaluation and shelf-life was determined. The premix cake with 100% rice flour was selected as the best product because of its significantly (p<0.05) higher sensory properties. Total Plate Count of the cake premix was less than 4x103 CFU. The percentage of moisture, carbohydrate, protein, fat, crude fiber and ash of the final product were 24.8% , 60.3% , 6.7% , 6.5% , 1.3% and 0.43% , respectively. The cost reduction was approximately 2.34% than wheat cake. The shelf-life of cake premix is 3 months