MANUFACTURE OF FUNCTIONAL BISCUIT FROM RICE FLOUR FORTIFIED WITH DEXTRAN

Abstract

The objective of this study is to investigate the impact of substituting wheat flour with rice flour and fortifying it with varying concentrations of dextran in the mixtures utilized for biscuit production. Additionally, the study aims to examine the flakiness and qualitative features of the resulting biscuits. The findings indicated that there was a positive correlation between the percentage of dextran and the diffusion coefficient of the biscuits. Specifically, the diffusion coefficient increased as the percentage of dextran increased. For instance, the diffusion coefficient reached 10.8 cm when the biscuits were treated with a 3.5% replacement of dextran, and it further increased to 12.8 cm when the biscuits were treated with a 5% dextran replacement. Regarding sensory evaluation, the dextran therapy with a concentration of 3.5% achieved a score of 87.5%, in comparison to the treatment with a concentration of 0%.  The acquired score was 78.6%, while the score for the therapy with 5% dextran was 91.2%. Hence, when evaluating the nutritional content and qualitative and sensory features of the biscuits concurrently, it can be concluded that the treatments including 3.5% and 5% dextran exhibit superior performance and may be regarded as the optimal choices.