Production and Evaluation of Rice Chips

Abstract: Rice chips prepared from broken rice flour subsituted with 25, 50 and 75% of yellow corn , white corn or chick pea flour were evaluated .Increasing the level of substitution caused increasing in water holding capacity (WHC) and oil holding capacity (OHC) of the blends. At the same time nutrients of the chipd products increased.
Chick pea substitution caused a notable increase in organoleptic characteristic of the product at 25% >Amino acid content of the chip product (75 rice flour + 25 chick pea flour ) showed high amount of glutamic acid, aspartic acid and arginine 1.19 , 0.93 and 079 g AA/100g respectively .Moderate amount of lysine was observed. 0.45 g AA/100g > The bioloical value of the same sample was 90.76%. Peroxide value resulted in 2.75 and 3030 m equ o2/kg after 30 and 60 dayes of storage at 25 °C High values of P.V was observed after 90 nd 120 dayes being 7.6 and 9.0 m equo2/kg
Publication year 2012
Organization Name
City Cairo
serial title Egyptian Journal of Nutrition
ISSN 1687-1235
Author(s) from ARC
Publication Type Journal