Nutritional properties and organoleptic acceptability of traditional cakes made from MR 220 rice flour

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A. Rosniyana and K. Khairunizah Hazila

Abstract

MR 220 rice flour which was prepared by dry milling using air-isolating cyclone was used in this study. The moisture content of the rice flour ranged from 6.5 – 8.9% and the water and oil absorption capacity were between 0.8 and 1.2 g/g and 0.5 and 0.8 g/g respectively. The MR 220 rice flour had lower bulk density and a soft gel compared to the commercial rice flour. The particle size distributions of MR 220 rice flour showed that a higher percentage of the particles were retained on the larger meshes. A total of 15 traditional cakes were prepared from MR 220 and a commercial rice flour. Organoleptic evaluation was carried out to compare the sensory attributes of traditional cakes produced from both flours. The assessment was made based on taste, aroma, texture, colour and overall acceptability. Generally, all attributes had higher scores given to the traditional cakes made from MR 220 rice flour. Results showed that the carbohydrate content and energy values ranged from 17 – 78% and 80.42 – 609.38 Kcal/100 g samples respectively.

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