Physico-chemical and textural (sensorial and electromyographic) evaluation of cookies formulated using different ratios of brown rice flour and refined wheat flour

The demand of health boosting conventional snacks is increasing among the consumers. Rice is gluten free, has superior amino acid profile and known to be non-allergic. Brown rice is the whole grain which offers nutritional benefits in addition to polished (white) rice like being rich in fiber, vitamins, minerals and good fats, due to its intact germ and bran layer. This study aimed at finding the use and acceptability of brown rice flour (BRF) as a replacement to refined wheat flour (RWF) in cookies. The BRF and RWF were analyzed for their proximate composition. Cookies were formulated with 0 (control), 20, 40, 60, 80 and 100% replacement of RWF with BRF. The functional properties of these blends were evaluated. Formulated cookies were analyzed for their proximate composition, sensory parameters (on hedonic scale) and for sensory textural parameters. The addition of BRF resulted in an increase in water absorption capacity and decrease in oil absorption capacity of flour blends. The BRF incorporation significantly (p < 0.05) increased the fat, fiber and ash contents of the formulated cookies. The addition of up to 40% BRF was found acceptable by sensory panel with average liking score of 7 and above. Also electromyography (EMG) study of the chewing process of cookies was conducted and the acquired EMG parameters were correlated with sensory textural parameters for comprehensive understanding of the texture. The results indicated that sensorial texture perceptions can be correlated with the EMG parameters to comprehensively explain the food texture.

Automated summary

This study aimed to investigate the use of brown rice flour as a replacement for refined wheat flour in cookies. The addition of brown rice flour increased the fat, fiber, and ash contents of the cookies, with 40% replacement being found acceptable by sensory panel. Additionally, findings suggested that sensory texture perceptions can be correlated with electromyography parameters for a comprehensive understanding of food texture.