Assessment of Physicochemical Characteristics of High Protein Rice Flours Obtained Locally in the Edo-North Senatorial Districts and their Application in Cupcakes

Abstract

This study exhibits that gluten (GF) muffins made with rice flour from three rice assortments with a higher protein content are satisfactory to clients in Edo State. Rice flours with a higher protein content should be easier to find and use in gluten-free baked goods that want to naturally increase their nutritional value. This concentrate likewise shows that buy expectation increments when an item’s higher protein content and sans gluten status are featured. This information can be used for the turn of events and advancement of GF items. Due to their positive effects on health, gluten-free (GF) products are gaining popularity. In most gluten-free products, hypoallergenic rice flour is used. Recently, new varieties of rice were developed that contained more protein. We compared the physical, chemical, and sensory properties of muffins made with high-protein white and brown rice flours (HPRFs) to those of commercial rice flours. The white, high-protein rice biscuit was lauded for its engaging tint. Other traits did not statistically differ between the samples. Compared to the commercial control muffins, the HPRF muffins frequently displayed levels of “just about right” crumbliness, moistness, and softness. HPRF muffins were more likely to be purchased than commercial brown rice muffins. Data show that gluten-free items made with generally higher-protein rice flour increased purchase intent by 11.1% to 14.5%.