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Plant‐based yogurt alternatives (YAs) are in demand due to the societal prevalence of milk sensitivities and allergies and some consumers abstaining from animal‐derived products. Producing rice flour YAs has considerable potential because rice flour is hypoallergenic, more economical compared to plant milks, and there are no commercial rice‐based YAs. A new higher protein variety of rice was developed, Frontière, which is sold as both brown and white rice. Therefore, the overall goals of this study were (1) to compare physicochemical properties of YAs from Frontière brown (Frontière brown rice flour [FBRF]) and white (Frontière white rice flour [FWRF]) high‐protein rice flours to regular protein level rice flours and (2) to evaluate the sensory quality of Frontière YAs compared to commercial plant‐based oat yogurt. Rice flours were fermented with Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lacticaseibacillus rhamnosus (a probiotic) to produce FBRF‐ and FWRF‐YAs. A consumer study was conducted to compare FBRF‐ and FWRF‐YAs to a commercially available oat‐based YA. Consumers rated the YAs using 9‐point hedonic and just‐about‐right (JAR) scales. Protein, fat, and ash levels were greater, whereas starch levels and peak viscosities were lower for BRFs than for WRFs. The use of BRF resulted in longer fermentation times but higher bacteria counts for YAs. FWRF‐YA was preferred in terms of overall flavor and liking, sweetness, and tartness. Purchase intent (PI) for FWRF‐YA increased 2.6 times after providing a health claim. This research showed that rice flour can be used to produce YAs with probiotic counts above the minimum recommended, which provides added health benefits for consumers. Practical Application: This research provides a possible new use of Frontière high‐protein rice flour to produce plant‐based yogurts. This will help the rice industry by adding value, and those who are vegan, allergic to casein, or lactose‐intolerant will have another option for a plant‐based yogurt. Moreover, the greater levels of probiotic bacteria found in the brown rice flour YAs can potentially provide greater health benefits, making brown rice flour a better choice for making rice‐based YAs. [ABSTRACT FROM AUTHOR]

Gluten-free bread is an important product that is under development using different sources, such as rice and starchy plants. Teosinte seeds are utilized by ethnic groups in Honduras to produce gluten-free flour to prepare traditional baked goods and beverages. The quality of gluten-free products could vary depending on flour properties, such as amylose content, particle size, and water absorption capacity. A good strategy for developing baked goods is to mix different cereal grain sources to optimize their physicochemical properties. As a result, the current study aimed to develop bread from novel flours including teosinte (TF), high-protein brown rice (BRF), and high-protein white rice (WRF). Breads were analyzed for hardness, specific volume, and color utilizing a Simplex-Centroid mixture design coupled with the desirability function. Pasting, and rheological characteristics of the flours, were also analyzed. For flour characteristics, TF addition to BRF or WRF decreased the peak, trough, breakdown, setback, and final viscosities, which would result in a more stable bread and decrease the flow index of rice flour dispersions. BRF and WRF had similar pasting properties, except that BRF had a lower breakdown viscosity. For bread characteristics, TF addition to BRF or WRF increased the specific volume and hardness of the bread compared to rice flour alone. L* of the crust and crumb a* values were increased with greater TF in the mixture, whereas TF decreased the crust a*and b* values and crumb L* values when mixed with BRF or WRF compared to rice flours alone. WRF and BRF were similar in crumb color (L* and a*), except that BRF had greater crumb yellowness (b*). Teosinte flour can be used in combination with rice flour to produce bread with good quality. [ABSTRACT FROM AUTHOR]

Cahokia Rice, a new biofortified high‐protein (10%–12%) variety of rice, was used to develop and analyze a gluten‐free pasta. Different pastas were made with high‐protein white rice flour (HPWRP), high‐protein brown rice flour (HPBRP), commercial white rice flour (CWRP), commercial brown rice flour (CBRP), and wheat flour (WP). Cooking quality of the pasta was evaluated by measuring pasting properties, cooking time, water absorption capacity, and cooking loss. Proximate analysis, color, and texture were done on dry and cooked pasta. Sensory testing was done to determine consumer acceptability and purchase intent of HPWRP and HPBRP in comparison to WP. HPWRP and HPBRP had higher pasting temperatures and lower peak viscosity than commercial rice flour pastas, which was related to the higher protein content. HPWRP and HPBRP had less cooking loss than CWRP and CBRP; all treatments had similar water absorption capacity (∼130%) except for WP that was higher (140%). White rice pastas along with WP took more time to cook than brown rice pastas. HPWRP and HPBRP had higher protein (around 7.5%) and fat content, creating a firmer cooked pasta (138.23 g HPBRP, 179.82 g HPWRP) than commercial rice pastas. Consumers' overall liking of HPBRP (5.37), HPWRP (6.00), and WP (6.81) was acceptable. Color, firmness, and stickiness attributes negatively affected the overall liking of HPWRP and HPBRP. Cooked high‐protein rice flour pastas had improved firmness and cooking loss closer to wheat resulting in an acceptable product in overall liking. It is recommended to further improve the color, firmness, and stickiness of the pasta to reach higher sensory acceptability. Practical Application: This research provides a possible use for a new high‐protein rice flour that can be used in gluten‐free products. This will help the rice industry by adding value to the product. Those persons who are Celiac or who desire more nutritional gluten‐free products will have a healthier gluten‐free pasta option. [ABSTRACT FROM AUTHOR]

Background and objectives: Recently, the LSU AgCenter developed a high‐protein rice cultivar (Oryza sativa L.) called Frontière, which is non‐GMO and it is the first of its kind to be developed for commercial applications worldwide. As a result, the physicochemical and thermal properties of the Frontière rice flours and commercial rice flours were analyzed using differential scanning calorimetry (DSC) and Brabender Viscometer (RVA). Rheological properties were determined using a rheometer by small amplitude oscillatory shear (SAOS) and steady shear. Cupcakes were developed using these flours, and the texture and color were determined. For the high‐protein rice flours (white and brown), thermal, rheological, pasting, and chemical attributes were evaluated (p <.05) and compared with commercial rice flours. Findings: Gelatinization temperatures (Tp) varied between 70.90℃ and 76.33℃, and the enthalpies (∆H) ranged from 3.29 to 7.60 J/g. In the pasting properties by Rapid Visco Analysis (RVA), the values of peak viscosity ranged from 2,322 to 2,344 cP. In addition, proximate composition of high‐protein rice flours (moisture, ash, fat, and protein) varied as follows: 12.39%–13.49%, 0.74%–1.83%, 0.66%–1.39%, and 10.23%–12.21%, while starch and amylose levels were 65.41%–75.15% (dry basis) and 10.19%–20.57%. Conclusions: The rheological properties were mainly affected by apparent amylose and protein content, and weaker gel behaviors were observed for brown rice flour dispersions. As for the cupcakes characteristics, the texture and color were influenced by the type of flour used. Significance and novelty: Flour from a new higher protein rice variety was characterized for physiochemical properties and tested for use in gluten‐free cupcakes. This information is useful to ingredient companies who may be interested in the use of this flour in bakery products. [ABSTRACT FROM AUTHOR]

There is a need for acceptable gluten-free foods that provide greater protein. Rice is used in gluten-free products and new higher protein rice varieties now exist. Stores surveyed for products with rice flour as the main ingredient showed 36% snacks and 13% breads, with baked snacks 1.3 g protein/serving. Bread was chosen as the focus for testing higher protein rice flour (HPR). HPR were compared to commercial rice flours (CW) for pasting properties, protein, fat, and fiber content. Gluten-free bread was prepared and tested for color and texture. A consumer sensory study rated appearance, aroma, texture, and taste of the breads. Brown and white HPR were 10.1% and 9.25% protein. There were no differences in acceptance of breads made with any flour. Health benefit information for HPR breads increased purchase intent. Rice flour with greater protein can be used in gluten-free rice flour baked goods without affecting properties. [ABSTRACT FROM AUTHOR]

Gluten‐free (GF) products are on the rise due to their perceived healthiness. Hypoallergenic rice flour is typically used in GF products. New rice varieties with greater protein were recently developed. Physicochemical and sensory properties of white and brown high‐protein rice flours (HPRFs) and muffins were compared to commercial rice flours. Sensory color of white high‐protein rice muffin was favored. Other attributes were not statistically different between samples. HPRF muffins had greater frequencies of "just about right" levels for muffin crumbliness, moistness, and softness than the commercial control. Purchase intent was greater for both HPRF muffins than commercial brown rice muffins. Purchase intent increased further by 9% to 12%, after information that the products were gluten free and made with naturally higher protein rice flour was displayed. This information could be used to market GF food products if increased protein ingredient claims are included. Practical Application: This study shows that greater protein content rice flour can be used to make gluten‐free (GF) muffins that are acceptable to consumers. Analysis and application of higher protein rice flours could contribute to a large‐scale use in GF baked goods that may aim to naturally increase nutritional value. This research also shows that purchase intent increases when the greater protein content and gluten free is stated. This information can be used for GF product development and marketing of these products. [ABSTRACT FROM AUTHOR]

Selected physicochemical properties and consumer acceptance of bread prepared from composite flour (wheat:germinated brown rice:germinated glutinous brown rice flours at 60:30:10 ratio) were evaluated during storage for 0, 3, and 5 d, and compared with wheat bread (0 d, control). During storage, color profiles and water activity (from 0.947 to 0.932) of crumbs of composite flour breads slightly changed, but moisture content drastically decreased along with increasing crumb hardness (from 4.16 N to 10.37 N). Higher retrogradation in bread crumb was observed particularly for 5-d stored bread (ΔH = 2.24 J/g) compared to that of the fresh composite bread and the control (ΔH = 0.70 and 0.51 J/g, respectively). Mean ( n = 116) overall liking score of the fresh composite flour bread (0 d) was slightly lower than that of the control (7.1 compared with 7.6 based on a 9-point hedonic scale). At least 76% of consumers would purchase the fresh composite flour bread if commercially available. Breads were differentiated by textural (moistness, smoothness, and softness) acceptability with canonical correlation of 0.84 to 0.87. The signal-to-noise ratio values of the 5-d stored breads were lower than the control, due mainly to the non-JAR (not-enough) intensity responses for moistness, smoothness, and softness; the mean drop of liking scores for these attributes ranged from 2.42 to 2.98. Flavor acceptability and overall liking were factors influencing consumers’ purchase intent of composite flour breads based on logistic regression analysis. This study demonstrated feasibility of incorporating up to 40% germinated brown rice flour in a wheat bread formulation. Practical Application: Our previous study revealed that flours from germinated brown rice have better nutritional properties, particularly gamma-aminobutyric acid (GABA), than the nongerminated one. This study demonstrated feasibility of incorporating up to 40% germinated brown rice flour in a wheat bread formulation. In the current U.S. market, this type of bread may be sold as frozen bread that would have a longer shelf life, or may be supplied as a food-service product that would be made-to-order or made fresh daily as currently practiced in some major grocery stores. [ABSTRACT FROM AUTHOR]

Gluten‐free blends utilize starches, gums, hydrocolloids, and proteins for viscoelasticity, gas holding ability, and crumb structure of dough and batter without gluten. This study examines Frontière brown rice flour (HPBRF), a new high protein rice cultivar, with tapioca starch (TS) and potato starch (PS) in an aqueous model system in a mixture design, to study interaction effects on pasting properties. The effect of the flour from this new cultivar on the pasting properties of other starches typically used in gluten‐free products has not yet been tested. Pasting properties are analyzed with a Rapid Visco Analyzer (RVA). Rheological and thermal characterization of the flour and starches are also done using differential scanning calorimetry (DSC) and a rheometer. The blends of HPBRF and PS affect the pasting properties compared to each alone, and it is observed that the application of HPBRF with PS decreases breakdown viscosity and peak viscosity, significantly compared to PS alone. Also, the ternary mixture considerably decreases the retrogradation potential for HPBRF, which indicates more stability during storage. These positive and negative effects can indicate how combined usage of these ingredients for the development of bakery products can impact physiochemical properties of gluten‐free bakery products. [ABSTRACT FROM AUTHOR]

Rice (Oryza sativa L.) is an important ingredient for the development of gluten free bakery products. The quality of these types of products varies depending on the levels of rice amylose, particle size of the rice flour, rice grain length as related to amylose content, water absorption rate and the use of other ingredients such as hydrocolloids. This research work was aimed to develop a cupcake using high protein brown rice flour (HPBRF) in combination with tapioca starch (TF) and potato starch (PS) of which the formulations were evaluated for textural properties, specific volume, and sensory attributes, using a Simplex-Centroid mixture design. In addition, rheological, pasting, and chemical attributes were evaluated for the high protein brown rice flour, tapioca starch & potato starch. In the development of the cupcake formulations, starch incorporation increased the cupcakes specific volume from 2.32 mL/g to a maximum of 3.85 mL/g and decreased hardness from 10.62 N to 1.9 N. As a result, the optimized formulation recommended to compare by sensory evaluation to a wheat flour cupcake (control) was 60 g/100 g brown rice flour, 30.7 g/100 g tapioca starch and 9.3 g/100 g potato starch giving a 100% desirability with an overall liking of 6.96. • Centroid design decided potato starch, rice and tapioca starch ratio of good cupcake. • Addition of starch to the cupcake formula decreased hardness and increased specific volume of the cupcakes. • The optimal formula for the cupcakes was 60% high protein brown rice flour, 30.71% tapioca starch and 9.29% potato starch. • High protein rice flour can be used to make acceptable cupcakes. [ABSTRACT FROM AUTHOR]