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The objective of this study was to evaluate the effects of rice flour obtained from rice grains with different levels of amylose on technological, nutritional and sensory properties of cookies made with a blend of rice and cowpea flour.

The cookies preparation was set at a ratio of rice flour and cowpea beans 70:30. The studied formulations were: LA: low amylose rice flour; MA: medium-amylose rice flour; HA: high amylose rice flour. The quality of the obtained cookies was analyzed for proximate composition, in vitro protein digestibility, thickness, diameter, dispersion factor, texture, color, amino acid profile and sensory properties.

Proximate composition and in vitro protein digestibility showed no differences between the three studied formulations. The medium and low amylose rice flour cookies showed the lowest hardness values. The combination of rice and beans allowed a good balance of essential amino acids. The cookies formulated with high amylose rice flour presented lighter coloration, low hardness and greater sensory preference.

Rice and cowpea flours are an alternative source for the preparation of gluten-free bakery products, such as cookies. The high amylose content of rice flour has less negative interference in the texture characteristics of the cookies. The combination of rice and beans flour provides a balance of essential amino acids.

The purpose of this paper was to replace totally the wheat flour for rice flour, whole soy flour and cassava starch in the formulation of chocolate cookies.

Chocolate cookies with wheat flour, rice flour, whole soy flour and cassava starch were produced, and compared to a commercial chocolate cookie regarding to physical properties and sensory acceptability.

The chocolate cookie made with rice flour instead of wheat flour was as liked as the cookie with wheat flour, and the greater acceptability scores received by the rice flour cookies correlated with less colour intensity and a lower specific volume thereof. The cookie with cassava starch stood out because of the intensities of its parameters, its more intense colour, and its acceptability scores among the consumers. The cookie with whole soy flour had lower sensory acceptability scores, and the commercial cookie stood out for its high cutting force (instrumental texture).

Celiac consumers desire products with adequate sensory characteristics. This study presents a new gluten-free product, the chocolate cookie made with rice flour, that has the potential to be produced, as this product is as accepted as a cookie made with wheat flour, and even more accepted than a commercial one also made with wheat flour. Therefore, this study offers subsidies for improving the diet of celiac consumers.

Due to the need and interest of gluten-free products for celiac disease (CD) patients, the study aims to estimate the effect of the substitution of rice flour with millet flour in the presence of sweet lupin and sweet potato powder in gluten-free blends and the impact of the produced blends on gluten-free flat bread quality.

Seven gluten-free blends (B1, B2, B3, B4, B5, B6 and B7) were prepared with different percentages of rice flour (50–80%) and millet flour (5–35%), 10% sweet lupin and 5% sweet potato powder. Physicochemical analysis and particle size of gluten-free blends were evaluated. The resulted gluten-free bread samples were analyzed for chemical composition, color parameters and staling as well as sensory evaluation.

Results indicated that substitution of rice flour with millet flour increased protein, fat, ash, crude fiber, calcium, zinc and iron contents of flour blends, while total carbohydrates content, water holding capacity (WHC) and oil holding capacity (OHC), bulk density, L*, a* and b* values were decreased with increasing millet flour substitution. In addition, substitution with millet flour significantly increased (p < 0.05) protein, fat, ash and crude fiber contents and affected color parameters and staling of produced bread.

As a researchers, the authors need more statistical data about type, needs, age and numbers of CD patients in worldwide and in Egypt to create a specific products for each of them. Besides, the collaboration between researchers, breeders, nutritionist and food manufactures are very vital to add new gluten-free crops.

New gluten-free products will be launched in markets with affordable price.

The children with CD, especially Egyptians suffer from a shortage of varied, inexpensive and suitable gluten-free bread to achieve their needs. So the current work may help them to be satisfied.

Rice flour could be substituted up to 10% with millet flour without adverse effect on the sensory attributes of gluten-free bread and this may assist CD patients to discover a diversity of gluten-free blends.

The purpose of this paper is to examine the technical efficiency of wheat and paddy rice processing in China. Understanding the level of technical efficiency of food processing helps to decide whether efforts are warranted to improve this efficiency. Studies on China's technical efficiency of flour and rice processing are scarce. This paper fills this gap.

With a unique set of firm‐level survey data collected by China's State Statistical Bureau, this study adopts a stochastic frontier model to investigate the technical efficiency of flour and rice processing.

The technical efficiency for both flour and rice processing is low in China, being only about 50 per cent. On average, rice processing firms have slightly higher technical efficiency than flour processing firms. It is also found that a significant proportion of firms experienced negative growth of technical efficiency during the time period of investigation.

Each year, some 300 million tonnes of wheat and paddy rice are processed in China. Any small improvement in technical efficiency is translated into huge economic gains. Further, a tiny improvement in flour or rice output rate is equivalent to an enormous increase in food supply, contributing to China's food security. The paper confirms the need and potential to raise technical efficiency in China for wheat and paddy rice processing.

The unleavened bread called chapatis in vernacular language is the staple food of the majority of North Indians, which is generally prepared from wheat flour. However, wheat flour contains 8‐12 per cent protein and is limited in essential amino acid, so supplementation of partially defatted soy dhal, sorghum, rice, maize and pearl millet will help to improve the nutritional value of chapatis. This paper seeks to address this issue.

Wheat flour was supplemented with salt‐treated partially defatted soy dhal, sorghum, rice, maize and pearl millet (50:10:10:10:10:10). Different salt treatments were given to soy dhal so as to remove its typical beany flavour. Different flours were mixed with water to form dough followed by preparation of chapati on flat iron plates. These were further evaluated organoleptically by the panel of judges. On the basis of organoleptic evaluation the best combination was used for nutritional evaluation.

Organoleptic evaluation of developed chapatis indicated that they were acceptable in terms of various sensory parameters. Nutritional evaluation of unprocessed composite flour, wheat flour chapatis and composite flour chapatis revealed a significant increase in moisture and protein content and non‐significant difference in ash and crude fibre contents of composite flour chapatis when compared with unprocessed composite flour and wheat flour chapatis. Various processing methods, namely dough making and roasting involved in chapati making, significantly (p<0.05) reduced the phytic (11 per cent) and polyphenol (64 per cent) content of the developed chapati compared with unprocessed composite flour. As a result the protein and starch digestibility of the developed chapati was improved over the unprocessed composite flour.

Further research is needed regarding the amino acid profile of the developed chapati.

Wheat flour should be supplemented with different cereals so as to improve the nutritional value.

The paper has significance in terms of improving the nutritional quality of the chapati without any extra input of time and energy.

The purpose of this study is to determine the viability of Lacticaseibacillus rhamnosus GR-1 (L. rhamnosus GR-1) in five yogurt samples with or without quinoa, chickpea, soybean and rice flour over various fermentation periods and refrigerated storage durations, with a focus on exploring the potential of functional foods, which provide health benefits beyond nutritional value. Additionally, the study aimed to evaluate consumer acceptance of yogurt fortified with functional flour. Using a nine-point hedonic scale, from 1 (dislike extremely) to 9 (like extremely), participants rated appearance, flavour, texture and overall acceptability.

The samples were inoculated with the probiotic strain L. rhamnosus GR-1 and fermented for 0, 2, 4 and 6 h at 38°C, followed by refrigerated storage at 4°C for 1, 15 and 30 days, respectively. Microbial enumeration was performed throughout fermentation and storage to assess the viability of L. rhamnosus GR-1. A sensory evaluation involving 86 participants was conducted to assess the consumer acceptability of the yogurt samples.

Notably, L. rhamnosus GR-1 achieved viable counts of 108 colony-forming units per mL in all treatments at all fermentation time points. Over the 30-day storage period, no statistically significant differences (p < 0.05) in average pH values were observed among the five treatments, and within each treatment, pH levels remained stable, with an overall mean of 4.2 ± 0.64. Treatment 4, which featured rice flour fortification, received higher hedonic scores from sensory panellists in terms of appearance, flavour, texture and overall acceptability. These findings indicate that incorporating functional flours in conjunction with cow’s milk effectively promotes and preserves the viability of L. rhamnosus GR-1 in yogurt.

Exploring the potential of probiotic yogurt enriched with diverse functional flours to enhance nutritional content and health benefits as well as attract new consumers, this study addressed a critical gap in understanding consumer perceptions and generated insights for creating innovative and health-promoting dairy products.

Snack industry is one of the fastest growing food sectors globally, and people are nowadays conscious about intake of healthy snacks on regular basis. There is enormous variety of ready-to-snacks available in the market. Brown rice though highly nutritious in comparison to polished rice is consumed meagerly by masses. Each raw material/ingredient used in extrusion cooking requires specific control of processing variables to meet acceptable product characteristics and consumer demands, which in turn necessitates the need to optimize the conditions for development of brown-rice-based snacks. The aim of this study was to optimize the extrusion cooking conditions for development of brown-rice-based extrudates.

Extrusion conditions were optimized through design expert using central composite rotatable design (CCRD) experimental design. The effect of feed moisture (10–22%), screw speed (215–385 rpm) and barrel temperature (95–160 °C) on specific mechanical energy (SME), bulk density (BD), water absorption index (WAI), water solubility index (WSI), expansion ratio (ER), breaking strength (BS) and instrumental color (L*, a*, b*) was evaluated.

All the system and product responses were significantly (p < 0.01) affected by independent variables. Regression models obtained were highly significant with high coefficient of determination (R² = 0.992). The optimum extrusion conditions obtained by numerical optimization for development of snacks were moisture content of 12%, screw speed of 350 rpm and temperature of 133 °C. The vitamin B₁ content of brown-rice-based snacks was 0.45 mg/100 (50% of RDA) whereas no vitamin B₁ was detected in white-rice-based snacks used as control.

The developed snacks contain 0.45 mg/100 g of vitamin B₁. If a person on an average consumes 150 g of snacks in a day, 50% of RDA (1.2 mg/day) for vitamin B₁ can be sufficed. Therefore, developed snacks can prove to be a viable vehicle to reduce the vitamin B₁ deficiency burden among the target population. Large-scale production and consumption of such type of snacks could improve the nutritional status of vitamin B1 deficient people. Furthermore, it can also provide a good opportunity for snack industry to develop nutritious snacks through utilization of brown rice.

Brown rice flour contains nutrients such as iron, calcium, zinc, sodium and vitamin B₁ in appreciable portions and was thus explored for development of nutritious snacks. Moreover, developed snacks recorded an overall acceptability of 4.70 out of 5, which depicts it is acceptable for mass production and consumption.

Certain daily papers have recently made a discovery of such importance that they have been compelled to deal with it in leading and special articles. From a report of the Local Government Board they appear to have just learned that the milk supply of the Metropolis is more adulterated than that of the provinces, and that the cost to the consumer—of water sold as milk in London alone—amounts to at least £30,000 sterling annually.

This study was aimed to develop and evaluate nutritional efficacy and bio-efficacy of food products from plantain, soycake, rice-bran and oat-bran flour.

The flour samples were blended as follows: plantain 70% and soycake 30% (PS); plantain 65%, soycake 30% and rice bran 5% (PSR); plantain 65%, soycake 30% and oat bran 5% (PSO); and plantain 60%, soycake 30%, rice bran 5% and oat bran 5% (PSRO). Antioxidant and nutritional properties of the blended foods and controls (100% plantain and Cerolina) were determined.

Protein (16.2–19.4 g/100g) and biological values (98.5–99.3%) of the food samples were significantly (p = 0.03) higher than 100% plantain (5 g/100g, 31.6%) and Cerolina (17.9 g/100g, 98.3%). Pack cell volume (36.2–42%), serum protein (7.3–9.3 mg/dL), urea/creatinine (1.1–2.8) and aspartate-aminotransferase/alanine-aminotransferase ratio (0.9–1) of the foods were significantly (p = 0.03, 0.01, 0.02 and <0.01, respectively) higher than 100% plantain (28%, 1.6 mg/dL, 4.6 and 0.8) and Cerolina (46%, 4.9 mg/dL, 3 and 0.73). In vivo antioxidant activity of the food samples decreased from PSRO to PSO, PSR and PS, respectively and were higher than control samples. Nutritional performance of formulated foods in rats was similar to that of Cerolina, but higher than in 100% plantain. Cerolina and 100% plantain were rated higher in overall acceptability than formulated foods; however, PSO was most preferred followed by PSRO for the formulated foods.

The study established that PSRO was rated best in terms of nutrition, growth performance and antioxidant activities. Hence, this food may be suitable as functional food to prevent malnutrition and oxidative stress.

Analyses the impact of concessional sales of rice under public food distribution schemes on the open market demand and total consumption of rice in Sri Lanka from 1953 to 1989. The results show that, on average, 73 per cent of the concessional issues of rice under the non‐targeted (universal) rationing scheme during 1953‐1977 has served to replace a potential quantity that would have otherwise been demanded by consumers in the open market. The remaining 27 per cent has served as an addition to the total quantity of rice consumed in the country. Under the rationing and food stamp schemes targeted towards low‐income households, the annual average replacement of the quantity of open market rice was 51 per cent during 1978‐1989, while the addition to the total consumption of rice was 49 per cent. This suggests that the targeting of public rice distribution during 1978‐1989 was fairly successful in maintaining the consumption of rice, particularly by low‐income households.