Effect of sweetening agents on the physical and chemical characteristics of basmati rice flour pancakes
Abstract
Broken basmati rice, a by-product of the rice milling industry, has potential for value addition through its incorporation into food products. The present study was undertaken to develop pancakes from broken basmati rice flour using different sweetening agents and to evaluate their physical, proximate, microbiological and storage characteristics. Six formulations were prepared using sugar, honey, jaggery and their combinations, along with popped amaranthus seeds. The developed pancakes were evaluated for physical characteristics and proximate composition, and their changes were monitored during 90 days of refrigerated storage at 0, 30, 60 and 90 days. Significant differences were observed among the formulations for the evaluated physical and chemical parameters. The honey + jaggery formulation (T6) recorded the highest mean crude protein content (11.50%), while the honey formulation (T2) recorded the highest mean crude fat content (5.48%). The jaggery formulation (T3) recorded the highest mean ash (2.01%) and crude fibre (2.41%) contents. Among the physical characteristics, T3 recorded the highest mean weight (58.56 g), whereas T4 (sugar + honey) recorded the lowest (55.71 g). During storage, mean moisture, crude protein, crude fat, ash and crude fibre contents decreased from 38.09 to 30.71 per cent, 11.43 to 11.07 per cent, 5.58 to 5.19 per cent, 2.15 to 1.66 per cent and 2.47 to 2.25 per cent, respectively. Available carbohydrate and calculated total energy increased from 40.26 to 49.21per cent and 262.75 to 292.38 kcal 100 g-1, respectively. Since available carbohydrate was determined by difference and total energy was calculated from proximate composition values, these increases represent calculated changes rather than actual formation of carbohydrate or energy during storage. Total microbial count increased progressively during storage, from non-detectable levels at day 0 to a mean value of 2.04 × 104 CFU g-1 at 90 days. The study demonstrates the potential of broken basmati rice flour as a value-added ingredient for pancake preparation and provides information on the physicochemical and microbiological changes occurring during refrigerated storage.