Semester of Graduation
Spring 2024
Degree
Master of Science (MS)
Department
School of Nutrition and Food Science
Document Type
Thesis
Abstract
Oryza sativa, better known as rice, is one of the world's most widely grown and consumed naturally gluten-free grains. Gluten-free products have become increasingly popular in recent years, as more people are being diagnosed with celiac disease or choosing to avoid gluten for other health reasons. Rice proves to be one of the best options for the development of gluten-free, but there is still a need for the improvement of products made without the addition of gluten. This study evaluates the physicochemical properties and consumer acceptance of koji-fermented brown rice flour (KBRF) in gluten-free cookies, comparing it to conventional brown rice and wheat flour. Koji fermentation, which uses the mold Aspergillus oryzae, alters rice flour's nutritional and textural properties, suggesting its potential in enhancing gluten-free baked goods. The proximate analysis of cookies revealed that those made with commercial koji brown rice flour (CKBRF) had a lower protein content at 6.5%, compared to commercial wheat flour (CWF) cookies which had 8.75%. CKBRF cookies also exhibited a slightly higher total fat content of 22.50% in comparison to CWF cookies with 21.06%. Furthermore, CKBRF cookies demonstrated an increased moisture content of 9.48%, which is significantly higher than the 6.08% moisture level found in CWF cookies. These variations display a unique nutritional profile for CKBRF cookies in terms of protein, fat, and moisture contents relative to the control cookies made from commercial wheat flour. Texture and color analysis revealed that KBRF cookies were softer and had a preferable color, indicating fermentation's impact on flour properties. Sensory evaluation highlighted consumer preference shifts post-health message introduction, emphasizing the growing interest in gluten-free and fermented food products. This research emphasizes KBRF's viability in gluten-free product development, offering a nutritious, well-accepted alternative to traditional flours, potentially enriching the gluten-free market with enhanced taste, texture, and health benefits.
Date
4-3-2024
Recommended Citation
Powers, Jessica, "Comparison of the Physicochemical Properties of Koji-fermented Brown Rice Flour to Unfermented Brown Rice Flour and its Potential Use in Gluten-free Cookies" (2024). LSU Master's Theses. 5961.
https://repository.lsu.edu/gradschool_theses/5961
Committee Chair
King, Joan