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Fortification of iron in brownies with Sinlek brown rice flour |
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| รหัสดีโอไอ | |
| Creator | 1. Tita Foophow 2. Weerachon Phoohinkong 3. Pipat Lertkowit 4. Natthakarn Ketkoom |
| Title | Fortification of iron in brownies with Sinlek brown rice flour |
| Publisher | Research and Development Office, Prince of Songkla University |
| Publication Year | 2563 |
| Journal Title | Songklanakarin Journal of Science and Technology |
| Journal Vol. | 42 |
| Journal No. | 5 |
| Page no. | 1027-1033 |
| Keyword | Sinlek brown rice, iron fortification, brownies, flour mixes |
| URL Website | https://rdo.psu.ac.th/sjstweb/index.php |
| ISSN | 0125-3395 |
| Abstract | Sinlek, a Thai rice cultivar, has a high iron content with a low glycemic index. Advantageous properties of this ricemake it a functional ingredient in food. The research objective was to develop a brownie with iron fortification by substitutingSinlek brown rice flour for wheat flour. Sinlek brown rice flour was mixed with wheat flour at 0-100% (w/w). The Sinlek brownrice flour had high protein (15.83%) and iron (12.96 mg/kg) contents, but low amylose content (11.97%). Water solubility indexgradually decreased while water absorption index increased with the substitution level of Sinlek brown rice flour in flour mixes.Brownie with Sinlek brown rice flour and wheat flour at 75:25 ratio gave the highest sensory scores for all attributes. Thisproduct has a high nutritional value in its iron content. Therefore, Brownie with Sinlek brown rice flour is a recommended healthproduct for consumers who need high-iron food. |
