Development and quality evaluation of rice-wheat composite flour cake using special rice variety BR14

Abstract

The study was conducted to develop and evaluate the nutritional, physical and sensory quality along with storage attributes of cake enriched with a special rice variety released from Bangladesh Rice Research Institute, BR14. The percentages of rice flour used in the cake formulations were 20%, 50%, and 100% to replace wheat flour. The moisture, protein, fat, ash, crude fiber and carbohydrate content of composite flour cake samples were found in the range of 21.67-28.33%, 5.60-6.50%, 14.41-21.07%, 0.95-1.02%, 0.49-1.27% and 49.81-54.03% respectively. The composite flour cake samples with different levels of rice flour were found nutritionally better than the control sample although there were remarkable changes in specific volume, crumb and the crust color with different levels of rice flour supplementation. In addition, a significant variation in color, flavor, texture, taste and overall acceptability of cake samples were also observed. Cake sample with 50% rice flour substitution was the most acceptable in terms of color, flavor, texture and overall acceptability compared to other samples. The cake samples were packed in low density polythene bags and changes in moisture content were evaluated storing in room temperature (25°C). Thus, acceptable cake formulations in comparison with wheat flour cake were developed with special rice flour supplementation.