Effect of Substituting Purple Rice Flour for Wheat Flour on Physicochemical Characteristics, In Vitro Digestibility, and Sensory Evaluation of Biscuits
Purple rice flour contains high levels of a number of antioxidant compounds; however, it has seldom been used as an ingredient in bakery products. The aim was to increase the nutritional value of biscuits by adding purple rice flour to a basic wheat flour biscuit. The substitution of purple rice flo...
Main Authors: | Warinporn Klunklin, Geoffrey Savage |
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Format: | Article |
Language: | English |
Published: |
Hindawi-Wiley
2018-01-01
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Series: | Journal of Food Quality |
Online Access: | http://dx.doi.org/10.1155/2018/8052847 |
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