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Asian Journal of Dairy and Food Research, volume 39 issue 3 (september 2020) : 261-264

Amylose, Gluten and Moisture Content of Non-waxy Rice  (Bahadur), Waxy Rice (Aghuni bora) and Buckwheat for Development of  Rice Based Gluten Free Biscuit

M. Gogoi, M.S. Barooah, P.K. Borthakur
1Department of Food Science and Nutrition, Assam Agricultural University, Jorhat-785013, Assam, India.
Cite article:- Gogoi M., Barooah M.S., Borthakur P.K. (2020). Amylose, Gluten and Moisture Content of Non-waxy Rice (Bahadur), Waxy Rice (Aghuni bora) and Buckwheat for Development of Rice Based Gluten Free Biscuit. Asian Journal of Dairy and Food Research. 39(3): 261-264. doi: 10.18805/ajdfr.DR-1542.

ABSTRACT

Background: Rice and buckwheat, due to their gluten free nature, is an important crop to cope up with increasing worldwide high demands for gluten free foods. Therefore, before making product, amylose, gluten and moisture content of the flours were investigated.
Methods: Two varieties of rice, non waxy (Bahadur) and waxy (Aghuni bora) and buckwheat flour were selected to investigate amylose, gluten and moisture content by following standard methods for developing a rice based gluten free biscuit which will be suitable for celiac patient.
Result: Amylose content of waxy rice was found to be 0.81 per cent, non waxy rice was 27.2 per cent and buckwheat flour 25 per cent. Moisture content ranged from 10.80g/100g to 12.20g/100g in all ingredients. Highest moisture content was found in buckwheat flour being 12.20g/100g and lowest in non waxy rice flour 10.80g/100g. Gluten was not detected in any of the flours. Thus, flours which were tested for amylose, gluten and moisture content are found to be suitable for making gluten free biscuit by substituting wheat flour with rice flour and the judicious combination of waxy and non waxy rice flour will also be very good to overcome problems of dough handling and binding.

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