FORMULATION OF RICE FLOUR BABY RUSK

GS/MSc/Food/3631/08

K.S.L.PERERA

Department of Food Science and Technology,

Faculty of Applied Sciences,

University of Sri Jayewardenepura,

Sri Lanka.

2008/2010

Internal Supervisors- Prof. K.K.D.S. Ranaweera

Dr. I.Wicramasinghe
INTRODUCTION
Wheat flour is the most commonly used type of flour in the bakery industry. This is mainly due
to its high molding ability which is given by the high content of gluten. Although it contains
these acceptable qualities, it also contains certain health hazards. Certain components in wheat
flour tend to destroy ‘Beta cells’ that are responsible for the secretion of Insulin hormone which
controls the sugar level of blood. This condition could eventually lead to diabetes which is now
becoming common among children as well among infants. Also due to Gluten intolerance
disease some people have to depend on gluten free diets. A gluten free diet means avoiding all
products that contain wheat, rye and barley, or any of their derivatives. Since rice flour is free of
components that destroy ‘Beta cells’ as well as gluten it becomes a healthy solution for both
these conditions.

Rice is rich in lysine which is the first limiting amino acid. It also contains a much higher content
of protein compared to wheat flour. It is also richer in B vitamins and mineral content compared
to wheat flour.

Banana is a comparatively cheap and abundant fruit in Sri Lanka. Banana starch is easily
digestible. This property makes it highly suitable as an ingredient in an infant food. Banana also
adds pleasant flavour while providing the food product with useful minerals.

Since this product is prepared by mainly using locally available cheap ingredients, it becomes a
nutritious as well as a cost effective product.

Aim of the product Development

The intended purpose of the development of this product was to provide our people a healthy and
cost effective infant food which is rich in nutrients gained by our own local material.

Overall objectives of the new product development

Development of an infant food which is free of health hazards produced by wheat flour.
 Development of an infant food which is richer in proteins.
 Value addition to locally available ingredients

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  Development of a product which is affordable to a wide range of consumer classes.
Specific objectives
 Determination of chemical composition of the product
 Determination of microbiological aspects regarding the shelf life of the product

MATERIALS AND METHODS

Methodology for egg spread production

Rice flour, Banana, eggs, sugar, Margarine, Vanilla Baking powder, Blender (Jaipan IS4250),
Electric oven, Biscuit mould
Procedure
All ingredients were blended into a homogenous liquid batter and the batter was poured into a
biscuit mould and baked at 180oC for 10 mins. And dried at 60 oC for two hours for a crispy
texture.
Proximate analysis

Moisture Content (oven drying method), Ash Content, Crude fiber Content, Acid Detergent
Fiber Content, Crude Proteins Content (kjeldhal method), Peroxide Value Content, Total Fat
Content and Free fatty acid content, total sugar and reducing sugar content were determined
using AOAC 2000 method.

Furthermore the variations of parameters such as moisture, free fatty acid, and peroxide value
with time was determined.

Microbiological analysis

Yeast and mold count (AOAC Official Method 997.02), MPN count (E-coli) (AOAC Official
Method 991.14), Staphylococcus aureus count (FDA method (Bacteriological Analytical
Manual Chapter 12), Aerobic plate count (AOAC Official Methods of Analysis, sec.
966.23,) was determined.
Furthermore the variation of Aerobic plate count with time also determined.

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Sensory Evaluation

The sensory evaluation was done using a sensory ballot paper. By this ballot paper two products

1. short cake (522)

2. Crispy biscuit (465)

Were compared for characteristics given below according to a hedonic scale.

1. Colour

2. crispiness

3. Mouth feel

4. Taste

5. Overall acceptability

The results which were obtained were statistically evaluated by Friedman Test and Kruskal-
Wallis Test using MiniTab statistical software.

Selection of suitable packaging

Biscuits were packed in BOPP film and normal Cellophane film and sealed well using a hand
sealer.. Then one sample from each group was checked weekly for below parameters.

1. Moisture content

2. Aerobic plate count

3. Free fatty acid content

4. Peroxide value

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RESULTS
Proximate Analysis
Parameter Result
Moisture Content (acid sand method), 3.57%
Ash Content 1.24% ( on dry basis)
Acid Detergent Fiber Content, 6.41% (on dry basis)
Crude Proteins Content (kjeldhal method), 13.56% (on dry basis)
Peroxide Value Content 0.49% meq/kg
Total Fat Content 19.11% (on dry basis)
Free fatty acid content 0.00% ppm
Crude fiber Content 1.72 % (on dry basis)
Total sugar 20.2 % (on dry basis)
Reducing sugar 2.12%

Moisture Percentage Vs Time

Moisture percentage
0.05
0.04
0.03
Moisture percentage
0.02
0.01
0
cn
g
arep M
istu
o

1 2 3 4 5 6 7

Time/week

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Peroxide value Vs time

Free fatty acid Vs time

Microbiological analysis

Yeast and mould count

Yeast and mold count = 00 CFU/g

MPN/ E-Coli Count

Yeast and mold count = 00 CFU/g

Staphylococcus aureus count

Staphylococcus aureaus count = 00 CFU/g

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Aerobic plate count

Aerobic plate count = 1700 CFU/g

CFU/g Vs time

Sensory Evaluation

Result of Kruskal-Wallis Test in Mini Tab statistical software package

Parameter Adjusted P value Z Value of samples

465 522
Colour P= 0.537 31.8 29.2
crispiness P= 0.000 38.6 22.4
Mouth feel P= 0.865 30.9 30.1
Taste P= 0.437 32.2 28.9
Overall acceptability P= 0.107 34 27

Result of Friedman test

Parameter P value adjusted Sum of ranks

465 522
for ties.
Colour P=0.819 45.5 44.5
Crispiness P = 0.000 55 44.5
Mouth feel P = 0.847 45.5 -4.27
Taste P = 0.670 46 44
Overall acceptability P = 0.414 47 43

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Results for selection of suitable packaging

Moisture percentage vs time with packaging

Peroxide value variations with packaging

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Free fatty acid content Vs time

Aerobic plate count with packaging

CONCLUSIONS
Moisture level and peroxide value increases with time. Aerobic plate count increases with time.
Sanitary conditions are in satisfactory level since E-coli count and staphylococcus count is zero..
BOPP packing is the suitable for baby rusk in comparison with cellophane packing.

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FURTHER DEVELOPMENT

Further development of this product is possible in areas such as addition of vitamin formula to
make it more nutritious. Addition of dehydrated food pieces( sesame seeds)to enhance the
flavour.

REFERENCE

1. H.-D. Belitz, W. Grosch, P. Schieberle ;Food Chemistry, 4th revised and extended ed.
Published bySpringer-Verlag Berlin Heidelberg2009

2. P. Fellows; Food Processing Technology Principles and Practicesecond edition published

by wood head publishing limited, Cambridge , England, 2000

3. Edited by Jan Pokorny, Nedyalka Yanishlieva, Michael Gordon;Antioxidants in food

Practical applications published by wood head publishing limited, Cambridge, England,
2001

4. http://www.fda.gov/Food/ScienceResearch/LaboratoryMethods/BacteriologicalAnalytical
ManualBAM/UCM063346

5. http://www.fda.gov/Food/ScienceResearch/LaboratoryMethods/BacteriologicalAnalytical
ManualBAM/UCM071429

6. http://www.fda.gov/Food/ScienceResearch/LaboratoryMethods/BacteriologicalAnalytical
ManualBAM/ucm070149.htm

7. http://www.fda.gov/Food/ScienceResearch/LaboratoryMethods/BacteriologicalAnalytical
ManualBAM/ucm064948.htm

8. Dr. William Horwitz; Official Method of AOAC international 17th Edition 2000 pulished
by AOAC international, MD, Gaithersburg, USA

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