Abstract:
Nutritional quality of rice flakes was enhanced by incorporating Syzygium caryophyllatum fruit pulp while binding it with rice flour by Neolitsea cassia mucilage. Four rice flakes formulations were prepared by altering two variables namely adding with and without leavening agent (Sodium bicarbonate) into the dough and extruded dough flaxes subjected to with and without roller milling manually. According to the results, physical properties, sensorial properties and texture profile analysis of rice flakes prepared from four treatment combinations were significantly difference to each other (p<0.05) except nutritional and antioxidant activities. SC fruit pulp added rice flakes with the leavening agent and subjected to roller milling (F4) was selected as the best rice flake formulation in terms of physical, sensorial and textural properties. Further, TPC, DPPH radical scavenging activity % and FRAP value of this (F4) formulation were 7.86 GAE/100 g, 37.21 and 36.32 TE/100 g respectively.
