Advances in Food Science and Engineering

17

Authors: Warinporn Klunklin, Geoffrey Savage

Biscuits are excellent snacks with a long shelf life. However, they are also high-energy foods so there is a great need to improve their nutrient value. Many substitutions of composite flours for wheat flour have been studied in order to reduce their potential negative impact on human health. Whole purple rice flour is a novel flour with high antioxidant contents and dietary fiber. However, the partial replacement of wheat flour with purple rice flour can affect the physicochemical properties and consumer preferences of biscuits. Therefore, producing a new product to meet consumer demands presents many challenges. Lipid oxidation is always a problem during extended storage. Inhibition of lipid oxidation in biscuits leading to rancidity and loss of nutritional value is also an important consideration for these biscuits. There is a high demand to use natural antioxidants in foods to enhance the shelf life of biscuits. Hence the scope of replacing wheat flour with purple rice flour in biscuit production needs further study.