Journal of the Saudi Society of Agricultural Sciences xxx (2017) xxx–xxx

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Technological and nutritional properties of gluten-free snacks based on

brown rice and chestnut flour
Shabir Ahmad Mir a,b,⇑, Sowriappan John Don Bosco b, Manzoor Ahmad Shah b
a
Department of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu and Kashmir 192122, India
b
Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India

a r t i c l e i n f o a b s t r a c t

Article history: Effect of different ratios of chestnut flour substitution on brown rice flour based snack was investigated
Received 8 January 2017 for technological and nutritional properties. Pasting properties significantly varied among the flour ratios
Revised 25 February 2017 and the higher levels of chestnut flour led to the increase in pasting properties. Colour parameters, L⁄, a⁄
Accepted 28 February 2017
and b⁄ values of snacks decreased with increase in chestnut flour level. Expansion ratio of snacks is
Available online xxxx
increased while as hardness decreased with progressive increase of chestnut flour. Mineral analysis
showed that snacks were rich in potassium, phosphorus, sulphur and magnesium etc. Scanning electronic
Keywords:
microscopy showed the porous structure of fried snack which leads to increase in expansion ratio.
Snacks
Brown rice
Flavour value of snacks was increased with the increase in chestnut flour level in the blend. Based on pre-
Chestnut flour sent study, brown rice-chestnut flour based snacks have good potential for consumer acceptance and are
Expansion ratio regarded as health promoting functional food, especially for celiac disease patients.
Ó 2017 The Authors. Production and hosting by Elsevier B.V. on behalf of King Saud University. This is an
open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

1. Introduction
The change of life style pattern and demand for convenience
foods have increased the market for snack foods. Snack foods are
popular products that are highly appreciated and consumed
throughout the world (Hossain and Shin, 2013). Different types
of snack foods are available in market and are designed to be less
perishable, more durable and more appealing. The new generation
of snacks falls into several categories such as low fat, high fat,
baked, fried etc. (Mazumder et al., 2007; Shittu and Olaitan,
2014). Frying is commonly used method for the production of
snack food both commercially and at household level. Fried foods
are considered as concentrated sources of energy and fat and
imparting characteristic colour, texture, and flavour to the product
(Ravi and Susheelamma, 2004).
Nowadays, cereal based snacks have gained importance due to
their nutritional value and sensory attributes (Mir et al., 2017).
Rice is the most widely consumed cereal crop for a large part of
the world’s human population (Mir et al., 2013). Brown rice is com-
posed of external thin layer of bran that encloses the embryo and
endosperm. The nutritional components in brown rice mainly exist
Peer review under responsibility of King Saud University.
⇑ Corresponding author at: Department of Food Technology, Islamic University of
Science and Technology, Awantipora, Jammu and Kashmir 192122, India.
E-mail address: shabirahmir@gmail.com (S.A. Mir).
in the germ and bran layers, which are mostly removed by polish-
ing as a consequence; milled rice has a lower nutritional quality
than brown rice (Monks et al., 2013). Brown rice is a good source
of functional components which provide health benefit beyond
basic nutrition (Ito et al., 2005). Human and animal studies have
shown that consumption of brown rice reduces the risk of type-2
diabetes, cardiovascular disease, cancer and these protective
health effects have been linked to the presence of bioactive com-
pounds such as antioxidants, polyphenols, minerals, vitamins and
dietary fibre in the bran layer of rice grain (Kim et al., 2012; Mir
et al., 2016). Rice flour is usually preferred in the gluten-free food
products because of its hypoallergenic property, low protein con-
tent and is rich in easily digestible carbohydrates (Sciarini et al.,
2010).
Chestnut is aquatic nut cultivated in a variety of growing condi-
tions and climates, being globally popular and valued for its sen-
sory, nutritional, and health attributes. Chestnut flour is used as
raw material in various food products due to its health benefits,
nutritional and flavour properties (Singh et al., 2011; Yang et al.,
2015). Chestnut flour contains high quality proteins with essential
amino acids (4–7%), relatively high amount of sugar (20–32%),
starch (50–60%), dietary fiber (4–10%). In addition, it is also rich
in minerals especially potassium, phosphorous and magnesium
(Morrone et al., 2015). Since most of the gluten-free cereal prod-
ucts do not contain sufficient amount of health beneficial compo-
nents, it may be advantageous to use chestnut flour due to its

http://dx.doi.org/10.1016/j.jssas.2017.02.002
1658-077X/Ó 2017 The Authors. Production and hosting by Elsevier B.V. on behalf of King Saud University.
This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

Please cite this article in press as: Mir, S.A., et al. Technological and nutritional properties of gluten-free snacks based on brown rice and chestnut flour.
Journal of the Saudi Society of Agricultural Sciences (2017), http://dx.doi.org/10.1016/j.jssas.2017.02.002
2 S.A. Mir et al. / Journal of the Saudi Society of Agricultural Sciences xxx (2017) xxx–xxx
nutritional value. Chestnut flour used as raw materials for making
different food products like bread, cookies, snacks, pasta, etc.
(Singh et al., 2011; Demirkesen et al., 2010).
The literature reported that blending chestnut flour with rice
flour resulted in better quality products (Sacchetti et al., 2004).
In the current study, chestnut flour at different levels was incorpo-
rated into brown rice flour based snack. The objective of this work
was to formulate gluten-free fried snacks made from brown rice
flour and chestnut flour and to evaluate their technological, nutri-
tional and sensory properties.
2. Materials and methods
2.1. Materials
Paddy variety K-332 was procured from Mountain Research
Centre for Field Crops, Khudwani, Sher-e-Kashmir University of
Agriculture Science and Technology of Kashmir, Jammu and Kash-
mir. The grains were dried and dehusked in a THU-34A Stake Test-
ing Rice Husker (Stake, Japan) to obtain brown rice. The chestnut
was bought from the local market of Kashmir, Jammu and Kashmir,
India and dried in hot air oven at 40 °C. Brown rice and chestnut
was grounded using Mini Grain Mill (A11B, IKA Inc.) and sifted
through 300 lm sieve and kept in a refrigerator at about 4 °C for
analysis.
2.2. Preparation of product
Optimized schedule was taken for the development of product
which was finalized through initial investigation. Brown rice was
soaked in water for 3 h at room temperature and then dried at
40 °C for 5 h. Flour was obtained by grinding the brown rice using
Mini Grain Mill (A11B, IKA Inc.). It was sifted through the 300 lm
sieve and roasted on pan 100 °C for 10 min. The brown rice and
chestnut flour were mixed in the ratio of 100/0, 80/20, 60/40 and
40/60, respectively. The flour blends was mixed with 2.5% salt,
15% hydrogenated vegetable shortening and optimum level of
water. Dough was then shaped in manual extruder with 10 mm
circular shaped dies and finally fried in sunflower oil at 150 °C
for five minutes. After cooling for 5 min to room temperature,
the snacks were stored in plastic container and kept at room tem-
perature for further investigation.
2.3. Pasting properties
Pasting characteristics of rice-chestnut flour blends were deter-
mined by using Rapid Visco Analyzer (Starch master 2, Newport
Scientific Pty. Ltd, Warriewood, Australia). Powder sample of 3 g
of was weighed in RVA canisters followed by addition of 25 ml of
water. The prepared slurry in the canister was heated to 50 °C
and stirred at 160 rpm for 10 s to enable the complete dispersion.
The slurry was held at 50 °C for 1 min and temperature was raised
to 95 °C for 7.5 min. and subsequently held at 95 °C for 5 min. The
slurry was cooled at 50 °C for 7.5 min, and then held at 50 °C for
2 min. Pasting temperature, peak viscosity, hold viscosity, final vis-
cosity, breakdown viscosity and setback viscosity were
determined.
2.4. Hardness
The hardness of snacks was measured using a Texture Analyzer,
TA (TA – HD plus, Stable Micro Systems, Surrey, U.K). A single com-
pression force-versus time program was used to compress along
the thickness of sample at a test speed of 0.10 mm/s and return
to its original position. The original clearance between the probe
Please cite this article in press as: Mir, S.A., et al. Technological and nutritional properties of gluten-free snacks based on brown rice and chestnut flour.
Journal of the Saudi Society of Agricultural Sciences (2017), http://dx.doi.org/10.1016/j.jssas.2017.02.002
and the base in load cell of the instrument was fixed at 10 mm,
so that when the probe moved down it would compress the test
sample kept horizontally on the base to a distance of 0.500 mm.
program was set to move the probe at 1.0 mm/min in both pre-
test and post-test phases. A 5 mm diameter stainless steel probe
(P/5) was used to compress a single snack. The peak force indicated
by the force time curve was taken as the maximum compressive
force/hardness.
2.5. Colour
The colour of snacks was determined by CIE colour scales L⁄, a⁄
and b⁄ using Hunter Lab digital colorimeter (Model D25 M, Hunter
Associates Laboratory, Reston, USA). Calibration with black and
white standards was performed before colour measurement. The
total colour difference (DE) was estimated as:
qffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffi
2
Total colour difference ðDEÞ ¼ ðDLÞ2 þ ðDaÞ2 þ ðDbÞ
where
DL = (Lsample – Lstandard)
Da = (asample – astandard)
Da = (bsample – bstandard)
2.6. Expansion ratio
The diameters of snacks were measured using Vernier calliper
at different positions per sample. Expansion ratio of the snacks
was determined by dividing the average diameter of the sample
by the diameter of the die.
2.7. Mineral analysis
The analysis of minerals was performed using WD-XRF (Wave-
length dispersive spectrometer-X ray fluorescence), Bruker AXS,
S4-Pioneer Germany by using the method described by Mir et al.
(2016). Two grams of the samples was crushed and mixed with
0.5 g boric acid (granulated) with a mortar and pestle. The pre-
pared sample was then made into a 34 mm diameter pellet with
the help of a 40 ton hydraulic press machine (10 ton pressure,
20 min. pressing time). The pellets were then introduced in the
sample slots of WD-XRF and analyzed for the composition of ele-
ments in the samples.
2.8. Microstructure
Microstructure studies were carried out using scanning elec-
tronic microscopy (Hitachi, S-3400N, Tokyo, Japan). The developed
defatted dough and snack were dried in freeze drier and then cut
into pieces and were mounted on aluminium stubs using double
sided adhesive tape to which the samples were fixed and after-
wards were coated with a thin layer of gold. An acceleration poten-
tial of 15 kV was used during micrography.
2.9. Sensory evaluation
Sensory evaluation of the product was conducted based on 9
point hedonic scale for appearance, colour, flavour, texture and
overall acceptability. A semi trained panel of 15 members was
selected to evaluate the sensory properties of snacks. The sensory
evaluation was performed in laboratory with clean sensory cabi-
nets containing fresh water. The panellists were instructed to eval-
uate the above attributes of the samples and to rate each attribute.
A nine point hedonic scale with 1 (dislike extremely), 5 (neither
like nor dislike) and 9 (like extremely) was used.
 S.A. Mir et al. / Journal of the Saudi Society of Agricultural Sciences xxx (2017) xxx–xxx
2.10. Statistical analysis
The data were analyzed statistically using SPSS 18.0 (SPSS Inc.,
Chicago, USA,) and the means were separated using the Duncan’s
multiple range test (p < 0.05). All the data are presented as the
mean with the standard deviation.
3. Results and discussion
3.1. Pasting properties of flour blends
The pasting properties of brown rice-chestnut flours blends are
presented in Table 1. Peak viscosity increased significantly
(p < 0.05) with progressive increase in chestnut flour level and ran-
ged from 2503 to 3039 cP for flour blends. The increase in peak vis-
cosity by increasing the chestnut flour level indicates the higher
viscosity of chestnut flour sample. Chestnut flour having higher
peak viscosity indicates a greater structural rigidity in comparison
to rice flour. The result indicated that chestnut flour addition sig-
nificantly alter the swelling properties of flour blends. Zaidul
et al. (2007) also observed an increase in the peak viscosity of
wheat flour when mixed with starches from potato, cassava and
yam. The structural differences in the amylopectin molecules of
the flour sources may be a potential factor in the increase in peak
viscosity (Bahnassey and Breene, 1994). Similarly breakdown, set-
back, and final viscosity were observed to increase significantly
(p < 0.05) with increase in chestnut flour substitution level to the
flour blend. Yang and Chang (1999) reported that proteins in rice
flour restrict starch granules swelling and reduce the viscosity.
There was a marked decrease in pasting temperature as the chest-
nut flour level increased in the blend from 91.40 to 82 °C. The dif-
ference in pasting temperature is an indication of different
gelatinization temperature of flour blends (Yadav et al., 2014).
The results implies that the increasing level of chestnut flours sub-
stitution has a tendency of decreasing the gelatinization
temperature.
3.2. Colour, hardness and expansion ratio of snacks
Colour is one of the important attribute in snacks primarily
judged by the consumer. Significant variation (p < 0.05) was
observed in lightness value (L⁄) and ranged from 41.92 to 46.70
for snacks (Table 2). Incorporation of chestnut flour decreased
the L⁄, a⁄ and b⁄ value with increasing its substitution level. The
total colour difference (DE) of snacks significantly (p < 0.05)
increased with chestnut flour substitution level. Progressive
increase in chestnut flour promotes the colour change, which led
to the increased browning in snacks. This might be probably due
to higher sugar content of chestnut which enhances the brown col-
our thorough caramelization and Maillard reaction during the fry-
ing operation. The Maillard reaction between reducing sugars and
amino acids is the primary colour formation reaction during frying
operation (Baik and Mittal, 2003). Demirkesen et al. (2010)
reported that increase in chestnut flour in gluten bread resulted
in brown colour of breads.
Table 1
Effect of different brown rice-chestnut flour blends on pasting properties.
Replacement level (%) Peak viscosity (cP) Hold viscosity (cP)
0 2503 ± 45.96d 1601 ± 14.12d
20 2619 ± 26.16c 1708 ± 1.41c
40 2836 ± 31.11b 1884 ± 16.26b
60 3039 ± 21.21a 2010 ± 5.65a
Values are expressed as mean ± standard deviation. Means in the same column with different letters were significantly different at p < 0.05.
Please cite this article in press as: Mir, S.A., et al. Technological and nutritional properties of gluten-free snacks based on brown rice and chestnut flour.
Journal of the Saudi Society of Agricultural Sciences (2017), http://dx.doi.org/10.1016/j.jssas.2017.02.002
3
Hardness value of snacks analysed by texture analyzer was
decreased progressively with the substitution level of chestnut
flour (Table 2). The frying process modifies the physicochemical
properties of food products which lead to the textural changes.
The chestnut flour substitution decreased the hardness value from
58.20 to 42.83 N for 60% blended and control snack, respectively.
The decrease in hardness with chestnut flour incorporation may
be due to high sugar content of the chestnut flour which may influ-
ence the starch gelatinization during the frying process and leads
to the texture changes. Sugars are known to delay starch gela-
tinization by reducing the water activity and stabilizing the amor-
phous regions of the starch granule by interacting with starch
linkages (Sumnu et al., 2000), which may be lead to influence the
hardness of snack.
Expansion ratio of snacks was increased with increase in chest-
nut flour level in the blend (Table 2). The high temperature input
during frying caused the water evaporation resulting in volume
expansion of fried products (Mehta and Swinburn, 2001). The high-
est expansion ratio was shown by 60% chestnut flour blend snack
(1.17). The chestnut flour based snacks produced the more
expanded products due to the higher starch and lower fibre and
protein content as compared to control. The higher peak viscosity
values were shown by 60% chestnut flour level also confirmed
the low fibre content of 60% chestnut flour level, which influences
the expansion ratio of snacks. Maneerote et al. (2009) reported that
protein reduced the expansion ratio of snacks while studying the
deep fried rice crackers.
3.3. Mineral analysis of snacks
Mineral analysis done by WD-X-ray fluorescence is presented in
Table 3. The 100% brown rice flour based snack was found rich in
magnesium, manganese, phosphorus and sodium minerals,
whereas calcium, chlorine, iron, potassium, sulphur and silicon
content was increased progressively with chestnut flour level in
the blend, which indicates that chestnut flour is rich in these min-
erals. Nazzaro et al. (2011) reported that chestnut fruit is rich in
essential minerals like calcium, potassium, iron and sodium. The
minerals present in major quantities in snacks are chlorine
(284.95–307.64 mg/100 g) followed by potassium (60.77–
94.74 mg/100 g) and phosphorus (34.65–45.56 mg/100 g) in
snacks. Brown rice has been represents to be rich in essential nutri-
ents (Wang et al., 2011), which can be used as raw material for the
development of functional foods. Although the brown rice flour is
rich in functional components, the addition of chestnut flour also
enhances the nutritional value and flavour of the snack. Increasing
supply of such products on the market may be regarded as health
promoting functional foods, especially for celiac disease patients.
3.4. Microstructure
Fig. 1(a) and (c) are the micrographs of 100% rice flour and 60%
chestnut flour substitution dough, respectively. The 100% rice
dough consisted of apparently small densely packed starch gran-
ules with interrupted protein matrix. However, the 60% substitu-
tion chestnut flour dough showed larger starch granules and less
Final viscosity (cP) Breakdown viscosity (cP) Setbak viscosity (cP) Pasting temperature (°C)
3705 ± 53.03d 887 ± 22.12c 2117 ± 30.56b 91.40 ± 0.30a
3820 ± 41.71c 906 ± 26.18c 2131 ± 37.73ab 89.10 ± 0.70b
4009 ± 38.89b 943 ± 21.14b 2143 ± 35.68ab 84.80 ± 0.35c
4196 ± 44.26a 1021 ± 19.23a 2208 ± 67.12a 82.00 ± 0.50d
4 S.A. Mir et al. / Journal of the Saudi Society of Agricultural Sciences xxx (2017) xxx–xxx

Table 2
Effect of chestnut flour on color, expansion ratio and texture of rice snacks.

Replacement level (%) L* a* b* DE Expansion ratio Hardness (N)

a a a b
0 46.70 ± 0.45 10.40 ± 0.18 24.58 ± 0.50 – 1.07 ± 0.01 58.20 ± 5.12a
20 45.48 ± 0.61a 9.70 ± 0.23ab 22.45 ± 0.37b 1.06 ± 0.18c 1.07 ± 0.00b 57.23 ± 3.11a
40 42.90 ± 0.56b 9.26 ± 0.31b 20.54 ± 0.51c 4.20 ± 0.10b 1.11 ± 0.02a 47.39 ± 4.20b
60 41.92 ± 0.35b 9.44 ± 0.30b 20.25 ± 0.57c 6.62 ± 0.06a 1.15 ± 0.01a 42.83 ± 2.81b

Values are expressed as mean ± standard deviation. Means in the same column with different letters were significantly different at p < 0.05.

Table 3
Mineral analysis of brown rice-chestnut flour blended snack.

Replacement Calcium Chlorine Iron Potassium Magnesium Manganese Sodium Phosphorus Sulphur
level (mg/100 g) (mg/100 g) (mg/100 g) (mg/100 g) (mg/100 g) (mg/100 g) (mg/100 g) (mg/100 g) (mg/100 g)
0 g/100 g 6.38 ± 0.46c 284.95 ± 3.81c 5.11 ± 0.07c 58.63 ± 0.83c 12.16 ± 0.15a 1.66 ± 0.04a 33.01 ± 0.76a 45.56 ± 0.71a 12.50 ± 0.10d
20/100 g 8.03 ± 0.12a 277.13 ± 3.53d 5.18 ± 0.13c 60.77 ± 0.98c 8.19 ± 0.19b 1.37 ± 0.03b 31.95 ± 1.07a 40.75 ± 1.67b 15.21 ± 0.16c
40/100 g 8.26 ± 0.20a 307.64 ± 4.91a 6.85 ± 0.07b 73.83 ± 0.94b 8.26 ± 0.27c 1.38 ± 0.02b 30.72 ± 0.95a 35.99 ± 1.13c 15.93 ± 0.09b
60 g/100 g 7.10 ± 0.16b 301.13 ± 3.46b 9.46 ± 0.19a 94.74 ± 0.98a 5.01 ± 0.12d 1.07 ± 0.04c 27.53 ± 0.73b 34.65 ± 0.89c 20.31 ± 0.21a

Values are expressed as mean ± standard deviation. Means in the same column with different letters were significantly different at p < 0.05.

Fig. 1. Scanning electronic micrographs (a) 100% rice flour dough; (b) 100% rice flour snack; (c) 60/40 chestnut-rice flour dough; (d) 60/40 chestnut-rice flour snack.

protein matrix in comparison to 100% rice flour dough. The inter-
action of rice and chestnut flour starch and protein leads to the
physical change in the developed snack and hence affects its
expansion ratio. The increase percentage of chestnut flour leads
to low protein content in 60% dough and thus increased the expan-
sion ratio of snacks. Fig. 1(b and d) shows the cross section of fried
snacks containing 60% chestnut flour having more cells with larger
cavities as compared to fried snacks containing 100% rice flour. The
100% flour rice snack internal structure were more compact and
relatively more homogeneous as compared to the 60% chestnut
flour which may be the reason for the low expansion ratio of
100% rice flour snack. Torbica et al. (2012) reported that the

Please cite this article in press as: Mir, S.A., et al. Technological and nutritional properties of gluten-free snacks based on brown rice and chestnut flour.
Journal of the Saudi Society of Agricultural Sciences (2017), http://dx.doi.org/10.1016/j.jssas.2017.02.002
 S.A. Mir et al. / Journal of the Saudi Society of Agricultural Sciences xxx (2017) xxx–xxx
Table 4
Sensory evaluation of snacks form brown rice-chestnut flour blends.
Replacement level (%) Color
ab
0 7.13 ± 0.19
20 7.10 ± 0.14ab
40 7.39 ± 0.07a
60 6.92 ± 0.18b
Values are expressed as mean ± standard deviation. Means in the same column with different letters were significantly different at p < 0.05.
inclusion of rice flour into buckwheat flour at different levels influ-
enced the microstructure of cookies having intact starch granules
in spite of thermal treatment due to insufficient amount of added
water in the cookie formulations. Jongsutjarittam and Charoenrein
(2013) reported the substitution of rice flour into the wheat flour
influences the microstructure of cake.
3.5. Sensory evaluation
Results pertaining to sensory evaluation of color, appearance,
flavour, texture and overall acceptability of snacks are shown in
Table 4. Color and appearance showed non-significant variation
(p < 0.05) among the different levels of rice-chestnut flour blend
snacks. The flavour value of snacks increased progressively with
the ratio of chestnut flour level and showed the significant change
at 60% blend. The 60% chestnut flour substitution showed the high-
est sensory value for flavour. Sensory evaluation suggested that
substitution of chestnut flour with brown rice flour gave satisfac-
tory results in the development of snacks. Texture value showed
decreasing trend with increase in chestnut flour level in the blend.
Non-significant difference was observed in overall acceptability of
developed snacks (p < 0.05) with the highest sensory value was
observed in 40% and 60% replacement level. Singh et al. (2011)
reported that cookies prepared from different ratios of chestnut
flour showed good overall acceptability score.
4. Conclusion
In this study, the chestnut flour not only used as an ingredient
to increase the nutrition value, but it also helped to enhance the
flavour of snacks. The pasting profile showed the significant varia-
tion in pasting properties among different flour blends. The expan-
sion ratio was observed to increase with increase in chestnut flour
level. The compositional analysis conducted for the snacks showed
an increase in mineral content with the chestnut flour substitution.
Sensory evaluation of snacks showed that brown rice-chestnut
flour blend may be used in gluten-free snack formulation without
adversely affecting the sensory properties of snacks. The 40% chest-
nut flour blend is best suited for the production of good quality
rice-chestnut flour snacks. This blend showed the notable amount
of minerals in addition to good sensory acceptability score. The for-
mulated snacks were observed to be rich in minerals which are
beneficial for the human health. The result of this investigation
could be relevant for the production of snacks based on brown rice
flour and chestnut flour. The introduction of these snacks in the
market would increase the diversity of functional products and,
even more importantly, of functional foods suitable for celiac dis-
ease patients.
Acknowledgements
The authors are thankful to the Department of Food Science and
Technology and Central Instrumentation Facility, Pondicherry
University for providing laboratory and instrumental facilities.
Please cite this article in press as: Mir, S.A., et al. Technological and nutritional properties of gluten-free snacks based on brown rice and chestnut flour.
Journal of the Saudi Society of Agricultural Sciences (2017), http://dx.doi.org/10.1016/j.jssas.2017.02.002
5
Appearance Texture Flavour Overall acceptability
a a c
7.08 ± 0.06 7.06 ± 0.07 6.01 ± 0.14 6.97 ± 0.11a
7.16 ± 0.19a 7.00 ± 0.12a 6.31 ± 0.19b 7.04 ± 0.17a
7.10 ± 0.12a 6.27 ± 0.18b 7.39 ± 0.26a 7.18 ± 0.12a
6.87 ± 0.28a 6.09 ± 0.12b 7.94 ± 0.23a 7.10 ± 0.21a
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Please cite this article in press as: Mir, S.A., et al. Technological and nutritional properties of gluten-free snacks based on brown rice and chestnut flour.
Journal of the Saudi Society of Agricultural Sciences (2017), http://dx.doi.org/10.1016/j.jssas.2017.02.002