Make your own healthier gluten-free sweet biscuits with soybean okara, rice bran, and broken rice

Researchers continue to develop food products using ingredients that will add additional nutritional values to the end product. In a study published in the journal Food Science and Technology, researchers developed gluten-free sweet biscuits with soybean okara, rice bran, and broken rice.

• People with celiac disease cannot eat foods with gluten, such as bread and pasta.
• However, it can be difficult to find products that do not have wheat, which is one of the key ingredients of sweet biscuits. As a solution, researchers from Brazil aimed to develop gluten-free sweet biscuits.
• Instead of wheat, they used soybean okara, rice bran, and broken rice. Using these products adds technological and nutritional values to the end product.
• In their study, they tested the stability of gluten-free sweet biscuits developed with soybean okara, rice bran, and broken rice for a period of 10 months.
• They compared their formulations with commercial sweet biscuits.
• Results revealed that the experimental biscuits had almost similar color, weight, volume, and diameters to the commercial ones.
• During storage, the texture, lipids, and energy value of the experimental biscuits decreased, while their moisture and protein content increased.
• The findings of the study suggested that sweet biscuits made from soybean okara, rice bran, and broken rice exhibited stability similar to that of commercial sweet biscuits.

The researchers concluded that soybean okara, rice bran, and broken rice can be used as alternatives to wheat in making sweet biscuits.

Read the full text of the study at this link.

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Journal Reference:

Tavares, BO, Silva EP da, Silva VSS da, Soares Junior MS, Ida EI, Damiani C. STABILITY OF GLUTEN FREE SWEET BISCUIT ELABORATED WITH RICE BRAN, BROKEN RICE AND OKARA. Food Science and Technology. 4 March 2016; 36(2): 296-303. DOI: 10.1590/1678-457X.0083