The Effects of Using Pregelatinized Red Jasmine Rice Flour as a Substitute for Wheat Flour on the Quality of Sponge Cupcakes: Article 3372

Nawaporn Hongpan; Phirawit Rattanadarachok; Soontreeya Kalawong

doi:10.69650/ahstr.2025.3372

Authors

Nawaporn Hongpan Department of Food Technology, Faculty of Science and Technology, Bansomdejchaopraya Rajabhat University, Thonburi, Bangkok 10600, Thailand
Phirawit Rattanadarachok Department of Food Technology, Faculty of Science and Technology, Bansomdejchaopraya Rajabhat University, Thonburi, Bangkok 10600, Thailand
Soontreeya Kalawong Department of Agricultural Technology, Faculty of Science and Technology, Bansomdejchaopraya Rajabhat University, Thonburi, Bangkok 10600, Thailand

DOI:

https://doi.org/10.69650/ahstr.2025.3372

Keywords:

pregelatinized flour, red jasmine rice, substitution, sponge cupcake, antioxidant activity

Abstract

This study was an investigation of the effects on the physical and chemical properties, bioactive compounds, and nutritional value of sponge cupcakes when wheat flour was substituted by pregelatinized red jasmine rice flour, at various percentages of substitution. The results showed that the 20% substitution maintained a similar appearance and texture to the control (0% substitution), while the lightness (L*) of both the crust and crumb decreased. Notably, the redness (a*) of the crumb significantly increased (p≤0.05) with higher substitution levels, resulting in a darker color in all substituted samples than in the control. The total color difference (ΔE) also increased, indicating noticeable visual changes. As substitution levels increased, the specific volume significantly decreased from 6.49 mL/g in the control to 3.63 mL/g at 100% substitution. Additionally, hardness decreased from 1070.3 g-forces in the control to 862.5 g-forces at 20% substitution, resulting in a softer texture. The antioxidant capacity improved significantly, with DPPH scavenging activity increasing from 35.26% in the control to 36.30–67.99% at higher substitution levels. This enhancement correlated with the anthocyanin content, which ranged from 1.53 to 2.86 mg/kg in cakes made with red jasmine rice flour. Nutritional analysis indicated that the 20% substitution provided 342.77 kcal, 8.36 g of protein, 14.57 g of fat, 44.55 g of carbohydrates, and 1.21 g of crude fiber per 100 g. These findings suggest that pregelatinized red jasmine rice flour can be used to develop a healthier option for health-conscious consumers and has the potential for development as a gluten-free bakery product in the future.

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