Innovation Name
Premium Jasmine Rice Flour Blend for Donuts, Pancakes, and Waffles: Low Glycemic Index and Gluten-Free
Background and Objectives
Market research reveals a growing demand for bakery products, particularly Meal Kits, which are ready-to-use flour blends allowing consumers to easily and quickly prepare baked goods. Additionally, the number of individuals with gluten intolerance to wheat flour has been increasing, leading to the use of rice flour as a substitute for wheat flour to add value to Thai rice. However, excessive consumption of bakery products can lead to various health issues, such as diabetes, obesity, high cholesterol, and hypertension. This motivated the development of a low-glycemic index product to prevent and address health problems associated with bakery consumption.
Output
This product replaces 100% of wheat flour with jasmine rice flour. Jasmine rice flour has properties similar to wheat flour, with comparable amylose content, making it suitable for creating soft, airy, and light-textured baked goods. Additionally, jasmine rice contains 2-Acetyl-1-Pyrroline, a compound that gives it a unique, fragrant aroma, enhancing the appeal of the final product.
For health benefits, the product is formulated with a low glycemic index by using non-caloric sweeteners and fiber to partially replace sugar and flour. The non-caloric sweeteners used in this product have a taste similar to sugar and are certified as safe by the World Health Organization (WHO) and food and drug regulatory bodies in many countries. The fiber used in the product is a commercial prebiotic fiber derived from enzymatically processed starch, which is then dried into powder. This fiber not only lowers the glycemic index but also supports gut health by nourishing beneficial gut microorganisms and is heat-resistant, making it ideal for baked goods that require high temperatures.
Applications
This versatile flour blend can be used to make donuts, pancakes, and waffles. Consumers simply need to add eggs, milk, and vegetable oil, and bake the mixture using a donut, pancake, or waffle maker for 2-3 minutes. The flour blend can be stored for over six months and is suitable for individuals with gluten intolerance, those with diabetes or metabolic disorders, and health-conscious consumers.
Research Funding
Kasetsart University Research and Development Institute