Quality characteristics of protein-enriched brown rice flour and cake affected by Bombay locust (Patanga succincta L.) powder fortification

Abstract Protein-enriched brown rice flours were developed by fortification of defatted Bombay locust powder (BL) at different levels (10, 20, 30%). The physicochemical characteristics of the mixed flours were then investigated. The application of resulting mixed flour on preparing protein-enriched cake was also studied. The chemical composition, water activity, color as well as rheological property of the resulting mixed flours were varied at different levels of BL added. The protein content of resulting mixed flours was effectively improved, especially at 30% replacement provided almost 4-fold increased (11–42%), compared with control (BRF without BL fortification) (p ≤ 0.05). Protein-enriched cakes prepared using the mixed flours, showed the differences in their physicochemical properties, texture profiles, chemical composition and sensory characteristics, which were influenced by BL fortification level. The 20% replacement of brown rice flour by BL (20-MF) provided a protein-enriched cake (20.8% of protein) with liking score ranged from 7.0 to 7.4 for all attributes tested, indicating the good acceptability. Scanning electron microscopy (SEM) of the 20-MF cake revealed that it had a denser structure with the less porosity than the control. Therefore, BL might be a promising alternative protein source for developing protein-enriched flour and baked product, particularly cakes.