Effect of Substituting Purple Rice Flour for Wheat Flour on Physicochemical Characteristics, In Vitro Digestibility, and Sensory Evaluation of Biscuits

Table 1

Formulation of biscuits supplemented with purple rice flour.

Ingredients (g)	Control	Purple rice flour substitution (%)
		25	50	75	100
Refined wheat flour	100	75	50	25	—
Purple rice flour	—	25	50	75	100
Butter	75	75	75	75	75
Sugar	62.5	62.5	62.5	62.5	62.5
Egg	112.5	112.5	112.5	112.5	112.5
Salt	0.75	0.75	0.75	0.75	0.75
Sodium bicarbonate	4.5	4.5	4.5	4.5	4.5
Xanthan gum	1.25	1.25	1.25	1.25	1.25