Table 1.

Formulation of flour (0 % BCF) and BCF incorporated rice muffins with/without XG

Muffin	Rice Flour (g)	Sugar (g)	Baking powder (g)	Salt (g)	Oil (g)	*Protein emulsion (g)	Milk powder (g)	BCF (g)	XG (g)	Water (g)
0 % BCF	100	65	5	1	40	45	15	0	0	85
0 % BCF + XG	100	65	5	1	40	45	15	0	0.5	85
3 % BCF	97	65	5	1	40	45	15	3	0	85
3 % BCF + XG	97	65	5	1	40	45	15	3	0.5	85
6 % BCF	94	65	5	1	40	45	15	6	0	85
6 % BCF + XG	94	65	5	1	40	45	15	6	0.5	85
9 % BCF	91	65	5	1	40	45	15	9	0	85
9 % BCF + XG	91	65	5	1	40	45	15	9	0.5	85

BCF, Black carrot fibre; XG, Xanthan gum

*Protein emulsion consisted of 0.5 g glycerol monostearate and 12 g soy protein isolate mixed in 88 g deionized water