Improved Quality of Baked Products by Rice Bran Oil (original) (raw)
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Extension of Cookies Shelf Life by Using Rice Bran Oil
Rice bran oil (RBO) was applied into baked products such as cookies at various levels i.e. 0, 25, 50, 75 and 100% by gradually replacing normal shortening to check its effectiveness in extending the shelf life of product due to its natural antioxidants by using thiobarbituric acid number (TBA number) test with the help of spectrophotometer. Five treatments of RBO and normal shortening (NS) (T1= 100 NS + 0% RBO, T2 = 75% NS + 25% RBO, T3 = 50% NS + 50% RBO, T4 = 25% NS + 75% RBO, and T5 = 0% NS + 100% RBO) were used to prepare cookies and 45 days storage study was conducted. TBA number was calculated after each storage interval. Both treatments and storage showed significant effect on TBA number of cookies. Treatment T 5 (100% RBO) exhibited TBA number 0.03, while T 1 (100% NS) showed 0.05 at 0 day. There was an increase in TBA number during storage of 45 days. Treatment T 5 (100% RBO) showed the minimum increase (0.05) followed by T 4 (0.06) and T 3 (0.08). It is evident from the results that by increasing the percentage of rice bran oil (RBO), the TBA number decreases and the on set of rancidity is delayed.
2019
Background: Rice bran oil (RBO) has been well known for its high free fatty acids, rich in polyunsaturated fatty acids, more micronutrients, longer shelf-life, more stable at high temperature, better taste as well as good flavor to food products. RBO also offers higher content of iodine compared to that of another bakery shortening. Then, as a consequence, a successful application of RBO into baked products such as cookies would be nutritionally advantageous. Purpose: The purpose of this study is to investigate the effect of RBO on the physiochemical and sensory quality of baked cookies and to develop new recipe to make good cookies from RBO with improved nutritional values. Materials and Methods: The Vietnamese RBO used in this study was commercially refined oil of simply brand. Results: During 45 days of storage, moisture content increased significantly, and the fat content decreased significantly. The storage duration also which had a negative effect on the sensorial quality of c...
Replacement of Bakery Shortening with Rice Bran Oil in The Preparation of Cookies
Agricultural Research Journal, 2016
Studies were carried out to replace bakery shortening with refined rice bran oil in the preparation of muffins. Physico-chemical properties of bakery shortening and rice bran oil were studied. Rice bran oil was found to have a higher content of the essential fatty acid linoleic acid (34.98%) as compared to that of bakery shortening (5.14%). Chemical composition of wheat flour used was also studied. Muffin samples were prepared by replacing bakery shortening with rice bran oil at 0, 25, 50, 75 and 100% levels. Muffins were examined for quality that is weight, volume and specific volume and organoleptic quality that is appearance, colour, texture, flavour and overall acceptability on a 9 point hedonic scale. Statistical analysis revealed that muffin making and organoleptic quality of muffins prepared after replacing rice bran oil at the 50% level or greater varied significantly which is desirable from that of control. Statistically significant variations were observed in the texture of muffins prepared with shortening alone from that prepared after replacing bakery shortening with rice bran oil at 50% level.
International Journal of Food Science & Technology, 2008
Methanolic extracts of rice bran (MRB) were found to be the richest in phenolics than all the other extraction media, i.e. water, 80% methanol, 70% ethanol, diethyl ether. Thermal stability of MRB was determined by evaluating antioxidant activity of heated extracts in linoleic acid system. Cookies were prepared in sunflower oil premixed with MRB at different concentrations, i.e. 500, 1000 and 2000 ppm, and with butylated hydroxytoluene and a-tocopherol at 200 ppm. Oxidative stability of cookies was measured by storing under ambient conditions for an year with periodical analysis after every 2 months. Fatty acid composition was determined by gas-liquid chromatography. A regular decrease in unsaturated fatty acids (USFA) and increase in saturated fatty acids was observed with the increase in storage period; all the stabilised samples showed appreciably less decrease in USFA than that of control sample. Induction period ranged from 14.73 to 31.22 h while control exhibited 7.5 h. Peroxide value, iodine value and free fatty acids were chosen as the parameters for quality evaluation of cookies. Results suggest rice bran to be a potential source of antioxidants for stabilisation of cookies.
Advances in Agricultural and Food Research Journal
The rice bran oil (RBO) can form its semisolid spread through solvent fractionation. The rice bran oil spread (RBOS) is proposed to be included in the production of bakery products. The aim of this is study is to compare the physicochemical, textural properties and thermal properties of RBOS with commercial shortening (CS). Spreadability analysis was conducted using a texture analyzer. There was no significant difference (p > 0.05) in firmness and work of shear between CS and RBOS. The fatty acid compositions were determined through GC-MS. The major fatty acids in RBOS were palmitic acid, oleic acid and linoleic acid which is similar to those in RBO but significantly (p < 0.05) higher in saturated fatty acid content. RBO contains a high amount of γ-oryzanol and phytosterols which is beneficial in solid fat structuring. The quantitation of γ-oryzanol was performed by using UV-Vis spectrophotometer while the phytosterol content was analyzed by using HPLC. There was no significan...
Effect of rice bran supplementation on cookie baking quality
2011
Rice bran, a by-product obtained during polishing of un-milled rice, contains a large quantity of essential nutrients such as minerals, vitamins, fiber, amino acids and antioxidants. Supplementation of rice bran in cookies can improve their nutritional value. In the present study, cookies were prepared from wheat flour with supplementation of rice bran @ 5, 10, 15 and 20 percent. The rice bran was stabilized with acid and dry heat treatment before supplementation. Chemical analysis of the cookies revealed that there was no significant difference in chemical and physical properties of cookies supplemented with acid stabilized rice bran (ASRB) and heat stabilized rice bran (HSRB). The moisture, crude protein, fat and mineral contents were significantly increased with the increment of rice bran. Average width, thickness and spread factor of cookies also increased with the increase in percentage of rice bran. Sensory evaluation of cookies showed that scores for color of cookies decreased significantly with increase in level of rice bran and sensory scores were significantly higher in the cookies prepared with HSRB. However the decrease was non-significant at 10 percent level of substitution. Highest scores for overall acceptability of supplemented cookies was recorded at 15 percent level of substitution as compared to other treatments. Hence it is concluded from the results that supplementation of HSRB @ 10 percent is more suitable for production of rice bran supplemented cookies.
Physicochemical characteristics of defatted rice bran and its utilization in a bakery product
Journal of Food Science and Technology-mysore, 2011
Defatted rice bran (DRB), a byproduct of rice milling is a rich source of dietary fiber and minerals. In the present study, the physico-chemical characteristics, antioxidant potential of defatted rice bran (Laboratory-LDRB and Commercial -CDRB) and its utilization in preparation of bread were studied. The effect of incorporation of CDRB at varying levels (5, 10 & 15%) on the quality characteristics of bread including physical, rheological and sensory attributes were evaluated and the dietary fiber content and antioxidant activity were determined. The results indicated that LDRB had better nutrient profile, physical and antioxidant properties than CDRB. On the basis of physical characteristics, breads with 5% and 10% CDRB were found to be acceptable as such and those containing 15% were acceptable with addition of bread improvers. The dietary fiber content and total antioxidative activity of bread increased with increasing levels of CDRB, which also improved the shelf life. The results reveal that DRB can be incorporated in breads upto 10% and 15% as such or with bread improvers respectively, as source of fiber and natural antioxidant, as a functional ingredient.
Development and Quality Analysis of Wheat Bran Enriched Herbal Cookies
Journal of Scientific Research & Reports, 2021
Wheat bran, byproduct of the wheat milling has extensive applications in the food industry attributing to its high dietary fiber (polysaccharides), protein and minerals content. Dietary fiber assist in gastrointestinal health maintenance and diseases risk reduction (Diverticular disease, heart disease, cancer and diabetes). Tulsi (Ocimum sanctum) contains numerous bioactive compounds (Caryophyllin, ursolic acid, rosmarinic acid, thymol,methyl chavicol, citral, carvacrol, and caryophyllene) imparting health benefits. Tulsi being rich in antioxidants advised for fighting free radicals and excess oxidative damage. In developing countries like India, with growing urbanization healthy bakery products demand is progressively rising in both urban and rural area. Hence, sincere efforts were undertaken to develop functionally and nutritionally enhanced cookies by incorporating wheat bran and tulsi powder. The cookies were developed by replacing refined wheat flour with varying level of wheat bran (20-35%). Cookies formulated with 30% wheat bran was observed to be sensorially best sample against other levels. Hence this sample was further selected for incorporation of tulsi powder (1-3%) and subjected to physical, chemical and sensory analysis. Sensory score indicated 1% tulsi powder incorporated cookie sample was highly acceptable against rest of the samples. The wheat bran (30%) and tulsi powder (1%) incorporation increased the dietary fiber (42.43%) and protein content (27.69%) without affecting on sensory Original Research Article