Improved Quality of Baked Products by Rice Bran Oil (original) (raw)

Baking is a developing industry in Pakistan, which is growing in size. The people are becoming more conscious about their health and nutrition. Foods that are convenient, with good taste, reasonably priced and superior in quality are in great demand. 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 improve the quality of cookies in term of shelf life due to natural antioxidants present in RBO. Five treatments of RBO and normal shortening (NS) were used to prepare cookies and 45 days storage study was conducted to investigate improvement in shelf life. Statistical analysis regarding chemical characteristics of cookies indicated that both treatments and storage have highly significant effect on moisture content, fat content and NFE content of cookies while ash content and crude fiber showed nonsignificant change. Storage has also significant effect on protein content of cookies but it remains unaffected by changing treatments. During 45 days storage moisture content, protein content, fat content and NFE content decreases significantly. The thiobarbituric acid number (TBA no.) was calculated after each storage interval (fortnightly). Both treatments and storage showed significant effect on TBA no. of cookies. Treatment T 5 (100% RBO) exhibited TBA no. (0.03) while T 1 (100%NS) showed (0.05) mg of malenaldehyde/Kg at 0 day. There was an increase in TBA no. during storage But Treatment T 5 (100%RBO) showed the minimum increase (0.05) followed by T 4 (0.06) and T 3 (0.08). Based on the results of proximate analysis, sensory evaluation and TBA number, it is concluded that by increasing the percentage of rice bran oil (RBO), the TBA number decreases and the on set of rancidity is delayed. Moreover the present study suggests that T 3 (50%RBO + 50%NS) can produce superior quality cookies to prove effectiveness of RBO as bakery shortening.