Effects of Vietnamese Rice Bran Oil as Vegetable Shortening Substitution on the Physical and Sensory of Baked Cookies (original) (raw)
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Improved Quality of Baked Products by Rice Bran Oil
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.
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.
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.
Italian Journal of Food Science, 2017
Sesame seed oil has known antioxidant properties that may improve both nutritional importance and shelf-life of the product. Three aims of the study were to: a) examine nutritional value and physicochemical properties of white sesame seed oil (WSSO) and hydrogenated vegetable fat (HVF) cookies, b) compare the antioxidant potential of the cookies and c) determine the effects of storage and treatment conditions on palatability of the cookies. Results showed that energy and fat% were significantly higher (P < 0.05) in WSSO than HVF cookies. At 60th day, mean moisture, peroxide value, and acidity were higher (P < 0.05) in HVF cookies. Over time, protein and fiber% decreased significantly (p < 0.05) in both cookies but remained higher (P < 0.05) in WSSO at 60 days. WSSO cookies had longer shelf life, greater palatability, improved physical properties and greater antioxidant potential.
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 three types of oils and their level of incorporation on sensory quality of sorghum cookies
Food Research, 2021
Lipid (oil and fat) is one of the basic and important components used in the production of cookies. It plays several roles in their composition and a judicious choice of this ingredient makes it possible to have cheap, delicious and very nutritious cookies. This study aimed to evaluate the effect of refined cottonseeds oil (RCO), refined palm oil (RPO) and red (or crude) palm oil (CPO) on sorghum (Sorghum bicolour var. Gampela) cookies. Oils were incorporated at levels of 16%, 20% and 24%. Cookies quality were evaluated based on quantitative sensory profile, sensory acceptability, preference classification and paired-comparison test. The results of sensory profile tests showed that the sensory descriptors ranged from very low to medium intensity (1.33 to 3.83 on a scale of 5). Both acceptability and classification tests showed that cookies produced with 20% of refined oil (RCO and RPO) and those with 16% of CPO were the most preferred and RCO and RPO with 20% of the oil were appreci...
Effect of interesterified palm and cottonseed oil blends on cookie quality
Cookie is one of the most liked bakery products. Formula constituents affect cookie quality. Especially, fat in the formula alters internal and external attributes, shelf life and nutritional value of the cookie. Interesterified fat is an alternative to hydrogenated shortenings that helps to prepare products of a variety of melting properties. Chemically interesterified palm and cottonseed oil blends were used in this study. The cookies were prepared according to modified American Association of Cereal Chemists Method. Physical (width, thickness and spread factors), chemical (moisture, ash, crude fat, crude protein, crude fiber, nitrogen free extract and peroxide value) and sensory attributes (colour, taste, texture and overall acceptability) of cookie samples prepared with chemically interesterified palm and cottonseed oils blends were compared with that of the cookie prepared with hydrogenated shortenings (standard cookies) at different storage intervals (0, 15, 30 and 45 days). Treatments have significant effect but storage has nonsignificant effect on the width, thickness and spread factor of cookies. Chemical analysis revealed that moisture content, crude protein, crude fat, crude fiber, ash content and NFE ranged between 2.34-4.06%, 6.03-6.55%, 21.69-22.89%, 0.223-0.330%, 0.52-0.65% and 67.20-67.94% respectively. Favorable cookies close to the standard cookies have been made by using interesterified palm and cottonseed oil blends at the ratio of 50:50 (wt%) without any significantly adverse change in sensorial properties.