Studies on the Nutritional and Sensory Quality of Biscuit Partially Supplemented with Rice Bran at Different Levels PLEASE SCROLL DOWN FOR ARTICLE (original) (raw)
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Development and characterization of added value appetizer biscuits based on black rice flour
The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology, 2021
The main purpose of this study followed the development of a functional product, a variety of biscuits with black rice flour, oat bran, almonds, and chia seeds. This type of biscuits revealed a high fibers content, 9.11 ± 0.5%, a fact attributed to the raw ingredients used, so as it is possible to label this type of product as "Rich in fiber". Furthermore, the black rice flour biscuits presented also a high protein concentration (23.25 ±1.04%). In addition to the high content of proteins and fibers, this type of black rice flour biscuits showed a high antioxidant activity of 77.01±0.80%. In regards to the in vitro digestion, the complex matrix of the biscuits allowed the protection of the antioxidant compounds, anthocyanins especially, in the gastric juice, allowing their release in the intestinal juice. Due to their composition, this category of biscuits can address a wide range of consumers, here including people with gluten intolerance (celiac disease). The developed fu...
The Impact of the Wheat Bran on the Quality of the Biscuits and Their Nutritional Value
The wheat bran represent a byproduct in the industry of wheat milling, which in addition to being used as a food for the livestock, they can also be used as an additional source of the diet fibers for prevention of many illnesses. In the production of biscuits, the latter being the products that have an advantage as compared to the bread, given that they are used in many state run programs in order to adapt to the needs of the population, the utilization of the wheat bran will increase the nutritional values in it and the interest for these products, in addition it will have an impact on the reology attributes of the dough and on the sensory qualities of the biscuits. In this study, the wheat brans have been added in the scale of 5, 10, 15 till 20%. The rheologycal attributes indicate an increase in water absorption, increase in the stability of dough, increase in the level of the degree of softening and a decrease on extensibility and of energy. The biscuits which are produced with added bran of 5 and 10%, exhibit better sensory attributes, respectively they exhibit a smoother surface with an attractive color, specific aroma and taste which increases with the increase of wheat bran. The nutritional values of the biscuits indicate that the calories values decrease with the increase of wheat bran, whereas the amount of the minerals, cellulose and fats increases. All the biscuits, notwithstanding the amount of wheat bran, are safe to be consumed.
Frontiers in Nutrition
Various types of natural fiber-rich ingredients are added into bakery-based products to improve their fiber content for health promotional purposes. But the majority of these products usually include exotic dietary fiber components. The aim of this study was to develop biscuits incorporated with wheat bran, rice bran and banana peel powder and to evaluate the effects on physicochemical properties and sensory acceptability of these different biscuit samples. Wheat bran, rice bran and banana peel powder was used to substitute refined wheat flour in biscuit samples at different levels (0, 5, 10, 15, 20, 25, and 30%). The effect of wheat bran, rice bran and banana peel powder incorporation on proximate composition, physical characteristics, texture profile, color and sensory evaluation of biscuit samples were investigated. The moisture content of the product showed a significant (p ≤ 0.01) decreasing trend while as protein showed increasing trend with increasing level of incorporation o...
Effect of Addition of Rice Bran on the Physico-Chemical and Sensory Properties of Wheat Bread
2017
The study looked into the Effect of Addition of Rice Bran on the Physico-Chemical and Sensory Properties of Wheat Bread. Composite flour from rice bran/wheat flour blends at 10%, 15% and 20% levels of rice bran. Substitution was used to bake bread and their effects on the baking qualities of wheat bread were determined and compared with 100% wheat bread. Proximate analysis of the 100% wheat and the composite showed that, the protein increased from 2.38-5.12 indicating that protein and dietary fiber increases with rise in rice bran. Some functional properties equally increased with increase in rice bran addition, such as fats and water absorption, ranging from 1.0 – 1.22 and 1.5-1.89 for fats and water respectively. The major ingredients used for the baking were flour, sugar, yeast, salt and water. Sensory evaluation for color, texture, flavor, taste and general acceptance of products by 10 panelists drawn from among staff and students were done using a 5-point hedonic rating scale. ...
2020
In this study, nutritional rich multi-grain cookies using rice bran powder has been prepared. The multi-grain flour blend<br> including wheat, pearl millet, corn flour was supplemented with different levels of rice bran (10,20,30%) powder and used for the<br> preparation of cookies. The physical, nutritional and sensory characteristics of prepared multi-grain cookies was analysed. From the<br> above results, it was concluded that multigrain cookies prepared with 20% level of rice bran powder are most acceptable and got the<br> highest score in all sensory parameters. As a result, it was concluded that the treatment (T2) supplemented with 20% rice bran powder<br> can be successfully used for the preparation of sensory acceptable and nutritional rich multi-grain cookies.
Partial replacement of fat with wheat bran in formulation of biscuits enriched with herbal blend
Hemijska industrija, 2016
The effects of replacing fat with finely ground wheat bran, at different levels (30, 40, 50%), in biscuit formulation were investigated with respect to dough texture and final biscuit characteristics and nutritional quality. Fat reduction using wheat bran increased dough hardness but decreased adhesiveness, cohesiveness, and springiness. Biscuit hardness increased and fracturability decreased with increasing fat replacement level. Changes in biscuit colour were detectable; lightness increased whereas yellow tone decreased. Increasing bran level contributed to higher content of protein, fibres and minerals. The achieved calorie reduction spanned over 14.5-16.2%. The dietary fibre content increased 2.1-2.8 times in comparison to the control. Over 30% fat replacement, low sensory scores were obtained. It could be concluded that fat may be replaced in biscuit formulation, up to 30% with wheat bran. These ?reduced fat? biscuits had acceptable sensory properties and additional nutritional...
Effect of Oat Bran on the Quality of Enriched High Fiber Biscuits
Enriched high fiber biscuit was made by substituted refined wheat flour with oat bran at level of 10%,20% and 30%. The sensory characteristics (Appearance, texture, taste and color), physical properties (Width, thickness and spread ratio) and particle size distribution were evaluated and compared with control sample. Hedonic Scale was used for sensory evaluation of prepared biscuit which is generally decreases with increasing the level of substitution. From overall acceptability rating, 10% oat bran incorporated biscuit obtained the highest rating compare to other treatments. At p 0.05, there were no significant difference between the control treatment and best rated substituted biscuit (10:90) in general preference of sensory rating. The width of biscuit decreases from 5.5 to 4.2 with increasing in the level of substitution of oat bran and similar tread shown by spread radio. However, biscuit thickness increases from 0.68 to 0.91 with increasing level of substitution. Biscuit with 10% medium and coarse particle sizes gave the best results in overall sensory evaluation and spread ratios and compared with biscuit made with fine particle sizes.
Biscuits were produced from composite flour (wheat flour, defatted bambara groundnut flour, bambara groundnut protein isolate). Five samples of the cookies were produced from the composite flour formulation. Bambara groundnut flour was obtained by soaking, dehulling, drying and milling the bambara groundnut. Sample EMO (100 % wheat flour), served as the control. Others were sample DMO (80 % wheat flour and 20 % bambara groundnut defatted flour) formulation, sample CMO (70 % wheat flour and 30 % bambara groundnut defatted flour) formulation, sample BMO (80 % wheat flour and 20 % bambara groundnut protein isolate) formulation and sample AMO (70 % wheat flour and 30 % Bambara groundnut protein isolate) formulation. Wheat flour, defatted bambara flour, bambara isolate flour and cookies were evaluated for the composition. Proximate composition, anti-nutritional factors, functional properties of the flours were evaluated. Cookies developed from the composite flours were also evaluated for proximate composition, physical attributes and consumer acceptability. Results showed that substitution of wheat flour with bambara groundnut defatted flour and protein isolate contributed to a progressive in the protein content (up to 100 % increment). Also it was noted that with increase in bambara groundnut flour in the two blends of varying proportions there was significant increase (p < 0.05) in the protein (12.37-26.20). The addition of bambara groundnut flour decreased the water absorption capacity of composite flour from the two blends. With respect to the sensory analysis, there was no significant difference in terms of colour, taste, flavour, appearance and overall acceptability between samples with defatted flour and isolate.
2017
Flour blends were produced using wheat, bambara nut, and Aerial yam. The flour samples were processed into biscuits in the following ratios (wheat : bambara nut : aerial yam): 100:0:0 (WTF), 0💯0 (BNF), 0:0:100 (AYF), 40:30:30 (WBA), 30:30:40 (BAW), and 50:40:10 (ABW). Physical, chemical and sensory properties of the biscuit samples were determined. Physical properties showed that in diameter, values ranged from 7.11 to 12.01 cm, weight ranged from 11.30 to 11.99 g, spread ratio ranged from 1.80 to 3.00, spread factor ranged from 59.25 to 100 and height ranged from 4.01 to 5.01cm. Chemical qualities showed protein (7.90-17.08%), ash (1.96-4.96%), fat (1.20-5.20%), fibre (4.20-6.30%), and moisture (3.80-5.80%). Sensory scores showed that appearance ranged from 6.60 to 7.70, Aroma ranged from 6.60 to 8.02, taste ranged from 7.33 to 8.50, Crispness 7.12 to 7.21, and overall acceptance 6.81 to 8.32.There was a significant difference (p<0.05) among samples. However, all biscuit sam...