Food Science Research Journal

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Nutritional and Sensory Quality of Wheat Bread Supplemented with Stabilized Rice Bran


Affiliations
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
2 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbgani (M.S.), India
     

   Subscribe/Renew Journal


This project was designed to evaluate the suitability of stabilized rice bran for the supplementation of bread. Freshly milled rice bran was treated with autoclave heating for its stabilization. The effect of stabilized rice bran supplementation on nutritional and sensory properties of wheat bread was determined. Blends of wheat flour and rice bran (95:5, 90:10, 85:15 and 80:20) were used to bake bread with 100 per cent wheat flour as control. Thereafter, proximate, mineral composition and sensory properties of the bread loaves were determined, using standard methods of analysis. The moisture content, crude protein, crude fat, crude fibre and ash of the composite bread loaves increased significantly (p < 0.05) from 31.12 per cent to 33.98 per cent, 11.87 per cent to 13.38 per cent, 1.52 per cent to 3.95 per cent, 0.82 per cent to 2.65 per cent and 1.52 per cent to 2.09 per cent, respectively; while carbohydrate content decreased with increased level of supplementation from 53.13 per cent to 43.92 per cent. Mineral content of the bread increased significantly (p < 0.05) with increased level of supplementation from 6.44 mg/100g to 15.61 mg/100g (Iron), 80.64 mg/100g to 221.22 mg/100g (Potassium), 84.47 mg/100g to 153.41 mg/100g (Calcium), 13.67 mg/100g to 161.86 mg/100g (Magnesium) and 2.24 mg/ 100gm to 4.13 mg/100g (Zinc). However, there was a significant decrease (p < 0.05) in sodium with increased level of supplementation from 304.31 mg/100g to 227.24 mg/100g. The control sample of bread was acceptable similar to 15 per cent rice bran supplemented bread. The bread supplemented with stabilized rice bran at 20 per cent got the lowest sensory score than other composite and control bread. But, all the composite bread samples had significantly (p< 0.05) higher values for nutritional parameters. It can be concluded from the results that upto 15 per cent stabilized rice bran can be successfully incorporated in the bread to improve the sensory and nutritional attributes.

Keywords

Composite Bread, Rice Bran, Nutritional Quality, Supplementation, Sensory Quality.
Subscription Login to verify subscription
User
Notifications
Font Size


  • AACC. (2000). Approved method of American Association of Cereal Chemists. Am. Assoc. Cereal Chem. Inc., St. Paul., Minnesota, USA.

  • Abdel-Salam, A.M. (2010). Functional foods: Hopefulness to good health. American J. Food Technol., 5 : 86–99.

  • Abdul-Hamid, A. and Luan, Y.S. (2000). Functional properties of dietary fibre prepared from defatted rice bran. Food Chem., 68( 1):15-19.

  • AOAC (2005). Official methods of analysis of the AOAC International, 18th Ed. Association of Official Analytical Chemists, Gaithersburg, MD.

  • Bagchi, T.B., Adak, T. and Chattopadhyay, K. (2014). Process standardization for rice bran stabilization and its’ nutritive value. J. Crop & Weed., 10(2): 303-307.

  • Brownlee, I.A. (2011). The physiological roles of dietary fibre. Food Hydrocolloids, 25: 238-250.

  • Dewettinck, K., Van Bockstaele, F., Kuhne, B., Van de, Walle D., Courtens, T. M. and Gellynck, X. (2008). Nutritional value of bread: Influence of processing, food interaction and consumer perception. J. Cereal Sci., 48 : 243–257.

  • Douaud, C.(2007). Nutracea taking rice bran to big food players. Food Navigator.Com.

  • Farrell, D.J. (1994). Utilization of rice bran in diets for domestic fowls and ducklings. World’s Poultry Sci. J., 50(2): 115-131.

  • Gawlik-Dziki, U., Dziki, D., Baraniak, B. and Lin, R. (2009). The effect of simulated digestion in vitro on bioactivity of wheat bread with Tartary buckwheat flavones addition. LWT –Food Sci. & Technol., 42 :137–143.

  • Gawlik-Dziki, U., Swieca, M., Dziki, D., Baraniak, B., Tomilo, J. and Czyz, J. (2013). Quality and antioxidant properties of bread enriched with dry onion (Allium cepa L.) skin. Food Chem., 138 : 1621–1628.

  • Giannou V., Kessoglou, V. and Tzia, C. (2003). Quality and safety characteristics of bread made from frozen dough. Trends Food Sci. & Technol., 14(3): 99-108.

  • Ihekoronye, A.I. and Ngoddy, P.O. (1985). Integrated food science & Technology for the Tropics. Macmillan Publishers, New York, pp.296-301.

  • Iqbal, S., Bhanger, M.I. and Anwar, F. (2005). Antioxidant properties and components of some commercially available varieties of rice bran in Pakistan. Food Chem., 93 (2): 265– 272.

  • Kahlon, T.S. (2009). Rice bran:Production, composition, functionality and foods applications, physiological benefits. Boca Raton, Florida. In: Cho, S.S., Samuel, P. (Eds.), Fibre Ingredients. Food Applic. & Health Benefits, 305-321.

  • Kehlon, T.S., Chow, F.I. and Sayre, R.N. (1994). Cholesterol lowering properties of rice bran. Cereal Foods World, 39 : 99-103.

  • Kenny, S., Wehrle K., Dennehy, T. and Arendt E.K. (1999). Correlations between empirical and fundamental rheology measurements and baking performance of frozen bread dough. Cereal Chem., 76 : 421-425.

  • Malekian, F., Rao, R.M., Prinyawiwarkul, W., Marshall, W.F., Windhauser, M. and Ahmedna, M. (2000). Lipase and lipoxygenase activity, functionality and nutrient losses in rice bran during storage. Lousiana Agricultural Experiment Station, LSU Agricultural Center, Baton Rouge, LA, Bull. Number 879.

  • Mccaskill, D. and Zhang, F. (1999). Use of rice bran oil in foods. Food Technol., 53(2):50–51.

  • Meilgaard, M.C., Civille, G.V. and Carr, B.T. (2007). Sensory evaluation techniques, 4th Ed., C.R.C. Press L.L.C., New York.

  • Michael, O. Ameh, Dick I. Gernah and Bibiana D. Igbabul (2013). Physico-chemical and sensory evaluation of wheat bread supplemented with stabilized undefatted rice bran. Food & Nutr. Sci., 4 : 43-48.

  • Mumtaz, Shaheen, Faqir, Anjum, Muhammad, Butt, Masood Sadiq, Khan, Allah Ditta, Zahoor, Tahir and Ahmed, Anwaar (2005). Effect of rice bran supplementation on quality of bread. Pak. J. Food Sci., 15(1-2): 1-6.

  • Newberry, M.P., Phan-Thien, N., Larroque, O.R., Tanner, R.I. and Larsen, N.G. (2002). Dynamic and elongation rheology of yeasted bread doughs. Cereal Chem., 79 : 874-879.

  • Onwuka, G.I. (2005). Food analysis and instrumentation. Nphatali Press, Lagos, 178-179.

  • Pacheco de Delahaye, E., Pena, J. and Jimenez, P. (2009). The rice bran effect on the physical-chemical and sensorial properties of wheat bread. Rev Fac Agronomia (LUZ) 26: 583.

  • Panse V.S. and Sukhatme, P.V. (1967). Statistical methods for agricultural workers, I.C.A.R., NEW DELHI, INDIA. pp.70-72.

  • Quilez, J., Zator, M., Salas-Salvadó1, J. and Alvarez, L. (2013). Different stabilization treatments of rice bran added to wheat flour determine different properties in partially baked wheatbread. Ital. J. Food Sci., 25 : 222-228.

  • Renuka, D.R. and Arumughan, C. (2007). Antiradical efficacy of phytochemical extracts from defatted rice bran. Food Chem. Toxicol., 45(10) : 2014-2021.

  • Rodge, A.B., Sonkamble, S.M., Salve, R.V. and Syed, I.H. (2012). Effect of hydrocolloid (guar gum) incorporation on the quality characteristics of bread. J. Food Process. Technol., 3(2):1-7.

  • Rodriguez, R., Jimenez, A., Bolanos, J.F., Guillen, R. and Heredia, A. (2006). Dietary fibre from vegetable products as source of functional ingredients. Trends Food Sci. & Technol., 17 : 3-15.

  • Rosniyana, A., Hashifah, M.A. and Shariffah, Norin S.A. (2009). Nutritional content and storage stability of stabilised rice bran – MR 220. J. Trop. Agric. & Fd. Sci., 37(2): 163–170.

  • Saunders, R.M. (1990). The properties of rice bran as a foodstuff. Cereal Foods World, 35(7):632-639.

  • Schramm, R., Abadie, A., Hua, N., Xu, Z. and Lima, M. (2007). Fractionation of the rice bran layer and quantification of vitamin E, oryzanol, protein, and rice bran saccharide. J. Biol. Engg., 1 : 9.

  • Singh, Priyanka, Yadav, Neelam, Mishra, Pradeep Kumar and Sheikh, Sarita (2013). Utilization of rice bran for the development of value added Indian Sweet. Internat. J. Agric. & Food Sci., 3(2): 76-79.

  • Sivam, A.S., Sun-Waterhouse, D., Quek, S. and Perera, C.O. (2010). Properties of bread dough with added fibre polysaccharides and phenolic antioxidants: A review. J. Food Sci., 75 : 163–174.


Abstract Views: 253

PDF Views: 0




  • Nutritional and Sensory Quality of Wheat Bread Supplemented with Stabilized Rice Bran

Abstract Views: 253  |  PDF Views: 0

Authors

J. K. Sangle
Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
A. R. Sawate
Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbgani (M.S.), India
B. M. Patil
Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbgani (M.S.), India
R. B. Kshirsagar
Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbgani (M.S.), India

Abstract


This project was designed to evaluate the suitability of stabilized rice bran for the supplementation of bread. Freshly milled rice bran was treated with autoclave heating for its stabilization. The effect of stabilized rice bran supplementation on nutritional and sensory properties of wheat bread was determined. Blends of wheat flour and rice bran (95:5, 90:10, 85:15 and 80:20) were used to bake bread with 100 per cent wheat flour as control. Thereafter, proximate, mineral composition and sensory properties of the bread loaves were determined, using standard methods of analysis. The moisture content, crude protein, crude fat, crude fibre and ash of the composite bread loaves increased significantly (p < 0.05) from 31.12 per cent to 33.98 per cent, 11.87 per cent to 13.38 per cent, 1.52 per cent to 3.95 per cent, 0.82 per cent to 2.65 per cent and 1.52 per cent to 2.09 per cent, respectively; while carbohydrate content decreased with increased level of supplementation from 53.13 per cent to 43.92 per cent. Mineral content of the bread increased significantly (p < 0.05) with increased level of supplementation from 6.44 mg/100g to 15.61 mg/100g (Iron), 80.64 mg/100g to 221.22 mg/100g (Potassium), 84.47 mg/100g to 153.41 mg/100g (Calcium), 13.67 mg/100g to 161.86 mg/100g (Magnesium) and 2.24 mg/ 100gm to 4.13 mg/100g (Zinc). However, there was a significant decrease (p < 0.05) in sodium with increased level of supplementation from 304.31 mg/100g to 227.24 mg/100g. The control sample of bread was acceptable similar to 15 per cent rice bran supplemented bread. The bread supplemented with stabilized rice bran at 20 per cent got the lowest sensory score than other composite and control bread. But, all the composite bread samples had significantly (p< 0.05) higher values for nutritional parameters. It can be concluded from the results that upto 15 per cent stabilized rice bran can be successfully incorporated in the bread to improve the sensory and nutritional attributes.

Keywords


Composite Bread, Rice Bran, Nutritional Quality, Supplementation, Sensory Quality.

References