Stability of oryzanol fortified biscuits on storage.

Prasanth Kumar, P. K. and Sai Manohar, R. and Indiramma, A. R. and Gopala Krishna, A. G. (2014) Stability of oryzanol fortified biscuits on storage. Journal of Food Science and Technology, 51 (10). pp. 2552-2559. ISSN 0022-1155

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Abstract

Biscuit can be used as a functional food to deliver nutraceuticals to consumers. One such natural nutraceutical oryzanol is present in rice bran oil. Oryzanol possesses a variety of health benefits which include reduction of cholesterol in blood, improvement of capillary action of blood vessels, anti-aging effect and others. Biscuit is a well known cereal based processed food and the fortification of oryzanol into the biscuits will go a long way to provide antioxidant rich, highly stable and acceptable functional food to the consumers. Biscuits were prepared with commercially available fat (CF) and oryzanol fortified fat (OFF). The control biscuits (CB) and oryzanol fortified biscuits (OFB) were packed in 200 gauge polypropylene pouches, stored at 27 °C with different relative humidity (RH 11 %, 22 %, 32 %, 44 % and 56 %) and analysed for its stability during storage of 120 days. Critical moisture content of OFB (4.8 %) was slightly less than that of CB (5.3 %). The fat content of the CB (12.2 %) and OFB (12.5 %) did not change during storage while free fatty acid content (0.36 % and 0.60 %) and peroxide value (0.08 and 0.17 meq. O2/100 g biscuit) respectively for CB and OFFB was showed small but significant changes during storage. Oryzanol content (292 mg) and radical scavenging activity (81.1 %) of OFB did not change during storage. The biscuits had a shelf life of minimum 3 months at 27 °C. Oryzanol in OFB showed good stability during baking and storage of biscuits.

Item Type:	Article
Uncontrolled Keywords:	Functional food Oryzanol concentrate Oryzanol fortified biscuits . Sensory analysis . Storage stability
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats 600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging
Divisions:	Flour Milling Bakery and Confectionary Technology Food Packaging Technology Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	14 Nov 2014 06:33
Last Modified:	14 Nov 2014 06:33
URI:	http://ir.cftri.res.in/id/eprint/11667

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