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Studies on the Physico-Chemical Composition of Defatted Rice Bran and its Utilization in a Bakery Product

Sairam, Sudha (2007) Studies on the Physico-Chemical Composition of Defatted Rice Bran and its Utilization in a Bakery Product. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Rice bran, as a co product of the rice milling industry, is yet to be efficiently utilized for human consumption. Despite its excellent nutrition, its hypoallergenicity and recently claimed nutraceutical properties, it is mainly utilized for animal feed or simply discharged. It is of interest to incorporate this healthy ingredient into human diet. In the present investigation, the physico-chemical characteristics, the oryzanol content, and the antioxidant activity of the defatted rice bran was studied and experiments were carried out to formulate bread incorporated with CDRB at different levels. The effect of CDRB incorporation on the physical, rheological, and sensory characteristics of bread, the dietary fiber content, and the total antioxidant activity of the product were determined. Two varieties of bran viz., Laboratory defatted rice bran (LDRB), and Commercial defatted rice bran (CDRB), were used for studying physicochemical characteristics, Full fat rice bran (FRB) was used for the determination of oryzanol content, and antioxidant activity along with other two varieties. The bread was formulated by the CDRB incorporation at different levels.Among two varieties, the CDRB showed better results compared to LDRB. The percentage of nutrients present in CDRB was more than LDRB variety,this may be due low moisture levels in CDRB. The physico-chemical characteristics of CDRB was also better than LDRB. The CDRB had more water absorption, fat absorption, foaming capacities, and bulk density than LDRB, because of increased protein and fiber contents. The FRB variety exhibited more antioxidative activity followed by CDRB then LDRB. The FRB also contains bran oil which is a rich source of antioxidants like oryzanol, tocopherol, and tocotrienol. The CDRB variety showed higher antioxidative activity than LDRB which was determined by DPPH radical scavenging activity and Reducing power assay methods. The preparation of breads by incorporating the CDRB had varying effects depending on the level of incorporation. The dough weight did not increase with increasing CDRB levels, as the water absorption was similar to the control, as indicated by farinograph. However, the loaf volume decreased, and the hardness of the bread increased as the level of incorporation increased. The addition of dough improvers like α-amylase and SSL showed positive results. The loaf volume of even 15% blend was nearer to that of the control. The sensory evaluation results indicated that the acceptability of 5% blend was better than 10% blend, which was also fairly accepted. But the 15% blend was poorly accepted. But through the addition of improvers the quality of 10% and 15% CDRB incorporated breads can be improved.
Uncontrolled Keywords: Defatted rice bran product development bakery products Physical Characteristics
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Jul 2007 11:58
Last Modified: 28 Dec 2011 09:29
URI: http://ir.cftri.res.in/id/eprint/1331

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