FUNCTIONAL, RHEOLOGICAL AND SENSORY CHARACTERISTICS OF DEFATTED-HYDROLYZED RICE BRAN AS FAT REPLACERS IN PREPARED BISCUIT
Defatted rice bran (DRB) and hydrolyzed defatted rice bran (DRBT) were prepared from rice bran meal (RBM). Proximate composition, oil and water binding capacities, emulsifying and foaming characteristics were determined. Effect of different substitution of DRB and DRBT as Fat replacers in biscuit on...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Arabic |
| Published: |
The Union of Arab Universities
2018-04-01
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| Series: | Arab Universities Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://ajs.journals.ekb.eg/article_34152_6d91a0536b702f0ac2a75d173089ddd8.pdf |