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...
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| Format: | Article |
| Language: | Arabic |
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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 |
| _version_ | 1797269740245221376 |
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| author | A. Madkour Magda Allam A. Abdel Fattah Y. Kishk |
| author_facet | A. Madkour Magda Allam A. Abdel Fattah Y. Kishk |
| author_sort | A. Madkour |
| collection | DOAJ |
| description | 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 the farenograph parameters and sensory characteristics were also evaluated. The total protein, ash and crude fiber were significantly (P≤0.05) increased in each of DRB and DRBT compared to RBM. Defatted rice bran protein hydrolyzed improved the DRBT water, oil absorption index being 1.7. Used each of DRB or DRBT gave high emulsifying activity and stability indices in casein model system. The same trend was observed with foam activity and stability indices in egg albumin system. farenogram parameters significant (P≤0.05) affected by using DRB and DRBT. The prepared biscuits samples had high sensory scores with 10 to 50 % DRB and DRBT attributes and recorded non-significant (P≤0.05) differences compared to control sample. |
| first_indexed | 2024-04-25T01:53:10Z |
| format | Article |
| id | doaj.art-72b43d0cc01945c29327923422862305 |
| institution | Directory Open Access Journal |
| issn | 1110-2675 2636-3585 |
| language | Arabic |
| last_indexed | 2024-04-25T01:53:10Z |
| publishDate | 2018-04-01 |
| publisher | The Union of Arab Universities |
| record_format | Article |
| series | Arab Universities Journal of Agricultural Sciences |
| spelling | doaj.art-72b43d0cc01945c293279234228623052024-03-07T17:39:37ZaraThe Union of Arab UniversitiesArab Universities Journal of Agricultural Sciences1110-26752636-35852018-04-0126Special issue (2B)1509151910.21608/ajs.2018.3415234152FUNCTIONAL, RHEOLOGICAL AND SENSORY CHARACTERISTICS OF DEFATTED-HYDROLYZED RICE BRAN AS FAT REPLACERS IN PREPARED BISCUITA. Madkour0Magda Allam1A. Abdel Fattah2Y. Kishk3Food Sci. Dept., Fac. of Agric., Ain Shams Univ., P.O. Box 68 Hadayek Shoubra, 11241, Cairo, EgyptFood Sci. Dept., Fac. of Agric., Ain Shams Univ., P.O. Box 68 Hadayek Shoubra, 11241, Cairo, EgyptFood Sci. Dept., Fac. of Agric., Ain Shams Univ., P.O. Box 68 Hadayek Shoubra, 11241, Cairo, EgyptFood Sci. Dept., Fac. of Agric., Ain Shams Univ., P.O. Box 68 Hadayek Shoubra, 11241, Cairo, EgyptDefatted 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 the farenograph parameters and sensory characteristics were also evaluated. The total protein, ash and crude fiber were significantly (P≤0.05) increased in each of DRB and DRBT compared to RBM. Defatted rice bran protein hydrolyzed improved the DRBT water, oil absorption index being 1.7. Used each of DRB or DRBT gave high emulsifying activity and stability indices in casein model system. The same trend was observed with foam activity and stability indices in egg albumin system. farenogram parameters significant (P≤0.05) affected by using DRB and DRBT. The prepared biscuits samples had high sensory scores with 10 to 50 % DRB and DRBT attributes and recorded non-significant (P≤0.05) differences compared to control sample.https://ajs.journals.ekb.eg/article_34152_6d91a0536b702f0ac2a75d173089ddd8.pdfdefatted rice branemulsifying activityfoam activitybiscuit-sensory characteristics |
| spellingShingle | A. Madkour Magda Allam A. Abdel Fattah Y. Kishk FUNCTIONAL, RHEOLOGICAL AND SENSORY CHARACTERISTICS OF DEFATTED-HYDROLYZED RICE BRAN AS FAT REPLACERS IN PREPARED BISCUIT Arab Universities Journal of Agricultural Sciences defatted rice bran emulsifying activity foam activity biscuit-sensory characteristics |
| title | FUNCTIONAL, RHEOLOGICAL AND SENSORY CHARACTERISTICS OF DEFATTED-HYDROLYZED RICE BRAN AS FAT REPLACERS IN PREPARED BISCUIT |
| title_full | FUNCTIONAL, RHEOLOGICAL AND SENSORY CHARACTERISTICS OF DEFATTED-HYDROLYZED RICE BRAN AS FAT REPLACERS IN PREPARED BISCUIT |
| title_fullStr | FUNCTIONAL, RHEOLOGICAL AND SENSORY CHARACTERISTICS OF DEFATTED-HYDROLYZED RICE BRAN AS FAT REPLACERS IN PREPARED BISCUIT |
| title_full_unstemmed | FUNCTIONAL, RHEOLOGICAL AND SENSORY CHARACTERISTICS OF DEFATTED-HYDROLYZED RICE BRAN AS FAT REPLACERS IN PREPARED BISCUIT |
| title_short | FUNCTIONAL, RHEOLOGICAL AND SENSORY CHARACTERISTICS OF DEFATTED-HYDROLYZED RICE BRAN AS FAT REPLACERS IN PREPARED BISCUIT |
| title_sort | functional rheological and sensory characteristics of defatted hydrolyzed rice bran as fat replacers in prepared biscuit |
| topic | defatted rice bran emulsifying activity foam activity biscuit-sensory characteristics |
| url | https://ajs.journals.ekb.eg/article_34152_6d91a0536b702f0ac2a75d173089ddd8.pdf |
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