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174871

QUALITY ASPECTS OF PAN BREAD PREPARED BY PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH DEFATTED RICE BRAN

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Last updated: 26 Dec 2024

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Abstract

In recent years, there is a growing interest towards the consumption of highly nutritive and healthy food to fulfill the consumer demands. Rice bran, a by-product of rice milling industry, is a rich source for dietary fiber, protein, minerals, fat, vitamins and antioxidants and hence can be utilized as functional ingredient. Therefor the current study focused on using defatted rice bran (DRB) as partial substitute of wheat flour in the preparation of pan bread. The quality attributes of pan bread were evaluated. The results indicated that composite pan bread made with DRB had higher (p≤0.05) moisture, crude protein, crude fiber and ash contents than control bread.Increasing the substitution level with DRB resulted in lower (p≤0.05) loaf volume, height and specific volume compared to control. The crust and crumb colors of composite bread were darker, more reddish and yellowish colored than control. Textural analysis of composite bread exhibited higher (p≤0.05) hardness, chewiness and gumminess and lower (p≤0.05) cohesiveness, springiness and resilience than control bread. Control bread as well as bread made with 5% DRB showed the highest (p≤0.05) overall acceptability scores. Also, bread made with 10% DRB was overall acceptable by panelists. The results revealed that DRB could be incorporated in bread formula up to 10% to produce organoleptically acceptable and more nutritious bread compared to control.

DOI

10.21608/mjfds.2019.174871

Keywords

defatted rice bran, Pan bread, Functional ingrediant, quality attributes

Authors

First Name

A.S.

Last Name

Sallam

MiddleName

-

Affiliation

Food Science and Technology Department, Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt

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City

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Orcid

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First Name

A.H.

Last Name

Khalil

MiddleName

-

Affiliation

Food Science and Technology Department, Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt

Email

-

City

-

Orcid

-

First Name

M.M.

Last Name

Mostafa

MiddleName

-

Affiliation

Food Science and Technology Department, Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt

Email

-

City

-

Orcid

-

First Name

A.A.

Last Name

El Bedawy

MiddleName

-

Affiliation

Food Science and Technology Department, Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt

Email

-

City

-

Orcid

-

First Name

Aml A.

Last Name

Atef

MiddleName

-

Affiliation

Food Science and Technology Department, Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt

Email

-

City

-

Orcid

-

Volume

4

Article Issue

2

Related Issue

25374

Issue Date

2019-06-01

Receive Date

2021-06-03

Publish Date

2019-06-01

Page Start

89

Page End

99

Print ISSN

2357-0792

Online ISSN

2735-3486

Article File

MJFDS_Volume 4_Issue 2_Pages 89-99.pdf

PDF . 247.5kB

Link

https://mjfds.journals.ekb.eg/article_174871.html

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https://mjfds.journals.ekb.eg/service?article_code=174871

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original papers

Type Code

1,406

Publication Type

Journal

Publication Title

Menoufia Journal of Food and Dairy Sciences

Publication Link

https://mjfds.journals.ekb.eg/

MainTitle

QUALITY ASPECTS OF PAN BREAD PREPARED BY PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH DEFATTED RICE BRAN

Details

Type

Article

Created At

23 Jan 2023