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Comparative Study Among Composite Breads Incorporated with Full Fatted and Defatted Rice Bran

R. Begum*
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh

S. Ahmed
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh

M. L. Hakim
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh

J. Sen
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh

Abstract/ Executive Summary:

Rice bran, a milling byproduct of rice is rich in nutrients especially high in fiber and protein in comparison with white wheat flour-which is predominantly used for bread production. Inclusion of rice bran with wheat flour was expected to induce nutritional value of bread positively. Two form of rice bran sample both full fatted and defatted were incorporated with wheat flour in a proportion of 0%, 5%, 10% and 15% respectively to develop composite bread. Physical, chemical, and sensory evaluation was carried out to determine the quality of different composite breads. Bread weight didn’t differ statistically though there was a marginal declination of volume for bread with the increase of the percentage of rice bran. The percentage of protein and fiber was increased rationally as expected. A level of 10% rice bran added to bread was regarded to yield good sensory quality.

Keywords: Composite bread, Free fatty acid, Functional food, Rice bran, Sensory attributes

Location: Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Bread

Objectives:

The purpose of this study is to determine the applicability of rice bran in bakery products.

Methodology:

Collection of sample Rice (variety: BRRI dhan-29) bran sample was collected from Haji Auto Rice Mills (Pvt.) Ltd, Tangail, Bangladesh. Wheat flour and remaining ingredients for product development were purchased from the local market, Tangail. All reagents (analytical) and standards were from Merck (Merck KGaA, Darmstadt, Germany) and Sigma-Aldrich (Sigma-Aldrich Tokyo, Japan). Sample preparation The selected parboiled rice bran (full fatted) for this study was the milling byproduct of the parboiled rice (rice variety: BRRI dhan-29). The full fatted parboiled rice bran was sieved on a 100 mesh screen to remove impurities. This parboiled rice bran was then defatted according to the method of Wang et al. (1999). Then the parboiled rice bran and defatted bran samples were stored in deep freezer condition at -18 °C for further experiment. Chemical analysis of raw materials and final product Raw materials including wheat flour, full fatted and defatted rice bran samples and final products including seven types of bread samples were analyzed for moisture, ash, crude fat, crude fiber, crude protein, and crude carbohydrate according to AOAC (2000). The crude fiber, crude protein, and the fat content were subtracted from organic matter; the remainder accounted for carbohydrates: % carbohydrate = 100 − protein (%) + fat (%) + ash (%). Functional properties analysis of raw materials Functional properties of wheat flour and rice bran samples analyzed in terms of water absorption capacity, oil absorption capacity, bulk density and swelling capacity. The water absorption capacity and oil absorption capacity were determined according to the method of Sosulski et al. (1976). The bulk density and swelling capacity were determined according to the method described by Okaka and Potter (1977). Baking Process Composite Breads were baked in seven formulation according the modified method used by Begum et al. (2011). Rheological property analysis of dough- Dough expansion The dough expansions were measured by the method described by Begum et al. (2011). According to the method all the ingredients were mixed to make dough, in which rice bran (2 types) were incorporated in different proportions (0%, 5%, 10%, and 15%). Then all the dough samples (A, B, C, D, E, and F) were accurately measured to make them identical in weight. Then these were placed in a 250 ml measuring cylinder at 37 °C and observed the expansion of dough with time. Physical analysis of bread samples with added rice bran Physical analyses were done on seven samples of the composite bread, including mass, volume, specific volume and density measurements. Bread sample masses were determined by using electronic analytical balance and volumes were determined by the displacement of mustard seeds, considering the principle of water displacement through the inflow-outflow technique. (ELdash et al., 1994). The specific volumes of breads were calculated according to AACC (2000) method based on the volume/mass ratio and the density is the reciprocal of specific volume. Organoleptic evaluation or sensory analysis The fresh samples (7 types) of composite bread was subjected to organoleptic evaluation by a panel (consist of 10 members), made up with faculties and students. The sensory characteristics such as aroma, crust color, crumb color, springiness, firmness, grain, taste, and overall acceptability were evaluated. Just before sensory test, bread loaves were cut into 2cm thick slices and placed in plates. Each plate was given three digit code numbers before testing. The judges were provided with 9 point Hedonic scale and instructed to test (Organoleptic tests) the given coded sample and put the score (between 1 to 9) on the evaluation sheet as how much they like or dislike it on the point in the scale which best describe their feelings. Statistical analysis Statistical analyses were performed using the SPSS (version 20). Difference in proximate composition and sensory scores was detected using one-way analysis of variance (ANOVA). A significance level of (< 0.05) was used for the study. All the experiments were done with replication and analyzed with mean and standard deviation through Microsoft Excel 2013.

Source of Information: J. Environ. Sci. & Natural Resources,11(1&2):43–52, 2018 ISSN 1999-7361

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Utilization of nutrient rich rice by product, rice bran as functional ingredients without being discarded was the main concern of this study. The study showed that both full fatted and defatted rice bran was high in fiber and protein in comparison with wheat flour. On the term of functional properties wheat flour exhibits lower value of water absorption capacity, oil absorption capacity and swelling power in relation with rice bran samples. In this study full fatted and defatted rice bran was supplemented with wheat flour in different proportion (i.e. 0%, 5%, 10%, and 15%) to produce composite breads. The supplementation of rice bran samples in wheat flour for the preparation bread increased the protein and crude fiber than the wheat flour bread. It was also observed that specific volume of the composite breads decreases with the increase of rice bran proportions. The breads prepared with the addition of 10% of full fatted and defatted rice bran in wheat flour was found to be overall acceptable which was comparable to the control wheat flour bread. Hardness of composite breads was increased with increase in supplementation of rice bran in flour. There was no significant difference in springiness and crust color of control bread and composite bread. It could be finally concluded that the nutrient rich good quality composite bread can be prepared with incorporation of full fatted and defatted rice bran and the products was techno-economically feasible and can be commercially exploited.

Knowledge Management: Journal