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The Banking Properties of Biscuits Incorporating Rice Bran Protein Concentrate.

M. Shams-Uddin
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202

Abstract/ Executive Summary:

Rice bran of unknown variety of paddy obtained from automatic rice mill was used in the study. The distribution of particle size bran was determined using standard sieves and the bran was analyzed for its composition. In order to prepare protein concentrate, the bran was suspended in 10 volumes of tap water (pH 6.7) and extracted on a rotary shaker for 16 hr. at room temperature (25 - 30?). The resulting suspension was separated from the residual bran by squeezing through cheesecloth. The residual bran was again washed thrice with 5 volumes of water and washing were combined with original liquid extract. The combined liquid was precipitated by heat at 85?. The precipitated solid material was allowed to settle at the bottom of the container. The water portion was then decanted from the container and the settled material at the bottom was collected on metal a trays and dried in a cabinet drier at 85-90?. The dried material was thoroughly mixed, packed in double-layered polyethylene bags and stored at room temperature for further use. This product is called rice bran protein concentrate (RBPC). From 100 gm of rice bran, the yield of dry RBPC was 38.6 gm.

Keywords: Food Technology, Paddy, Rice bran, Food

Location: Department of Food Technology and Rural Industries, Bangladesh Agricultural University

Start Date: 01-07-2002

End Date: 30-03-2003

Program Area: Quality and Nutrition

Commodity: Flatten rice

Objectives:

1. To find the quality attributes of sweet and cracker biscuits prepared by replacing wheat flour with 0 to 20% of RBPC in the basic formulations.

Methodology:

The sweet and cracker biscuits were prepared by replacing wheat flour with 0 to 20% of RBPC in the basic formulations of the biscuits and the products were evaluated for their quality attributes. The spread ratio was considered as the important parameter of biscuit quality. The spread ratio was determined by the formula W/T, where W is the average diameter (cm) of the 5 biscuits and T is the average thickness (cm). The moisture contents of biscuits were determined as per the methods of AOAC. The weights of each type of biscuits were also determined. The effects of RBPC on the weight, width, thickness, spread ratio and moisture content of sweet biscuits are presented. Within the addition level of RBPC from 0-20%, the control biscuits had higher width than other samples. It is observed that the width of the sweet biscuits decreased with increasing level of RBPC being lowest of 4.49 cm with 20% RBPC and highest of 4.67 cm with 2% RBPC in the formulation. The addition of various levels of RBPC significantly influenced the spread ratio of the sweet biscuits. The spread ratio increased progressively from 5.69 with 2% RBPC to 5.77 with 5% of RBPC in the formulations. After achieving the highest value, the spread ratio of sweet biscuits decreased progressively with increasing level of RBPC. The lowest spread ratio of the biscuits was found 5.47 with 20% RBPC. With different levels of RBPC ranging from 0-20%, the weights of the biscuits increased progressively up to 20% RBPC. The weights of all the sweet biscuits were higher than that of control. The increase in weight might be due to increased water absorption by the higher level of RBPC. Consequently, the biscuits containing lower amount of RBPC had better quality due to their weight and less denser texture when compared with those having higher amounts of RBPC. The physical properties of the cracker biscuits containing RBPC are presented. The width of the all cracker biscuits were lower than that of control biscuits. The width of all the experimental cracker biscuits increased progressively up to 8% addition of RBPC and thereafter the width of the biscuits decreased. The thickness of all the cracker biscuits were almost similar with different levels of RBPC in the formulations. The addition of various levels of RBPC significantly influenced the spread ratio of the cracker biscuits. The spread ratio increased progressively from 5.48 with 2% RBPC to 5.66 with 8% of RBPC in the formulations. After achieving the highest value, the spread ratio of cracker biscuits decreased progressively with increasing level of RBPC. The lowest spread ratio (5.30) of the cracker biscuits was found with 20% RBPC. The spread ratio of all the experimental cracker biscuits were lower than that of control. With different levels of RBPC, the weights of the cracker biscuits increased progressively from 7.29 to 7.83 gm with 0% (control) to 20% RBPC respectively. The weights of all the cracker biscuits were higher than that of control. The increase in weight might be due to increased water absorption by the higher level of RBPC in the cracker biscuits formulations. Consequently, the cracker biscuits containing lower amount of RBPC had better quality due to their lighter weight and less denser texture than those containing higher of RBPC. The moisture contents of all the experimental cracker biscuits containing RBPC (2-20%) were higher than that of control biscuit.

Source of Information: BAU. Bangladesh Agricultural University Research Progress, Volume 13, Proceedings of the Workshop 09-10 April 2003, Bangladesh Agricultural University Research System (BAURES), Mymensingh. Bangladesh.

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Sweets biscuits prepared by incorporating 0, 5, 10 and 20% RBPC were examined for their composition. With increasing levels of RBPC, the sweet biscuits had increasing levels of protein, fat, ash, total sugars and moisture contents and decreasing levels of starch and total carbohydrates when compared with the control. The addition of RBPC significantly increased the protein contents sweet biscuits ranging from 8.65 to 13.40% with 0% (control) to 20% RBPC, respectively. The composition of cracker biscuits containing 0, 5, 10 and 20% RBPC showed that the increasing levels of RBPC in the cracker biscuits had increasing levels of protein, fat, ash, total sugars and moisture contents and decreasing levels of starch and total carbohydrates. The addition of RBPC significantly increased the protein contents of cracker biscuits of 15.48 with 20% RBPC, while the control biscuits had 10.73% protein without any RBPC in the formulation.

Knowledge Management: Report/Proceedings