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Physicochemical and Functional Properties of Brown Rice (oryza Sativa) and Wheat (triticum Aestivum) Flour and Quality of Composite Biscuit Made Thereof

M. Z. Islam
Department of Food Engineering and Tea Technology, ShahJalal University of Science and Technology, Sylhet, Bangladesh

M. L. J. Taneya
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh

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

M. Syduzzaman
Department of Nutrition and Food Technology, Jessore Science and Technology University, Jessore, Bangladesh

M. M. Hoque
Department of Food Engineering and Tea Technology, ShahJalal University of Science and Technology, Sylhet, Bangladesh

Abstract/ Executive Summary:

The consumer demand is increasing for composite flour based bakery products like biscuits. The incorporation of brown rice flour can be justified in composite flour based biscuits as it has beneficial nutraceutical properties and its gluten-free nature can play important role in preventing celiac problem. The physicochemical and functional properties of brown rice and wheat flour were studied and biscuits were prepared with the incorporation of brown rice flour in 0, 5, 10, 15 and 20 % with the wheat flour to assess the quality and acceptability of the biscuits. The water absorption capacity of brown rice flour was lower than that of wheat flour (p≤0.05), whereas oil absorption and foaming capacity of brown rice flour were significantly higher than that of wheat flour (p ≤0.05). The brown rice flour had higher least gelation concentration (30.66%) as compared with wheat flour (20.33%). As the concentration of brown rice flour was increased, spread ratio of biscuits decreased. The biscuits containing 5, 10 and 15% brown rice flour indicated that addition of increasing level of brown rice flour had higher ash, fat, moisture and crude fiber contents, while protein and total carbohydrate contents found lower in the biscuits. Statistical analysis of biscuits containing various amount of brown rice flour (0, 5, 10, 15 and 20% brown rice flour) showed that control biscuits (0% brown rice flour) secured the highest score for color, flavor, texture and overall acceptability, which is followed by biscuits containing 10, 5,15 and 20% brown rice flour.

Keywords: Brown rice flour (BRF), Functional properties, Physiochemical properties, Supplemented biscuits, Sensory quality

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

Start Date: 00-00-2009

End Date: 00-00-2010

Program Area: Postharvest and Agro-processing

Commodity: Bread

Objectives:

To compare the physicochemical and functional properties of brown rice flour (BRF) and wheat flour (WF);
To prepare biscuits with the incorporation of brown rice flour in to the various proportions of wheat flour; and
To assess the quality and acceptability of prepared biscuits.

Methodology:

The experiment was conducted in the laboratory of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, 2009-2010. The raw paddy pajam (Oryza sativa) sample was collected from local market. Then the sample was dried to a desirable level moisture content of 12% and dehusking was done with the help of the Crushing Rolling machine . After dehusking, the brown rice flour was prepared by grinding brown rice kernel in flour mill with particle size of 0.12 - 0.150 μm. Other materials like refined wheat flour, sugar, fat etc. required for biscuit making were purchased from local market.The biscuits were prepared with the incorporation of brown rice flour (BRF) in 0, 5, 10, 15 and 20% concentration with wheat flour (WF). Brown rice flour, wheat flour and other ingredients were weighed accurately. The pre-weight ingredients were mixed properly. The baking chemicals and sugar were dissolved in water. Mixture of raw materials was added to obtain uniform dough and the dough was allowed to relax for 15 minutes before rolling out. The dough was then kneaded and rolled to a uniform thickness of 3 mm. The rolled out dough was allowed to relax for 5 minutes. Then the biscuits were cut out with round biscuits cutter of 3.5 cm diameter. The cut out biscuits were placed on a greased or paper lined pans about 0.5 inch apart and the biscuit were allowed to rest on the pan about 10 minutes and baked at 220⁰C for 10-15 minutes, cooled to ambient temperature and packed in high density polyethylene bags. The flours were analyzed for their physicochemical and functional properties. Protein (micro- Kjeldahl, x 6.25), fat (solvent extraction), moisture, ash and crude fiber were determined by the AOAC (2004) methods. The carbohydrate content was calculated by subtraction method. The sample (1.0 g) was mixed with 10 ml distilled water or refined soybean oil, kept at ambient temperature for 30 min and centrifuged for 10 min at 2000×g. Water or oil absorption capacity was expressed as percent water or oil bound per gram of the sample. The sample (50 g) was put into a 100 ml graduated cylinder and tapped 20-30 times. The bulk density was calculated as weight per unit volume of sample. The flour dispersions of 2, 4, 6, 8, 10, 12, 14, 16, 18 and 20% (w/v) prepared in 5 ml distilled water was heated at 90^oC for 1 h in a water bath. The contents were cooled under tap water and kept for 2 h at 10±2^oC. The sample filled up to 10 ml mark in a 100 ml graduated cylinder was added with water to adjust total volume to 50 ml. The top of the graduated cylinder was tightly covered and mixed by inverting the cylinder. The suspension was inverted again after 2 min and allowed to stand for further 30 min. The volume occupied by the sample was taken after 30 min. Data was analyzed using analysis of variance. Duncan multiple range test was used to determine significant difference among the various samples in triplicate. Data were analyzed using the software, statistical package for social science (SPSS) version 11.00 SPSS inc., Chicago, IL, USA at the 0.05 level.

Source of Information: The Agriculturists 10 (2): 20-28 (2012) ISSN-1729-5211

Article Link (Online Journal):

Funding Source:

1.

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The present study concluded that brown rice flour can be successfully incorporated in refined wheat flour biscuits up to a level of 10% to yield biscuits of enhanced nutritional quality with acceptable sensory attributes. Hence, development and utilization of such functional foods will not only improve the nutritional status of the population but also helps those suffering from degenerative diseases. The finding of this experiment may help generate technology to diversify the use of brown rice flour by the food processing enterprises, specially baking industries. More studies should be conducted to investigate the possibility of using BRF as an ingredient in other food products in order to increase applications of such value-added food ingredient.

Knowledge Management: Journal