Effect of stabilized rice bran supplementation on different box bread properties

Abstract EN

The use of nutritional waste is the latest trend to increase products nutritional value.

The aim of this study was to investigate the effects of partial substitution of wheat flour by stabilized rice bran at levels 10, 20 and 30 % on chemical, physical, texture profile, color measurement, staling rate and sensory properties of box bread.

Box bread prepared from wheat flour with replacing it by rice bran at levels 10, 20 and 30 %.

Chemical analysis of box bread demonstrated increase in protein, fat, ash and dietary fiber content which were increased in all supplemented box bread.

Concern-ing physical properties volume and specific volume were gradually decreased.

Also, color measurement (L*, a* and b*) showed significant decrease in lightness values L* and b* values of crust and crumb.

Concerning stalling rate results declared significant decrease in the AWRC with the increasing of rice bran.

The results of texture profile showed increasing adhesiveness and gumminess parameters.

As well as, sensory properties of box bread remain acceptable until replacement ratio 20%.

The study recommended adding rice bran in making box bread at replacement rates of not more than 20%.