Functional, rheological and sensory characteristics of defatted-hydrolyzed rice bran as fat replacers in prepared biscuit

Abstract EN

Defatted rice bran (DRB) and hydrolyzed defat-ted rice bran (DRBT) were prepared from rice bran meal (RBM).

Proximate composition, oil and water binding capacities, emulsifying and foaming char-acteristics were determined.

Effect of different sub-stitution of DRB and DRBT as Fat replacers in bis-cuit on the farenograph parameters and sensory characteristics were also evaluated.

The total pro-tein, ash and crude fiber were significantly (P≤0.05) increased in each of DRB and DRBT compared to RBM.

Defatted rice bran protein hy-drolyzed improved the DRBT water, oil absorption index being 1.7.

Used each of DRB or DRBT gave high emulsifying activity and stability indices in casein model system.

The same trend was ob-served with foam activity and stability indices in egg albumin system.

farenogram parameters sig-nificant (P≤0.05) affected by using DRB and DRBT.

The prepared biscuits samples had high sensory scores with 10 to 50 % DRB and DRBT attributes and recorded non-significant (P≤0.05) differences compared to control sample.