Preparation of Fiber and Mineral Enriched Pan Bread by Using Defatted Rice Bran

Abstract

20% DRB) were used for bread preparation. Bread loaves were analyzed for chemical composition and sensory evaluation at different storage intervals i.e. S 0, S 24, S 48, S 72, S 96, and S 120 hours. Protein, ash, fiber, and mineral contents of breads were improved and moisture decreased significantly, whereas fat content showed non-significant effect for increasing levels of defatted rice bran. Maximum protein, ash, fiber, K, Ca, and Mg contents were found in T 20 while minimum values were observed in T 0. Moisture and Na contents were decreased by the subsequent addition of rice bran. Treatment T 5 got maximum scores for external characteristics (volume, color of crust, symmetry of form, evenness of bake, character of crust) and internal characteristics (grain, color of crumb, aroma, taste, and texture) of pan bread. From chemical assay and sensory evaluations, the authors concluded that the quality bread can be improved by the addition of 5% DRB having high fiber and mineral content for commercialization.

Rice bran: Nutritional values and its emerging potential for development of functional food—A review

“…Younus et al, (2011) reported acid treatment and heat treatment for the stabilization of rice bran for development of cookies. Ajmal et al, (2006) reported that steaming at a temperature of 93-104˚C for 5-10 min can effectively inactivate the residual lipase activity. Autoclaving by using a commercial retort at 120˚C for 20 min and par boiling by soaking for 2 h and steaming for 20 min followed by drying, are also effective methods for the stabilization of rice bran and help retain its nutritional contents (Rosniyana, et al, 2009).…”

“…x High fibre and high mineral contents reported Ajmal et al, (2006) Bread with full fat and defatted rice bran Effect on functional properties…”

Selected Quality Attributes of Fine Basmati Rice: Effect of Storage History and Varieties

“…[5] In addition to the kernel, rice bran-due to its overall composition, nutritional profile, functional characterization, and apparent hypoallergenicity-is being added in different food products that are in particular beneficial for those individuals who show allergenicity to other cereal grains. [6][7][8] Baked foods provide one of the most potential possibilities of utilizing rice bran in foods. Uses of rice bran are advocated in making breads, muffins, pan cakes, cookies, cakes, pies, extruded snacks, and breakfast cereals.…”

Características tecnológicas de pães elaborados com farelo de arroz desengordurado

“…Esses resultados estão de acordo com os apresentados por Sairam et al (2011), em que uma maior substituição resultou em escores menores de aceitação, tanto para a cor da casca quanto para a do miolo. No entanto, Ajmal et al (2006) relatam que com 5% de substituição foram obtidos melhores resultados sensoriais do que o pão sem adição desse componente, não somente para coloração de miolo e casca, como também para parâmetros como sabor e textura dos pães. Os autores comentam que em baixas concentrações, o FAD pode acarretar sabores diferenciados e atrativos sem mudar totalmente o aroma do produto, o que pode indicar um bom uso do FAD em produtos de panificação.…”