The potential use of Indian rice flour or husk in fortification of pan bread: assessing bread’s quality using sensory, physicochemical, and chemometric methods

Abstract

Hassawi rice is an Indica variety cultivated in Saudi Arabia with a higher nutritional value than the commercial Basmati rice varieties. The present study has investigated the feasibility of combining Hassawi rice flour (HRF) or husk (HRHF), an abundant byproduct, with wheat flour to produce nutritious economical pan bread. To achieve this aim, the physicochemical properties of HRF and HRHF were assessed using techniques such as UPLC-tandem MS, ICP-OES, and colorimeter. The proximate composition (moisture, crude fiber, and ash) and mineral contents of HRHF are significantly (p < 0.05) higher than HRF. On the other hand, the compounds p-coumaric acid, vanillic acid, γ- and δ-tocotrienols, and γ-oryzanol were unique to HRF. We further determined the changes in sensory, technological, and physicochemical properties of wheat flour bread substituted with 5%, 10%, and 15% of HRF or HRHF. The rheological tests showed that the addition of HRF and HRHF increased dough development and stability time. Further, substituting wheat flour for HRF and HRHF at levels higher than 10% affected sensory attributes, such as color, taste, odor, flavor, and appearance. These changes, however, were not always at a significant level. The causes of the differences in properties between control and fortified bread samples were investigated by chemometric methods. Samples of bread +HRF at 5 and 10% had comparable overall profiles to the control. On the other hand, bread +HRHF samples proved to retain higher concentrations of bioactive molecules compared to the control bread. Our findings shed light on the possible use of rice husk fibers in baking goods, notably pan bread. Furthermore, by integrating rice husk fibers into baked goods, we may boost their health benefits while also contributing to the long-term use of agricultural waste.

Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges

“…Potential assessors should be screened for sensitivity, motivation, ability to concentrate, and ability to recall and recognize odor qualities. 302,303 Training and Documentation. Training analysts in GC-O analysis is crucial for consistency in methodology and data interpretation.…”

“…Selecting and training assessors is crucial to improving their performance and enhancing the accuracy and precision of the data collected. Potential assessors should be screened for sensitivity, motivation, ability to concentrate, and ability to recall and recognize odor qualities. , …”

Genetic variability and diversity analysis in Oryza sativa L. genotypes using quantitative traits and SSR markers

“…Rice consumption in the world ranges from 100 to 140 kg per person annually in some African and Asian countries ( Shallan et al, 2010a , Shallan et al, 2010b , Fahad et al, 2019 ). Also, it is considered an important crop in the world, as it provides humans with more than 21 % of their calorie needs and up to 76 % of calories, especially in developing countries such as Southeast Asia ( Zhao et al, 2020 , Elkatry et al, 2023 ). As a result, increasing rice productivity is required, and this can be done by increasing the area planted to rice or the yield per acre..…”

The Potential of Using Bisr Date Powder as a Novel Ingredient in Biscuits Made of Wheat Flour Only or Mixed with Barley

“…Nowadays, the valorization of byproducts from the food industry by reincorporating them into the food chain is one of the main approaches used to improve the sustainability of food production through the reduction of the amount of waste generated, thus promoting the circular economy [ 8 , 9 , 10 , 11 ]. Using dates and their byproducts to enhance the nutritional and functional quality of bread and bakery goods has become more popular in recent decades.…”