Rice bran wax shortening process for application in biscuit sticks

Jiamjariyatam R., . Rice bran wax shortening process for application in biscuit sticks. pp. 814-827. ISSN 22317546

The objective of the present work was to investigate the use of rice bran wax shortening for application in biscuit sticks made from rice bran flour. The biscuit sticks were studied in terms of physical chemical and sensory characteristics as well as consumer acceptance. Rice bran wax shortening was prepared by rice bran oil at 60 70 and 80 and rice bran wax at 6 8 and 10. The concentration of 60 rice bran oil and 10 rice bran wax produced the highest quality shortening with respect to emulsions stability viscosity and texture. Rice bran flour was used at concentrations of 0 10 20 and 30. Rice bran wax shortening was used at concentrations of 0 20 50 and 100. Increasing the rice bran flour significantly increased the dietary fibre content of the biscuit sticks (p 0.05). Increasing the rice bran shortening significantly decreased the saturated fatty acid contents of the biscuit sticks (p 0.05). Increasing the rice bran flour and decreasing the rice bran shortening significantly increased roughness density brownness and hardness of the biscuit sticks (p 0.05). Consumers accepted biscuit sticks made from 10 rice bran flour and 100 rice bran wax shortening.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/29%20(04)%202022/09%20-...

Abstract

The objective of the present work was to investigate the use of rice bran wax shortening for application in biscuit sticks made from rice bran flour. The biscuit sticks were studied in terms of physical chemical and sensory characteristics as well as consumer acceptance. Rice bran wax shortening was prepared by rice bran oil at 60 70 and 80 and rice bran wax at 6 8 and 10. The concentration of 60 rice bran oil and 10 rice bran wax produced the highest quality shortening with respect to emulsions stability viscosity and texture. Rice bran flour was used at concentrations of 0 10 20 and 30. Rice bran wax shortening was used at concentrations of 0 20 50 and 100. Increasing the rice bran flour significantly increased the dietary fibre content of the biscuit sticks (p 0.05). Increasing the rice bran shortening significantly decreased the saturated fatty acid contents of the biscuit sticks (p 0.05). Increasing the rice bran flour and decreasing the rice bran shortening significantly increased roughness density brownness and hardness of the biscuit sticks (p 0.05). Consumers accepted biscuit sticks made from 10 rice bran flour and 100 rice bran wax shortening.

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Item Type:	Article
AGROVOC Term:	Biscuits
AGROVOC Term:	Flours
AGROVOC Term:	Physical properties
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Chemical properties
AGROVOC Term:	Consumer preferences
AGROVOC Term:	Emulsions
AGROVOC Term:	Viscosity
AGROVOC Term:	Texture
AGROVOC Term:	Fibres
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10823

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