Effects of brown rice powder addition on nutritional composition and acceptability of two selected Malaysian traditional rice-based local kuih

Alice C. L. V., . and Wan Rosli W. I., . Effects of brown rice powder addition on nutritional composition and acceptability of two selected Malaysian traditional rice-based local kuih. pp. 1124-1131. ISSN 22317546

The present study was conducted to investigate the effects of brown rice (BR) powder addition on the proximate composition total dietary fibre content and acceptability of some selected Malaysian traditional rice-based local kuih. Two types of kuih samples namely Kuih Lompang (KL) and Kuih Talam Pandan (KTP) were prepared at the levels of either 0 0.1 20 or 30. The kuih samples were analyzed for nutritional composition and sensory acceptance. There was significant increase in total dietary fibre content (from 2.64 g/100 g to 3.15 g/100 g) and protein content (from 2.36 to 2.51) with the incorporation of 90 BR powder in the KL formulation. The moisture (from 36.79 to 36.83) ash (from 1.11 to 1.21) and fat (from 8.51 to 8.73) content were not significantly affected for all percentages of BR powder addition. For KTP the addition of BR powder at the level of 90 significantly increased the total dietary fibre (from 2.77 g/100 g to 3.45 g/100 g) fat (from 5.73 to 6.95) and moisture (from 64.10 to 64.12) content as compared to the control (0). However the protein content was not significantly affected (from 3.41 to 3.59). On the other hand there was no significant difference for all sensory attributes of KL formulated with 30-90 of BR powder as compared to the control (0). The sensory score of KTP added with 30-90 BR powder received significantly lower sensory score compared to the control sample (0) for appearance colour firmness adhesiveness chewiness taste and overall acceptance attributes. In summary sensory evaluation showed that all BR-incorporated KL were acceptable while only 30 addition of BR powder in KTP was acceptable. Thus BR powder is potentially used in improving the nutritional composition of KL. However further study is needed to improve palatability aspect of KTP formulated with BR powder.

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(03)%202015/(35).pdf

Abstract

The present study was conducted to investigate the effects of brown rice (BR) powder addition on the proximate composition total dietary fibre content and acceptability of some selected Malaysian traditional rice-based local kuih. Two types of kuih samples namely Kuih Lompang (KL) and Kuih Talam Pandan (KTP) were prepared at the levels of either 0 0.1 20 or 30. The kuih samples were analyzed for nutritional composition and sensory acceptance. There was significant increase in total dietary fibre content (from 2.64 g/100 g to 3.15 g/100 g) and protein content (from 2.36 to 2.51) with the incorporation of 90 BR powder in the KL formulation. The moisture (from 36.79 to 36.83) ash (from 1.11 to 1.21) and fat (from 8.51 to 8.73) content were not significantly affected for all percentages of BR powder addition. For KTP the addition of BR powder at the level of 90 significantly increased the total dietary fibre (from 2.77 g/100 g to 3.45 g/100 g) fat (from 5.73 to 6.95) and moisture (from 64.10 to 64.12) content as compared to the control (0). However the protein content was not significantly affected (from 3.41 to 3.59). On the other hand there was no significant difference for all sensory attributes of KL formulated with 30-90 of BR powder as compared to the control (0). The sensory score of KTP added with 30-90 BR powder received significantly lower sensory score compared to the control sample (0) for appearance colour firmness adhesiveness chewiness taste and overall acceptance attributes. In summary sensory evaluation showed that all BR-incorporated KL were acceptable while only 30 addition of BR powder in KTP was acceptable. Thus BR powder is potentially used in improving the nutritional composition of KL. However further study is needed to improve palatability aspect of KTP formulated with BR powder.

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Item Type:	Article
AGROVOC Term:	Dietary fibres
AGROVOC Term:	Fibre content
AGROVOC Term:	Nutritional value
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Ash content
AGROVOC Term:	Fat content
AGROVOC Term:	Protein content
AGROVOC Term:	Moisture content
AGROVOC Term:	Palatability
AGROVOC Term:	Food consumption
Geographical Term:	Malaysia
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	26 Apr 2025 16:38
URI:	http://webagris.upm.edu.my/id/eprint/22094

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