Nutritional composition and sensory properties of kuih baulu incorporated stabilised rice bran


Citation

Shariffah Norin Syed Abdullah, . and Khairunizah Hazila Khalid, . and Mohamad Zain Ahmad, . and Rosniyana Ahmad, . and Hashifah Mohd Ali, . Nutritional composition and sensory properties of kuih baulu incorporated stabilised rice bran. pp. 1-9. ISSN 1394-9829

Abstract

Rice bran is a valuable by-product from the rice processing industry. Stabilised rice bran (SRB) was used to complement rice flour (MR 220) to add value to Malaysian traditional sponge cake known as kuih baulu. Four levels of stabilised rice bran (10 20 30 and 40) were used in the formulations. Chemical analysis and sensory evaluation were carried out. The protein fat and ash contents increased with increasing proportions of the rice bran. All SRB-incorporated kuih baulu had higher values for mineral and vitamin contents as compared to the control. Products with 20“40 levels of rice bran were significantly different from the control sample in terms of colour texture taste flavour and overall acceptability. For texture tenderness was found to increase with increasing SRB content. Panellists indicated that the addition of SRB resulted in darker kuih baulu. SRB could replace about 30 rice flour without diminishing acceptability. Sensory evaluation showed that all SRB-incorporated kuih baulu were acceptable.


Download File

Full text available from:

Abstract

Rice bran is a valuable by-product from the rice processing industry. Stabilised rice bran (SRB) was used to complement rice flour (MR 220) to add value to Malaysian traditional sponge cake known as kuih baulu. Four levels of stabilised rice bran (10 20 30 and 40) were used in the formulations. Chemical analysis and sensory evaluation were carried out. The protein fat and ash contents increased with increasing proportions of the rice bran. All SRB-incorporated kuih baulu had higher values for mineral and vitamin contents as compared to the control. Products with 20“40 levels of rice bran were significantly different from the control sample in terms of colour texture taste flavour and overall acceptability. For texture tenderness was found to increase with increasing SRB content. Panellists indicated that the addition of SRB resulted in darker kuih baulu. SRB could replace about 30 rice flour without diminishing acceptability. Sensory evaluation showed that all SRB-incorporated kuih baulu were acceptable.

Additional Metadata

[error in script]
Item Type: Article
AGROVOC Term: Rice
AGROVOC Term: Bran
AGROVOC Term: Nutritional value
AGROVOC Term: Sensory evaluation
AGROVOC Term: Byproducts
AGROVOC Term: Rice flour
AGROVOC Term: Rice cake
AGROVOC Term: Chemical analysis (methods)
AGROVOC Term: Protein content
AGROVOC Term: Fat content
Depositing User: Ms. Suzila Mohamad Kasim
Last Modified: 24 Apr 2025 06:29
URI: http://webagris.upm.edu.my/id/eprint/24517

Actions (login required)

View Item View Item