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.
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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
| 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 |
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