Citation
Rosniyana Ahmad, . and Hashifah Mohd Ali, . and Shariffah Norin Syed Abdullah, . Nutritional composition and sensory evaluation of dodol formulated with different levels of stabilised rice bran. pp. 171-178. ISSN 1394-9829
Abstract
Dodol was formulated with different levels (10 20 30 and 40) of stabilised rice bran. The products were then evaluated for chemical and sensory properties. Proximate analyses showed that substitution of rice flour with different levels of rice bran significantly increased (p 0.05) protein fat and crude fibre contents of the dodol. Mineral and vitamin were observed to increase significantly (p0.05) with increased levels of rice bran in the formulation. Increasing levels of ricebran were also found to increase levels of dietary fibre in the product. The dodol was acceptable to the sensory panellists with mean score for all attributes greater than 5. Dodol with 20“40 levels of rice bran were significantly different from the control sample in terms of colour texture taste aroma and overall acceptability.
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Official URL: http://jtafs.mardi.gov.my/jtafs/38-2/Dodol.pdf
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Abstract
Dodol was formulated with different levels (10 20 30 and 40) of stabilised rice bran. The products were then evaluated for chemical and sensory properties. Proximate analyses showed that substitution of rice flour with different levels of rice bran significantly increased (p 0.05) protein fat and crude fibre contents of the dodol. Mineral and vitamin were observed to increase significantly (p0.05) with increased levels of rice bran in the formulation. Increasing levels of ricebran were also found to increase levels of dietary fibre in the product. The dodol was acceptable to the sensory panellists with mean score for all attributes greater than 5. Dodol with 20“40 levels of rice bran were significantly different from the control sample in terms of colour texture taste aroma and overall acceptability.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Rice |
| AGROVOC Term: | Nutritional value |
| AGROVOC Term: | Sensory evaluation |
| AGROVOC Term: | Organoleptic properties |
| AGROVOC Term: | Chemical properties |
| AGROVOC Term: | Proximate analysis |
| AGROVOC Term: | Protein content |
| AGROVOC Term: | Fat content |
| AGROVOC Term: | Crude fibre |
| AGROVOC Term: | Mineral content |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 06:29 |
| URI: | http://webagris.upm.edu.my/id/eprint/24553 |
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