Nutritional qualities antioxidant properties and sensory acceptability of fresh wheat noodles formulated with rice bran

Manaois R. V., . and Zapater J. E. I., . and Labargan E. S. A., . Nutritional qualities antioxidant properties and sensory acceptability of fresh wheat noodles formulated with rice bran. pp. 308-315. ISSN 2231-7546

The present work evaluated the potential of rice bran as a functional ingredient in fresh noodles. Fresh noodles supplemented with 0 2 5 and 10 (w/w) bran were evaluated for acceptability by a consumer sensory panel (n 30). The noodles with the highest sensory acceptability were then characterised for their dietary fibre (DF) crude protein crude ash crude fat content total phenolic content (TPC) and antioxidant capacity in terms of 2 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Results showed that different levels (2 5 and 10) of either the bran of NSIC Rc 298 a non-pigmented rice variety or Minaangan a red rice had generally no significant effect on the acceptability of all the sensory parameters except for colour; in which noodles with 0 NSIC Rc 298 bran was more preferred. Regardless of the pigmentation rice bran supplemented at 10 significantly enhanced the DF crude fat crude ash TPC and antioxidant capacity of the noodles without affecting the overall acceptability. Rice bran could therefore be used to produce high-quality fresh noodles with health-promoting properties.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/27%20(02)%202020/12%20-...

Abstract

The present work evaluated the potential of rice bran as a functional ingredient in fresh noodles. Fresh noodles supplemented with 0 2 5 and 10 (w/w) bran were evaluated for acceptability by a consumer sensory panel (n 30). The noodles with the highest sensory acceptability were then characterised for their dietary fibre (DF) crude protein crude ash crude fat content total phenolic content (TPC) and antioxidant capacity in terms of 2 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Results showed that different levels (2 5 and 10) of either the bran of NSIC Rc 298 a non-pigmented rice variety or Minaangan a red rice had generally no significant effect on the acceptability of all the sensory parameters except for colour; in which noodles with 0 NSIC Rc 298 bran was more preferred. Regardless of the pigmentation rice bran supplemented at 10 significantly enhanced the DF crude fat crude ash TPC and antioxidant capacity of the noodles without affecting the overall acceptability. Rice bran could therefore be used to produce high-quality fresh noodles with health-promoting properties.

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Item Type:	Article
AGROVOC Term:	Antioxidants
AGROVOC Term:	Dietary fibres
AGROVOC Term:	Wheats
AGROVOC Term:	Noodles
AGROVOC Term:	Rice
AGROVOC Term:	Oryza sativa
AGROVOC Term:	Phenolic content
AGROVOC Term:	Crude protein
AGROVOC Term:	Crude fat
AGROVOC Term:	Sensory evaluation
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8998

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