The effect of infrared stabilized rice bran substitution on nutritional, sensory, and textural properties of cracker


Yilmaz N. , TUNCEL N. B. , KOCABIYIK H.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.239, no.2, pp.259-265, 2014 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 239 Issue: 2
  • Publication Date: 2014
  • Doi Number: 10.1007/s00217-014-2217-9
  • Title of Journal : EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Page Numbers: pp.259-265

Abstract

The potential of infrared stabilized rice bran (SRB) as an ingredient in cracker formulation in terms of nutritional, sensory, and textural attributes was evaluated. Crackers were supplemented with infrared SRB at the rate of 2.5, 5, and 10 % based on flour weight. Crude fat, total ash, insoluble dietary fiber, and Zn, Fe, Ca, K, and P content of the crackers were significantly increased with increasing rice bran substitution (p < 0.05). Phytate content of the crackers that were substituted with 10 % of SRB was approximately three times higher than the control samples. Contribution of 10 % of SRB substitution to B vitamins of crackers was 46, 30, 317, and 121 % for thiamine, riboflavin, niacin, and pyridoxine, respectively. The effect on sensory scores of the panelists or textural attributes of the crackers of the replacement of refined wheat flour with SRB up to 10 % was insignificant (p > 0.05).