A Comparative Assessment of Quality Features and Physicochemical Characteristics of Rice Bran Supplemented Breads with Local Breads

Main Article Content

Md. Lutfor Rahman
Nurul Absar
Md. Jahidul Islam
Shyama Prosad Moulick
Sabbir Ahmed
Mandira Saha
Md. Sabbir Hasan
Khokan Chandra Modak

Abstract

Aims: Qualitative assessment of rice bran supplemented bread with local breads.

Study Design: The study was designed to identify good quality bread between rice bran supplemented bread and local breads.

Place and Duration of Study: Sample: Five different varieties of rice brans (BR-5, BR-10, BRRI-28, BRRI-39, and Kalijira) were collected from Noor-Habib Grain Industries Ltd. Sopura, Rajshahi, Janata Auto Rice and Flour Mills Ltd.Bogura, North Bengal Auto Rice Mills, Naogan, Biswas Rice Mills, Natore, and Chaudhuri Auto Rice Mills Dinajpur respectively. The research was carried out at Natural Products Research Division, Bangladesh Council of Scientific and Industrial Research (BCSIR) Laboratories, Rajshahi, Bangladesh.

Methodology: A comparative analysis of prepared rice bran supplemented bread and locally available bread has been done for the parameters such as moisture, ash, Fiber, Fat, protein, carbohydrate, total sugar,  saponification value, FFAs and iodine value.

Results: The prepared rice bran bread contained wheat flour and five different varieties of rice bran named BR-5, BR-10, BRRI-28, BRRI-39 and kalijira. The physicochemical characteristics of prepared rice bran supplemented bread such as moisture, ash, Fiber, Fat, protein, carbohydrate, total sugar, saponification value, FFA and iodine value were varied from 26.0-28.4 %,  2.17-2.83%,  1.54-1.96%,  6.95-8.04%, 6.64-7.25%,  43.2-46.3%,  5.60-6.80%, 150-169 mg KOH/g fat,1.16-1.51 mg KOH/g fat,92.1-100 g I2/100 g fat respectively. On the other hand,  physicochemical characteristics of locally available bread like moisture, ash, Fiber, Fat, protein, carbohydrate, total sugar, saponification value, FFA and iodine value were found to be ranged from 31.1-32.9%,  2.70-2.93%, 2.04-2.61%, 7.91-8.12%, 5.49-6.21%, 39.9-41.4%, 7.13-8.61%, 138-149 mg KOH/g fat, 1.63-1.86 mg KOH/g fat, 57.4-71.0 g I2/100 g fat respectively. 

Conclusion: It may be concluded that prepared rice bran supplemented bread might be considered superior quality than the locally available bread.

Keywords:
Rice bran supplemented bread, aleurone layer, tocoferol, nutritional effect solubility, denature, free fatty acid, iodine value.

Article Details

How to Cite
Rahman, M. L., Absar, N., Islam, M. J., Moulick, S. P., Ahmed, S., Saha, M., Hasan, M. S., & Modak, K. C. (2019). A Comparative Assessment of Quality Features and Physicochemical Characteristics of Rice Bran Supplemented Breads with Local Breads. European Journal of Nutrition & Food Safety, 11(3), 108-113. https://doi.org/10.9734/ejnfs/2019/v11i330148
Section
Original Research Article

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