AN INVESTIGATION ON THE EFFECT OF RICE BRAN ADDITION ON THE PASTE RHEOLOGICAL CHARACTERISTICS AND CHEMICAL COMPOSITION OF MUFFIN CAKE

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GHARIB BIBALAN S.; ATAYE SALEHI E.; MOHAMMADI SANI A.

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2013 | Volume:5 | Issue:2 (16) Page(s): 1-7

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Title

AN INVESTIGATION ON THE EFFECT OF RICE BRAN ADDITION ON THE PASTE RHEOLOGICAL CHARACTERISTICS AND CHEMICAL COMPOSITION OF MUFFIN CAKE

Author(s)

GHARIB BIBALAN S. | ATAYE SALEHI E. | MOHAMMADI SANI A. | Issue Writer Certificate

Keywords

RICE BRANQ2

RHEOLOGICAL CHARACTERISTICSQ2

CHEMICAL COMPOSITIONQ2

CAKE PASTEQ2

MUFFIN CAKEQ1

Abstract

RICE BRAN, one of the main by-products of rice milling industry, has been recognized as an excellent source of protein, dietary fiber and allied micronutrients. In order to determine the effect of RICE BRAN (in three levels 10, 20 and 30%) on dough RHEOLOGICAL CHARACTERISTICS (Water absorption, Dough development time, Dough stability, Dough softening, Valorimeteric value) and CHEMICAL COMPOSITIONs (Moisture, Protein, Crude fiber, Ash and Fat) of MUFFIN CAKE of one type of wheat flour (with 75% extraction rate) a completely randomized experimental design with four treatment and 3 replications was conducted. The rheological behaviors of dough were studied using farinography. Results showed that water absorption, dough development time (in fourth treatment) and valorimeteric value increased and dough stability while dough softening decreased significantly (p<0.05) by addition of RICE BRAN in wheat flour in comparison with control. A gradual increase was observed in fiber, ash and fat contents with the increase in concentration of RICE BRAN in MUFFIN CAKEs. Based on the results, the best treatment for MUFFIN CAKE production was a mixture of 30% RICE BRAN in flour with 75% extraction rate.

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APA: Copy

GHARIB BIBALAN, S., ATAYE SALEHI, E., & MOHAMMADI SANI, A.. (2013). AN INVESTIGATION ON THE EFFECT OF RICE BRAN ADDITION ON THE PASTE RHEOLOGICAL CHARACTERISTICS AND CHEMICAL COMPOSITION OF MUFFIN CAKE. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 5(2 (16)), 1-7. SID. https://sid.ir/paper/176606/en

Vancouver: Copy

GHARIB BIBALAN S., ATAYE SALEHI E., MOHAMMADI SANI A.. AN INVESTIGATION ON THE EFFECT OF RICE BRAN ADDITION ON THE PASTE RHEOLOGICAL CHARACTERISTICS AND CHEMICAL COMPOSITION OF MUFFIN CAKE. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2013;5(2 (16)):1-7. Available from: https://sid.ir/paper/176606/en

IEEE: Copy

S. GHARIB BIBALAN, E. ATAYE SALEHI, and A. MOHAMMADI SANI, “AN INVESTIGATION ON THE EFFECT OF RICE BRAN ADDITION ON THE PASTE RHEOLOGICAL CHARACTERISTICS AND CHEMICAL COMPOSITION OF MUFFIN CAKE,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 5, no. 2 (16), pp. 1–7, 2013, [Online]. Available: https://sid.ir/paper/176606/en

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