Reutilisation of rice byproduct: study on the effect of rice bran addition on physical, chemical and sensory properties of eriste
Küçük Resim Yok
Tarih
2014
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wageningen Academic Publishers
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In this study, rice bran (RB) replaced wheat flour in order to enrich the nutritional properties without affecting technological properties of eriste. For this purpose, RB was used in eriste up to 25% level. Crude ash, mineral contents, colour values, cooking and sensory properties of eriste samples were determined. Crude ash, calcium, potassium, magnesium, phosphorus, manganese, iron and zinc contents of eriste samples increased with RB addition level. As a result, utilisation of RB in eriste improved nutritional content of the eriste. RB addition increased weight increase and volume increase values of the eriste samples compared to control eriste sample, and also the highest weight and volume increase values were obtained with 25% RB addition. The cooking loss value of eriste sample with 5% RB substitution level was statistically similar to the control. According to wheat flour, the dark colour of the RB affected the sensory score of eriste negatively especially high addition level, but stickiness values affected positively by RB addition significantly (P<0.05) compared to control sample. The sensorial test results indicate that the eriste with an enrichment level of 10% RB was well accepted by the panellist after control sample.
Açıklama
Anahtar Kelimeler
Colour, Cooking Quality, Eriste, Mineral, Rice Bran, Sensory Property
Kaynak
Quality Assurance And Safety Of Crops & Foods
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
6
Sayı
2
