Reutilisation of rice byproduct: study on the effect of rice bran addition on physical, chemical and sensory properties of eriste

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dc.contributor.authorErtas, N.
dc.date.accessioned2024-02-23T14:37:27Z
dc.date.available2024-02-23T14:37:27Z
dc.date.issued2014
dc.departmentNEÜen_US
dc.description.abstractIn 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.en_US
dc.identifier.doi10.3920/QAS2013.0252
dc.identifier.endpage255en_US
dc.identifier.issn1757-8361
dc.identifier.issn1757-837X
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-84897776126en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage249en_US
dc.identifier.urihttps://doi.org/10.3920/QAS2013.0252
dc.identifier.urihttps://hdl.handle.net/20.500.12452/16112
dc.identifier.volume6en_US
dc.identifier.wosWOS:000334013900016en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWageningen Academic Publishersen_US
dc.relation.ispartofQuality Assurance And Safety Of Crops & Foodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectColouren_US
dc.subjectCooking Qualityen_US
dc.subjectEristeen_US
dc.subjectMineralen_US
dc.subjectRice Branen_US
dc.subjectSensory Propertyen_US
dc.titleReutilisation of rice byproduct: study on the effect of rice bran addition on physical, chemical and sensory properties of eristeen_US
dc.typeArticleen_US

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