Skip to main content
ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #222477
Title: Impact of the substitution of rice bran on rheological properties of dough and in the new product development.

Author
item GHUFRAN SAEED, S.M. - UNIV. OF KARACHI
item ARIF, SAQIB - UNIV. OF KARACHI
item AHMED, MUBARAK - UNIV. OF KARACHI
item ALI, RASHIDA - ENGLISH BISCUIT MFG.
item Shih, Frederick

Submitted to: Journal of Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/23/2008
Publication Date: 1/10/2009
Citation: Ghufran Saeed, S., Arif, S., Ahmed, M., Ali, R., Shih, F.F. 2009. Impact of the substitution of rice bran on rheological properties of dough and in the new product development. Journal of Food Science and Technology. 46-47.

Interpretive Summary: This research explores the feasibility in using rice bran to partially replace wheat flour in products, such as, cookies and bread. It was found that the new products with up to 10% rice bran substitution, were comparable in taste, texture, and overall consumer acceptance to those of the all wheat counterparts. The finding provides good news for the rice milling industries. Rice bran is not only plentiful, but also nutrient-rich. This development will have a positive impact on the market value of rice bran and the health-enhancement to the consumers.

Technical Abstract: Rice bran is a nutrient-rich co-product of the rice milling industries. The impact of adding 2-20% rice bran in wheat flour on the rheological behavior of the dough was investigated using the instruments, Farinograph, Consistograph, and Alveograph. The changes in physico-chemical properties were found to be insignificant even after including 20% of the bran. The wheat flour and rice bran mixtures were used to prepare cookies and flat bread (chapatti), and the sensory evaluation was carried out for the products. In general, the sensory scores of the product, such as, on texture and taste, decreased with increased substitution with the rice bran. However, cookies and chapatti with up to 10% rice bran replacement, were rated acceptable.