Abstract
Studies were carried out to replace bakery shortening with refined rice bran oil in the preparation of muffins. Physico-chemical properties of bakery shortening and rice bran oil were studied. Rice bran oil was found to have a higher content of the essential fatty acid linoleic acid (34.98%) as compared to that of bakery shortening (5.14%). Chemical composition of wheat flour used was also studied. Muffin samples were prepared by replacing bakery shortening with rice bran oil at 0, 25, 50, 75 and 100% levels. Muffins were examined for quality that is weight, volume and specific volume and organoleptic quality that is appearance, colour, texture, flavour and overall acceptability on a 9 point hedonic scale. Statistical analysis revealed that muffin making and organoleptic quality of muffins prepared after replacing rice bran oil at the 50% level or greater varied significantly which is desirable from that of control. Statistically significant variations were observed in the texture of muffins prepared with shortening alone from that prepared after replacing bakery shortening with rice bran oil at 50% level. Key words: Muffin, organoleptic quality, rice bran oil, shortening, texture.
Highlights
Rice is one of the most important crops in the world in addition to wheat and corn
Perzybylski and Mag (2002) studied the composition, properties and uses of vegetable oils used in food technology and reported similar results
It is concluded that bakery shortening can be successfully replaced with refined rice bran oil upto 50% level of replacement in the preparation of muffins with improvement in quality of the product
Summary
Rice is one of the most important crops in the world in addition to wheat and corn. Rice is cultivated in over 100 countries around the world and is a staple food for about half of the world population. Brown rice grains contain more nutritional components, such as dietary fiber, E and. B vitamins and gamma aminobutyric acid (GABA), than ordinary milled rice grains. These bio-functional components exist mainly in the germ and bran layers that are removed by polishing or milling (Champagne et al, 2004). Rice bran oil (RBO) is generally considered to be one of the highest quality vegetable oil in terms of its cooking quality, shelf life and fatty acid composition (Sayre and Sunders, 1990).
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
