Abstract
Baking market is deriving the new technique to produce low fat foods due to high demand from the health conscious individuals. Fat replacement is largely focused on the fat rich food such as biscuit, cookies and cake etc. Rice bran and broken rice are the two major by-products of rice milling industry that contain important chemical properties such as moisture, hardness score, protein, fiber and ash. The known percentages of rice bran and broken rice powder were mixed separately with wheat flour. The impact of substitution on the rheological behaviour, such as the dough development time, dough strength, dough stability, dough softening, force required to blow bubble in dough, elongation of bubble, swelling index and peak viscosity was studied by Farinograph and Alveograph. The results showed that mixing and baking behaviours are strongly linked to the enzyme treatment and the particle size of rice products. The results are promising and elaborate the competency of rice bran and broken rice as an excellent economical and health stimulating, future substitute for fat replacement in the soft-dough biscuits. Key words: Rice milling by-products, dough development behavior, farinograph, alveograph, fat replacement, end quality impact.
Highlights
High fat intake is associated with various health disorders such as obesity, diabetes, cancer, high blood cholesterol, and coronary heart diseases (Alexender, 1995)
The refined wheat flour was supplied by Madina Flour Mills, Karachi, and all the baking ingredients were purchased from grocery store, University of Karachi. α-amylase (EC 3.2.2.1) and trypsin (EC 3.4.21.4) were purchased from Merck, Germany, while the sodium hydrogen phosphate and sodium dihydrogen phosphate were supplied by the Sigma-Aldrich, Germany
Fiber and ash contents were significantly higher in blends with untreated and treated rice bran responsible for alterations in dough behaviour while negligible effect on the fiber and ash content was observed in untreated and treated broken rice powder (Table 1)
Summary
High fat intake is associated with various health disorders such as obesity, diabetes, cancer, high blood cholesterol, and coronary heart diseases (Alexender, 1995). A wide variety of ingredients are introduced as fat replacers to capture the market of low caloric food products (Akoh, 1998; Keetles et al, 1996), cereal, vegetable fruit, nuts and olive commercial wastes containing reasonable amount of functional ingredients, which provide water holding and ion exchange capacity and reduce uptake of fat with minimal effects on physicochemical and sensorial properties (Jimenez et al, 2000). Fat mimetic is a vast group of substances that includes carbohydrates, proteins or structured lipids that provide 0 to 4 kcal/g energy, contributing parallel functional and sensorial properties. Carbohydrate-based fat mimetics are the most common additives that include modified starches, gums, dietary fibers, ß-glucans, polydextroses and maltodextrins etc (Chrastil, 1992). Replacement of 50% of the fat by the soluble ß-glucans
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