Incorporating Monascus-fermented durian seeds and rice bran into bread: study on the bread physicochemical and sensory properties

Abstract

Monascus-fermented durian seeds (MFDS) and rice bran (RB) have been incorporated into bread dough formulation. This research was aimed at physicochemical and sensory evaluation of bread formulated with both active ingredients. Bread made from four dough formulas i.e. control, with MFDS, RB and MFDS-RB-incorporating have been evaluated the physicochemical and sensory properties. The results suggested that no significant differences on both physicochemical and sensory properties of bread with MFDS-incorporating and control (p>0.05). Ash, crude fiber and total phenolic contents found on bread with RB and MFDS-RB incorporating were significantly higher than those of control (p<0.05). The bread was being in further evaluation of the functional properties of anti-hypercholesterol and anti-hyperglycemia activities.