Abstract
Studies were carried out to replace bakery shortening with refined rice bran oil in bread preparation. Physico-chemical properties of bakery shortening and rice bran oil were studied. Rice bran oil was found to have a higher content of essential fatty acid linoleic acid (34.98%) as compared to that of bakery shortening (5.14%). Chemical composition of wheat flour used was also evaluation. Bread samples were prepared by replacing bakery shortening with rice bran oil at 0, 25, 50, 75 and 100% levels. Breads were examined for bread making quality i.e. loaf weight, loaf height, loaf volume and specific volume and organoleptic quality i.e. appearance, crust colour, crumb colour, aroma, texture, taste and overall acceptability on a 9 point hedonic scale. Statistical analysis regarding bread making quality and organoleptic quality of bread revealed that bread making and organoleptic quality of breads prepared after replacing bakery shortening with rice bran oil at 50% level varied significantly from that of control. Statistically significant variations were observed in the texture of breads prepared with shortening from that prepared after replacing bakery shortening with rice bran oil at 50% level.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Anon (1989) Fatty acid content is critical. Agricultural Outlook. p 11–13
Anon (1990) Approved laboratory methods, 8th edn. American Association of Cereal Chemists St Paul, Minnesota
Anon (2000) Official methods of analysis, 16th edn. The Association of Official Analytical Chemists, Washington DC
Chung OK, Pomeranz Y (1983) Recent trends in usage of fats and oils as functional ingredients in the baking industry. J Am Oil Chem Soc 60:1848–1851
Kamran S, Masood S B, Faqir MA, Muhammad N (2005) Improved quality of baked products by rice bran oil. Internet J Food Safety 5:1-8
Luh BS, Barber S, Benedito de Barber C (1991) Rice bran: chemistry and technology. In: Luh BS (ed) Rice production and utilization. Van Nostrand Reinhold, New York, p 313
Marshall WE, Wadsworth JI (1994) Rice science and technology. Marcel Dekker, Inc, New York
Matz SA (1996) Bakery technology and engineering, 3rd edn. AVI Publishing Co. Inc, Westport CT, pp 77–89
Perzybylski R, Mag T (2002) Canola/rapeseed oil. In: Gunstone DF (ed). Vegetable oils in food technology: composition, properties and uses. Blackwell Publishing Ltd USA. pp 98–127
Raghuram TC, Rukmani C (1995) Nutritional significance of rice bran oil. Indian J Med Res 10:593–601
Salz KM (1982) Fat and cholesterol intakes of white adults in Columbia, Maryland. J Amer Diet Assoc 81:541
Sayre RN, Saunders RM (1990) Rice bran and rice bran oil. Lipid Technol 2:72
Sharma AR (2002) Edible rice bran oil - Consumer awareness programme. Rice bran oil promotion committee. Solvent Extractors Association of India, Mumbai
Steel RGD, Torrie JH, Dickey DA (1997) Principles and procedures of statistics. A biometrical approach, 3rd edn. McGraw Hill Book Co. Inc, New York
Suzuki S, Oshima S (1962) Influence of blending oils on human serum cholesterol-rice bran oil, safflower and sunflower oil. J Nutr 28:194
Swern O (1972) Bailey’s industrial oil and fat products. 3rd ed. Inter. Sci Pub Technology p 196–225
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Kaur, A., Jassal, V., Thind, S.S. et al. Rice bran oil an alternate bakery shortening. J Food Sci Technol 49, 110–114 (2012). https://doi.org/10.1007/s13197-011-0259-6
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-011-0259-6