The effect of infrared stabilized rice bran substitution on physicochemical and sensory properties of pan breads: Part I

Journal of Cereal Science

Volumn 59, Issue 2, 2014, Pages 155-161

  Tuncel, N Bariş ^a   Yilmaz, Neşe ^a   Kocabiyik, Habib ^a   Uygur, Ayşen ^a  

^a ÇANAKKALE ONSEKIZ MART UNIVERSITY   (Turkey)

Author keywords

Bread; Dietary fiber; Infrared; Rice bran; Sensory; Texture

Indexed keywords

EID: 84894319003     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2013.12.003     Document Type: Article

References (30)

1. AACC Approved Methods of American Association of Cereal Chemists 2000, American Association of Cereal Chemists, Inc, Minnesota, USA. tenth ed.
2. Abdul-Hamid A., Luan Y.S. Functional properties of dietary fibre prepared from defatted rice bran. Food Chem. 2000, 68:15-19.
3. AOAC Official Methods of Analysis 2000, Association of Official Analytical Chemists, Inc., Maryland, USA. seventeenth ed.
4. Bhanger M.I., Iqbal S., Anwar F., Imran M., Akhtar M., Zia-ul-Haq M. Antioxidant potential of rice bran extracts and its effects on stabilization of cookies under ambient storage. Int. J. Food Sci. Technol. 2008, 43:779-786.
5. Chawla R., Patil G.R. Soluble dietary fiber. Compr. Rev. Food Sci. Food Saf. 2010, 9:178-196.
6. Chen H.H., Chiu E.M., Huang J.R. Color and gel-forming properties of horse mackerel (Trachurus japonicus) as related to washing conditions. J.Food Sci. 1997, 62:985-991.
7. Chotimarkorn C., Benjakul S., Silalai N. Antioxidative effects of rice bran extracts on refined tuna oil during storage. Food Res. Int. 2008, 41:616-622.
8. Curti E., Carini E., Bonacini G., Tribuzio G., Vittadini E. Effect of the addition of bran fractions on bread properties. J.Cereal Sci. 2013, 57:325-332.
9. da Silva M.A., Sanches C., Amente E.R. Prevention of hydrolytic rancidity in rice bran. J.Food Eng. 2006, 75:487-491.
10. de Delahaye E.P., Jimenez P., Perez E. Effect of enrichment with high content dietary fiber stabilized rice bran flour on chemical and functional properties of storage frozen pizzas. J.Food Eng. 2005, 68:1-7.
11. Faccin G.L., Vieira L.N., Miotto L.A., Barreto P.L.M., Amante E.R. Chemical, sensorial and rheological properties of a new organic rice bran beverage. Rice Sci. 2009, 16:226-234.
12. Gomez M., Ronda F., Blanco C.A., Caballero P.A., Apestegufa A. Effect of dietary fibre on dough rheology and bread quality. Eur. Food Res. Technol. 2003, 216:51-56.
13. Gomez M., Jimenez S., Ruiz E., Oliete B. Effect of extruded bran on dough rheology and bread quality. LWT-Food Sci. Technol. 2011, 44:2231-2237.
14. Hu G., Huang S., Cao S., Ma Z. Effect of enrichment with hemicellulose from rice bran on chemical and functional properties of bread. Food Chem. 2009, 115:839-842.
15. Kahlon T.S. Rice bran: Production, composition, functionality and foods applications, physiological benefits. Fiber Ingredients Food Applications and Health Benefits 2009, 305-321. Boca Raton, Florida. S.S. Cho, P. Samuel (Eds.).
16. Kahlon T.S., Saunders R.M., Sayre R.N., Chow F.I., Chill M.M., Betschart A.A. Cholesterol lowering effect of rice bran and rice bran oil fraction in hypercholesterolemic hamsters. Cereal Chem. 1992, 69:485-489.
17. Kim J.H., Maeda T., Morita N. Effect of fungal α-amylase on the dough properties and bread quality of wheat flour substituted with polished flours. Food Res. Int. 2006, 39:117-126.
18. Lakkakula N.R., Lima M., Walker T. Rice bran stabilization and rice bran oil extraction using ohmic heating. Bioresour. Technol. 2004, 92:157-161.
19. Meilgaard M., Civille G.V., Carr B.T. Affective tests: consumer tests and in-house panel acceptance tests. Sensory Evaluation Techniques 1999, 12-14. CRC Press, Boca Raton, FL.
20. Nanuna J.N., McGregor J.U., Godber J.S. Influence of high-oryzanol rice bran oil on the oxidative stability of whole milk powder. J.Dairy Sci. 2000, 83:2426-2431.
21. Pautanen K. Enzymes: an important tool in the improvement of the quality of cereal foods. Trends Food Sci. Technol. 1997, 8:300-306.
22. Pomeranz Y., Shogren N.M., Finney K.F., Bechtel D.B. Fibre in breadmaking: effects on functional properties. Cereal Chem. 1977, 54:25-41.
23. Qureshi A.A., Mo H., Packer L., Peterson D.M. Isolation and identification of novel tocotrienols from rice bran with hypocholesterolemic, antioxidant, and antitumor properties. J.Agric. Food Chem. 2000, 48:3130-3140.
24. Ramezanzadeh F.M., Rao R.M., Windhauser M., Prinyawiwatkul W., Tulley R., Marshall W.E. Prevention of hydrolytic rancidity in rice bran during storage. J.Agric. Food Chem. 1999, 47:3050-3052.
25. Rosell C.M., Rojas J.A., Benedito de Barger C. Influence of hydrocolloids on dough reology and bread quality. Food Hydrocoll. 2001, 15:75-81.
26. Sharma H.R., Chauhan G.S., Agrawal K. Physico-chemical characteristics of rice bran processed by dry heating and extrusion cooking. Int. J. Food Prop. 2004, 7:603-614.
27. Shih F.F., Daigle K.W. Antioxidant properties of milled-rice co-products and their effects on lipid oxidation in ground beef. J.Food Sci. 2003, 68:2672-2675.
28. Shin T.S., Godber J.S. Changes of endogenous antioxidants and fatty acid composition in irradiated rice bran during storage. J.Agric. Food Chem. 1996, 44:567-573.
29. Szczesniak A.S. Texture is a sensory property. Food Qual. Prefer. 2002, 13:215-225.
30. Yilmaz N., Tuncel N.B., Kocabiyik H. Infrared stabilization of rice bran and its effects on γ-oryzanol content, tocopherols and fatty acid composition. J.Sci. Food Agric. 2013, 10.1002/jsfa.6459.