Open AccessPhysicochemical, Textural, Thermal Properties of Rice Bran Oil Spread as Alternate Shortening for Bakery Products
Author(s) -
Hui Yi Eng,
Norazatul Hanim Mohd Rozalli,
Nurul Najihah Ilias
Publication year - 2021
Publication title -
advances in agricultural and food research journal
Language(s) - English
Resource type - Journals
ISSN - 2735-1084
DOI - 10.36877/aafrj.a0000207
Subject(s) - rice bran oil , chemistry , food science , oleic acid , linoleic acid , fatty acid , bran , significant difference , palmitic acid , chromatography , biochemistry , organic chemistry , mathematics , raw material , statistics
The rice bran oil (RBO) can form its semisolid spread through solvent fractionation. The rice bran oil spread (RBOS) is proposed to be included in the production of bakery products. The aim of this is study is to compare the physicochemical, textural properties and thermal properties of RBOS with commercial shortening (CS). Spreadability analysis was conducted using a texture analyzer. There was no significant difference (p > 0.05) in firmness and work of shear between CS and RBOS. The fatty acid compositions were determined through GC-MS. The major fatty acids in RBOS were palmitic acid, oleic acid and linoleic acid which is similar to those in RBO but significantly (p 0.05) in γ-oryzanol between RBO (1,299.88 ± 50.97 mg/ 100 g sample) and RBOS (1,201.86 ± 84.37 mg/ 100 g sample). However, there was a significant difference (p < 0.05) in phytosterols between CS (4.17 ± 0.26 mg/ 100 g sample), RBO (247.00 ± 0.89 mg/ 100 g sample) and RBOS (184.16 ± 0.56 mg/ 100 g sample). Besides, thermal analysis of CS and RBOS were carried out using DSC and TGA. The similar textural properties but better physicochemical properties make RBOS becomes a suitable choice as alternate shortening for bakery product.