A Comparative Assessment of Quality Features and Physicochemical Characteristics of Rice Bran Supplemented Breads with Local Breads
Md. Lutfor Rahman
Natural Products Research Division, Bangladesh Council of Scientific and Industrial Research (BCSIR) Laboratories, Rajshahi-6206, Bangladesh.
Nurul Absar
Department of Biochemistry and Biotechnology, University of Science and Technology, Chattogram, Bangladesh.
Md. Jahidul Islam
Natural Products Research Division, Bangladesh Council of Scientific and Industrial Research (BCSIR) Laboratories, Rajshahi-6206, Bangladesh.
Shyama Prosad Moulick
Natural Products Research Division, Bangladesh Council of Scientific and Industrial Research (BCSIR) Laboratories, Rajshahi-6206, Bangladesh.
Sabbir Ahmed *
Applied Botany Research Division, Bangladesh Council of Scientific and Industrial Research (BCSIR) Laboratories, Rajshahi-6206, Bangladesh.
Mandira Saha
Natural Products Research Division, Bangladesh Council of Scientific and Industrial Research (BCSIR) Laboratories, Rajshahi-6206, Bangladesh.
Md. Sabbir Hasan
Natural Products Research Division, Bangladesh Council of Scientific and Industrial Research (BCSIR) Laboratories, Rajshahi-6206, Bangladesh.
Khokan Chandra Modak
Natural Products Research Division, Bangladesh Council of Scientific and Industrial Research (BCSIR) Laboratories, Rajshahi-6206, Bangladesh.
*Author to whom correspondence should be addressed.
Abstract
Aims: Qualitative assessment of rice bran supplemented bread with local breads.
Study Design: The study was designed to identify good quality bread between rice bran supplemented bread and local breads.
Place and Duration of Study: Sample: Five different varieties of rice brans (BR-5, BR-10, BRRI-28, BRRI-39, and Kalijira) were collected from Noor-Habib Grain Industries Ltd. Sopura, Rajshahi, Janata Auto Rice and Flour Mills Ltd.Bogura, North Bengal Auto Rice Mills, Naogan, Biswas Rice Mills, Natore, and Chaudhuri Auto Rice Mills Dinajpur respectively. The research was carried out at Natural Products Research Division, Bangladesh Council of Scientific and Industrial Research (BCSIR) Laboratories, Rajshahi, Bangladesh.
Methodology: A comparative analysis of prepared rice bran supplemented bread and locally available bread has been done for the parameters such as moisture, ash, Fiber, Fat, protein, carbohydrate, total sugar, saponification value, FFAs and iodine value.
Results: The prepared rice bran bread contained wheat flour and five different varieties of rice bran named BR-5, BR-10, BRRI-28, BRRI-39 and kalijira. The physicochemical characteristics of prepared rice bran supplemented bread such as moisture, ash, Fiber, Fat, protein, carbohydrate, total sugar, saponification value, FFA and iodine value were varied from 26.0-28.4 %, 2.17-2.83%, 1.54-1.96%, 6.95-8.04%, 6.64-7.25%, 43.2-46.3%, 5.60-6.80%, 150-169 mg KOH/g fat,1.16-1.51 mg KOH/g fat,92.1-100 g I2/100 g fat respectively. On the other hand, physicochemical characteristics of locally available bread like moisture, ash, Fiber, Fat, protein, carbohydrate, total sugar, saponification value, FFA and iodine value were found to be ranged from 31.1-32.9%, 2.70-2.93%, 2.04-2.61%, 7.91-8.12%, 5.49-6.21%, 39.9-41.4%, 7.13-8.61%, 138-149 mg KOH/g fat, 1.63-1.86 mg KOH/g fat, 57.4-71.0 g I2/100 g fat respectively.
Conclusion: It may be concluded that prepared rice bran supplemented bread might be considered superior quality than the locally available bread.
Keywords: Rice bran supplemented bread, aleurone layer, tocoferol, nutritional effect solubility, denature, free fatty acid, iodine value.