Nutritional and sensory quality of wheat bread supplemented with stabilized rice bran

Abstract

This project was designed to evaluate the suitability of stabilized rice bran for the supplementation of bread. Freshly\rmilled rice bran was treated with autoclave heating for its stabilization. The effect of stabilized rice bran supplementation\ron nutritional and sensory properties of wheat bread was determined. Blends of wheat flour and rice bran (95:5, 90:10,\r85:15 and 80:20) were used to bake bread with 100 per cent wheat flour as control. Thereafter, proximate, mineral\rcomposition and sensory properties of the bread loaves were determined, using standard methods of analysis. The\rmoisture content, crude protein, crude fat, crude fibre and ash of the composite bread loaves increased significantly (p < 0.05) in sodium with increased level of\rsupplementation from 304.31 mg/100g to 227.24 mg/100g. The control sample of bread was acceptable similar to 15 per\rcent rice bran supplemented bread. The bread supplemented with stabilized rice bran at 20 per cent got the lowest\rsensory score than other composite and control bread. But, all the composite bread samples had significantly (p< 0.05)\rhigher values for nutritional parameters. It can be concluded from the results that upto 15 per cent stabilized rice bran can\rbe successfully incorporated in the bread to improve the sensory and nutritional attributes.