The Effects of Processing Steps on gamma-Oryzanol Retention in Rice Bran Added Bagels and Doughnuts

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Title:	The Effects of Processing Steps on gamma-Oryzanol Retention in Rice Bran Added Bagels and Doughnuts
Authors:	Wang, Huei-Ju Chen, Hsiao-Ni
Contributors:	生活應用科學系
Keywords:	rice bran doughnut bagel gamma-oryzanol
Date:	2014-05
Issue Date:	2015-01-26 11:28:11 (UTC+8)
Abstract:	Rice bran is a rich, natural source of gamma-oryzanol, which has been reported to possess important health-promoting properties. The goal of this study was to incorporate this healthy ingredient into bakery products, and the effects of processing techniques on the retention of gamma-oryzanol were investigated. Doughnuts and bagels were prepared with 10% rice bran added to high-protein formula flour. The products were sampled at various intervals during processing. Total gamma-oryzanol was extracted and analyzed using high performance liquid chromatography. Sensory attributes were measured for the control and supplemented bakery products. The results showed that the total gamma-oryzanol content decreased by 22% and 12% in doughnuts and bagels, respectively. The manufacturing steps causing significant losses (P < 0.05) of gamma-oryzanol were the following: proofing (-19.2%) in doughnut processing and boiling (-10%) in bagel production. Substitution of 10% rice bran significantly (P < 0.05) increased the darkness of the products. Sensory evaluation results indicated that doughnuts and bagels with 10% rice bran were considered more acceptable than the control (P < 0.05).
Relation:	FOOD SCIENCE AND TECHNOLOGY RESEARCH 卷: 20 期: 3 頁碼: 593-598
Appears in Collections:	[Department of Applied Science of Living & Graduate Institute of Applied Science of Living ] journal articles

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