| 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: | [生活應用科學系暨生活應用科學研究所] 期刊論文
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