Zidan, N., Eldemery, M. (2016). UTILIZATION OF DEFATTED BLACK RICE BRAN IN WHEAT BREAD PREPARATION FOR ENHANCING NUTRITIONAL AND FUNCTIONAL PROPERTIES. Journal of Food and Dairy Sciences, 7(2), 107-117. doi: 10.21608/jfds.2016.42819
Nahla S. Zidan; Mervat E. Eldemery. "UTILIZATION OF DEFATTED BLACK RICE BRAN IN WHEAT BREAD PREPARATION FOR ENHANCING NUTRITIONAL AND FUNCTIONAL PROPERTIES". Journal of Food and Dairy Sciences, 7, 2, 2016, 107-117. doi: 10.21608/jfds.2016.42819
Zidan, N., Eldemery, M. (2016). 'UTILIZATION OF DEFATTED BLACK RICE BRAN IN WHEAT BREAD PREPARATION FOR ENHANCING NUTRITIONAL AND FUNCTIONAL PROPERTIES', Journal of Food and Dairy Sciences, 7(2), pp. 107-117. doi: 10.21608/jfds.2016.42819
Zidan, N., Eldemery, M. UTILIZATION OF DEFATTED BLACK RICE BRAN IN WHEAT BREAD PREPARATION FOR ENHANCING NUTRITIONAL AND FUNCTIONAL PROPERTIES. Journal of Food and Dairy Sciences, 2016; 7(2): 107-117. doi: 10.21608/jfds.2016.42819
UTILIZATION OF DEFATTED BLACK RICE BRAN IN WHEAT BREAD PREPARATION FOR ENHANCING NUTRITIONAL AND FUNCTIONAL PROPERTIES
Department of Home Economics, Faculty of Specific Education, KafrElShaikh University, Egypt
Abstract
This study was carried out to produce bread fortified with defatted black rice bran (DBRB). The effect of incorporation of DBRB at different levels (5, 10, 15 and 20 %) on the quality characteristics of bread including rheological properties, sensory attributes, chemical composition and minerals were evaluated. Biological effect was also measured. The results indicated that DBRB had better nutrient profile, breads with 5,10,15% and 20 % was found to be acceptable specially bread containing 5, 10% DBRB. The dietary fiber, ash and protein contents were increased, while moisture, fat and carbohydrates contents were decreased with increasing of DBRB levels. The results revealed also that adding DBRB increased the content of minerals such as phosphorus, potassium, iron, copper, zinc and calcium. Addition of DBRB reduced lipid profile, serum total cholesterol (TG) ,low density lipoprotein cholesterol (LDLc) and very low density lipoprotein cholesterol (vLDLc) with increasing levels of DBRB. On the other hand, the activities of liver enzymes (AST, ALT and total bilirubin mg/dl) were decreased in rats fed on fortified bread with DBRB .This study has demonstrated that DBRB can be considered as a good functional food for adding nutritional value of food products.
View on SCiNiTO
Top