The effect of particle size and level of rice bran on the batter and sponge cake properties

Majzoobi, M, Sharifi, S, Imani, B and Farahnaky, A 2013, 'The effect of particle size and level of rice bran on the batter and sponge cake properties', Journal of Agricultural Science and Technology, vol. 15, no. 6, pp. 1175-1184.


Document type: Journal Article
Collection: Journal Articles

Title The effect of particle size and level of rice bran on the batter and sponge cake properties
Author(s) Majzoobi, M
Sharifi, S
Imani, B
Farahnaky, A
Year 2013
Journal name Journal of Agricultural Science and Technology
Volume number 15
Issue number 6
Start page 1175
End page 1184
Total pages 10
Publisher University of Tarbiat Modarres * Faculty of Agriculture
Abstract Rice bran is a major by-product of the rice milling process that contains high amounts of fiber, proteins, fats, vitamins, minerals as well as antioxidants and hence can be utilized in enriching food products. The main aim followed in this study was to determine the effects of rice bran of variable particle sizes (53, 125 and 210 μm) and its quantity (0, 5, 10, 15 and 20%) on the quality of batter and on sponge cake. Increasing bran quantity and particle size increased batter density and consistency. Using a higher quantity of bran with larger particle sizes increased cake density and weight of the cakes (after being baked) while decreasing the cake volume. Textural properties of the samples as determined instrumentally showed that maximum compressive force and the firmness increased, while cohesiveness and springiness decreased with increase in the contents of bran and increase in its particle size. Cake crust color became darker, more reddish and less yellowish with inclusion of rice bran. Increasing the levels of rice bran, negatively affected taste, crust and crumb color as confirmed by the sensory panel. Overall, it was found that addition of 10% rice bran with particle size of 125 μm resulted in the most desirable cake quality.
Subject Food Processing
Keyword(s) Particle size
Physical properties
Rice bran
Sponge cake
Textural properties
Copyright notice © 2013 Taylor & Francis
ISSN 1680-7073
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