Abstract:
Rice is a member of the grass family and it is considered as man’s main staple
food. Rice bran is the outer layer of rice grains, and it is a by-product of rice
milling. The burger bun, muffin and cracker were developed by incorporating
the stabilized rice bran. Rice bran incorporated products were evaluated for
physical, physiochemical parameters and sensory evaluation. At-362 variety
rice bran had highest ash, moisture, fibre, and fat content and also At-313
variety had highest protein and carbohydrate percentages. The At-362 variety
is most suitable for non-communicable patients who require formulated
healthy food products. However, there were significant differences between
the At-362 variety and At-313 variety. Rice bran incorporated cracker was
shown the highest ash and fibre content. And also rice bran incorporated
burger bun was shown the highest protein and moisture content. As well as
highest fat and carbohydrate percentage were shown the muffins. Crackers
had less moisture content and a higher shelf life. However, there were
significant differences between the rice bran-incorporated products.
Therefore, all selected products were accepted. The sensory evaluation was
carried out using 9-point hedonic scale testing for appearance, taste, texture,
colour, odour, mouthfeel and overall acceptability. Based on the sensory
evaluation, muffin had the highest mean score for overall acceptability.
Cracker and Burger bun high mean scores for overall acceptability. However,
there were no significant differences between the other products. Therefore,
all selected products were accepted. However, healthy cracker, muffins and
burger bun can be prepared using stabilized rice bran.
