The purpose of this paper is to study the utilization of the rice bran protein concentrate (RBPC) in biscuits to upgrade the nutritional quality.
Extraction of rice bran protein concentrate (RBPC) from defatted rice bran was standardized using alkali extraction method. Defatted rice bran and RBPC were analyzed for their proximate composition. RBPC was analyzed for its bulk density, foaming capacity (FC), emulsion activity (EA), and water and oil absorption capacity. RBPC was incorporated in biscuits at 5, 10 and 15 per cent levels. The biscuits were analyzed for their physicochemical, fracture strength (texture analyzer) and sensory attributes (nine‐point hedonic scale) to assess their acceptability.
The maximum yield of 13.2 per cent for RBPC was obtained at alkaline pH of 11, temperature of 60°C and extraction time of 60 minutes. The bulk density, foaming capacity, emulsifying ability, water and oil absorption capacity of RBPC were 0.4 g/ml, 11 per cent, 40 per cent, 2.9 ml/g and 2.3 ml/g respectively. The protein content of biscuits increased significantly from 7.3 per cent in control biscuits to 15.4 per cent in the 15 per cent RBPC supplemented biscuits with their fracture strength also significantly higher than the control biscuits (p<0.05). Replacement of refined wheat flour up to 10 per cent RBPC produced protein‐enriched biscuits with desirable overall acceptability.
Rice bran protein concentrate can be beneficially utilized to formulate protein enriched biscuits with enhanced nutritional value especially for malnourished or undernourished people.
Yadav, R.B., Yadav, B.S. and Chaudhary, D. (2011), "Extraction, characterization and utilization of rice bran protein concentrate for biscuit making", British Food Journal, Vol. 113 No. 9, pp. 1173-1182. https://doi.org/10.1108/00070701111174596
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