Oil extraction from rice industrial waste and its effect on physico‐chemical characteristics of cookies

Kamran Sharif (Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan)
Masood Sadiq Butt (Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan)
Nuzhat Huma (Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan)

Nutrition & Food Science

ISSN: 0034-6659

Publication date: 1 December 2005

Abstract

Purpose

Aims to extract Rice bran oil (RBO) from Pakistani cultivar Basmati‐385 for efficient use of local rice industrial waste, i.e. rice bran to reduce the import of edible oil and to evaluate the suitability of RBO in baked products by making cookies.

Design/methodology/approach

RBO was extracted from stabilized rice bran by solvent extraction. The RBO obtained was analyzed for different quality parameters and further applied into baked products such as cookies at various levels, i.e. 0, 25, 50, 75 and 100 per cent, by gradually replacing normal shortening to check its suitability as a shortening and its effectiveness in extending the shelf life of product due to its natural antioxidants. Five treatments of RBO and normal shortening (NS) (T1 = 100 per cent NS + 0 per cent RBO, T2 = 75 per cent NS + 25 per cent RBO, T3 = 50 per cent NS + 50 per cent RBO, T4 = 25 per cent NS + 75 per cent RBO and T5 = 0 per cent NS + 100 per cent RBO) were used to prepare cookies and 45 days, storage study was conducted.

Findings

Various treatments and storage have a highly significant effect on moisture, fat and NFE content of cookies. Protein content of cookies remained unaffected by changing treatments. During 45 days, storage moisture, protein, fat and NFE content decreased significantly. Physical studies revealed increase in width and spread factor of cookies, while thickness was reduced, gradually with the proportionate increase of RBO. There was significant decrease in quality score of cookies for color, taste, flavor, crispness, texture and overall acceptability. Treatment T3 (50 per cent NS + 50 per cent RBO) got the highest score for all the sensory attributes.

Practical implications

The present study suggests that T3 (50 per cent NS + 50 per cent RBO) can produce superior quality cookies to prove the effectiveness of RBO as bakery shortening.

Originality/value

Although Pakistan is an agricultural country, unfortunately 71 per cent of the country's edible oil requirements are met through the import of edible oil. In the present project the possibility of RBO extraction from local variety was evaluated. In this way, if fully explored, RBO can become the fourth indigenous source of edible oil.

Keywords

Citation

Sharif, K., Sadiq Butt, M. and Huma, N. (2005), "Oil extraction from rice industrial waste and its effect on physico‐chemical characteristics of cookies", Nutrition & Food Science, Vol. 35 No. 6, pp. 416-427. https://doi.org/10.1108/00346650510633828

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Publisher

:

Emerald Group Publishing Limited

Copyright © 2005, Emerald Group Publishing Limited

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