Reutilisation of rice byproduct: study on the effect of rice bran addition on physical, chemical and sensory properties of eri?te

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N. Ertaş


colour, cooking quality, erişte, mineral, rice bran, sensory property


In this study, rice bran (RB) replaced wheat flour in order to enrich the nutritional properties without affecting technological properties of eri?te. For this purpose, RB was used in eri?te up to 25% level. Crude ash, mineral contents, colour values, cooking and sensory properties of eri?te samples were determined. Crude ash, calcium, potassium, magnesium, phosphorus, manganese, iron and zinc contents of eri?te samples increased with RB addition level. As a result, utilisation of RB in eri?te improved nutritional content of the eri?te. RB addition increased weight increase and volume increase values of the eri?te samples compared to control eri?te sample, and also the highest weight and volume increase values were obtained with 25% RB addition. The cooking loss value of eri?te sample with 5% RB substitution level was statistically similar to the control. According to wheat flour, the dark colour of the RB affected the sensory score of eri?te negatively especially high addition level, but stickiness values affected positively by RB addition significantly (P<0.05) compared to control sample. The sensorial test results indicate that the eri?te with an enrichment level of 10% RB was well accepted by the panellist after control sample.

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