16.7.1 In Bakery Products
Rice bran oil can maintain its nutritive quality even at high temperatures (254
C
smoke point) and thus can be used to make margarine, spreads, and shortenings for
use in the baking industry (Eady et al. 2011). Numerous researchers have reported
that rice bran is suitable for the development of various baked products like
doughnuts, pancakes, waffle mixes, multigrain bread, specialty bread, muffins,
pastries, pasta, crackers, and cookies. It not only enhances the nutritive value but
also the sensory and functional properties of the product like color, flavor, emulsifying and foaming capacity, water, and fat absorption (Sharif 2009; Hu et al. 2009;
Islam et al. 2012; James et al. 1989; Al-Okbi et al. 2016; Esa et al. 2013; Phongthai
et al. 2017).
Sekhon et al. (1997) and Singh et al. (1995) reported that defatted rice bran can be
used for making cookies by substituting rice bran 10–20% of the wheat flour,
without adversely affecting the quality. In another study, Phimolsiripol et al.
(2012) developed gluten-free bread with rice bran (10%) having enhanced final
bread quality, like darker crust color, higher volume, and a softer crumb. Kaur
et al. (2012) reported that the linoleic acid content of bread was enhanced
(34.98%) when bakery shortenings made with RBO were used. As RBO is rich in
antioxidants, Sharif et al. (2005) incorporated it at various levels in cookies (0, 25,
50, 75, and 100%) by gradually replacing shortening to improve the shelf life. The
results indicated that thiobarbituric acid (TBA) number decreased (0.03 in 100%
RBO compared to 0.08 in control sample) and the onset of rancidity was hindered
with the increase in the percentage of RBO. Moreover, the study suggested that 50%
RBO replacement as bakery shortening can produce superior quality cookies in
terms of organoleptic properties and shelf life.
Trans-free inter-esterified hard fat (IEHF) can be used as a substitute to partially
hydrogenated fat for application as shortening and margarine and are formed by
lipase-catalyzed inter-esterification from RBO, fully hydrogenated soybean oil
(FHSBO), and coconut oil (CO) (Adhikari et al. 2012). Similar shortenings were
made from interesterified RBO with palm stearin-based vegetable shortening, which
results in the production of low trans fatty acids (Reshma et al. 2008).
In a study by Shaik et al. (2017), rice bran oil semisolid fraction (RBOSF) spreads
were prepared and standardized by edible gelators/hydrocolloids (5% for hard
variant and 2% for soft variant), which was then used in baked products such as
cakes with desired quality and sensory parameters such as sponginess, moistness,
flavor, texture and overall acceptability and very low amount of trans fats.
Mayonnaise-type spreads containing 37–43% RBO and 4–7% soy protein concentrate and 52–57% water were successfully prepared (Gracia et al. 2009).
Hydrolytic rancidity is common in rice bran owing to the presence of inherently
occurring enzyme activity (lipases), therefore there is a need to stabilize it for
effective utilization in the food industry (Sharma and Chauhan 2002). Carroll
(1990) incorporated stabilized rice bran up to 20%, in the production of yeast
bread. Improvement in moisture retention was observed in bread due to the
412
U. Yadav et al.
Rice bran oil can maintain its nutritive quality even at high temperatures (254
C
smoke point) and thus can be used to make margarine, spreads, and shortenings for
use in the baking industry (Eady et al. 2011). Numerous researchers have reported
that rice bran is suitable for the development of various baked products like
doughnuts, pancakes, waffle mixes, multigrain bread, specialty bread, muffins,
pastries, pasta, crackers, and cookies. It not only enhances the nutritive value but
also the sensory and functional properties of the product like color, flavor, emulsifying and foaming capacity, water, and fat absorption (Sharif 2009; Hu et al. 2009;
Islam et al. 2012; James et al. 1989; Al-Okbi et al. 2016; Esa et al. 2013; Phongthai
et al. 2017).
Sekhon et al. (1997) and Singh et al. (1995) reported that defatted rice bran can be
used for making cookies by substituting rice bran 10–20% of the wheat flour,
without adversely affecting the quality. In another study, Phimolsiripol et al.
(2012) developed gluten-free bread with rice bran (10%) having enhanced final
bread quality, like darker crust color, higher volume, and a softer crumb. Kaur
et al. (2012) reported that the linoleic acid content of bread was enhanced
(34.98%) when bakery shortenings made with RBO were used. As RBO is rich in
antioxidants, Sharif et al. (2005) incorporated it at various levels in cookies (0, 25,
50, 75, and 100%) by gradually replacing shortening to improve the shelf life. The
results indicated that thiobarbituric acid (TBA) number decreased (0.03 in 100%
RBO compared to 0.08 in control sample) and the onset of rancidity was hindered
with the increase in the percentage of RBO. Moreover, the study suggested that 50%
RBO replacement as bakery shortening can produce superior quality cookies in
terms of organoleptic properties and shelf life.
Trans-free inter-esterified hard fat (IEHF) can be used as a substitute to partially
hydrogenated fat for application as shortening and margarine and are formed by
lipase-catalyzed inter-esterification from RBO, fully hydrogenated soybean oil
(FHSBO), and coconut oil (CO) (Adhikari et al. 2012). Similar shortenings were
made from interesterified RBO with palm stearin-based vegetable shortening, which
results in the production of low trans fatty acids (Reshma et al. 2008).
In a study by Shaik et al. (2017), rice bran oil semisolid fraction (RBOSF) spreads
were prepared and standardized by edible gelators/hydrocolloids (5% for hard
variant and 2% for soft variant), which was then used in baked products such as
cakes with desired quality and sensory parameters such as sponginess, moistness,
flavor, texture and overall acceptability and very low amount of trans fats.
Mayonnaise-type spreads containing 37–43% RBO and 4–7% soy protein concentrate and 52–57% water were successfully prepared (Gracia et al. 2009).
Hydrolytic rancidity is common in rice bran owing to the presence of inherently
occurring enzyme activity (lipases), therefore there is a need to stabilize it for
effective utilization in the food industry (Sharma and Chauhan 2002). Carroll
(1990) incorporated stabilized rice bran up to 20%, in the production of yeast
bread. Improvement in moisture retention was observed in bread due to the
412
U. Yadav et al.