A. Rosniyana, K. Khairunizah Hazila, M.A. Hashifah, S.A.
Shariffah Norin and A. Mohamad Zain. 2011. Nutritional composition and sensory properties of kuih baulu incorporated stabilised rice bran. J. Trop. Agric. and Fd. Sc. 39(1). 1-9. Retrieved May 12, 2012, from http://ejtafs.mardi.gov.my/jtafs/39-1/Kuih%20Baulu.pdf
Abstract : Rice bran is a valuable by-product from the rice processing industry. Stabilised rice bran (SRB) was used to complement rice flour (MR 220) to add value to Malaysian traditional sponge cake known as kuih baulu. Four levels of stabilised rice bran (10, 20, 30 and 40%) were used in the formulations. Chemical analysis
and sensory evaluation were carried out. The protein, fat
and ash contents increased with increasing proportions of the rice bran. All
SRB-incorporated kuih baulu had higher values for mineral and vitamin contents as
compared to the control. Products with 20–40% levels of rice bran were
significantly different
from the control sample in terms of colour, texture, taste,
flavour and overall acceptability. For texture, tenderness was found to increase
with increasing SRB content. Panellists indicated that the addition of SRB
resulted in darker kuih baulu. SRB could replace about 30% rice flour without
diminishing acceptability.
Sensory evaluation showed that all SRB-incorporated kuih
baulu were acceptable.
Tiada ulasan:
Catat Ulasan