Proximate composition, functional and sensory properties of crackers derived from brown rice (Oryza sativa L.) : all-purpose flour blend

Date

4-2014

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Rona Camille M. Lizardo

Abstract

Brown rice (Oryza sativaL.) was used to produce flour and prepare crackers. The brown rice was milled and made into crackers with three different proportions in formulation with all-purpose flour. The crackers were subjected to sensory evaluation where the color, aroma, flavor, texture, sweetness, general acceptability and ranking in comparison with controls were assessed. Significant difference among the sample treatments wasonly observed in color. The crackers made from 30 % brown rice and 70 % all-purpose flour blend was the most acceptable product. Flour blend and crackers which were evaluated as most acceptable were subjected to proximate analysis. The flour blend had 12.88 %, 0.52 %, 2.18 %, 12.58 %, 1.27% and 70.56% of moisture, ash, crude fat, crude protein, crude fiber and carbohydrate content, respectively. The crackers had 7.09 %, 1.03 %, 5.78 %, 15.69 %, 1.32% and 69.08% of moisture, ash, crude fat, crude protein, crude fiber and carbohydrate content, respectively. The samples were also subjected to several functional and physico-chemicalanalyses. The flour blend had 18.63 ml/g swelling capacity, 2.56 g/g water absorption capacity, 1.78 g/g oil absorption capacity, 18.31 % amylose content and 30.67 mm (hard) gel consistency. The crackers had 15.14 % amylose content and 73.67 mm (soft) gel consistency. Results showed that brown rice flour of up to 40% in substitution can be utilized in the production of crackers with improved functional properties and acceptable sensory characteristics.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2014 F61 /M36

Document Type

Thesis

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