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Effects of brown rice powder addition on nutritional composition and acceptability of two selected Malaysian traditional rice-based local kuih

The present study was conducted to investigate the effects of brown rice (BR) powder addition on the proximate composition, total dietary fibre content and acceptability of some selected Malaysian traditional rice-based local kuih. Two types of kuih samples, namely Kuih Lompang (KL) and Kuih Tala...

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Main Authors: Alice, C.L.V., Wan Rosli, W. I.
Format: Article
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2015
Subjects:
RA0421 Public health. Hygiene. Preventive Medicine
TX341-641 Nutrition. Foods and food supply
Online Access:http://eprints.usm.my/31554/1/IFRJ_WR_ALICE_%2835%29_BR_22%283%291124-1131.pdf
http://eprints.usm.my/31554/
http://www.ifrj.upm.edu.my/
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spelling my.usm.eprints.31554 http://eprints.usm.my/31554/ Effects of brown rice powder addition on nutritional composition and acceptability of two selected Malaysian traditional rice-based local kuih Alice, C.L.V. Wan Rosli, W. I. RA0421 Public health. Hygiene. Preventive Medicine TX341-641 Nutrition. Foods and food supply The present study was conducted to investigate the effects of brown rice (BR) powder addition on the proximate composition, total dietary fibre content and acceptability of some selected Malaysian traditional rice-based local kuih. Two types of kuih samples, namely Kuih Lompang (KL) and Kuih Talam Pandan (KTP) were prepared at the levels of either 0%, 10%, 20% or 30%. The kuih samples were analyzed for nutritional composition and sensory acceptance. There was significant increase in total dietary fibre content (from 2.64 g/100 g to 3.15 g/100 g) and protein content (from 2.36% to 2.51%) with the incorporation of 90% BR powder in the KL formulation. The moisture (from 36.79% to 36.83%), ash (from 1.11% to 1.21%) and fat (from 8.51% to 8.73%) content were not significantly affected for all percentages of BR powder addition. For KTP, the addition of BR powder at the level of 90% significantly increased the total dietary fibre (from 2.77 g/100 g to 3.45 g/100 g), fat (from 5.73% to 6.95%) and moisture (from 64.10% to 64.12%) content as compared to the control (0%). However, the protein content was not significantly affected (from 3.41% to 3.59%). On the other hand, there was no significant difference for all sensory attributes of KL formulated with 30-90% of BR powder as compared to the control (0%). The sensory score of KTP added with 30-90% BR powder received significantly lower sensory score compared to the control sample (0%) for appearance, colour, firmness, adhesiveness, chewiness, taste and overall acceptance attributes. In summary, sensory evaluation showed that all BR-incorporated KL were acceptable, while only 30% addition of BR powder in KTP was acceptable. Thus, BR powder is potentially used in improving the nutritional composition of KL. However, further study is needed to improve palatability aspect of KTP formulated with BR powder. Faculty of Food Science and Technology, Universiti Putra Malaysia 2015 Article PeerReviewed application/pdf en cc_by http://eprints.usm.my/31554/1/IFRJ_WR_ALICE_%2835%29_BR_22%283%291124-1131.pdf Alice, C.L.V. and Wan Rosli, W. I. (2015) Effects of brown rice powder addition on nutritional composition and acceptability of two selected Malaysian traditional rice-based local kuih. International Food Research Journal, 22 (3). pp. 1124-1131. ISSN 2231 7546 http://www.ifrj.upm.edu.my/
institution Universiti Sains Malaysia
building Hamzah Sendut Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sains Malaysia
content_source USM Institutional Repository
url_provider http://eprints.usm.my/
language English
topic RA0421 Public health. Hygiene. Preventive Medicine
TX341-641 Nutrition. Foods and food supply
spellingShingle RA0421 Public health. Hygiene. Preventive Medicine
TX341-641 Nutrition. Foods and food supply
Alice, C.L.V.
Wan Rosli, W. I.
Effects of brown rice powder addition on nutritional composition and acceptability of two selected Malaysian traditional rice-based local kuih
description The present study was conducted to investigate the effects of brown rice (BR) powder addition on the proximate composition, total dietary fibre content and acceptability of some selected Malaysian traditional rice-based local kuih. Two types of kuih samples, namely Kuih Lompang (KL) and Kuih Talam Pandan (KTP) were prepared at the levels of either 0%, 10%, 20% or 30%. The kuih samples were analyzed for nutritional composition and sensory acceptance. There was significant increase in total dietary fibre content (from 2.64 g/100 g to 3.15 g/100 g) and protein content (from 2.36% to 2.51%) with the incorporation of 90% BR powder in the KL formulation. The moisture (from 36.79% to 36.83%), ash (from 1.11% to 1.21%) and fat (from 8.51% to 8.73%) content were not significantly affected for all percentages of BR powder addition. For KTP, the addition of BR powder at the level of 90% significantly increased the total dietary fibre (from 2.77 g/100 g to 3.45 g/100 g), fat (from 5.73% to 6.95%) and moisture (from 64.10% to 64.12%) content as compared to the control (0%). However, the protein content was not significantly affected (from 3.41% to 3.59%). On the other hand, there was no significant difference for all sensory attributes of KL formulated with 30-90% of BR powder as compared to the control (0%). The sensory score of KTP added with 30-90% BR powder received significantly lower sensory score compared to the control sample (0%) for appearance, colour, firmness, adhesiveness, chewiness, taste and overall acceptance attributes. In summary, sensory evaluation showed that all BR-incorporated KL were acceptable, while only 30% addition of BR powder in KTP was acceptable. Thus, BR powder is potentially used in improving the nutritional composition of KL. However, further study is needed to improve palatability aspect of KTP formulated with BR powder.
format Article
author Alice, C.L.V.
Wan Rosli, W. I.
author_facet Alice, C.L.V.
Wan Rosli, W. I.
author_sort Alice, C.L.V.
title Effects of brown rice powder addition on nutritional composition and acceptability of two selected Malaysian traditional rice-based local kuih
title_short Effects of brown rice powder addition on nutritional composition and acceptability of two selected Malaysian traditional rice-based local kuih
title_full Effects of brown rice powder addition on nutritional composition and acceptability of two selected Malaysian traditional rice-based local kuih
title_fullStr Effects of brown rice powder addition on nutritional composition and acceptability of two selected Malaysian traditional rice-based local kuih
title_full_unstemmed Effects of brown rice powder addition on nutritional composition and acceptability of two selected Malaysian traditional rice-based local kuih
title_sort effects of brown rice powder addition on nutritional composition and acceptability of two selected malaysian traditional rice-based local kuih
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2015
url http://eprints.usm.my/31554/1/IFRJ_WR_ALICE_%2835%29_BR_22%283%291124-1131.pdf
http://eprints.usm.my/31554/
http://www.ifrj.upm.edu.my/
_version_ 1643707427074342912
score 13.211869

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