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Effect Of Foaming Properties Of Defatted Rice Bran On Rheological And Baking Properties Of Eggless Cake In Comparison With Egg White

Defatted rice bran (DRB) can be produced by extracting its fat fraction which then can increase the shelf life and functional properties of the rice bran. This work aimed to evaluate the foaming property of DRB in comparison with egg white (EW) in eggless cake system. In preliminary study, rice bran...

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محفوظ في:
التفاصيل البيبلوغرافية
المؤلف الرئيسي: Ahmad, A’inul Mardhiah
التنسيق: Monograph
اللغة:English
منشور في: Universiti Sains Malaysia 2020
الموضوعات:
T11.95-12.5 Industrial directories
الوصول للمادة أونلاين:http://eprints.usm.my/47041/1/AINUL%20MARDHIAH%20AHMAD.pdf
http://eprints.usm.my/47041/
http://ethesis.usm.my:8080/jspui/
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id my.usm.eprints.47041
record_format eprints
spelling my.usm.eprints.47041 http://eprints.usm.my/47041/ Effect Of Foaming Properties Of Defatted Rice Bran On Rheological And Baking Properties Of Eggless Cake In Comparison With Egg White Ahmad, A’inul Mardhiah T11.95-12.5 Industrial directories Defatted rice bran (DRB) can be produced by extracting its fat fraction which then can increase the shelf life and functional properties of the rice bran. This work aimed to evaluate the foaming property of DRB in comparison with egg white (EW) in eggless cake system. In preliminary study, rice bran was processed into three products such as stabilised rice bran (SRB), DRB, and rice bran protein concentrate (RPBC). These three rice bran products were then evaluated for its foaming properties and protein content before being selected to be incorporated in subsequent experiments. DRB showed superior foaming properties than SRB and RBPC even though its protein content is lower than RBPC. The cake batter and baked cake was formulated with DRB at varying concentration of 50% and 100% and were compared with control (100% EW). Cake batter formulated with 50% DRB produced batter with low density which related to its capability of retaining trapped air than in 100% DRB sample. The viscosity of the cake batter decreased with the increase in the level of DRB. The photomicrographs of cake batter with 50% DRB showed an increase in the number of gas bubbles and more uniform size distribution which comparable with the control indicating low batter density. Meanwhile, the increasing incorporation of DRB in the formulation had produced cake with lower volume, higher density and lower lightness value compared to the control. However, cake formulated with 50% DRB produced cake with smaller bubble size and higher number of gas bubbles per section of the cake than control and 100% DRB sample. This result contributes to the high quality of cake texture especially in texture parameter such as chewiness, cohesiveness, and resilience. Universiti Sains Malaysia 2020-07 Monograph NonPeerReviewed application/pdf en http://eprints.usm.my/47041/1/AINUL%20MARDHIAH%20AHMAD.pdf Ahmad, A’inul Mardhiah (2020) Effect Of Foaming Properties Of Defatted Rice Bran On Rheological And Baking Properties Of Eggless Cake In Comparison With Egg White. Project Report. Universiti Sains Malaysia. (Submitted) http://ethesis.usm.my:8080/jspui/
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 T11.95-12.5 Industrial directories
spellingShingle T11.95-12.5 Industrial directories
Ahmad, A’inul Mardhiah
Effect Of Foaming Properties Of Defatted Rice Bran On Rheological And Baking Properties Of Eggless Cake In Comparison With Egg White
description Defatted rice bran (DRB) can be produced by extracting its fat fraction which then can increase the shelf life and functional properties of the rice bran. This work aimed to evaluate the foaming property of DRB in comparison with egg white (EW) in eggless cake system. In preliminary study, rice bran was processed into three products such as stabilised rice bran (SRB), DRB, and rice bran protein concentrate (RPBC). These three rice bran products were then evaluated for its foaming properties and protein content before being selected to be incorporated in subsequent experiments. DRB showed superior foaming properties than SRB and RBPC even though its protein content is lower than RBPC. The cake batter and baked cake was formulated with DRB at varying concentration of 50% and 100% and were compared with control (100% EW). Cake batter formulated with 50% DRB produced batter with low density which related to its capability of retaining trapped air than in 100% DRB sample. The viscosity of the cake batter decreased with the increase in the level of DRB. The photomicrographs of cake batter with 50% DRB showed an increase in the number of gas bubbles and more uniform size distribution which comparable with the control indicating low batter density. Meanwhile, the increasing incorporation of DRB in the formulation had produced cake with lower volume, higher density and lower lightness value compared to the control. However, cake formulated with 50% DRB produced cake with smaller bubble size and higher number of gas bubbles per section of the cake than control and 100% DRB sample. This result contributes to the high quality of cake texture especially in texture parameter such as chewiness, cohesiveness, and resilience.
format Monograph
author Ahmad, A’inul Mardhiah
author_facet Ahmad, A’inul Mardhiah
author_sort Ahmad, A’inul Mardhiah
title Effect Of Foaming Properties Of Defatted Rice Bran On Rheological And Baking Properties Of Eggless Cake In Comparison With Egg White
title_short Effect Of Foaming Properties Of Defatted Rice Bran On Rheological And Baking Properties Of Eggless Cake In Comparison With Egg White
title_full Effect Of Foaming Properties Of Defatted Rice Bran On Rheological And Baking Properties Of Eggless Cake In Comparison With Egg White
title_fullStr Effect Of Foaming Properties Of Defatted Rice Bran On Rheological And Baking Properties Of Eggless Cake In Comparison With Egg White
title_full_unstemmed Effect Of Foaming Properties Of Defatted Rice Bran On Rheological And Baking Properties Of Eggless Cake In Comparison With Egg White
title_sort effect of foaming properties of defatted rice bran on rheological and baking properties of eggless cake in comparison with egg white
publisher Universiti Sains Malaysia
publishDate 2020
url http://eprints.usm.my/47041/1/AINUL%20MARDHIAH%20AHMAD.pdf
http://eprints.usm.my/47041/
http://ethesis.usm.my:8080/jspui/
_version_ 1677782019396861952
score 13.251813

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