Publication: Rice bran wax shortening process for application in biscuit sticks
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Issued Date
2022
Resource Type
Language
eng
File Type
application/pdf
ISSN
19854668
Rights Holder(s)
Scopus
Bibliographic Citation
Structural Chemistry. Vol 33, No.4 (2022), p.1085-1095
Suggested Citation
Jiamjariyatam R. Rice bran wax shortening process for application in biscuit sticks. Structural Chemistry. Vol 33, No.4 (2022), p.1085-1095. doi:10.47836/ifrj.29.4.09 Retrieved from: https://hdl.handle.net/20.500.14740/9966
Author(s)
Abstract
The objective of the present work was to investigate the use of rice bran wax shortening for application in biscuit sticks made from rice bran flour. The biscuit sticks were studied in terms of physical, chemical, and sensory characteristics, as well as consumer acceptance. Rice bran wax shortening was prepared by rice bran oil at 60, 70, and 80% and rice bran wax at 6, 8, and 10%. The concentration of 60% rice bran oil and 10% rice bran wax produced the highest quality shortening with respect to emulsion’s stability, viscosity, and texture. Rice bran flour was used at concentrations of 0, 10, 20, and 30%. Rice bran wax shortening was used at concentrations of 0, 20, 50, and 100%. Increasing the rice bran flour significantly increased the dietary fibre content of the biscuit sticks (p ≤ 0.05). Increasing the rice bran shortening significantly decreased the saturated fatty acid contents of the biscuit sticks (p ≤ 0.05). Increasing the rice bran flour and decreasing the rice bran shortening significantly increased roughness, density, brownness, and hardness of the biscuit sticks (p ≤ 0.05). Consumers accepted biscuit sticks made from 10% rice bran flour and 100% rice bran wax shortening. © 2022. International Food Research Journal. All Rights Reserved.