TITLE:
Physico-Chemical and Sensory Evaluation of Wheat Bread Supplemented with Stabilized Undefatted Rice Bran
AUTHORS:
Michael O. Ameh, Dick I. Gernah, Bibiana D. Igbabul
KEYWORDS:
Composite Bread; Vitamins; Minerals; Rice Bran; Supplementation
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.4 No.9B,
September
3,
2013
ABSTRACT: The effect of rice bran supplementation
on some physicochemical and sensory properties of wheat bread was deter mined. Blends of wheat flour and rice
bran (95:5, 90:10 and 85:15) were used to bake bread with 100% wheat flour as
control. Thereafter, proximate, vitamin and mineral composition, as well as the
physical and sensory properties of the dough and bread loaves were determined,
using standard methods of analysis. The moisture content, crude protein, crude
fat, crude fibre and ash of the composite bread loaves increased significantly (p
0.05) in vitamin B3 (Riboflavin). Mineral content of the bread
increased significantly (p