EFFECT OF RICE BRAN OIL SPREAD (RBOS) ON THE PHYSICAL AND SENSORY QUALITY OF BAKED PRODUCTS
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Date
2016
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Professor Jayashankar Telangana State Agricultural University
Abstract
Baked foods serve as one of the main staple food sources for consumers and lipids play an important role in the majority of baked products. When choosing a lipid source for baking, the nutritional characteristics of lipid and the ability of the lipid to impart a desired physical quality to the finished product need to be considered. Recently consumers have become more concerned about the health implications of trans fats which are produced in the baked products due to usage of hydrogenated fat at high baking temperatures. Studies have shown that Rice Bran Oil semisolid Fraction (RBOF) can also be incorporated into baked food formulations with improvement in oxidative stability in baked foods. Therefore, a study was planned to develop and standardize baked products with Rice bran oil and 2 varieties of Rice Bran Oil Spread (RBOS) to evaluate the physico-chemical and sensory properties of the developed products, as well as to determine the consumer acceptability of the best acceptable product. The best accepted product was subjected to scanning electron microscopic study and fatty acid estimation with special reference to trans fatty acids.
Five different baked products namely cakes, cookies, piecrusts, muffins and doughnuts were developed and standardized by using Hydrogenated fat (HF), Rice bran oil (RBO) and two varieties of Rice bran oil spread (RBOS1 and RBOS2). The five standardized products with HF (control) & RBO, RBOS1 and RBOS2 (experimental) were subjected to physico-chemical analysis and sensory evaluation by 15 semi-trained panel members using a 9-point hedonic scale.
The results of physical parameters revealed that the moisture content was highest in HF cake (16.035±0.36) and least in RBOS1 cake (8.924±0.43). The cake density was statistically similar in HF cake (0.330±0.01) and RBOS1 cake (0.280±0.01); RBO cake (0.397±0.01) and RBOS2 cake (0.390±0.01). In cookies the moisture content and cookie spread were highest in RBO cookies, whereas cookie dough density was highest in RBOS1 cookie. In piecrust, moisture, height point, crust height were highest in HF pie crust compared to other pie crusts. The oiliness was least
in RBOS2 (0.063±0.02) pie crust indicating the healthiness of piecrust made with RBOS2. In muffins moisture content was highest in RBOS1 muffin (17.546±0.18) and least in RBOS2 muffin (13.874±0.70), where as the bulk density was highest in RBOS2 muffin (0.423±0.01) and least in RBOS1 muffin (0.257±0.01), indicating an inverse association between the two parameters. In doughnut, the moisture content was least in RBOS2 doughnut (11.197±0.10), whereas the volume was also highest (44.333±0.41) in the same. The specific volume of doughnut was highest in RBOS1 (8.400±0.10) and least in RBO (7.427±0.12) doughnut.
Results of sensory evaluation showed that there is a significance difference among the five products made with HF, RBO, RBOS1 and RBOS2 in the sensory attributes like colour, texture, taste and overall acceptability. According to the results of overall acceptability, it was observed that the cake made with RBOS2 was highly acceptable compared to other products and hence the same product was used to carry out consumer acceptability study, scanning electron microscopic study and fatty acids estimation with special reference to trans fatty acids.
Consumer study was done on a total of 100 subjects in the age group of 18-60 years by using a consumer acceptability questionnaire consisting of two sections describing the demographic profile and the hedonic scoring (5-point hedonic scale) attributes like appearance, color, odour, flavour, texture, taste and overall acceptability of the product. Results of the study revealed that there was no significant difference in the sensory attributes of the cake made with hydrogenated fat and RBOS2. The cake made with RBOS2 was well accepted by the respondents selected for consumer acceptability study.
The scanning electron microscope results indicated that the macro size pores of the RBOS2 cake was much better than the control cake made with HF. The results of SEM are similar with the results of sensory evaluation (textural attributes of cake), indicating that RBOS2 as an ingredient instead of hydrogenated fat can contribute to better texture and loaf volume in cake.
Fatty acid analysis results showed that the total fat content in cake was highest in RBOS1 cake (17.15) and lowest in RBOS2 cake (14.95). The saturated fat content was highest in HF cake (44.55) and lowest in RBO cake (24.08). The total amount of unsaturated fat was highest in RBO cake (72.36) and lowest in HF cake (39.99). Total trans fat content was highest in HF cake (15.46) and lowest in RBOS2 cake (15.46). The TFA content assumes significance in terms of their ill effects on the health of consumers, only if fat content is also high. Consumption of the HF products might prove to be harmful if consumed in large amounts and at higher frequencies due to the presence of trans fatty acids. Though there is presence of trans fatty acids in RBOS2 cake, it does not attain significance due to the quantity present as a whole in comparison to the total fat content. Hence, RBOS2 can be promoted as a healthy alternative to hydrogenated fat for preparation of baked products.
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