The objective of this research was to develop the sandwich bread of wheat ﬂour substitution with the roasted Riceberry rice bran at 20 40 60 and 80% substitution levels by weight and 100% of wheat ﬂour in a control of sandwich bread formulation. Experimental data showed that increasing substitution level of the Riceberry rice bran inﬂuenced the higher hardness ;while, the springiness specifc volume and lightness were
reduced (p ≤ 0.05). Sensory evaluation revealed that the sandwich bread prepared with 20% substitution with the Riceberry rice bran had similarly (P>0.05) acceptable scores with the control sample. Subsequently, the developed product was improved the texture by adding the ratio of shortening (30) and butter (70). The texture analysis of hardness was reduced. While, the panelists assessed the acceptability of developed product by using Just about right scale, the resulted showed that the panelists were accepted in the just about right level at 70%. The proximate analysis showed that developed sandwich bread had the arbohydrate and moisture content were 44.55±0.98 and 34.49±0.01%. Whereas, the protein fat crude fber and the ash content as 9.43±0.08 7.95±0.05 1.96±0.89 and 1.62±0.03%, respectively. Meanwhile, the antioxidant capacity as FRAP and DPPH assay were evaluated as 1.06±0.03 and 0.56±0.03 μmol TEAC per mg, the total phenolicd content was 0.38±0.03 mgGAE per mg. The anthocyanin content was 0.16±0.01 mg/kg.
AOAC. (2006). The Official Methods of Analysis, 18th ed.The Association of Official Analytical Chemists, U.S.A.
Benzie, I.F.F. and J.J. Strain. (1996). The ferric reducing ability of plasma (FRAP) as a Measure of ‘‘antioxidant power’’: the FRAP assay. Analytical Biochemistry. 239: 70–76.
Boriphatmongkon,K., Jirawatkul,W., & Taweechoktiphat,N. (2011). Production and Sales of Cookie from the Riceberry Rice. M.A. Program in Business Administration. Thammasart Business School. Thammasart University. (in Thai)
Folin, O. and V. Ciocalteau. (1927). On tyrosine and tryptophane determination in proteins. Journal of Biological Chemistry, 27: 627-650.
Keo-oudon,C. (2008). Stabilization of Rice Bran by Microwave. M.Sc. Program in Food Science. Kasetsart University. (in Thai)
Ozgen, M., R.N. Reese, A.Z. Tulio, A.R. Miller and J.C. Scheerens. (2006). Modified 2,2-Azino-bis-3-ethylbenzothiazoline-6-sulfonic Acid (ABTS) method to measure antioxidant capacity of selected small fruits and comparison to ferric reducing antioxidant power (FRAP) and 2,2'-Diphenyl-1-picrylhydrazyl (DPPH) methods.
Journal of Agriculture and Food Chemistry, 54: 1151-1157.
Puechkamut,Y. & Phewnin,W. (2011). Quality improvement of sandwich bread substituted wheat flour with soy milk residue. The Journal of KMUTNB. 21(3), 607-616. (in Thai)
Ratthanatham,P., Laohakunjit,N., & Kerdchoechuen,O. (2013). Phenolic compound, anthocyanin and antioxidant activity of germinated colored rice. Agricultural Science
Srisamran,T. (2012). Development of Cleansing Lotion with Rice Bran Oil: the Riceberry rice. M.Sc. Program in Agro-Industrial Product Development, Kasetsart University. (in Thai).
Thai Industrial Standard. 1981. Thai Industrial Standard of Wheat flour for Bread. TIS 375-1981. (in Thai).
Thi-on,S., & Supavititpatana. (2011). Development of sandwich bread using partial replacement wheat flour with rice bran. Naresuan Agriculture Journal. 13(1),1-9. (in Thai)
Tussanaekgait,S., Niamnuy,C., Devahastin,S., & Soponronnarit,S. (2012). The effect of drying conditions on the qualities of rice bran. Agricultural Science Journal. 43(2) (Suppl), 9-12. (in Thai)
Vanaichit,A. , (2013). Riceberry Cultivation for medicine. Rice Bowl. 1(12), 12-16.Journal. 44(2) (Suppl). : 441-444. (in Thai)
Copyright (c) 2018 วารสารวิจัยราชภัฏพระนคร สาขาวิทยาศาสตร์และเทคโนโลยี (PHRANAKHON RAJABHAT RESEARCH JOURNAL SCIENCE AND TECHNOLOGY)
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
โปรดกรอกเอกสารและลงนาม "หนังสือรับรองให้ตีพิมพ์บทความในวารสารวิจัยมหาวิทยาลัยราชภัฏพระนคร สาขาวิทยาศาสตร์และเทคโนโลยี" ก่อนการตีพิมพ์