The effect of infrared stabilized rice bran substitution on physicochemical and sensory properties of pan breads: Part I

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dc.authoridYILMAZ TUNCEL, NESE/0000-0003-2700-5840
dc.authoridTUNCEL, NECATI BARIS/0000-0001-9885-5063
dc.contributor.authorTuncel, N. Baris
dc.contributor.authorYilmaz, Nese
dc.contributor.authorKocabiyik, Habib
dc.contributor.authorUygur, Aysen
dc.date.accessioned2025-01-27T20:31:40Z
dc.date.available2025-01-27T20:31:40Z
dc.date.issued2014
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractInfrared stabilized rice bran (SRB) substitution to white wheat, wheat bran and whole grain wheat breads at the levels of 2.5, 5.0 and 10.0% was evaluated in terms of proximate composition, crumb color, dietary fiber, texture and sensory attributes. An increasing tendency was observed in crude fat and ash content of the breads. Redness (+a*), yellowness (+b*) chroma and redness (a*/b*) values were increased gradually with the addition of SRB. Crumb color was found to be darker when 10% of SRB was added to the breads. SRB inclusion did not affect the content of soluble dietary fiber while it significantly increased the insoluble and total dietary fiber contents of the breads (p < 0.05). In general, whole grain wheat bread differed from the other bread types in terms of textural behavior. Based on the overall acceptability scores, white wheat and wheat bran breads were sensory accepted up to 10% of flour replacement with rice bran, while substitution levels higher than 2.5% negatively affected the sensory scores of whole grain wheat bread. (C) 2014 Elsevier Ltd. All rights reserved.
dc.description.sponsorshipTurkish Scientific and Technological Research Council (TUBITAK) [1110204]
dc.description.sponsorshipThanks to Turkish Scientific and Technological Research Council (TUBITAK) for supporting this research (Project No: 1110204) and funding Aysen Uygur as a scholar and also the PhD scholarship granted to Nee Yilmaz. Also many thanks to Polen Gida for providing the ingredients required for bread making.
dc.identifier.doi10.1016/j.jcs.2013.12.003
dc.identifier.endpage161
dc.identifier.issn0733-5210
dc.identifier.issn1095-9963
dc.identifier.issue2
dc.identifier.scopus2-s2.0-84894319003
dc.identifier.scopusqualityQ1
dc.identifier.startpage155
dc.identifier.urihttps://doi.org/10.1016/j.jcs.2013.12.003
dc.identifier.urihttps://hdl.handle.net/20.500.12428/23233
dc.identifier.volume59
dc.identifier.wosWOS:000333782800008
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAcademic Press Ltd- Elsevier Science Ltd
dc.relation.ispartofJournal of Cereal Science
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectRice bran
dc.subjectInfrared
dc.subjectBread
dc.subjectDietary fiber
dc.subjectSensory
dc.subjectTexture
dc.titleThe effect of infrared stabilized rice bran substitution on physicochemical and sensory properties of pan breads: Part I
dc.typeArticle

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