The effect of infrared stabilized rice bran substitution on nutritional, sensory, and textural properties of cracker

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dc.authoridYILMAZ TUNCEL, NESE/0000-0003-2700-5840
dc.authoridTUNCEL, NECATI BARIS/0000-0001-9885-5063
dc.contributor.authorYilmaz, Nese
dc.contributor.authorTuncel, Necati Baris
dc.contributor.authorKocabiyik, Habib
dc.date.accessioned2025-01-27T20:51:54Z
dc.date.available2025-01-27T20:51:54Z
dc.date.issued2014
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe potential of infrared stabilized rice bran (SRB) as an ingredient in cracker formulation in terms of nutritional, sensory, and textural attributes was evaluated. Crackers were supplemented with infrared SRB at the rate of 2.5, 5, and 10 % based on flour weight. Crude fat, total ash, insoluble dietary fiber, and Zn, Fe, Ca, K, and P content of the crackers were significantly increased with increasing rice bran substitution (p < 0.05). Phytate content of the crackers that were substituted with 10 % of SRB was approximately three times higher than the control samples. Contribution of 10 % of SRB substitution to B vitamins of crackers was 46, 30, 317, and 121 % for thiamine, riboflavin, niacin, and pyridoxine, respectively. The effect on sensory scores of the panelists or textural attributes of the crackers of the replacement of refined wheat flour with SRB up to 10 % was insignificant (p > 0.05).
dc.description.sponsorshipTurkish Scientific and Technological Research Council (TUBITAK) [111O204]
dc.description.sponsorshipThanks to Turkish Scientific and Technological Research Council (TUBITAK) for supporting this research (Project No: 111O204) and also the PhD scholarship granted to Nese Yilmaz. Also many thanks to Polen Gida for providing the ingredients required for cracker preparation.
dc.identifier.doi10.1007/s00217-014-2217-9
dc.identifier.endpage265
dc.identifier.issn1438-2377
dc.identifier.issn1438-2385
dc.identifier.issue2
dc.identifier.scopus2-s2.0-84904389079
dc.identifier.scopusqualityQ1
dc.identifier.startpage259
dc.identifier.urihttps://doi.org/10.1007/s00217-014-2217-9
dc.identifier.urihttps://hdl.handle.net/20.500.12428/25571
dc.identifier.volume239
dc.identifier.wosWOS:000339339200009
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofEuropean Food Research and Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectRice bran
dc.subjectCracker
dc.subjectB vitamins
dc.subjectDietary fiber
dc.subjectPhytate
dc.subjectSensory
dc.titleThe effect of infrared stabilized rice bran substitution on nutritional, sensory, and textural properties of cracker
dc.typeArticle

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