Extraction and Characteristics of Crude Rice Bran Protein and Incorporation of Crude Rice Bran Protein in Cookies Making

Lee, Huey Yan (2022) Extraction and Characteristics of Crude Rice Bran Protein and Incorporation of Crude Rice Bran Protein in Cookies Making. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Rice bran is a by-product of rice milling where it is nutrient-dense food that is rich in proteins, lysine and threonine, fibre, vitamin and other minerals. Crude rice bran protein was extracted by using an alkaline extraction technique. The objectives of this project are (i) to characterize the physio-chemical properties of crude rice bran protein (ii) to evaluate the extracted crude rice bran protein in bakery applications, such as cookie making. Egg white was selected as the reference sample in this study. Crude rice bran protein and chicken egg white were analysed on their foaming capacity, foaming stability, emulsion capacity, emulsion stability and both water & oil absorption capacity. Crude rice bran protein shown significant (p < 0.05) higher water absorption capacity (2.6 ± 0.1 %) and emulsifying stability (341.9 ± 21.8 %) than chicken egg white (control). However, both chicken egg white and crude rice bran protein showed no significant difference in their oil absorption capability and none emulsifying capacity was observed. Moreover, rice bran protein showed significant lower (p < 0.05) in foaming capacity and foaming stability than chicken egg white. Crude rice bran protein was incorporated in the cookie at 5.71 % of the total recipe content. Color, texture and proximate analyses were carried out on the cookies. The proximate analyses results showed that formulation 1 cookies had significant difference (p < 0.05) in terms of moisture content (3.53 ± 0.04 %), crude protein (10.40 ± 0.00 %), ash content (0.99 ± 0.01 %), crude fiber (2.61 ± 0.16 %) except crude fat (32.24 ± 0.47 %) with no significant difference