Bioactive compounds, antioxidant activities and sensory characteristics of sandwich bread partially substituted with riceberry rice flour
Bioactive compounds, antioxidant activities and sensory characteristics of sandwich bread partially substituted with riceberry rice flour
Keywords:
Sandwich bread, Riceberry rice flour, Antioxidant activities, Bioactive compoundsAbstract
This study investigated the effects of partially substituted of wheat flours with Riceberry rice flour (RBF) on the bioactive compounds, antioxidant activities, and sensory acceptance of Sandwich bread (SWB). RBF had the highest nutritional value with carbohydrate, protein, fat, ash, moisture and γ-oryzanol content at 79.28, 8.02, 3.81, 1.55, 7.34 g/100 g and 30.95 mg/100 g Sensory evaluation, it was found that sandwich bread made from RBF in substitution of 20% wheat flour earned the highest consumer overall liking acceptance score (p ≤ 0.05). One hundred RSWB grams of the having 20% (RBF) had proximate values of carbohydrate (47.88 g), protein (8.88 g), fat (4.67 g), ash (0.85 g), moisture (37.75 g) and γ-oryzanol (19.15 mg), with total calories (270 kcal/100 g). Partially substitution of wheat flour with Riceberry rice flour (RBF) with increasing concentration 10, 20 and 30% (by wheat flour weight) resulted higher total phenolic content, total flavonoid content, total anthocyanin content and DPPH, ABTS, and FRAP free radical scavenging capacity. Sensory evaluation showed 20% (RBF) was an optimum concentration with corresponding total phenolic content, total flavonoid content, total anthocyanin content had 115.94 mg GAE/100 g, 85.77 mg RE/100 g, 17.57 mg CyGE/100 g, respectively and DPPH, ABTS, and FRAP free radical scavenging capacity of 65.43, 116.96, 139.93 mg TE/100 g and 97.72 mg AAE/100 g, respectively.
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