The major fatty acids in RBOS were palmitic acid, oleic acid and linoleic acid which is similar to those in RBO but significantly (p 0.05) in γ-oryzanol between RBO (1,299.88 ± 50.97 mg/ 100 g sample) and RBOS (1,201.86 ± 84.37 mg/ 100 g sample). The fatty acid compositions were determined through GC-MS. There was no significant difference (p > 0.05) in firmness and work of shear between CS and RBOS. ![]() Spreadability analysis was conducted using a texture analyzer. The aim of this is study is to compare the physicochemical, textural properties and thermal properties of RBOS with commercial shortening (CS). The rice bran oil spread (RBOS) is proposed to be included in the production of bakery products. The rice bran oil (RBO) can form its semisolid spread through solvent fractionation.
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