Documente Academic
Documente Profesional
Documente Cultură
By :
NAME
NPM
: MERRYO SETYAWAN
: 03420080102
: Merryo Setyawan
: 03420080102
Department
: Food Technology
PREFERENCES
AND
PHYSICO-CHEMICAL
(Merryo Setyawan)
Merryo Setyawan
03420080102
Department
Food Technology
Co-
(Natania, M.
Acknowledged by,
Head of Food Technology Department
: Merryo Setyawan
: 03420080102
: Food Technology
Faculty
: Industrial Technology
AND
BAKING
TIME
ON
THE
CONSUMER
Examiners
1.
2.
Signature
Head of Examiners
Member
3.
Member
ABSTRACT
ACKNOWLEDGMENT
This thesis was written as one of requirements to obtain the degree in Sarjana
Strata Satu Teknologi Pangan. The title of this thesis is EFFECT OF
DIFFERENT RICE BRAN CONCENTRATIONS AND BAKING TIME ON
THE
CONSUMER
PREFERENCES
AND
PHYSICO-CHEMICAL
6) Mr. Rudi, Mr. Hendra and Donny who have given their best helps and
supports for the writer during the work in the laboratories.
7) All of my friends in Food Technology Department of Universitas Pelita
Harapan.
8) People who cannot be mentioned one by one.
The writer realizes that this thesis is far from perfect, so the writer
welcomes to every comments and suggestions that can help the writer to improve
report writing in the future. The writer hopes this paper would give useful
information to the people who read it.
Karawaci, 15 June 2012
Writer
TABLE OF CONTENTS
Page
COVER
APPROVAL BY THESIS SUPERVISOR
APPROVAL BY THESIS EXAMINATION COMMITTEE
ABSTRAC
2
ACKNOWLEDGMENT........................................................................................i
TABLE OF CONTENTS......................................................................................iii
LIST OF TABLES................................................................................................vii
LIST OF FIGURES............................................................................................viii
LIST OF APPENDICES.......................................................................................ix
CHAPTER I INTRODUCTION
1.1 Background........................................................................................................1
1.2 Research Problem..............................................................................................3
1.3 Objectives...........................................................................................................3
1.3.1 General Objectives................................................................................3
1.3.2 Specific Objectives................................................................................3
4.1.1.3 Texture.............................................................................................33
4.1.1.4 Overall Acceptance..........................................................................34
4.1.3 Determination of the Best Gluten Free Flour in the Making of Rice
Bran Brownies..............................................................................................42
4.2 Main Research..................................................................................................42
4.2.1 Sensory Analysis..................................................................................43
4.2.1.1 Aroma..............................................................................................44
4.2.1.2 Taste.................................................................................................47
4.2.1.3 Texture.............................................................................................50
4.2.1.4 Overall.............................................................................................53
LIST OF TABLES
LIST OF FIGURES
LIST OF APPENDICES
CHAPTER 1
INTRODUCTION
1.1 Background
Agriculture is the biggest business in Indonesia, especially the
production of rice which is also staple food for Indonesian people. The
production, processing and distribution of rice become one of the most important
agricultural business in Indonesia which support the national food security. In
2011 the production of rice in Indonesia reaching the amount of 65.39 millions
tons (Badan Pusat Statistik, 2011).
The production of rice bran is proportional with the production of rice,
because rice bran is by product from the milling process of paddy into rice. In the
production process of rice, about 8 12 % of rice bran is produced from the
paddy milling process (Widowati,2001). Indonesia produce a large amount of rice,
hence Indonesia also produce a large amount of rice bran. However, rice bran
usually only used as a feed for poultry or cow, although actually rice bran has a
potential value to be processed in food for human and has many benefits towards
human health (Alvita et al,2007).
Rice bran contains very rich in valuable nutrition. Rice bran rich in B
complex vitamins which includes B1,B2,B3,B5,B6 and B12 vitamins. It also rich
in vitamin E, essential fatty acid, dietary fibers and proteins. In the stabilized rice
bran about 20 - 27 % of dietary fibers can be found (Yu et al, 2012). The other
benefits from rice bran is that rice bran is free from gluten, easy to digest and rich
1
in complex carbohydrate. These benefits from rice bran can be utilized in the food
processing. Because of the nutritious value in rice bran, nowadays rice bran has
been applied in the food processing for some food products. Rice bran can be used
as the substitute of wheat flour in the processing of food product like bread as
studied by Hu et al (2009) or cookies as studied by Fauziyah (2011). The
substitution of rice bran can increase the dietary fiber content in a food product
such as frozen pizza whose the research was conducted by Delahaye (2005).
Based on study done by Huang et al (2005), rice bran can be added to pork
meatballs with concentration up to 10% that will produce meatballs which is still
accepted by the panelist.
Coeliac diseases is a life long intolerance to gluten proteins. A decade
ago, coeliac disease has a rate of 1 in 1000 or lower population and only
considered as an uncommon disorder, however nowadays the rates of coeliac
disease increase and study shown that it may affect 1 in 100 population, To avoid
the symptomps of coeliac disease, the only effective method is strict adherence to
the diet free of the allergence, which is gluten based product that are toxic to the
small intestine (Korus, 2008).
Therefore in this research, we want to substitute the use of wheat flour
in brownies with several substitutes for wheat flour, such as cassava flour, potato
starch, or rice flour, in order to accomodate a gluten sensitive people. The best
formulation will be later enriched with rice bran flour. Substitution of rice bran
flour is expected to increase the amount of dietary fibers in the brownies.
CHAPTER 2
LITERATURE REVIEW
4
important consideration when applying rice bran to the food products. Rice bran
has important functional properties in terms of color which are the change in color
during the processing. The rice bran color can be changed during the processing
because of the heat treatment and increase of the moisture content in the food
product. This will affect the end result of the food product. Rice bran also has the
ability to absorp water and oil, and can be used as emulsifier. Rice bran also has
low foaming ability (Luh, 1980).
2.1.2 Deterioration of Rice Bran Qualities
According to Choo et al (1999), the bran containing lipid and lipase,
which make rice bran is prone to rapid degradation of lipid because of the lipase
activity toward the lipid. The contact between the lipid and lipase in the bran is
occur during the milling process of the brown rice. This lipid degradation will
cause the rice bran become unpalatable and so the rice bran cannot be utilized for
human and only utilized for animal feed.
According to the Shahidi (2005), Most lipids in rice bran consists as
lysophospholipids, triacylglycerols and free fatty acids. The nonstarch lipids in the
aleurone, sub aleurone, and germ layers were 86 91 % neutral lipids, 2 5 %
glycolipids, and 7 9 % phospholipids. These percentage amounts of lipids are
different and affected by the milling degrees. The instability of rice bran is
affected by the lipase enzymatic activity. When the kernel of the rice bran is
intact, lipase is physically isolated from the lipids. However, when dehulling
process is done, it will disturb the surface structure and the lipase and oil will be
mixed together. As the result, the oil in rice bran will be hydrolyzed by lipase
enzyme into glycerol and free fatty acid.
Rice bran stabilization is essentially needed to inactivate lipase and
lipoxygenase activity, sterilize the bran and reduce color development.
Lipoxygenase activity will increases with the presence of FFA resulting in
oxidative rancidity which is responsible for the flavor and odor rancid of the rice
bran. There are many methods of rice bran stabilization. These methods include
dry heating method, wet heating method, and extrusion methods (Shahadi, 2005).
According to Choo et al. (1999) the activity of lipase in the rice bran
can be destroyed by applying short term high temperature treatment to the rice
bran, and the thermal process will produce stabilized rice bran. The application of
heat will destruct peroxidases as well, as stated by Silva (2006). In dry heating
methods, the rice bran is dried using hot air and this drying process will reduce the
moisture content of the rice bran to 3 4 %. The rice bran must be kept in dry
condition, moisture proof containers could be used to maintain the dryness of the
rice bran, because rehydration of the rice bran bran will cause it regains its lipase
activity (Shahidi, 2005). Silva (2006) also mentioned several other methods for
rice bran stabilization such as chemical stabilization and stabilization by
microwave.
also utilized to produce a low fat frankfurter, which has reduced fat content,
reduced cholesterol and trans fat value (Choi et al, 2010).
2.1.4 Rice Bran Nutritional Value
Rice bran is rich in nutritional value, it contains 12 25 % fat, 10
16% protein, 10 20% starch, 3 8% reducing sugars, 8 11% hemicelluloses,
10 12% celluloses, 6 15% crude fiber and 6.5 10% ash content. Rice bran is
abundant in vitamins of the B group and tocopherols, although it is poor in
vitamins A and C (Sharma, 2004).
Rice bran is also source of antioxidant, one of the natural antioxidant
found in the rice bran is gamma oryzanol. Gamma oryzanol is a group of ferulic
acid esters of phytosterols and triterpene alcohols which has been reported to
exhibit antioxidant activity and has other health beneficial properties. Gamma
oryzanol exists mainly in bran layers and therefore it is also found in extracted
rice bran oil.Gamma oryzanol has potential in lowering blood cholesterol (Cicero
and Gaddi, 2001).
The component in rice bran which has the highest antioxidant activity
is 24-methylenecycloartanyl ferulate. It had activities higher than any of the
components in vitamin E. The quantity of oryzanol is up to 10 times higher
compared to the quantity of vitamin E in the rice bran. The oryzanol is the most
important bioactive compound of rice bran and has the ability to reduce
cholesterol oxidation. Because of the antioxidant activity of these components in
rice bran, rice bran has potential hypocholesterolemic property (Xu et al, 2001).
Amount
12 15.6
15 19.7
7 11.4
34.1 52.3
6.6 9.9
0.3 1.2
5.0 13.0
11.0 25.0
5.0 11.0
43.0 258.0
12.0 24.0
1.8 4.0
149 154
The protein in the rice bran is rich in nutrient compared to the milled
rice, the majority of protein in rice bran is lysine. Most protein in rice bran exists
in the form of albumin and globulin with the ratio of albumin-globulin-prolaminglutelin is 37 : 36 : 5 : 33 (Champagne, 2008). Rice bran is also rich in fatty acid,
especially unsaturated fatty acid which is about 80 %. The palmitic acid, oleic
acid and linoleic acid is the main fatty acid component which contained in the rice
bran oil (Gibson, 2009).
10
%
0.2
15.0
1.9
42.5
39.1
1.1
0.5
0.2
starch, RS2 as the ungelatinised starch granules, RS3 as the retrograded starch and
RS4 as the chemically modied starch as stated by FuentesZaragozaet al (2010).
As stated by Turowski (2007), dietary fiber could be divided into two categories
which are soluble dietary fiber and insoluble dietary fiber. These two categories
are distinguished by their solubility in water.
There are many health benets which associated with an increased
intake of dietary ber. The health benefits including the reduced risk of coronary
heart disease, diabetes, obesity, and some forms of cancer. Some food commodity
which are rich in dietary fiber such as oat bran, barley bran, and psyllium,mostly
soluble bre, have earned a healthy reputation for their ability to lower blood lipid
levels. Wheat bran and other more insoluble bres are typically linked to laxative
properties (American Dietetic Association, 2008). Dietary ber supplementation
can result in tness-promoting foods, low in calories, cholesterol and fat. Food
and Nutrition Board, Institute of Medicine (2001) recommend the average daily
requirement of dietary ber is 25 g per day for women younger than 50, 21 g per
day for women older than 50; 38 g per day for men younger than 50, and 30 g per
day for men older than 50. Most nutritionists and diet experts suggest that 20
30% of human daily dietary fiber intake should come from soluble fiber.
Dietary ber also have effects toward functional properties of foods
such as increase water holding capacity, oil holding capacity, emulsication
and/or gel formation. When dietary ber incorporated into food products (bakery
products, dairy, jams, meats, soups) it can modify the textural properties, avoid
synaeresis (the separation of liquid from a gel caused by contraction), stabilise
high fat food and emulsions, and improve shelf-life (Elleuch et al, 2011).
12
2.3 Brownies
Brownies is a type of cookies which is usually has dark brown colour.
Brownies is classified as bar cookies. Bar cookies is the simplest type of cookies
to made, the process is spreading the batter in a pan and bake it. Basically, cookies
are made from a batter or dough that may be similar to some types of cake batter
(Suas, 2008).
There are two types of brownies which are steamed brownies and
baked brownies. Similar with cake, brownies has specific structure which are
slightly porous and has soft texture. But different with cake, brownies structure is
more compact compared to cake and does not leaven as in the processing of cake.
The main ingredients of brownies is eggs, fat, sugar, and wheat flour (Sulistyo,
2006). Brownies also can be categorized as fudgy brownies or cakey brownies, for
fudgy brownies, less flour is used during the processing, for cakey brownies, more
flour is used during the processing (Corriher, 2008). Because brownies is a type of
cookies, it can be produced using wheat flour that have relativele weak gluten
strength. In general cookies processing, the gluten development is very low.
Minimum gluten formation is contribute in the crispness and softness of the
cookies product, such as brownies (Hui,2006).
2.3.1 Eggs
Eggs have five major components which is the yolk, albumen, shell
membranes, air cell and shell. Eggs, and especially the egg white are composed of
dozens of different proteins. Each of these proteins has its own characteristics and
functions (Brown, 2008).
13
14
contain starch that provides some structure; however, it is gluten protein that
provides the major framework for many batters and dough (Vaclavik, 2007).
2.3.3 Sugar
Sugar in high concentration can act as a preservative by inhibiting the
growth of microorganisms. The concentration of sugar dehydrates the bacteria or
yeast cells to the point of inactivation or death. The hygroscopic nature of sugars
is responsible to their influence on a foods moistness and texture. The main
ability of sugar in the food is act as sweetener (Brown, 2008). In the brownies
making, the function of sugar is to act as sweetener and also bind the water in
brownies.
2.3.4 Fat
All baked products contain lipids. Fat has versatile function in baked
products, the major function of fat are affecting the richness and tenderness in
bakery product, improving the flavor and eating characteristics, enhancing
aeration for leavening and volume, promoting desirable grain and texture
qualities, providing flakiness in pastry product, provide lubrication for wheat
gluten, affecting the moisture retention of the bakery product and also providing
structure for cakes. Product like cake is highly dependent on fat to gain proper
aeration that will affect the quality of the final product. Fat will contribute to the
texture, mouthfeel and lubricity of the cake. In cookies making, fat acts as
lubricant, it keeps the dough from sticking to the feeding and forming equipment.
It also facilitates mixing by lubricating with other ingredients (Hui et al, 2008).
15
16
improve retention of freshness in bread. Potato has the ability to increase the
growth of yeast cells and also increase the activity of sugar fermentation. Potato
flour also has a distinctive flavor while incorporated in bakery product, and also
could reduce product firming and staling and also helps in the leavening of the
product (Preedy et al, 2011). Misra et al (2003) stated that potato is not an rich
source of protein, but contain good quality protein, dietary fiber, several minerals
and trace elements. It also contains essential vitamins and little or no fat.
2.6 Rice Flour
Rice flour is a flour made from rice which has soft taste, colourless,
hypoallergenic properties, low levels of sodium and easy digestible carbohydrate.
Because of this properties, rice flour is the most suitable cereal to make gluten
free product. But, when utilizing rice flour, it cannot be used to produce fermented
food products because their proteins cannot develop viscoelastic network like
gluten. According to Hui et al (2006), The source of rice flour is from rice grain, it
could be from long rice grain, medium rice grain, short rice grain, or waxy rice.
The chemical composition of rice flour is affected by different types of grain, and
furthermore it will also affect the starch content. The chemical composition of rice
flour is consist of glucose polymer made of amylose and amylopectin, the
amylose and amylopection has different ratio which depends on the variety of
rice. The starch content in the rice flour is about 80% from carbohydrate content.
2.7 Cassava Flour
Cassava flour is the product prepared from dried cassava chips or
paste by a pounding, grinding or milling process and then followed by sifting to
17
separate the fiber from the flour. The production of cassava flour is done by
milling of the dried raw root, whereas the starch is obtained by washing and wet
milling of the root, followed by multi-stage purification of the slurry. Cassava
flour has been utilized for making gluten free product such as bread. Flours are
fine, powdery materials which is obtained by grinding and by sifting the starchcontaining plant organelles such as grain, seed, root, tuber, fruit and so on.
Basically flours contain almost the same components as the components present
in the raw materials, except the moisture content. Some components that are often
found in flours include starch, non-starch polysaccharide, sugar, protein, lipid, and
inorganic materials (Shittu et al, 2009).
CHAPTER 3
RESEARCH METHODOLOGY
18
The preliminary research was done to determine the best gluten free
flour that would be used as the wheat flour replacer in the making of rice bran
brownies. The rice bran brownies would be made by using three different types of
flour, i.e cassava flour, potato flour and rice flour. In this preliminary research the
addition of 10 % of rice bran concentration was done as the substitute of each
flour used in the formulation. The treatment formulas could be seen in the Table
3.1. The best gluten free flour that would be used in the making of Rice bran
brownies was determined by sensory evaluation. The sensory evaluation method
used was the hedonic test, the method could be seen in appendix 1. The physical
and chemical parameter of the rice bran brownies was also analysed, the
parameter analysed was texture, in term of hardness, moisture content, and water
activity.
Table 3.1 Rice bran brownies formulation
Ingredients
Flour (g)
Rice bran flour (g)
Margarine (g)
Sugar (g)
Eggs
Vanilla Powder (g)
Cocoa Powder (g)
Source : Wulandari (2011), with modification
Amount
90 g flour
10
225
225 (See Table 3.2)
3 (270 g)
1.25
50
test. After sensory qualities of the brownies were evaluated, then the best gluten
free rice bran brownies formulation could be determined. Proximate analysis was
done for the best gluten free rice bran brownies formulation including moisture
content, protein content, ash content, fat content, and dietary fiber content.
Proximate analysis for the rice bran flour was also conducted.
The formula which was used in the making of the gluten free rice bran
brownies was modified from formula stated by Wulandari (2011). The
modification done was the substitution of wheat flour with potato starch, rice flour
or cassava flour and the use of palm sugar. The formula of brownies could be
seen in Table 3.1, while the modification according to the treatment could be seen
in Table 3.2.
Table 3.2 Formula modification
Flour and rice bran flour ratio
100 % selected
90 % selected flour + 10 % rice bran flour
80 % selected flour + 20 % rice bran flour
70 % selected flour + 30 % rice bran flour
60% selected flour + 40% rice bran flour
The flowchart of the main research activities can be seen in Figures 3.1.
21
The selected flour and rice bran flour (see Table 3.2), sugar, cocoa
powder, margarine, eggs, and vanilla powder were mixed using mixer with
medium speed for 5 minutes. After that the dough was deposited in the aluminium
pan and spread evenly. The dough was put to the oven in 200o C temperature and
baked according to treatment (35, 45 and 55 minutes). After the baking process
was done, the gluten free rice bran brownies was produced and ready to be further
analysed.
observed were the different types of flour used for making the rice bran brownies,
which consists of A1, A2, A3 and A4. The preliminary research was done in six
replications. The randomized factorial design is :
Yij = + Ri + 1 (ij)
Where :
Yij = Random variable denoting the (ij)th variable
= real mean value
Ri = effect of different types of flour on level i
1 (ijk) = Galat factor
Hypothesis of the preliminary research :
Ho : There is no effect of different types of flour towards the sensory acceptance
of rice bran brownies
H1: There is effect of different types of flour towards the sensory acceptance of
rice bran brownies.
3.3.2 Main Research
The treatment that was done is the main research consists of two treatments which
are :
1. Ratio of substituted flour : rice bran flour (R), which consists of five levels
:
-
Based on the treatment, the experimental design used in this research is complete
random design with two factorials, R x B (5x3). The main research was conducted
in three replications. Factor which observed were :
1. The concentration of rice bran which was added to the formulation, which
consist of R0, R1, R2, R3 and R4.
2. The different baking time, which were B1, B2 and B3.
The combination of the factors can be seen in Table 3.3.
B2
B3
R2
R2B11
R2B12
R2B13
R3B21
R3B22
R3B23
R2B31
R2B32
R2B33
R3
R3B11
R3B12
R3B13
R3B21
R3B22
R3B23
R3B31
R3B32
R3B33
R4
R4B11
R4B12
R4B13
R4B21
R4B22
R4B23
R4B31
R4B32
R4B33
24
Where :
Yijk = value of observation at level one, with factor of concentration of rice bran
flour on level i and different type of sugar on level j
= real mean value
Ri = effect of concentration of rice bran flour on level i
Sj = effect of different type of sugar used on level j
Rsij = effect of interaction between factor of concentration of rice bran flour on
level i and factor of different type of sugar used on level j
1 (ijk) = Galat factor
Hipotesis of this research :
Ho :
1. There is no effect on concentration of rice bran flour towards the quality
and sensory acceptance of gluten free high dietary fiber brownies
2. There is no effect on concentration of different types of sugar used towards
the quality and sensory acceptance of gluten free high dietary fiber
brownies
3. There is no interaction on concentration of rice bran flour and different
types of sugar used towards the quality and sensory acceptance of gluten
free high dietary fiber brownies
H1 :
25
1. There is effect on concentration of rice bran flour towards the quality and
sensory acceptance of gluten free high dietary fiber brownies
2. There is effect on concentration of different types of sugar used towards
the quality and sensory acceptance of gluten free high dietary fiber
brownies
3. There is interaction on concentration of rice bran flour and different types
of sugar used towards the quality and sensory acceptance of gluten free
high dietary fiber brownies
3.4 Analysis Procedure
The parameters which were observed in this research were the sensory qualities,
physical, and chemical characteristic of the gluten free rice bran brownies. The
proximate analysis and the dietary fiber analysis was done for the best gluten free
rice bran brownies formulation.
3.4.1 Sensory Qualities
The sensory qualities of the gluten free rice bran brownies was determined by
using sensory evaluation test which was the hedonic test (Meilgaard, 2007). The
hedonic test was conducted to determine the gluten free rice bran brownies
formula which was most preferred by the panelist. The panelist in this sensory
evaluation procedure was untrained panelist. The method for the hedonic test
could be seen in Appendix 1.
3.4.2 Physical Characteristic
The physical characteristic of the gluten free rice bran brownies was determined
by using texture analyzer towards the hardness parameter. The method of
26
determining the texture of the gluten free high rice bran brownies could be seen in
Appendix 2.
3.4.3 Chemical Characteristic
The chemical characteristic of the gluten free rice bran brownies which was
evaluated consists of moisture content and water activity. The water activity was
measured using Aw meter while the method of determining moisture content could
be seen in appendix 3.
3.4.4 Proximate Analyses for the best gluten free - high dietary fiber brownies
formulation
The proximate analyses of the gluten free rice bran brownies included the oven
method to determine the moisture content of the rice bran (AOAC, 2005), ash
content using the dry ashing method (AOAC, 2005), protein content using the
micro Kjehdahl method (AOAC, 2005),fat content using the soxhlet extraction
(AOAC, 2005) and carbohydrate content using by difference method. The
proximate analyses methods could be seen in Appendix 3. The dietary fiber
content of the gluten free - high dietary fiber brownies was also analyzed by using
enzyme analysis (AOAC,2005). The method for dietary fiber analysis could be
seen in the Appendix 4.
27
CHAPTER IV
RESULTS AND DISCUSSIONS
taste, texture and overall acceptance of the rice bran brownies. The objective
analysis was conducted to observe several physical and chemical parameters
which consist of moisture content, water activity and the texture of rice bran
brownies.
4.1.1 Sensory Analysis
The determination of the best gluten free flour was conducted based
on sensory evaluation procedure. The hedonic test was conducted as the sensory
evaluation procedure. According to Moskowitzt et al (2006), The number of
panelists required for conducting the consumer sensory acceptance tests was 50
100 panelists, therefore in this research, the hedonic test were conducted using 70
panelists. The panelists were untrained panelists and the panelists were asked to
evaluate each of the rice bran brownies samples using a 7 points hedonic scale.
The scale was ranged from 1 to 7, 1 stands for extremely dislike and 7 stands for
extremely like. The evaluation of each samples were done based on the preference
of the panelists toward each samples. All of data obtained from the hedonic test
were analyzed using the IBM SPSS 19 utilizing the one way ANOVA.
4.1.1.1 Aroma
29
5.4
5.2
5.2
5.09
5
4.8
4.76
4.59
4.6
Wheat Flour
Cassava Flour
Rice Flour
Potato Flour
4.4
4.2
Types of Flour
Aroma was chosen as one of the parameter in the hedonic test to observe the
consumer preference towards the different types of flour used to make the rice
bran brownies.
Notes : Means followed by the same letter are not significantly different in Duncan Test at =0.05
The range of hedonic scaling : 1=extremely dislike, 2=dislike, 3=slightly dislike, 4=neutral,
5=slightly like, 6=like, 7=extremely like
Figure 4.1 Preference of Aroma by Panelists
The result of the hedonic test towards the aroma parameter can be
seen in the Figure 4.1. From the statistical analysis using one way ANOVA, from
the ANOVA table, it could be seen that there was a significant different between
the types of flour used toward the consumer acceptance of rice bran brownies
aroma. The most preferable rice bran brownies based on aroma parameter was the
rice bran brownies made from cassava flour as shown in the Figure 4.1. Although
the rice bran brownies made from cassava flour has the highest score in terms of
aroma parameter, from the statistical analysis done using one way ANOVA, it was
not significantly different with the consumer acceptance of aroma parameter
30
toward the rice bran brownies made from rice flour and wheat flour. There was a
research conducted by Katama et al (2002) about the substitution of wheat flour
with cassava flour in chapatti, in that research, substitution 50 % of wheat flour
with cassava flour still produced chapatti with acceptable aroma. The result of that
research was coherent with the result of this research. It could be concluded that
the replacement of wheat flour with cassava flour still could produce baked
product, in this case was rice bran brownies, which was still acceptable to
consumers, in terms of aroma parameter. The aroma of rice bran brownies
produced from rice flour was also still acceptable for consumers.
The rice bran brownies made from potato flour gave the lowest score
of the consumer acceptance toward aroma parameter, it was not significantly
different with the rice bran brownies made from rice flour, but it was significant
different with the rice bran brownies made from cassava flour and wheat flour.
Basically the aroma of the rice bran brownies was produced from the rice bran
and the cocoa powder which were used in the formulation. A research was
conducted by Thybo et al (2006) regarding several aromatic compounds which
were found in potatoes from several different cultivars. According to Berger
(2007) approximately 50 compounds contributed to the aroma of raw potato.
Because of the existence of such aromatic compounds, it could be inferred that
potato flour would have a distinctive aroma. These aroma compounds could give
changes towards the aroma properties of the rice bran brownies and affect the
consumer preference towards the rice bran brownies aroma.
4.1.1.2 Taste
31
5
4.5
4.4
4.21
4.1
3.59
3.5
3
Wheat Flour
Cassava Flour
Rice Flour
Potato Flour
2.5
2
1.5
1
0.5
0
Types of Flour
Taste was chosen as one of the parameter in the hedonic test to observe the
consumer preference towards the different types of flour used to make the rice
bran brownies.
Notes : Means followed by the same letter are not significantly different in Duncan Test at =0.05
The range of hedonic scaling : 1=extremely dislike, 2=dislike, 3=slightly dislike, 4=neutral,
5=slightly like, 6=like, 7=extremely like
Figure 4.2 Preference of Taste by Panelists
The result of the hedonic test towards the taste parameter can be seen
in the Figure 4.2. From the result of statistical analysis by one way ANOVA, from
the ANOVA table, it could be seen that there was a significant different between
the types of flour used toward the consumer acceptance of rice bran brownies
taste. As shown in Figure 4.2, the rice bran brownies which gave the highest score
towards the taste parameter was the rice bran brownies made from wheat flour,
but from the statistical analysis, there was no significant difference between wheat
flour, cassava flour and rice flour toward the sensory acceptance of rice bran
brownies regarding taste parameter. There was a research conducted by Gan et al
32
(2007) about the optimization of cassava cake formulation which produce cassava
cake with high consumer acceptance, the research was stated that the baked
cassava cake had a strong cassava flavour. The cassava flavour produced from the
cassava flour during baking could possibly affect the consumer acceptance toward
the taste parameter, although the cassava flavour itself had not beed studied
extensively yet. According to Dziedzoave (2006), high quality cassava flour
should have bland taste without indication of acidity or off flavour, and also
should have the flavour of freshly peeled cassava.
The rice bran brownies made from potato flour was slightly
unacceptable because as shown in the Figure 4.2 the mean score for taste
parameter was 3.5857, while based on the hedonic scaling range, the score 3
already categorized as slightly dislike. The low acceptance towards the taste of
rice bran brownies made from potato flour could be affected by the potato flavour
produced from the potato flour. Thybo et al (2006) stated that the potato flavour is
correlated with the aromatic compounds contained in the potato, furthermore, it
also stated that potato could possible have an off flavour which was correlated
with the non volatiles compounds in the potato.
4.1.1.3 Texture
Texture was chosen as one of the parameter in the hedonic test to observe the
consumer preference towards the different types of flour used to make the rice
bran brownies.
Figure 4.3 Preference of Texture by Panelists
33
6
5.09
5
4.91
4.46
4
3.31
3
2
Wheat Flour
Cassava Flour
Rice Flour
Potato Flour
1
0
Types of Flour
Notes : Means followed by the same letter are not significantly different in Duncan Test at =0.05
The range of hedonic scaling : 1=extremely dislike, 2=dislike, 3=slightly dislike, 4=neutral,
5=slightly like, 6=like, 7=extremely like
The result of the hedonic test towards the taste parameter can be seen
in the Figure 4.3. From the result of statistical analysis by one way ANOVA, from
the ANOVA table, it could be seen that there was a significant different between
the types of flour used toward the consumer acceptance of rice bran brownies
texture. As shown in Figure 4.3, the rice bran brownies which gave the highest
score towards the texture parameter was the rice bran brownies made from wheat
flour, but it was not significantly different with rice bran brownies made from
cassava flour. From the Figure 4.3 it could be seen that the mean score given by
the panelist is slightly lower for the rice bran brownies produced from cassava
flour. There was a research conducted by Gan et al (2007) about the optimization
of cassava cake formulation, in that research the texture parameter of the product
which was firmness was not quite acceptable by the panelists. It could be assumed
that the cassava flour could affect the texture of the baked product which would
affect the consumer preference of the baked product in terms of texture.
34
The lowest acceptance in term of texture was given by the rice bran
brownies produced from potato flour. From the result in could be concluded that
potato flour utilization in the making of rice bran brownies might cause a textural
change towards the product which could reduce the textural acceptability of the
rice bran brownies from the consumer.
4.1.1.4 Overall Acceptance
The overall acceptance parameter was chosen as one of the parameter
to be evaluated in the hedonic test as its importance to determine the preference of
the consumer towards the rice bran brownies product in terms of combined
evaluation regarding the aroma, taste and texture of the rice bran brownies.
6
5.13
5
4.91
4.21
3.94
Wheat Flour
Cassava Flour
Rice Flour
Potato Flour
3
2
1
0
Types of Flour
Notes : Means followed by the same letter are not significantly different in Duncan Test at =0.05
The range of hedonic scaling : 1=extremely dislike, 2=dislike, 3=slightly dislike, 4=neutral,
5=slightly like, 6=like, 7=extremely like
Figure 4.4 Preference of Overall Acceptance by Panelists
The result of the hedonic test towards the overall parameter can be
seen in the Figure 4.4. From the result of statistical analysis by one way ANOVA,
35
from the ANOVA table, it could be seen that there was a significant different
between the types of flour used toward the consumer acceptance of rice bran
brownies regarding the overall acceptance. As shown in Figure 4.4, the rice bran
brownies which gave the highest score towards the overall acceptance parameter
was the rice bran brownies made from wheat flour, but it was not significantly
different with rice bran brownies made from cassava flour.
From Figure 4.4, the flour which gave the lowest overall acceptance
towards the rice bran brownies was the potato flour, although it was not
significantly different with rice bran brownies made from rice flour. Based on the
sensory evaluation result utilizing hedonic test, the best gluten free flour which
could be used in the making of rice bran brownies was the cassava flour, because
it still gave product which was acceptable by the consumer and was not
significantly different with rice bran brownies made from wheat flour.
36
10000
8982.16
9000
8000
7000
6000
5000
5676.04
6158.58
4156.07
4000
Wheat Flour
Cassava Flour
Rice Flour
Potato Flour
3000
2000
1000
0
Types of Flour
The texture of rice bran brownies made from different types of flour was analyzed
using texture analyzer. The textural parameter which was observed was hardness
parameter. As stated by Sczcneiak (2002), hardness could be defined physically as
force give to attain a given deformation and from sensory perspective hardness
was defined as force require to compress between molar teeth and palate. The
hardness parameter of rice bran brownies made with different types of flour could
be seen in the Figure 4.5.
Notes : Means followed by the same letter are not significantly different in Duncan Test at =0.05
The hardness parameter from rice bran brownies made from different
types of flour was statistically analyzed using one way ANOVA, and from the
ANOVA table it was resulted that there was a significant difference between rice
bran brownies made from different types of flour towards the hardness parameter.
From Figure 4.5 it could be seen that the highest level of hardness was given by
rice bran brownies made using potato flour, and the lowest one was the rice bran
37
brownies made using rice flour. This result could be correlated with the result
obtained from sensory analysis, in the sensory analysis, the rice bran brownies
made from potato flour had the lowest score in terms of acceptance towards
texture parameter, this could be caused because the rice bran brownies produced
from potato flour had harder texture compared to the others. According to Preedy
(2011), potato flour had been utilized to produce flat bread, which was an
unleavened product. The utilization of potato flour in the making of flat bread
could possibly be correlated with its effect toward the hardness of bakery
products. Singh et al (2005) also stated that potato flour had different size of
starch granules which varied according to its cultivars. Potato flour which has
smaller starch granules would produce harder and more cohesive product, this
could be an explanation why the rice bran brownies made from potato flour had
higher level of hardness compared to the others.
The low hardness level of rice flour could be caused by the protein
content of rice flour. As stated by Muksprasirt (2001), rice flour has lower level of
protein compared to wheat flour, therefore the hardness of the rice bran brownies
made from rice flour was lower and significantly different compared to rice bran
brownies made from wheat flour. This was also supported by the theory stated by
Hui et al (2008) that in the making of cake, flour which has low level of protein
would produce softer texture.
The hardness parameter of rice bran brownies made using wheat flour
and cassava flour was not significantly different and this could be correlated with
the result of the sensory analysis in term of texture parameter. In the sensory
analysis, the acceptance toward texture parameter of rice bran brownies made
38
from cassava flour and wheat flour was not significantly different and it could be
assumed that it was not significant different because basically the texture profile
of those two products was not significantly different as resulted from the objective
measurement using texture analyzer.
4.1.2.2 Moisture Content
25.00%
19.87%
20.00%
15.00%
17.86%
14.99%
13.13%
10.00%
Wheat Flour
Cassava Flour
Rice Flour
Potato Flour
5.00%
0.00%
Types of Flour
Notes : Means followed by the same letter are not significantly different in Duncan Test at =0.05
Figure 4.6 Moisture Content of Rice Bran Brownies
The moisture content of rice bran brownies made using different types
of flour was analyzed in this preliminary research. Moisture content is an
important parameter to determine the quality of bakery products, such as
brownies.
Moisture content of the bakery product would affect the eating quality
of the finished products, as stated by Hui et al (2008). The moisture content of rice
bran brownies made using different types of flour could be seen in the Figure 4.6.
39
The moisture content of rice bran brownies made from different types
of flour was statistically analyzed using one way ANOVA, and from the ANOVA
table it was resulted that there was a significant difference between rice bran
brownies made from different types of flour towards the moisture content. From
Figure 4.6 it could be seen that the highest level of moisture content was given by
rice bran brownies made using rice flour, and the lowest one was the rice bran
brownies made using potato flour.
As shown in Figure 4.6, all of the rice bran brownies made with
different types of flour were significantly different towards each other, prior to
this it could be inferred that each of the rice bran brownies possessed different
characteristics because Hui et al (2008) stated that the amount of water could
affect the texture and mouth feel of bakery products. The low level of moisture
content given by the rice bran brownies made using potato flour could be
correlated with the result of texture analysis, whereas the hardness of the rice bran
brownies made using potato flour was the least among the others. This assumption
was supported by theory stated by Kilcast (2004) about the relation between
moisture content and the hardness of food products whereas loss of moisture
could increase the hardness of bakery products. The presence of water is also very
important in baking because it is essentially needed in order to gelatinize the
starch during heating, besides it also plays an important role by interact with
proteins in order to give desirable features for bakery products (Hui et al, 2008).
The moisture content of rice bran brownies made using rice flour was higher and
significantly different with rice bran brownies made using rice flour, according to
40
the research conducted by Park et al (2002) and Nura (2011), the ability of rice
flour to absorb water is higher compared to that in wheat flour.
0.69
0.68
0.68
0.67
0.66
0.67
0.66
0.65
0.64
0.63
Wheat Flour
Cassava Flour
Rice Flour
Potato Flour
0.63
0.62
0.61
Types of Flour
41
The water activity of rice bran brownies made using different types of
flour could be seen in Figure 4.7. The water activity of rice bran brownies made
from different types of flour was statistically analyzed using one way ANOVA,
and from the ANOVA table it was resulted that there was a significant difference
between rice bran brownies made from different types of flour towards its water
activity. From Figure 4.7 it could be seen that the highest level of water activity
was given by rice bran brownies made using rice flour, and the lowest one was the
rice bran brownies made using potato flour. As show in Figure 4.7, all of the rice
bran brownies product had water activity value ranged from 0.634 0.681,
according to Barbosa-Canovas (2007), foods which have water activity values
from 0.6 0.9 are categorized as intermediate moisture foods. It could be
concluded that all of the rice bran brownies product, either made from rice flour,
wheat flour, potato flour or cassava flour were categorized as intermediate
moisture foods. The highest water activity was given by the rice bran brownies
made using rice flour, and it could be related with the moisture content of the rice
bran brownies made using rice flour which was also the highest compared to the
others as shown in Figure 4.6. On the other hand, the least water activity was
given by rice bran brownies made from potato flour, and it also could be related
with its moisture content which was also the least among the others as shown in
Figure 4.6. Therefore, the result was quite coherent with the theory stated above
about the relation between water activity and moisture content.
4.1.3 Determination of the Best Gluten Free Flour in the Making of Rice
Bran Brownies
42
The best gluten free flour in the making of rice bran brownies was
determined by means of sensory analysis. From the result of sensory analysis, for
the overall parameter, the rice bran brownies which had the highest sensory
acceptance was the rice bran brownies made using wheat flour, and the second
one was the rice bran brownies made using cassava flour. From the statistical
analysis, the consumer acceptance of rice bran brownies made from wheat flour
and rice bran brownies made from cassava flour was not significantly different, so
it could be concluded cassava flour could be used as the wheat flour replacer in
the making of rice bran brownies. This also supported by the result of objective
analysis, whereas the hardness of rice bran brownies made from cassava flour and
wheat flour was not significantly different. From the preliminary research, it could
be concluded that among rice flour, potato flour, and cassava flour, cassava flour
incorporation in rice bran brownies as wheat flour replacer would give the best
characteristic and consumer acceptance, therefore, cassava flour was determined
as the best gluten free flour in the making of rice bran brownies. Prior to the result
of the preliminary research, cassava flour would be used in the making of rice
bran brownies in the main research.
concentrations which were 0%, 10%, 20%, 30%, and 40%, while the baking time
was 35, 45 and 55 minutes. The subjective and objective test were conducted to
analyze the rice bran brownies which were made using different rice bran
concentrations and different baking time. The subjective test that was conducted
was sensory evaluation using hedonic test. The hedonic test was conducted in
order to determine the best rice bran brownies formulation. There were four
quality parameters of the hedonic test which was observed, which was aroma,
taste, texture and overall acceptance of the rice bran brownies. The objective
analysis was conducted to observe several physical and chemical parameters
which consist of moisture content, water activity and the texture of rice bran
brownies.
4.2.1 Sensory Analysis
The determination of the best rice bran concentration and the best
baking time in the making of rice bran brownies was conducted based on sensory
evaluation procedure. The hedonic test was conducted using 70 panelists. The
panelists were untrained panelists and the panelists were asked to evaluate each of
the rice bran brownies samples using a 7 points hedonic scale. The scale was
ranged from 1 to 7, 1 stands for extremely dislike and 7 stands for extremely like.
The evaluation of each samples were done based on the preference of the panelists
toward each samples. All of data obtained from the hedonic test were analyzed
using the IBM SPSS 19 utilizing the one way ANOVA.
4.2.1.1 Aroma
44
5.4
5.2
5
4.8
5.17
4.97
4.94
4.8
4.6
4.48
4.4
0%
10%
20%
30%
40%
4.2
4
Rice Bran Concentration
Aroma was chosen as one of the parameter in the hedonic test to observe the
consumer preference towards the different concentration of rice bran and different
baking time incorporated during the making of rice bran brownies.
Notes : Means followed by the same letter are not significantly different in Duncan Test at =0.05
The range of hedonic scaling : 1=extremely dislike, 2=dislike, 3=slightly dislike, 4=neutral,
5=slightly like, 6=like, 7=extremely like
Figure 4.8 Effect of Rice Bran Concentration Towards Aroma Parameter
The result of the effect of rice bran concentration toward the consumer
acceptance of aroma could be seen in Figure 4.8. From the statistical analysis
using two factor ANOVA, there was an effect of rice bran concentration towards
the consumer acceptance of rice bran brownies in terms of aroma, and as shown in
Figure 4.8, there was a significant different of the rice bran brownies made using
different concentration of rice bran towards the consumer acceptance in term of
aroma parameter. The highest acceptance was given by rice bran brownies made
with 0% rice bran concentration and the lowest acceptance was given by rice bran
brownies made with 40% rice bran concentration. From Figure 4.8, it also could
45
be seen that there was not a significant different between rice bran brownies made
using 0,10, and 20% rice bran concentration. Rice bran brownies made using 40%
of rice bran concentration was significantly different with rice bran brownies
made using 0,10,20 and 30% rice bran concentration.
5
4.97
4.95
4.9
4.85
4.83
35 Minutes
45 Minutes
55 Minutes
4.82
4.8
4.75
4.7
Baking Time
breakfast cereal, and at certain point of rice bran addition, decreasing of consumer
acceptance towards aroma parameter was occurred. The decreasing of the
consumer acceptance in term of aroma parameter as the rice bran concentration
increased could be attributed to the unpleasant odor which was possessed by rice
46
47
bran concentration which baked for 35 minutes gave lower and significantly
different value compared to that which baked for 45 minutes.
10%
20%
30%
40%
35 minutes
5.5429e
4.9714bcd
4.8857bcd
4.4857ab
4.2429a
45 minutes
5.2286e
5.1000cde
4.9429bcd
4.9714bcd
4.6000ab
55 minutes
4.7286bc
4.8429bcd
4.9857bcd
4.9429bcd
4.5857ab
Notes : Means followed by the same letter are not significantly different in Duncan Test at =0.05
The range of hedonic scaling : 1=extremely dislike, 2=dislike, 3=slightly dislike, 4=neutral,
5=slightly like, 6=like, 7=extremely like
48
6
5.24
5
4.7
4.4
4.19
3.72
3
2
0%
10%
20%
30%
40%
1
0
Rice Bran Concentration
Notes : Means followed by the same letter are not significantly different in Duncan Test at =0.05
The range of hedonic scaling : 1=extremely dislike, 2=dislike, 3=slightly dislike, 4=neutral,
5=slightly like, 6=like, 7=extremely like
Figure 4.9 Effect of Rice Bran Concentrations Towards Taste Parameter
that research, the increasing of rice bran concentration lowered the consumer
acceptance towards taste parameter. The taste of rice bran brownies product might
be affected by several aromatic compounds contained in rice bran, which has been
studied and characterized by Jarunrattanasri (2004). Hui et al (2008) also stated
that there is correlation between aromatic compounds toward sensory perception
of taste. Luh (1991) stated that the dominant flavor characteristics of rice bran are
sweet taste which is attributed to high sugar content in bran and bitter taste which
is attributed to saponins content in rice bran. The decreasing of consumer
acceptance in term of taste parameter as the rice bran concentration increasing
could be affected by the unpleasant flavor given by rice bran prior to the flavor
profile described above.
4.6
4.54
4.55
4.5
4.45
4.44
4.4
4.36
35 minutes
45 minutes
55 minutes
4.35
4.3
4.25
Baking Time
Notes : Means followed by the same letter are not significantly different in Duncan Test at =0.05
The range of hedonic scaling : 1=extremely dislike, 2=dislike, 3=slightly dislike, 4=neutral,
5=slightly like, 6=like, 7=extremely like
Figure 4.10 Effect of Baking Time Towards Taste Parameter
using two factor ANOVA, there was no effect of baking time towards the
consumer acceptance of rice bran brownies in terms of taste
As shown in Figure 4.8, there was no significant different of the rice
bran brownies made using different baking time towards the consumer acceptance
in term of taste parameter. There was no interaction between rice bran
concentrations and baking time towards the consumer acceptance of rice bran
brownies in term of taste parameter.
4.2.1.3 Texture
5
4.9
4.8
4.6
4.57
4.58
4.42
0%
10%
20%
30%
40%
4.4
4.2
4.12
4
3.8
3.6
Rice Bran Concentration
Texture was chosen as one of the parameter in the hedonic test to observe the
consumer preference towards the different concentration of rice bran and different
baking time incorporated during the making of rice bran brownies.
Notes : Means followed by the same letter are not significantly different in Duncan Test at =0.05
The range of hedonic scaling : 1=extremely dislike, 2=dislike, 3=slightly dislike, 4=neutral,
5=slightly like, 6=like, 7=extremely like
Figure 4.11 Effect of Rice Bran Concentration Towards Texture Parameter
51
The result of the effect of rice bran concentration toward the consumer
acceptance of texture could be seen in Figure 4.11. From the statistical analysis
using two factor ANOVA, there was effect of rice bran concentration towards the
consumer acceptance of rice bran brownies in terms of texture.
As shown in Figure 4.11, there was significant different of the rice
bran brownies made using different concentration of rice bran towards the
consumer acceptance in term of texture parameter. The highest acceptance was
given by rice bran brownies made with 0% rice bran concentration and the lowest
acceptance was given by rice bran brownies made with 40% rice bran
concentration. From Figure 4.8, it also could be seen that there was no significant
different between rice bran brownies made using 10, 20 and 30% rice bran
concentration. This result was coherent with the research conducted by Huang et
al (2005), in that research the increased rice bran concentration lowered the
consumer acceptance of the pork meatball products in term of texture parameter.
This result was also supported by another research conducted by Delahaye et al
(2005) which was the study of rice bran utilization in frozen pizza. Sensory
analysis was conducted to determine the consumer acceptance of frozen pizza,
and textural acceptance was one of the parameter observed in the sensory analysis,
which specifically was hardness. The research resulted with lowered sensory
acceptance toward the hardness parameter as the rice bran concentration
increased.
52
4.7
4.68
4.65
4.6
4.55
4.5
35 minutes
45 minutes
55 minutes
4.47
4.45
4.41
4.4
4.35
4.3
4.25
Baking Time
The result of the effect of baking time toward the consumer acceptance of texture
could be seen in Figure 4.11. From the statistical analysis using two factor
ANOVA, there was effect of baking time towards the consumer acceptance of rice
bran brownies in terms of texture.
Notes : Means followed by the same letter are not significantly different in Duncan Test at =0.05
The range of hedonic scaling : 1=extremely dislike, 2=dislike, 3=slightly dislike, 4=neutral,
5=slightly like, 6=like, 7=extremely like
Figure 4.12 Effect of Baking Time Towards Texture Parameter
As shown in Figure 4.12, there was significant different of the rice bran brownies
made using different baking time towards the consumer acceptance in term of
texture parameter. The highest acceptance was given by rice bran brownies baked
in 45 minutes and the lowest acceptance was given by rice bran brownies baked in
55 minutes, however there was no significant different between rice bran
brownies baked in 55 minutes and 35 minutes towards the consumer acceptance
regarding texture parameter. According to Hui et al (2008), there are many
features which are occurred during baking such as Maillard reaction, starch
53
gelatinization, and moisture loss. These occurrences could possibly affect the
texture of the final product which could affect the consumer preference toward the
texture of the rice bran brownies.
Table 4.2 Interaction of Rice Bran Concentration and Baking Time towards Texture Parameter
Rice Bran Concentration
Baking Time
0%
10%
20%
30%
40%
35 minutes
5.3143d
4.4143abc
4.3714abc
4.2429ab
3.9857a
45 minutes
4.8714cd
4.6571bc
4.6857bc
4.8000c
4.3714abc
55 minutes
4.5000abc
4.6286bc
4.6714bc
4.2286ab
4.0000a
Notes : Means followed by the same letter are not significantly different in Duncan Test at =0.05
The range of hedonic scaling : 1=extremely dislike, 2=dislike, 3=slightly dislike, 4=neutral,
5=slightly like, 6=like, 7=extremely like
From the statistical analysis using two factor ANOVA, there was
interaction between rice bran concentrations and baking time towards the
consumer acceptance of rice bran brownies in term of texture, and as shown in
Table 4.2, there was significant different of the rice bran brownies made using
different rice bran concentrations and different baking time towards the consumer
acceptance in term of texture parameter.
4.2.1.4 Overall
The overall acceptance parameter was chosen as one of the parameter
to be evaluated in the hedonic test as its importance to determine the preference of
the consumer towards the rice bran brownies product in terms of combined
evaluation regarding the aroma, taste and texture of the rice bran brownies. The
result of the effect of rice bran concentration toward the consumer acceptance of
overall parameter could be seen in Figure 4.13. From the statistical analysis using
54
two factor ANOVA, there was effect of rice bran concentration towards the
consumer acceptance of rice bran brownies in terms of overall parameter.
6
5.16
5
4.8
4.56
4.55
3.92
0%
10%
20%
30%
40%
3
2
1
0
Rice Bran Concentration
Notes : Means followed by the same letter are not significantly different in Duncan Test at =0.05
The range of hedonic scaling : 1=extremely dislike, 2=dislike, 3=slightly dislike, 4=neutral,
5=slightly like, 6=like, 7=extremely like
Figure 4.13 Effect of Rice Bran Concentration Towards Overall Parameter
4.66
4.65
4.64
4.62
4.6
4.6
4.58
4.56
4.54
35 minutes
45 minutes
55 minutes
4.54
4.52
4.5
4.48
Baking Time
Notes : Means followed by the same letter are not significantly different in Duncan Test at =0.05
The range of hedonic scaling : 1=extremely dislike, 2=dislike, 3=slightly dislike, 4=neutral,
5=slightly like, 6=like, 7=extremely like
Figure 4.13 Effect of Baking Time Towards Overall Parameter
The result of the effect of baking time toward the consumer overall
acceptance could be seen in Figure 4.14. From the statistical analysis using two
factor ANOVA, there was no effect of baking time towards the consumer
acceptance of rice bran brownies in term of overall parameter.
The result of the interaction of rice bran concentration and baking
time toward the consumer acceptance of overall parameter could be seen in Table
4.3. From the statistical analysis using two factor ANOVA, there was interaction
between rice bran concentrations and baking time towards the consumer
acceptance of rice bran brownies in terms of overall parameter, and as shown in
Table 4.3, there was significant different of the rice bran brownies made using
different rice bran concentrations and different baking time towards the consumer
acceptance in term of overall parameter parameter.
56
Table 4.3 Interaction of Rice Bran Concentration and Baking Time towards Texture Parameter
Rice Bran Concentration
Baking Time
0%
10%
20%
30%
40%
35 minutes
5.5143e
4.8000cd
4.5714bc
4.2286ab
3.8857a
45 minutes
5.2286de
4.8000cd
4.5429bc
4.6286bc
4.0571a
55 minutes
4.7286c
4.8000cd
4.5714bc
4.8000cd
3.8143a
Notes : Means followed by the same letter are not significantly different in Duncan Test at =0.05
The range of hedonic scaling : 1=extremely dislike, 2=dislike, 3=slightly dislike, 4=neutral,
5=slightly like, 6=like, 7=extremely like
From the statistical analysis using two factor ANOVA, there was
interaction between rice bran concentrations and baking time towards the overall
acceptance of rice bran brownies, and as shown in Table 4.3, there was significant
different of the rice bran brownies made using different rice bran concentrations
and different baking time towards the consumer acceptance in term of overall
parameter. From the Table 4.3, the rice bran brownies which gave the highest
acceptance was the rice bran brownies made with 0% rice bran and 35 minutes
baking time, which was not significantly different with rice bran brownies made
with 0% rice bran and 45 minutes baking time. Rice bran brownies made with
10% rice bran and 35 minutes baking time, 10% rice bran and 45 minutes baking
time, 10% rice bran and 55 minutes baking time, 30% rice bran and 55 minutes
baking time and 0% rice bran and 45 minutes baking time were not significantly
different as can be seen in the Table 4.3. Therefore it could be assumed, that
increasing the rice bran concentration in the making of rice bran brownies up to
30% concentration would produce rice bran brownies which was still acceptable
for the consumer.
57
7535.64
7073.38
7000
6000
6050.52
6910
6363.71
5000
0%
10%
20%
30%
40%
4000
3000
2000
1000
0
Rice Bran Concentration
The texture of rice bran brownies made using different rice bran concentration and
different baking time analyzed using texture analyzer. The textural parameter
which was observed was hardness parameter. The result of the effect of rice bran
concentration toward the hardness parameter could be seen in Figure 4.15.
Notes : Means followed by the same letter are not significantly different in Duncan Test at =0.05
Figure 4.15 Effect of Rice Bran Concentration Towards Hardness Parameter
From the statistical analysis using two factor ANOVA, there was
effect of rice bran concentration towards the hardness parameter of rice bran
brownies. As shown in Figure 4.15, there was significant different of the rice bran
brownies made using different concentration of rice bran towards the hardness
parameter. The highest value of hardness was given by rice bran brownies made
with 40% rice bran concentration and the lowest one was given by rice bran
brownies made with 0% rice bran concentration. From Figure 4.15, It could be
58
seen that as the rice bran concentration increased the value of hardness also
increased. The hardness value of rice bran brownies made with 40% rice bran
concentration was higher and significantly different compared to the rice bran
brownies made with 0 and 10% rice bran concentration, however it was not
significantly different with rice bran brownies made with 20 and 30% rice bran
concentration. This result is similar with several result which was already
conduced, regarding the incorporation of rice bran in the food products. Huang et
al (2005) studied the effect of rice bran concentration towards the hardness of
pork meatballs, and it resulted in the increasing of hardness value as the rice bran
concentration increased. Another research was conducted by Sairam et al (2011),
and showed similar result, in that research the rice bran was incorporated in the
bread making, and as the rice bran concentration increased, the value of hardness
also increased. Therefore it could be assumed that the rice bran concentration had
positive correlation toward the increasing of the hardness value in a food product.
7400
7214.98
7200
7000
6778.85
6800
35 minutes
45 minutes
55 minutes
6600
6400
6366.13
6200
6000
5800
Baking Time
Notes : Means followed by the same letter are not significantly different in Duncan Test at =0.05
Figure 4.16 Effect of Baking Time Towards Hardness Parameter
59
From the statistical analysis using two factor ANOVA, there was
effect of baking time towards the hardness parameter of rice bran brownies. As
shown in Figure 4.16, there was significant different of the rice bran brownies
made using different baking time towards the hardness parameter. The highest
value of hardness was given by rice bran brownies made with 55 minutes baking
time and the lowest value was given by rice bran brownies made with 35 minutes
baking time. From Figure 4.15, It could be seen that as the baking time increased
the value of hardness also increased. The hardness value of rice bran brownies
made with 55 minutes baking time was higher and significantly different
compared to the rice bran brownies made with 35 and 45 minutes baking time.
Hui et al (2008) stated that the duration of baking is related to the characteristic of
the finished product. During baking process, moisture loss is occurred gradually,
and this could be the cause why the hardness of the rice bran brownies increased
as the baking time increased. It could be assumed that as the baking time
increased, the moisture content decreased and therefore affected the textural
properties of the rice bran brownies, in term of hardness. From the statistical
analysis using two factor ANOVA, there was no interaction between rice bran
concentrations and baking time towards the hardness parameter of rice bran
brownies.
4.2.2.2 Moisture Content
The moisture content of rice bran brownies made using different rice
bran concentration and different baking time was analyzed. Moisture content was
considered as an important parameter in determining the quality of baking, as
60
stated by Hui et al (2008), water plays a major role during baking process because
water reacts with baking ingredients and evaporates when heated. The result of the
effect of rice bran concentration toward the hardness parameter could be seen in
Figure 4.17. From the statistical analysis using two factor ANOVA, there was
effect of rice bran concentration towards the moisture content of rice bran
brownies. It could be seen in Figure 4.17 that there was significant different of the
rice bran brownies made using different concentration of rice bran towards its
moisture content.
0.18
17.09%
15.67%
0.16
0.14
14.03%
14.48%
12.96%
0.12
0%
10%
20%
30%
40%
0.1
0.08
0.06
0.04
0.02
0
Rice Bran Concentration
Notes : Means followed by the same letter are not significantly different in Duncan Test at =0.05
Figure 4.17 Effect of Rice Bran Concentration Towards Moisture Content
The highest moisture content was given by rice bran brownies made
with 40% rice bran concentration and the lowest one was given by rice bran
brownies made with 0% rice bran concentration. From Figure 4.17, It could be
seen that as the rice bran concentration increased the moisture content also
increased. The moisture content of rice bran brownies made with 40% rice bran
concentration was higher and significantly different compared to the rice bran
61
brownies made with 0, 10, 20, and 30% rice bran concentration. The moisture
content of rice bran brownies made using 30% rice bran concentration was not
significant different with the one made using 20% rice bran concentration,
however it was significant different with rice bran brownies made using 0 and
10% rice bran concentration. This result was coherent with the result which was
conducted by Saputra (2008), in that result rice bran was incorporated in cookies,
and by substituting wheat flour with 25 % rice bran in the cookies the moisture
content of the product was increased. Similar result was obtained from research
conducted by Delahaye (2005), whereas as the rice bran concentration increased
the moisture content of the product was also increased. From this information, it
could be assumed that increasing the rice bran concentration might be contributed
in the increasing of moisture content in a bakery product.
0.2
18.77%
0.18
0.16
14.31%
0.14
11.46%
0.12
35 minutes
45 minutes
55 minutes
0.1
0.08
0.06
0.04
0.02
0
Baking Time
Notes : Means followed by the same letter are not significantly different in Duncan Test at =0.05
Figure 4.18 Effect of Baking Time Towards Moisture Content
The result of the effect of baking time toward the moisture content
could be seen in Figure 4.18. From the statistical analysis using two factor
62
ANOVA, there was effect of baking time towards the moisture content of rice bran
brownies. It could be seen in Figure 4.18 that there was significant different of the
rice bran brownies made using different baking time towards its moisture content.
As shown in Figure 4.18, Rice bran brownies made with 35 minutes baking time
gave the highest moisture content while the rice bran brownies made with 55
minutes baking time gave the lowest moisture content. From Figure 4.18, It could
be seen that as the baking time increased the moisture content was decreased. It
could be correlated with the theory stated by Sakin et al (2007), during baking
moisture transfer is occurred, which consists of internal and surface evaporation.
So it could be assumed that the prolonged baking time would reduce the amount
of moisture in bakery products. From the statistical analysis using two factor
ANOVA, there was no interaction between rice bran concentrations and baking
time towards the moisture content of rice bran brownies.
4.2.2.3 Water Activity
Water activity was one of the observed parameter in the making of
rice bran brownies, because water activity was considered as an important
parameter to the quality of rice bran brownies. As stated by Hui et al (2008), water
activity is a vital parameter for food monitoring, and the value of water activity is
related to the moisture content of the food product.
The result of the effect of rice bran concentration toward the water
activity could be seen in Figure 4.19. From the statistical analysis using two factor
ANOVA, there was effect of rice bran concentration towards the water activity of
rice bran brownies. It could be seen in Figure 4.19 that there was significant
63
different of the rice bran brownies made using different concentration of rice bran
towards its water activity. The highest water activity was given by rice bran
brownies made with 40% rice bran concentration and the lowest one was given by
rice bran brownies made with 10% rice bran concentration. From Figure 4.19, It
could be seen that as the rice bran concentration increased the water activity was
also increased.
0.720
0.713
0.709
0.710
0.700
0.690
0.690
0.682
0.680
0.678
0%
10%
20%
30%
40%
0.670
0.660
Rice Bran Concentration
Notes : Means followed by the same letter are not significantly different in Duncan Test at =0.05
Figure 4.19 Effect of Rice Bran Concentration Towards Water Activity
Although the rice bran brownies made using 10% rice bran
concentration gave the lowest water activity among the others, from the statistical
analysis it was not significantly different with the rice bran brownies made using
10 and 20% rice bran concentration, however it was significant different with rice
bran brownies made using 30 and 40% rice bran concentration. This result could
be correlated with the moisture content of the rice bran brownies, as the rice bran
concentration increased, the moisture content was increased, therefore it could be
assumed that the increasing moisture content affect the water activity in rice bran
64
brownies, as stated in the theory above regarding the relation of moisture content
and water activity.
The result of the effect of baking time toward the water activity could
be seen in Figure 4.20. From the statistical analysis using two factor ANOVA,
there was effect of baking time towards the water activity of rice bran brownies.
0.720
0.714
0.710
0.700
0.692
0.690
0.680
0.677
35 minutes
45 minutes
55 minutes
0.670
0.660
0.650
Baking Time
Notes : Means followed by the same letter are not significantly different in Duncan Test at =0.05
Figure 4.20 Effect of Baking Time Towards Water Activity
The result of the effect of baking time toward the moisture content
could be seen in Figure 4.20. From the statistical analysis using two factor
ANOVA, there was effect of baking time towards the water activity of rice bran
brownies. As shown in Figure 4.18, there was significant different of the rice bran
brownies made using different baking time towards its water activity. Rice bran
brownies made with 35 minutes baking time gave the highest water activity while
the rice bran brownies made with 55 minutes baking time gave the lowest water
activity value. From Figure 4.18, It could be seen that as the baking time
65
increased the water activity was decreased. This phenomenon could be correlated
with the result of the moisture content analysis, whereas it showed similar result.
As the baking time increased, the moisture content decreased. Since water activity
had a relationship with moisture content, it could be inferred that the decreasing of
water activity as the baking time increased was affected by the moisture content of
the food product. From the statistical analysis using two factor ANOVA, there was
no interaction between rice bran concentrations and baking time towards the water
activity of rice bran brownies.
4.3 Proximate Analysis of Rice Bran Flour
The proximate analysis of rice bran flour was conducted to determine
the nutritional value of rice bran. The result of the proximate analysis could be
seen in the Table 4.4.
Table 4.4 Proximate Composition of Rice Bran Flour
Analysis
Moisture Content
Ash Content
Protein Content
Fat Content
Carbohydrate Content
Total Dietary Fiber Content
From Table 4.4, it could be seen that rice bran flour which was used in
this research had different amount of proximate composition. This difference
could be attributed to the variety of the rice from which the rice bran was derived.
Huang et al (2005) studied the composition of rice bran flour obtained from
different rice cultivator, and rice bran which derived from different rice varieties
would have different proximate composition. The total dietary fiber in rice bran
66
flour used in this research was 22.67% as shown in Table 4.4, and according to
Delahaye et al (2005) rice bran was considered as a good source of dietary fiber.
4.4 Determination of the Best Gluten Free Rice Bran Brownies Formulation
The best gluten free rice bran brownies formulation was determined
by sensory analysis. From the result of sensory analysis, the gluten free rice bran
brownies which was selected as the best gluten free rice bran brownies
formulation was the rice bran brownies made using 30% rice bran concentration
and 55 minutes baking time. Regarding the statistical analysis, the rice bran
brownies made using 30% concentration and 55 minutes baking time was not
significantly different with rice bran brownies made with 10% rice bran and 35
minutes baking time, 10% rice bran and 45 minutes baking time, and 10% rice
bran and 55 minutes baking time as could be seen in Table 4.3. Rice bran
brownies made using 30% rice bran and 55 minutes baking time, although had
lower acceptance compared to rice bran brownies made using 0% rice bran
concentration with 35 and 45 minutes baking time, was still acceptable for the
consumer in term of overall acceptance. The nutritional composition of rice bran
brownies made using 30% rice bran and 55 minutes baking time could be seen in
Table 4.5.
Table 4.5 Proximate Composition of The Best Formulation
Analysis
Amount
Moisture Content
11.06%
Ash Content
2.68%
Protein Content
6.74%
Fat Content
30.91%
Carbohydrate Content
48.61%
Total Dietary Fiber
7.79%
67
68
CHAPTER V
CONCLUSIONS AND SUGGESTIONS
5.1 Conclusion
The preliminary research was conducted to determine the best wheat
flour replacer in the making of gluten free rice bran brownies. The gluten free
flour which was incorporated as the wheat flour replacer was cassava flour, potato
flour, and rice flour. Sensory analysis was conducted in order to evaluate the
consumer preference towards the rice bran brownies product made from different
types of flour. From the result of the sensory analysis, among the cassava flour,
rice flour and potato flour, rice bran brownies made using cassava flour gave the
highest value of overall acceptance compared to the others. Therefore it could be
concluded that cassava flour was the best wheat flour in the making of gluten free
rice bran brownies. From the result of the preliminary research, cassava flour
would be used in the making of rice bran brownies in the main research.
The main research was conducted to determine the best rice bran
concentration and the best baking time in the making of gluten free rice bran
brownies. The subjective analysis was done using sensory analysis and the
objective analysis was done towards the hardness, moisture content, and water
activity of the rice bran brownies product. From the result of the sensory analysis,
the best rice bran concentration to produce the gluten free rice bran brownies was
30% rice bran concentration, while the best baking time was 55 minutes. From the
result of sensory analysis it could be concluded that rice bran might contribute to
69
the consumer perception of taste, aroma and texture because as the rice bran
concentration increased the consumer acceptance was decreased. From the result
of objective analysis, the increasing of rice bran concentration as well as baking
time would increase the hardness of the rice bran brownies. The increase of rice
bran concentration also attributed to the increasing of the moisture content and
water activity, and as the baking time increased the moisture content and water
activity was decreased. The proximate composition of the best gluten free rice
bran brownies formulation was 11.06 % moisture content, 2.68 % ash content,
6.74 % protein content, 30.91 % fat content, 48.61 % carbohydrate content, and
7.79% dietary fiber content. The best gluten free rice bran brownies formulation
was considered as high fiber food because it contained more than 20% of dietary
fiber RDA per serving size.
5.2 Suggestion
Rice bran has already been incorporated in several food product, such
as brownies as done in this research. Further study on the shelf life of the product
made using addition of rice bran needs to be done. Furthermore, study towards
method to increase the shelf life stability of a food product with rice bran addition
also needs to be done, it might be possible that pre treatment of the rice bran
before processing could affect the shelf life stability of the food product
incorporated with rice bran although it has not yet studied extensively.
Furthermore, a research about the optimization of the gluten free rice bran
brownies formulation could be conducted to increase the consumer acceptance
towards the gluten free rice bran brownies product.
70
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74
APPENDICES
75
76