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THESIS

EFFECT OF DIFFERENT RICE BRAN CONCENTRATIONS

AND BAKING TIME ON THE CONSUMER PREFERENCES

AND PHYSICO-CHEMICAL CHARACTERISTICS OF

GLUTEN FREE – RICE BRAN BROWNIES

Written as partial fulllment of the academic requirementsto obtain the degree of Sarjana Teknologi Pertanian Strata Satu

By :

NAME : MERRYO SETYAWAN

NPM : 03420080102

FOOD TECHNOLOGY DEPARTMENT

FACULTY OF INDUSTRIAL TECHNOLOGY

UNIVERSITAS PELITA HARAPAN

ARAWACI

2012



STATEMENT OF THESIS AUTHENTICITY

I, a student of Food Technology Department, Faculty of Industrial

Technology, Universitas Pelita arapan,

!ame " #erryo $etya%an

$tudent Id& !umber " '()*''+''*

Department " Food Technology

ereby declare that my thesis, entitled !EFFECT OF DIFFERENT

RICE BRAN CONCENTRATIONS AND BAKING TIME ON THE

CONSUMER PREFERENCES AND PHYSICO-CHEMICAL

CHARACTERISTICS OF GLUTEN FREE – RICE BRAN BROWNIES” is:

1) An original piece of work, written and completed on my own, based on

lecture notes, data obseration, reference books, !ournals, and ot"er

sources as listed on t"e work cited section#$) %ot a duplication of ot"er writing t"at "as been publis"ed or used for

obtaining t"e degree of Sarjana in ot"er &niersities, e'cept for passages

t"at include information on respectie references#

() %ot a translation of ot"er works from books or !ournals, w"ic" are listed

on t"e work cited section#

I understand t"at if my statement aboe is proen untrue, t"is T"esis will be

canceled#

-ara%aci, .une /th, *'*

#atera

i 0p



"M#$$y%

S#&y'(')*





APPROVAL BY THESIS SUPERVISORS

EFFECT OF DIFFERENT RICE BRAN CONCENTRATIONS AND

BAKING TIME ON THE CONSUMER PREFERENCES AND PHYSICO-

CHEMICAL CHARACTERISTICS OF GLUTEN FREE – RICE BRAN

BROWNIES

Written 1y "

N'+# : M#$$y% S#&y'(')

S&,-#)& I-. N,+/#$ : 03420080102

D#'$&+#)& : F%%- T#)%%y

has been approved to be e2amined for obtaining the degree of

Sarjana Teknologi Pertanian Strata Satu in the Food Technology

Department, Faculty of Industrial Technology, Universitas Pelita

arapan -ara%aci 3 Tangerang, 1anten&

'$'('56 7,)# 1&6 2012

A$%9#- /y:

S,#$95%$ C%;S,#$95%$

4Dr& Ir& 0a5 Parama%ati, #&$i6 4!atania, #&7ng 6

A<)%(#-#- /y6

H#'- %= F%%- T#)%%y D#'$&+#)&



4!uri 8rum 8nugrahati, #P6





APPROVAL BY THESIS E>AMINATION COMMITTEE

We the undersigned, certify that a thesis defense has been held

on February 'th, *'*, as partial fulllment of the academic

requirement to obtain the degree of Sarjana Teknologi Pertanian

Strata Satu in the Food Technology Department, Faculty of

Industrial Technology, Universitas Pelita arapan, for the student"

!ame " #erryo $etya%an

$tudent Id& !umber " '()*''+''*

Department " Food Technology

Faculty " Industrial Technology

With the follo%ing title 9EFFECT OF DIFFERENT RICE BRAN

CONCENTRATIONS AND BAKING TIME ON THE CONSUMER

PREFERENCES AND PHYSICO-CHEMICAL CHARACTERISTICS OF

GLUTEN FREE – RICE BRAN BROWNIES:, and that the thesis has

been approved by the e2amination committee&

E?'+5)#$ S5)'&,$#

& ead of 72aminers

*& #ember

(& #ember



ABSTRACT

erryo Setyawan *+($++-+1+$)

EFFECT OF DIFFERENT RICE BRAN CONCENTRATIONS AND

BAKING TIME ON THE CONSUMER PREFERENCES AND PHYSICO-

CHEMICAL CHARACTERISTICS OF GLUTEN FREE – RICE BRAN

BROWNIES

Rice bran is by product of rice milling that categorized as a food

source which contains good source of dietary fiber and other nutritious

components. Therefore, rice bran is a good additional food source for Indonesian people who have minimum fiber consumption on their diet . The objective of this

research is to study the utilization of rice bran in the making of gluten free rice

bran brownies. The gluten free flour which was used as wheat flour replacer was

cassava flour. This research was conducted with two factors, which was rice bran

concentration !",#",$",%" and &"'(, and baking time !%),&), and )) minutes(.

The observation includes sensory tests and physico chemical analysis. Result

noted that rice bran brownies made using %" ' rice bran and )) minutes baking

time had the highest consumer acceptance, therefore, it was selected as the best

formulation. The dietary fiber content of the best rice bran brownies formulationwas *.++', and it was categorized as high fiber food because it fulfilled more

than $"' R- of dietary fiber.

.eywords: /ice 0ran, luten 2ree 3 0rownies, 0aking Time

/eferences: 4+*1551 3 $+1$)



ACKNOWLEDGMENT

T"is t"esis was written as one of re6uirements to obtain t"e degree in Sarjana

Strata Satu Teknologi angan# T"e title of t"is t"esis is 7E22E8T 92

I22E/E%T /I8E 0/A% 89%8E%T/ATI9%S A% 0A.I% TIE 9%

THE 89%S&E/ ;/E2E/E%8ES A% ;H<SI89=8HEI8A>

8HA/A8TE/ISTI8S 92 >&TE% 2/EE 3 /I8E 0/A% 0/9?%IES@#

T"e writer s"ould e'press "is greatest gratitude to od, because of His

blessing t"is t"esis could be finis"ed on time# T"is t"esis would not be completed

on time wit"out t"e "elp and support from many people# T"e writer wants to

e'press "is gratitude to :

1) r# Ir# /affi ;aramawati, #Si as t"e t"esis superisor w"o gae "er time,

efforts and patience to guide, "elp, and support t"e writer during t"e

completion of t"is t"esis#

$) rs# %atania, # Eng as t"e t"esis co=superisor w"o "as gien "er greatest

"elp, support, and guidance for t"e writer for t"e completion of t"is t"esis#

() rs# %uri Arum Anugra"ati, ; as t"e Head of 2ood Tec"nology

epartment, &niersitas ;elita Harapan w"o "as gien t"e c"ance for t"is

researc" to be done#

) rs# ulia /atna ?i!aya, #AppSc#, as t"e ice "ead of 2ood Tec"nology

epartment for t"e support and adice for t"e writer for t"e past years#

1



B) r# eremia anuel Halim, s# /atna Handayani, and rs# Sisi ;atricia w"o

"ae gien t"e opportunity for t"e writer to conduct t"e researc" in t"e

laboratories#

C) y fat"er *o"nny), mot"er *>iliany) and sister *errina) for t"e support

and prayer during t"e researc" and during t"e writing of t"is t"esis until t"e

completion#

4) r# /udi, r# Hendra and onny w"o "ae gien t"eir best "elps and

supports for t"e writer during t"e work in t"e laboratories#

-) All of my friends in 2ood Tec"nology epartment of &niersitas ;elita

Harapan#

5) ;eople w"o cannot be mentioned one by one#

T"e writer realiDes t"at t"is t"esis is far from perfect, so t"e writer

welcomes to eery comments and suggestions t"at can "elp t"e writer to improe

report writing in t"e future# T"e writer "opes t"is paper would gie useful

information to t"e people w"o read it#

.arawaci, 1B une $+1$

?riter

$



TABLE OF CONTENTS

Page

COVER

STATEMENT OF THESIS AUTHENTICITY

APPROVAL BY THESIS SUPERVISOR

APPROVAL BY THESIS EXAMINATION COMMITTEE

ABSTRAC

ACKNOWLEDGMENT........................................................................................

TABLE OF CONTENTS......................................................................................

LIST OF TABLES................................................................................................!

LIST OF FIGURES............................................................................................!

LIST OF APPENDIX............................................................................................"

CHAPTER # INTRODUCTION..........................................................................#

1#1 0ackground########################################################################################################1

1#$ /esearc" ;roblem##############################################################################################(

1#( 9b!ecties###########################################################################################################(

1#(#1 eneral 9b!ecties################################################################################(

1#(#$ Specific 9b!ecties################################################################################(

CHAPTER II LITERATURE REVIEW.............................................................$

$#1 /ice 0ran############################################################################################################B

$#1#1 ualities of /ice 0ran###########################################################################B

$#1#$ eterioration of /ice 0ran ualities#####################################################C

$#1#( &tiliDation of /ice 0ran#########################################################################4

$#1# /ice 0ran %utritional Falue###################################################################-

(



$#$ ietary 2iber####################################################################################################11

$#( 0rownies##########################################################################################################1$

$#(#1 Eggs#####################################################################################################1(

$#(#$ ?"eat 2lour#########################################################################################1(

$#(#( Sugar####################################################################################################1

$#(# 2at########################################################################################################1B

$# 0rownies ;rocessing########################################################################################1B

$#B ;otato 2lour######################################################################################################1C

$#C /ice 2lour#########################################################################################################1C

$#4 8assaa 2lour###################################################################################################14

CHAPTER III RESEARCH METHODOLOGY.............................................#%

(#1 aterials and E6uipments################################################################################1-

(#1#1 aterials##############################################################################################1-

(#1#$ E6uipments##########################################################################################1-

(#$ /esearc" ;rocedure##########################################################################################15

(#$#1 ;reliminary /esearc"###########################################################################15

(#$#$ ain /esearc"#####################################################################################15

(#( E'perimental esign########################################################################################$1

(#(#1 ;reliminary /esearc"###########################################################################$1

(#(#$ ain /esearc"#####################################################################################$$

(# Analysis ;rocedure###########################################################################################$

(##1 Sensory ualities#################################################################################$B

(##$ ;"ysical 8"aracteristic########################################################################$B

(##( 8"emical 8"aracteristic#######################################################################$B

(## ;ro'imate Analyses for t"e best gluten free = "ig" dietary fiber

brownies formulation####################################################################################$B



CHAPTER IV RESULTS AND DISCUSSIONS...............................................&'

#1 etermination of ?"eat 2lour /eplacer##########################################################$4

#1#1 Sensory Acceptance#############################################################################$4

#1#1#1 Aroma######################################################################################$-

#1#1#$ Taste########################################################################################$5

#1#1#( Te'ture#####################################################################################(1

#1#1# 9erall Acceptance#################################################################((

#1#$ ;"ysico 3 8"emical 8"aracteristics####################################################(

#1#$#1 Te'ture#####################################################################################(

#1#$#$ oisture 8ontent#####################################################################(C

#1#$#( ?ater Actiity#########################################################################(-

#$ Effect of /ice 0ran 8oncentration and 0aking Time on luten 2ree 3 /ice

0ran 0rownies ualities########################################################################################(5

#$#1 Sensory Acceptance#############################################################################+

#$#1#1 Aroma######################################################################################+

#$#1#$ Taste########################################################################################$

#$#1#( Te'ture#####################################################################################

#$#1# 9erall#####################################################################################B

#$#$ ;"ysico 3 8"emical 8"aracteristics####################################################4

#$#$#1 Te'ture#####################################################################################4

#$#$#$ oisture 8ontent#####################################################################5

#$#$#( ?ater Actiity#########################################################################B1

#( %utritional 8omposition##################################################################################B$

CHAPTER V CONCLUSIONS AND SUGGESTIONS...................................$$

B#1 8onclusion#######################################################################################################BB

B#$ Suggestion########################################################################################################BC

B



BIBLIOGRAPHY................................................................................................$'

APPENDICES......................................................................................................()

C



LIST OF TABLES

Table $#1 8"emical 8omposition of /ice 0ran#####################################################1+

Table $#$ /ice 0ran 2atty Acid composition########################################################1+

Table (#1 /ice bran brownies formula###################################################################15

Table (#$ Treatments *8omposition of 2lour)########################################################$+

Table (#( 8ombination of 2actors##########################################################################$(

Table #1 Effect of Interaction of /ice 0ran 8oncentration and 0aking Time

towards Aroma ;arameter######################################################################################+

Table #$ Effect of Interaction of /ice 0ran 8oncentration and 0aking Time

towards Te'ture ;arameter#####################################################################################

Table #( Interaction of /ice 0ran 8oncentration and 0aking Time towards

Te'ture ;arameter##################################################################################################C

Table # ;ro'imate 8omposition of /ice 0ran 2lour and T"e 0est luten 2ree

/ice 0ran 0rownies 2ormula#################################################################################B(

4



LIST OF FIGURES

2igures (#1 2lowc"art of main researc"#################################################################$$

2igure #1 ;anelists preference on t"e aroma of rice bran brownies wit" different

flour########################################################################################################################(+

2igure #$ ;anelists preference on t"e taste of rice bran brownies wit" different

flour########################################################################################################################($

2igure #( ;anelists preference on t"e te'ture of rice bran brownies wit" different

flour########################################################################################################################(

2igure # ;anelists preference on t"e oerall parameter of rice bran brownies

wit" different flour#################################################################################################(B

2igure #B Hardness Falue of /ice 0ran 0rownies wit" ifferent 2lour##############(4

2igure #C oisture 8ontent Falue of /ice 0ran 0rownies wit" ifferent 2lour#(-

2igure #4 ?ater Actiity Falue of /ice 0ran 0rownies wit" ifferent 2lour######+

2igure #- Effect of /ice 0ran 8oncentrations Towards Taste ;arameter#############

2igure #5 Effect of 0aking Time Towards Taste ;arameter#################################B

2igure #1+ Effect of /ice 0ran 8oncentration Towards Hardness Falue#############5

2igure #11 Effect of 0aking Time Towards Hardness Falue################################B+

2igure #1$ Effect of /ice 0ran 8oncentration Towards oisture 8ontent##########B1

2igure #1( Effect of 0aking Time Towards oisture 8ontent#############################B$

2igure #1 Effect of /ice 0ran 8oncentration Towards ?ater Actiity###############B(

2igure #1B Effect of 0aking Time Towards ?ater Actiity#################################B

-



LIST OF APPENDIX

Appendi' 1# Hedonic Test uestionnaire##############################################################C4

Appendi' $# Sensory Analysis ;rocedure##############################################################C-

Appendi' (# ;"ysical Analysis ;rocedure#############################################################C5

Appendi' # 8"emical Analysis ;rocedure############################################################4+

Appendi' B# Hedonic Test for Aroma ;arameter /esult of T"e ;reliminary

/esearc"#################################################################################################################4C

Appendi' C# Hedonic Test for Taste ;arameter /esult of T"e ;reliminary /esearc"

################################################################################################################################-+

Appendi' 4# Hedonic Test for Te'ture ;arameter /esult of T"e ;reliminary

/esearc"#################################################################################################################-

Appendi' -# Hedonic Test for 9erall ;arameter /esult of T"e ;reliminary

/esearc"#################################################################################################################--

Appendi' 5# Te'ture Analysis of T"e ;reliminary /esearc"#################################5$

Appendi' 1+# oisture 8ontent of T"e ;reliminary /esearc"##############################5

Appendi' 11# ?ater Actiity of T"e ;reliminary /esearc"###################################5-

Appendi' 1$# Hedonic Test for Aroma ;arameter /esult of T"e ain /esearc"

##############################################################################################################################1++

Appendi' 1$# Hedonic Test for Taste ;arameter /esult of T"e ain /esearc"##1+B

Appendi' 1(# Hedonic Test for Te'ture ;arameter /esult of T"e ain /esearc"

##############################################################################################################################11+

Appendi' 1# Hedonic Test for 9erall ;arameter /esult of T"e ain /esearc"

##############################################################################################################################11C

Appendi' 1B# Te'ture Analysis of T"e ain /esearc"#######################################1$1

Appendi' 1C# oisture 8ontent ata of T"e ain /esearc"##############################1$

Appendi' 14# ?ater Actiity ata of T"e ain /esearc"##################################1(1

5



Appendi' 1-# ;ro'imate Analysis /esult of 0est 2ormulation###########################1(

Appendi' 15# ;ro'imate Analysis /esult of /ice 0ran#######################################1(4

Appendi' $+# ietary 2iber Analysis /esult of 0est 2ormulation######################1(5

Appendi' $1# ietary 2iber Analysis /esult of /ice 0ran##################################1+

1+



CHAPTER #

INTRODUCTION

#.# Ba*+g,/0

Agriculture is one of t"e important industrial sector in Indonesia,

especially on t"e rice commodity w"ic" is staple food for Indonesian people# In

$+11 t"e production of rice in Indonesia reac"ing t"e amount of CB,(5 millions

tons *0adan ;usat Statistik, $+11)#

Increasing t"e olume of rice production will conse6uently increase t"e

olume of rice bran since rice bran is by product from t"e milling process of

paddy# In t"e rice production, about - 3 1$ G of rice bran is produced from t"e

paddy milling process *?idowati,$++1)# Howeer, rice bran usually only used as

a feed for poultry or cow, alt"oug" actually rice bran "as a potential alue to be

processed in food for "uman and "as many benefits towards "uman "ealt" *Alita

et al,$++4)#

/ice bran contains ery ric" nutritions# /ice bran contains of 0

comple' itamins w"ic" includes 01,0$,0(,0B,0C and 01$ itamins# It also ric"

in itamin E, essential fatty acid, dietary fibers and proteins# In t"e stabiliDed rice

bran product about $+ = $4 G of dietary fibers can be found *<u et al , $+1$)# In

Indonesia, t"ere is fact t"at we still lack in dietary fiber consumption# T"e ot"er

benefits from rice bran is t"at it is free from gluten, easy to digest and abundant in

comple' carbo"ydrate#

1



ue to its nutritional alue, nowadays rice bran "as been applied in t"e

food processing for some food products# /ice bran can be used as t"e substitute

of w"eat flour in t"e processing of food product suc" as bread as studied by Hu et

al *$++5) or cookies as studied by 2auDiya" *$+11)# T"e substitution of rice bran

can also increase t"e dietary fiber content in froDen piDDa *ela"aye, $++B)# 0ased

on study done by Huang et al *$++B), rice bran can be added to pork meatballs

wit" concentration up to 1+G t"at will produce meatballs w"ic" is still accepted

by t"e panelist#

8oeliac diseases is a life long inability to digest gluten proteins# A

decade ago, coeliac disease "as a rate of 1 in 1+++ person or lower population and

only considered as an uncommon disorders# Howeer nowadays t"e rates of

coeliac disease increase and study s"own t"at it may affect 1 in 1++ population,

To aoid t"e symptomps of coeliac disease, t"e only effectie met"od is strict

ad"erence to t"e diet free of t"e allergence, w"ic" is gluten based product t"at are

to'ic to t"e small intestine *.orus, $++-)#

T"erefore in t"is researc", t"e use of w"eat flour in brownies will be

replaced in order to accommodate gluten sensitie people# Seeral replacer for

w"eat flour used in t"is researc" are cassaa flour, potato starc", and rice flour#

T"e best formulation will later be enric"ed wit" rice bran flour# Substitution of

rice bran flour is e'pected to increase t"e amount of dietary fibers in t"e brownies#

$



#.& Re1ea,*2 P,34e5

/ice bran t"at contains good source of dietary fiber and ot"er nutritious

components "as ery limited usage in Indonesia, "ence, rice bran "as potency to

be utiliDed in many bakery product# ;eople like to produce bakery product t"at

made from w"eat flour, alt"oug" w"eat contain gluten t"at pro"ibited in t"e diet

of coeliac diseases patient# 9n t"e ot"er "and, Indonesian people lack of dietary

fiber in t"eir daily diets#

Hence, replacing t"e use of w"eat flour in brownies making wit" ot"er

sources suc" as cassaa flour, rice flour and potato flour wit" rice bran

substitution is e'pected to oercome t"e problem aboe# Howeer, rice bran "as

distinct aroma and flaor w"ic" is not acceptable for most people# T"erefore,

study need to be done to ealuate t"e proper amount of rice bran w"ic" could be

incorporated to bakery product and minimiDe t"e unacceptable flaor and aroma

using different baking met"od#

#.) O36e*7!e1

#.).# Ge/e,a4 O36e*7!e1

T"e general ob!ecties of t"is researc" is to study t"e utiliDation of rice

bran in t"e making of gluten free = rice bran brownies#

#.).& S8e*9* O36e*7!e1

T"e specific ob!ecties of t"is researc" is to :

1# etermine t"e best w"eat flour substitute in t"e making of gluten free = rice

bran brownies based on t"e consumer acceptance using t"e sensory ealuation

test#

(



$# Ealuate t"e effect of rice bran concentration and different baking time on t"e

p"ysical and c"emical c"aracteristics of gluten free = rice bran brownies#

(# Ealuate t"e consumer preferences of gluten free 3 rice bran brownies by

utiliDing sensory ealuation met"od#

# etermine t"e dietary fiber and nutritional composition in t"e best gluten free

rice bran brownies formula#



CHAPTER II

LITERATURE REVIEW

&.# R*e B,a/

T"e source of rice bran is from t"e rice milling process, w"ic" are t"e

conersion of brown rice to w"ite rice# After paddy is "arested, t"en t"e paddy

undergo drying process# After t"e paddy "as been dried, t"en t"e "ull of t"e paddy

need to be remoed by t"e milling process# After t"e "ull is being remoed by t"e

milling process, t"e resulted product is called brown rice# T"e brown rice "as t"e

outer layer t"at need to be remoed# T"e remoal process is done by t"e process

called abrasie milling# T"e resulted product is called w"ite rice w"ic" most

people commonly know as rice# T"e rice bran, is t"e side product w"ic" produced

from t"e separation of t"e brown layer in t"e brown rice# *8"oo et al, 1555)#

According to Hu et al *$++5), /ice bran is a by product w"ic" is

produced from t"e outer layer of rice# /ice bran is considered as a good source of

nutrients suc" as protein, mineral and fatty acids# /ica bran is also ric" in dietary

fiber content# Alt"oug" ric" in nutrients, t"e utiliDation of rice bran is ery

minimal# %owadays rice bran is mostly burnt off at t"e rice milling facilities and

also used as animal feeds#

&.#.# :a47e1 9 R*e B,a/

uring t"e application of rice bran in t"e food products, rice bran may

produce a mild sweet and bitter taste# /ice bran may produce t"e bitter taste

because rice bran contain saponin compound w"ic" can produce t"e bitter taste#

T"e sweet taste in rice bran is produces by t"e sugar content in t"e rice bran

B



including glucose, sucrose and fructose# 0esides flaor, color is one of t"e most

important consideration w"en applying rice bran to t"e food products# /ice bran

"as important functional properties in terms of color w"ic" are t"e c"ange in color

during t"e processing# T"e rice bran color can be c"anged during t"e processing

because of t"e "eat treatment and increase of t"e moisture content in t"e food

product# T"is will affect t"e end result of t"e food product# /ice bran also "as t"e

ability to absorp water and oil, and can be used as emulsifier# /ice bran also "as

low foaming ability *>u", 15-+)#

&.#.& De7e,,a7/ 9 R*e B,a/ :a47e1

According to 8"oo et al *1555), t"e bran containing lipid and lipase,

w"ic" make rice bran is prone to rapid degradation of lipid because of t"e lipase

actiity toward t"e lipid# T"e contact between t"e lipid and lipase in t"e bran is

occur during t"e milling process of t"e brown rice# T"is lipid degradation will

cause t"e rice bran become unpalatable and so t"e rice bran cannot be utiliDed for

"uman and only utiliDed for animal feed#

According to t"e S"a"idi *$++B), ost lipids in rice bran consists as

lysop"osp"olipids, triacylglycerols and free fatty acids# T"e nonstarc" lipids in t"e

aleurone, sub aleurone, and germ layers were -C 3 51 G neutral lipids, $ 3 B G

glycolipids, and 4 3 5 G p"osp"olipids# T"ese percentage amounts of lipids are

different and affected by t"e milling degrees# T"e instability of rice bran is

affected by t"e lipase enDymatic actiity# ?"en t"e kernel of t"e rice bran is

intact, lipase is p"ysically isolated from t"e lipids# Howeer, w"en de"ulling

process is done, it will disturb t"e surface structure and t"e lipase and oil will be

mi'ed toget"er# As t"e result, t"e oil in rice bran will be "ydrolyDed by lipase

C



enDyme into glycerol and free fatty acid w"ic" eentually causing t"e unpleasant

aroma of rice bran#

/ice bran stabiliDation is essentially needed to inactiate lipase and

lipo'ygenase actiity, steriliDe t"e bran and reduce color deelopment#

>ipo'ygenase actiity will increases wit" t"e presence of 22A resulting in

o'idatie rancidity w"ic" is responsible for t"e flaor and odor rancid of t"e rice

bran# T"ere are many met"ods of rice bran stabiliDation# T"ese met"ods include

dry "eating met"od, wet "eating met"od, and e'trusion met"ods *S"a"adi, $++B)#

According to 8"oo et al# *1555) t"e actiity of lipase in t"e rice bran

can be destroyed by applying s"ort term "ig" temperature treatment to t"e rice

bran, and t"e t"ermal process will produce stabiliDed rice bran# T"e application of

"eat will destruct pero'idases as well, as stated by Sila *$++C)# In dry "eating

met"ods, t"e rice bran is dried using "ot air and t"is drying process will reduce t"e

moisture content of t"e rice bran to ( 3 G# T"e rice bran must be kept in dry

condition, moisture proof containers could be used to maintain t"e dryness of t"e

rice bran, because re"ydration of t"e rice bran bran will cause it regains its lipase

actiity *S"a"idi, $++B)# Sila *$++C) also mentioned seeral ot"er met"ods for

rice bran stabiliDation suc" as c"emical stabiliDation and stabiliDation by

microwae#

&.#.) U74;a7/ 9 R*e B,a/

As an agricultural crop by products, rice bran utiliDation are now

widely increase, arious researc" "as been done to utiliDe t"eir p"armaceutical or

nutraceutical potencial# /ice bran contains good source of antio'idants including

4



itamin and oryDanol, "ig" 6uality oil and protein, and anti tumor compounds like

rice bran sacc"aride# /ice bran sacc"arides was found to suppress carcinogenesis

and to prolong surial rate */ebecca et al, $++4)# /ice bran addition to t"e

prudent diets of moderately "yperlipidemic indiiduals, will produces significant

reduction in trygliceride leels and improement in t"e H> ratio# /ice bran "as

some insoluble fiber including cellulose and "emicellulose w"ic" can bind to bile

acids *Takakori et al, $++B)# /ice bran also utilDed to produce food w"ic" is ric"

in dietary fiber, because rice bran "as large amount of dietary fiber content

*8"otimarkorn and Silalai, $++-)#

/ice bran "as been processed into seeral products suc" as rice bran

beerage w"ic" is produced by using rice bran e'tract and added strawberry and

cocoa flaor *2accin et al,$++5)# T"ere are also piDDa w"ic" is enric"ed by using

rice bran *ela"aye et al ,$++B), biscuit using rice bran powder *0unde et al ,

$+1+), rice bran frankfurter *8"oi et al, $+1+), rice bran sponge cake *Aftasari,

$++() and red bean paste wit" utiliDation of rice bran oil *etta, $++()#

8"ortimarkorm et al *$++4) also study t"e utiliDation of rice bran powder to

preent t"e o'idatie reaction of fried doug" from riced flour during storage#

&.#.< R*e B,a/ N7,7/a4 Va4e

/ice bran is ric" in nutritional alue, it contains 1$ 3 $B G fat, 1+ 3

1CG protein, 1+ 3 $+G starc", ( 3 -G reducing sugars, - 3 11G "emicelluloses,

1+ 3 1$G celluloses, C 3 1BG crude fiber and C#B 3 1+G as" content# /ice bran is

abundant in itamins of t"e 0 group and tocop"erols, alt"oug" it is poor in

itamins A and 8 *S"arma, $++)#

-



/ice bran is also known as source of antio'idant, one of t"e natural

antio'idant found in t"e rice bran is gamma oryDanol# amma oryDanol is a group

of ferulic acid esters of p"ytosterols and triterpene alco"ols w"ic" "as been

reported to e'"ibit antio'idant actiity and "as ot"er "ealt" beneficial properties#

amma oryDanol e'ists mainly in bran layers and t"erefore it is also found in

e'tracted rice bran oil# amma oryDanol "as potential in lowering blood

c"olesterol *8icero and addi, $++1)#

T"e oryDanol is t"e most important bioactie compound of rice bran

and "as t"e ability to reduce c"olesterol o'idation# 0ecause of t"e antio'idant

actiity of t"ese components in rice bran, rice bran "as potential

"ypoc"olesterolemic property# T"e component in rice bran w"ic" "as t"e "ig"est

antio'idant actiity is $=met"ylenecycloartanyl ferulate *u et al, $++1)#

/ice bran also contains carbo"ydrate, mostly in t"e form of cellulose,

"emicelullose and starc"# T"e endosperm of rice bran is ric" in starc"# %aturally,

t"e starc" is not present in t"e outer layer of t"e bran# 0ut during t"e milling

process, t"e outer layer *pericarp) will be released# T"e endosperm will be broken

down during t"e abrasion process and causing t"e starc" to be released and

deeloped in t"e bran# T"e starc" content in t"e bran is affected by t"e degree of

milling w"ic" determine t"e amount of breakage *Hargroe, 155)# T"e c"emical

composition of rice bran could be seen in Table $#1#

Table $#1 8"emical 8omposition of /ice 0ran

8omponent Amount

;rotein *G) 1$ 3 1B#C2at *G) 1B 3 15#48rude 2iber *G) 4 3 11#8arbo"ydrate *G) (#1 3 B$#(

As" *G) C#C 3 5#5

5



8alcium *mgg) +#( 3 1#$

agnesium *mgg) B#+ 3 1(#+;"osp"or *mgg) 11#+ 3 $B#+Silica *mgg) B#+ 3 11#+Jinc *mgg) (#+ 3 $B-#+

T"iamin *Kgg) 1$#+ 3 $#+/iboflain *Kgg) 1#- 3 #+

Tocop"erol *Kgg) 15 3 1B

Source : >u" et al, 1551

T"e protein in t"e rice bran is ric" in nutrient compared to t"e milled

rice, t"e ma!ority of protein in rice bran is lysine# ost protein in rice bran e'ists

in t"e form of albumin and globulin wit" t"e ratio of albumin=globulin=prolamin=

glutelin is (4 : (C : B : (( *8"ampagne, $++-)# /ice bran is also ric" in fatty acid,

especially unsaturated fatty acid w"ic" is about -+ G# T"e palmitic acid, oleic

acid and linoleic acid is t"e main fatty acid component w"ic" contained in t"e rice

bran oil *ibson, $++5)#

Table $#$ /ice 0ran 2atty Acid compositionType of 2atty Acid G

yristic Acid +#$;almitic Acid 1B#+Stearic Acid 1#5

9leic Acid $#B>inoleic Acid (5#1>inolenic Acid 1#1Arac"idonic Acid +#B0e"enic Acid +#$

Source : c8askill and J"ang, 1555

/ice bran also "as an antinutrient compound, w"ic" is p"ytic acid,

anti 3 trypsin and "emaglutinin or lectin *>u", 1551)# T"ese anti nutrient

compounds e'ist in a low amount in t"e rice bran and can be inactiated by "eat

treatment as stated by Hargroe *155)# T"ere are seeral enDymes w"ic" are

contained in rice bran suc" as L amylase, M amylase, catalase, pero'idase,

esterase, lipase, L glucosidase, M glucosidase, maltase, pectinase, p"ytase,

polip"enolo'idase, and so on# T"e enDymatic actiity in t"e germs and t"e outer

1+



layer of t"e paddy is "ig"er compared to t"e ot"er part of t"e paddy# T"is "ig"er

actiity of t"e enDyme in t"e outer layer causing rice bran also "ae "ig" actiity

of t"e enDyme *>u", 1551)#

&.& De7a,= F3e,

ietary Nber is a class of compounds w"ic" includes a mi'ture of

plant carbo"ydrate polymers, bot" oligosacc"arides and polysacc"arides, suc" as

cellulose, "emicelluloses, pectic substances, gums, resistant starc", inulin, it could

be associated wit" lignin and ot"er non=carbo"ydrate components suc" as

polyp"enols, wa'es, saponins, cutin, p"ytates, and resistant protein# /esistant

starc" and resistant protein wit"stand digestion in t"e small intestine# /esistant

starc" is composed of four groups, w"ic" are /S1 as t"e p"ysical inaccessible

starc", /S$ as t"e ungelatinised starc" granules, /S( as t"e retrograded starc" and

/S as t"e c"emically modiNed starc" as stated by 2uentesJaragoDaet al *$+1+)#

As stated by Turowski *$++4), dietary fiber could be diided into two categories

w"ic" are soluble dietary fiber and insoluble dietary fiber# T"ese two categories

are distinguis"ed by t"eir solubility in water#

T"ere are many "ealt" beneNts w"ic" associated wit" an increased

intake of dietary Nber w"ic" including t"e reduced risk of coronary "eart disease,

diabetes, obesity, and some forms of cancer# Some food commodity w"ic" are ric"

in dietary fiber suc" as oat bran, barley bran, and psyllium,mostly soluble Nbre,

"ae earned a "ealt"y reputation for t"eir ability to lower blood lipid leels#

?"eat bran and ot"er more insoluble Nbres are typically linked to la'atie

properties *American ietetic Association, $++-)# ietary Nber supplementation

can result in Ntness=promoting foods, low in calories, c"olesterol and fat# 2ood

11



and %utrition 0oard, Institute of edicine *$++1) recommend t"e aerage daily

re6uirement of dietary Nber is $B g per day for women younger t"an B+, $1 g per

day for women older t"an B+O (- g per day for men younger t"an B+, and (+ g per

day for men older t"an B+# ost nutritionists and diet e'perts suggest t"at $+3

(+G of "uman daily dietary fiber intake s"ould come from soluble fiber#

ietary Nber also "ae effects toward functional properties of foods

suc" as increase water "olding capacity, oil "olding capacity, emulsiNcation

andor gel formation# ?"en dietary Nber incorporated into food products *bakery

products, dairy, !ams, meats, soups) it can modify t"e te'tural properties, aoid

syneresis *t"e separation of li6uid from a gel caused by contraction), stabilise "ig"

fat food and emulsions, and improe s"elf=life *Elleuc" et al, $+11)#

&.) B,>/e1

0rownies is a type of cookies w"ic" is usually "as dark brown colour#

0rownies is classified as bar cookies# 0ar cookies is t"e simplest type of cookies

to made, t"e process is spreading t"e batter in a pan and bake it# 0asically, cookies

are made from a batter or doug" t"at may be similar to some types of cake batter

*Suas, $++-)#

T"ere are two types of brownies w"ic" are steamed brownies and

baked brownies# Similar wit" cake, brownies "as specific structure w"ic" are

slig"tly porous and "as soft te'ture# 0ut different wit" cake, brownies structure is

more compact compared to cake and does not leaen as muc" as in cake# T"e

main ingredients of brownies are eggs, fat, sugar, and w"eat flour *Sulistyo,

$++C)# 0rownies also can be categoriDed as fudgy brownies or cakey brownies, for

1$



fudgy brownies, less flour is used during t"e processing, for cakey brownies, more

flour is used during t"e processing *8orri"er, $++-)# 0ecause brownies is a type of

cookies, it can be produced using w"eat flour t"at "ae relatiely weak gluten

strengt"# In general cookies processing, t"e gluten deelopment in t"e doug"

during mi'ing is ery low# inimum gluten formation is contribute in t"e

crispness and softness of t"e cookies product, suc" as brownies *Hui,$++C)#

&.).# Egg1

Eggs "ae fie ma!or components w"ic" is t"e yolk, albumen, s"ell

membranes, air cell and s"ell# Eggs, and especially t"e egg w"ite are composed of

doDens of different proteins# Eac" of t"ese proteins "as its own c"aracteristics and

functions *0rown, $++-)#

In t"e brownies processing, t"e function of eggs is as t"e substitute of water, to

form t"e brownies structure, contribute to t"e softness of t"e brownies structure,

aeration and to distribute t"e doug"# T"e eggs also contribute to t"e color, aroma

and t"e flaour of t"e brownies#

&.).& W2ea7 F4,

?"eat is t"e seed of a grass like plant w"ic" is cultiated widely in

temperate climates# T"e grains or seeds consist of about -BG endosperm, $G

embryo or germ and 1(G "usk *bran)# T"e seeds are ground to produce a ariety

of flours w"ere most w"eat being used in t"is form# T"e endosperm and "ence

flour consist mainly of starc" and also contains from 4 to 1BG protein# T"e

proteins can be diided into four groups, t"e water soluble albumins *1BG),

globulins *4#BG), prolamins w"ic" consist of gliadin *($#BG) and glutelins w"ic"

1(



consist of glutenin *BG)# T"ese last two groups, making up t"e ma!ority of w"eat

protein, interact in t"e presence of water to form a iscous, colloidal comple',

known as gluten# T"e elastic, network forming gluten plays a ma!or role in t"e

structure and te'ture of t"e food product *Street, 1551)# In t"e brownies

processing t"e function of t"e w"eat flour is to form t"e brownies structure and

te'ture and also to bind t"e ot"er ingredients eenly *atD, 1551)#

luten, or t"e gluten matri', is noted for its strong, t"ree dimensional

iscoelastic structure t"at is created by specific proteins# Specifically, it is t"e

"ydrop"obic, inslouble gliadin proteins t"at contribute sticky, fluid properties to

t"e doug" and t"e insoluble glutenins t"at contribute elastic properties to t"e

doug"# %ot all flours and t"erefore not all doug", forms gluten# %ongluten flours

contain starc" t"at proides some structureO "oweer, it is gluten protein t"at

proides t"e ma!or framework for many batters and doug" *Faclaik, $++4)#

&.).) Sga,

Sugar in "ig" concentration can act as a preseratie by in"ibiting t"e

growt" of microorganisms# T"e concentration of sugar de"ydrates t"e bacteria or

yeast cells to t"e point of inactiation or deat"# T"e "ygroscopic nature of sugars

is responsible to t"eir influence on a foodPs moistness and te'ture# T"e main

ability of sugar in t"e food is act as sweetener *0rown, $++-)# In t"e brownies

making, t"e function of sugar is to act as sweetener and also bind t"e water in

brownies#

&.).< Fa7

1



All baked products contain lipids# 2at "as ersatile function in baked

products, t"e ma!or function of fat are affecting t"e ric"ness and tenderness in

bakery product, improing t"e flaor and eating c"aracteristics, en"ancing t"e

aeration for leaening and olume, promoting desirable grain and te'ture

6ualities, proiding flakiness in pastry product, proide lubrication for w"eat

gluten, affecting t"e moisture retention of t"e bakery product and also proiding

structure for cakes# ;roduct like cake is "ig"ly dependent on fat to gain proper

aeration t"at will affect t"e 6uality of t"e final product# 2at will contribute to t"e

te'ture, mout"feel and lubricity of t"e cake# In cookies making, fat acts as

lubricant, it keeps t"e doug" from sticking to t"e feeding and forming e6uipment#

It also facilitates mi'ing by lubricating wit" ot"er ingredients *Hui et al, $++-)#

&.< B,>/e1 P,*e11/g

T"e making process of brownies is almost similar wit" t"e making

process of cake# T"ere are seeral steps in t"e making of brownies w"ic" are

mi'ing, depositing, baking, cooling and packaging# T"ere are seeral met"ods of

mi'ing, suc" as sugar batter met"od, flour batter met"od and single stage mi'ing

met"od# In t"e flour batter met"od, t"e mi'ing process is done by mi'ing t"e flour

and s"ortening toget"er, but t"e egg and sugar is mi'ed toget"er wit" medium

speed mi'er in a separated container# In t"e sugar batter met"od, t"e s"ortening,

sugar, and t"e dry ingredients is mi'ed in low speed until t"e ingredients are

mi'ed properly, after t"at t"e addition of eggs, milk and flour is done# In t"e

single stage mi'ing, all of t"e ingredients is mi'ed toget"er in a container, and

mi'ed toget"er until t"e mi'ture is properly "omogeniDed *Suas, $++-)# After t"e

mi'ing process is done, t"e ne't step in t"e making of brownies is to pour t"e

1B



mi'ed doug" into t"e baking pan# After t"at t"e pan is put into t"e oen# T"e

baking is t"e main factor t"at determine t"e 6uality of t"e cake# T"e improper

baking time will result in t"e lower 6uality of t"e end product# T"e improper

temperature during baking can affect t"e color, t"e te'ture, and t"e olume of t"e

brownies product#

&.$ P7a7 F4,

;otato 2lour is t"e oldest commercial potato product and it can be

used in seeral processed food products, suc" as bakery product# ;otato flour "as

long been used in baking, and it could be used to impart t"e potato flaor and also

improe retention of fres"ness in bread# ;otato "as t"e ability to increase t"e

growt" of yeast cells and also increase t"e actiity of sugar fermentation# ;otato

flour also "as a distinctie flaor w"ile incorporated in bakery product, and also

able to reduce product firming and staling and also "elps in t"e leaening of t"e

product *;reedy et al, $+11)# isra et al *$++() stated t"at potato is not an ric"

source of protein, but contain good 6uality protein, dietary fiber, seeral minerals

and trace elements# It also contains essential itamins and little or no fat#

&.( R*e F4,

/ice flour is a flour made from rice w"ic" "as soft taste, colourless,

"ypoallergenic properties, low leels of sodium and easy digestible carbo"ydrate#

0ecause of t"is properties, rice flour is t"e most suitable cereal to make gluten

free product# 0ut, w"en utiliDing rice flour, it cannot be used to produce fermented

food products because t"eir proteins cannot deelop iscoelastic network like

gluten# According to Hui et al *$++C), T"e source of rice flour is from rice grain, it

could be from long rice grain, medium rice grain, s"ort rice grain, or wa'y rice#

1C



T"e c"emical composition of rice flour is affected by different types of grain, and

furt"ermore it will also affect t"e starc" content# T"e c"emical composition of rice

flour is consist of glucose polymer made of amylose and amylopectin, t"e

amylose and amylopection "as different ratio w"ic" depends on t"e ariety of

rice# T"e starc" content in t"e rice flour is about -+G from carbo"ydrate content#

&.' Ca11a!a F4,

8assaa flour is t"e product prepared from dried cassaa c"ips or

paste by a pounding, grinding or milling process and t"en followed by sifting to

separate t"e fiber from t"e flour# T"e production of cassaa flour is done by

milling of t"e dried raw root, w"ereas t"e starc" is obtained by was"ing and wet

milling of t"e root, followed by multi=stage purification of t"e slurry# 8assaa

flour "as been utiliDed for making gluten free product suc" as bread# 2lours are

fine, powdery materials w"ic" is obtained by grinding and by sifting t"e starc"=

containing plant organelles suc" as grain, seed, root, tuber, fruit and so on#

0asically flours contain almost t"e same components as t"e components present

in t"e raw materials, e'cept t"e moisture content# Some components t"at are often

found in flours include starc", non=starc" polysacc"aride, sugar, protein, lipid, and

inorganic materials *S"ittu et al, $++5)#

CHAPTER )

RESEARCH METHODOLOGY

).# Ma7e,a41 a/0 E?85e/71

).#.# Ma7e,a41

14



T"e materials used in t"e making of rice bran brownies are stabiliDed

rice bran w"ic" are obtained from rice milling unit at Semarang, cassaa flour

w"ic" obtained from ; Sumberwangi Semarang, rice flour 7/ose 0rand@, potato

flour w"ic" obtained from ; Sumberwangi Semarang, sugar 7ulaku@, cocoa

[email protected]@, anilla powder, egg, margarine 70lueband@# T"e c"emical

materials used in t"e pro'imate analysis are a6uadest, concentrated H$S9,

%a9H 3 %a$S9(, selenium, H$9$, H(09(, met"yl red indicator, H8l, petroleum

benDene, asbestos, . $S9, et"anol 5B G, sodium p"osp"ate, termamyl, pepsin

enDyme, pancreatin enDyme, dry celite#

).#.& E?85e/71

T"e main e6uipments used to produce rice bran brownies in t"is

researc" are analytical balance, oen,mi'er, wok, frying spatula, dry blender,

sifter, aluminum pan, brus", bowl, spoon, graduated cylinder, and glassware# T"e

e6uipment used in t"e analysis are oen, desicator, te'ture analyDer, aw meter,

furnace, reflu', watc" glass, burette, "eating bat", crucible, k!e"da"l tube,

buc"ner, fat e'tractor, stirrer, t"ermometer, olumetric pippete, spatula, filter

paper, and funnel#

).& Re1ea,*2 P,*e0,e

).&.# P,e45/a,= Re1ea,*2

T"e preliminary researc" was done to determine t"e best gluten free

flour t"at would be used as t"e w"eat flour replacer in t"e making of rice bran

brownies# T"e rice bran brownies were made by using t"ree different types of

flour, i#e cassaa flour, potato flour and rice flour# T"e addition of 1+ G of rice

bran concentration was done as t"e substitute of eac" flour used in t"e formula#

1-



T"e treatment formulas could be seen in t"e Table (#1# T"e best gluten free flour

used in t"e making of rice bran brownies was determined by sensory ealuation#

T"e sensory ealuation met"od *"edonic test) could be seen in appendi' 1# T"e

p"ysical and c"emical parameter of t"e rice bran brownies were also analyDed, i#e#

"ardness, moisture content, and water actiity#

Table (#1 /ice bran brownies formula

Ingredients Amount

2lour *g) 5+ g flour /ice bran flour *g) 1+argarine *g) $$B

Sugar *g) $$BEggs (Fanilla ;owder *g) 1#$B8ocoa ;owder *g) B+

Source : ?ulandari *$+11), wit" modification

).&.& Ma/ Re1ea,*2

T"e procedure of t"e main researc" was diided into seeral steps#

T"e first step was making t"e gluten free rice bran brownies using t"e best w"eat

flour replacer obtained from t"e preliminary researc"# T"e ne't step was

ealuating t"e brownies produced by obsered t"e p"ysical and c"emical

parameter, including te'ture, moisture content and water actiity# T"e ne't step

was sensory ealuation of gluten free rice bran brownies using t"e "edonic test,

w"ic" t"en t"e best gluten free rice bran brownies formula could be determined#

;ro'imate analysis was done for t"e best gluten free rice bran brownies formula

including moisture content, protein, as", fat, carbo"ydrate and dietary fiber

content# ;ro'imate analysis for t"e rice bran flour was also conducted#

T"e formula w"ic" was used in t"e making of t"e gluten free rice bran brownies

was modified from formula stated by ?ulandari *$+11)# T"e modification done

was t"e substitution of w"eat flour wit" potato flour, rice flour or cassaa flour#

15



T"e formula of brownies could be seen in Table (#1, w"ile t"e modification

according to t"e treatment could be seen in Table (#$# T"e flowc"art of t"e main

researc" actiities can be seen in 2igures (#1#

Table (#$ Treatments *8omposition of 2lour)

Treatment 2lour and rice bran flour ratio

1$

(

B

1++ G selected5+ G selected flour Q 1+ G rice

bran flour -+ G selected flour Q $+ G rice bran flour 4+ G selected flour Q (+ G rice bran flour C+G selected flour Q +G rice

bran flour

Selected 2lour and /ice 0ran 2lour *see Table (#$) Q 8ocoa ;owder, argarine, Eggs, Sugar andFanilla ;owder

Ri'ing of all of t"e ingredients using mi'er wit" medium speed for B minutes

Repositing t"e doug" into aluminium pan and t"e doug" is spread eenly in t"e pan

RT"e doug" is put to t"e oen in $++o 8 temperature and baked according to t"e treatment *(B, B

and BB minutes)R

luten 2ree /ice 0ran 0rownies

2igures (#1 2lowc"art of main researc"Source : SDafranski et al *$++B)

T"e selected flour and rice bran flour *see Table (#$), sugar, cocoa

powder, margarine, eggs, and anilla powder were mi'ed using mi'er wit"

medium speed for B minutes w"ic" t"en t"e doug" was deposited in t"e

aluminium pan and spread eenly# T"e doug" was put to t"e oen in $++ o 8

temperature and baked according to treatment *(B, B and BB minutes)# After t"e

baking process was done, t"e gluten free rice bran brownies was produced and

ready to be furt"er analysed#

$+



).) E"8e,5e/7a4 De1g/

).).# P,e45/a,= Re1ea,*2

T"e treatment t"at was done in t"e preliminary researc" is t"e

replacement of w"eat flour *A1) wit" cassaa flour *A$), rice flour *A(), and

potato flour *A)# 0ased on t"e treatment, t"e e'perimental design in t"e

preliminary researc" was complete random design wit" one factorial# 2actors

obsered were t"e different types of flour used for making t"e rice bran brownies,

w"ic" consists of A1, A$, A( and A# T"e preliminary researc" was done in si'

replications# T"e randomiDed factorial design is :

<i! K Q / i Q ;1 *i!)

?"ere :

<i! /andom ariable denoting t"e *i!)t" ariable

K real mean alue

/ i effect of different types of flour on leel i

;1 *i!k) alat factor

Hypot"esis of t"e preliminary researc" :

Ho : T"ere is no effect of different types of flour towards t"e sensory acceptance

of rice bran brownies

H1: T"ere is effect of different types of flour towards t"e sensory acceptance of

rice bran brownies#

).).& Ma/ Re1ea,*2

$1



T"e treatment t"at was done is t"e main researc" consists of two

treatments w"ic" are :

1# /atio of substituted flour : rice bran flour */), w"ic" consists of fie leels

:

= 1++ G substituted flour : + G rice bran flour */+)

= 5+ G substituted flour : 1+ G rice bran flour */1)

= -+ G substituted flour : $+ G rice bran flour */$)

= 4+ G substituted flour : (+ G rice bran flour */()

= C+G substituted flour : +G rice bran flour */)

$# 0aking time *0), w"ic" consists of t"ree leels :

= (B minutes baking time *01)

= B minutes baking time *0$)

= BB minutes baking time *0()

0ased on t"e treatment, t"e e'perimental design used in t"is researc" is complete

random design wit" two factorials, / ' 0 *B'()# T"e main researc" was conducted

in t"ree replications# 2actor w"ic" obsered were :

1# T"e concentration of rice bran w"ic" was added to t"e formulation, w"ic"

consist of /+, /1, /$, /( and /#

$# T"e different baking time, w"ic" were 01, 0$ and 0(#

T"e combination of t"e factors can be seen in Table (#(#

Table (#( 8ombination of 2actors

0aking Time /ice 0ran 8oncentration

/+ /1 /$ /( /

01 /+011

/+01$

/+01(

/1011

/101$

/101(

/$011

/$01$

/$01(

/(011

/(01$

/(01(

/011

/01$

/01(

0$ /+0$1 /10$1 /(0$1 /(0$1 /0$1

$$



/+0$$

/+0$(

/10$$

/10$(

/(0$$

/(0$(

/(0$$

/(0$(

/0$$

/0$(

0( /+0(1

/+0($

/+0((

/10(1

/10($

/10((

/$0(1

/$0($

/$0((

/(0(1

/(0($

/(0((

/0(1

/0($

/0((

T"e randomiDed factorial design is :

<i!k K Q / i Q S ! Q / si! Q ;1 *i!k)

?"ere :

<i!k alue of obseration at leel one, wit" factor of concentration of rice bran

flour on leel i and different type of sugar on leel !

K real mean alue

/ i effect of concentration of rice bran flour on leel i

S ! effect of different type of sugar used on leel !

/ si! effect of interaction between factor of concentration of rice bran flour on

leel i and factor of different type of sugar used on leel !

;1 *i!k) alat factor

Hipotesis of t"is researc" :

Ho :

1# T"ere is no effect of concentration of rice bran flour towards t"e 6uality

and sensory acceptance of gluten free 3 "ig" dietary fiber brownies

$(



$# T"ere is no effect of concentration of different types of sugar used towards

t"e 6uality and sensory acceptance of gluten free 3 "ig" dietary fiber

brownies

(# T"ere is no interaction of concentration of rice bran flour and different

types of sugar used towards t"e 6uality and sensory acceptance of gluten

free 3 "ig" dietary fiber brownies

H1 :

1# T"ere is effect of concentration of rice bran flour towards t"e 6uality and

sensory acceptance of gluten free 3 "ig" dietary fiber brownies

$# T"ere is effect of concentration of different types of sugar used towards

t"e 6uality and sensory acceptance of gluten free 3 "ig" dietary fiber

brownies

(# T"ere is interaction of concentration of rice bran flour and different types

of sugar used towards t"e 6uality and sensory acceptance of gluten free 3

"ig" dietary fiber brownies

).< A/a4=11 P,*e0,e

T"e parameters w"ic" were obsered in t"is researc" were t"e sensory

6ualities, p"ysical, and c"emical c"aracteristic of t"e gluten free rice bran

brownies# T"e pro'imate analysis and t"e dietary fiber analysis was done for t"e

best gluten free rice bran brownies formulation#

).<.# Se/1,= :a47e1

T"e sensory 6ualities of t"e gluten free rice bran brownies was

determined by using sensory ealuation test w"ic" was t"e "edonic test

*eilgaard, $++4)# T"e "edonic test was conducted to determine t"e gluten free

$



rice bran brownies formula w"ic" was most preferred by t"e panelist# T"e panelist

in t"is sensory ealuation procedure was untrained panelist# T"e met"od for t"e

"edonic test could be seen in Appendi' 1#

).<.& P2=1*a4 C2a,a*7e,17*

T"e p"ysical c"aracteristic of t"e gluten free rice bran brownies was

determined by using te'ture analyDer towards t"e "ardness parameter# T"e met"od

of determining t"e te'ture of t"e gluten free "ig" rice bran brownies could be seen

in Appendi' $#

).<.) C2e5*a4 C2a,a*7e,17*

T"e c"emical c"aracteristic of t"e gluten free rice bran brownies

w"ic" was ealuated consists of moisture content and water actiity# T"e water

actiity was measured using Aw meter w"ile t"e met"od of determining moisture

content could be seen in appendi' (#

).<.< P,"5a7e A/a4=1e1 9, 72e 3e17 g47e/ 9,ee - 2g2 0e7a,= 93e, 3,>/e1

9,54a7/

T"e pro'imate analyses of t"e gluten free rice bran brownies included

t"e oen met"od to determine t"e moisture content of t"e rice bran *A9A8,

$++B), as" content using t"e dry as"ing met"od *A9A8, $++B), protein content

using t"e micro .!e"da"l met"od *A9A8, $++B),fat content using t"e so'"let

e'traction *A9A8, $++B) and carbo"ydrate content using by difference met"od#

T"e pro'imate analyses met"ods could be seen in Appendi' (# T"e dietary fiber

content of t"e gluten free = "ig" dietary fiber brownies was also analyDed by using

$B



enDyme analysis *A9A8,$++B)# T"e met"od for dietary fiber analysis could be

seen in t"e Appendi' #

CHAPTER IV

RESULTS AND DISCUSSIONS

$C



<.# De7e,5/a7/ 9 W2ea7 F4, Re84a*e,

T"e preliminary researc" was conducted to determine t"e best gluten

free flour t"at used as t"e w"eat flour replacer in t"e making of rice bran

brownies# T"ere were four types of flour w"ic" were used in t"e preliminary

researc" w"ic" were cassaa flour, rice flour, potato flour and w"eat flour# T"e

sensory ealuation and parameter measurements were conducted to analyDe t"e

rice bran brownies t"at made wit" different types of flour# T"e "edonic test was

conducted in order to determine t"e best w"eat flour replacer# T"ere were four

6uality parameters of t"e "edonic test t"at obsered, t"at were aroma, taste,

te'ture and oerall acceptance#

<.#.# Se/1,= A**e87a/*e

etermination of t"e best gluten free flour was conducted based on

sensory ealuation procedure *"edonic test)# According to oskowitDt et al

*$++C), t"e number of panelists re6uired for conducting t"e consumer sensory

acceptance tests was B+ 3 1++ panelists, "ence t"is researc" used 4+ panelists# T"e

panelists were untrained and t"ey were asked to ealuate eac" of rice bran

brownies samples using a 4 points "edonic scale# T"e scale was ranged from 1 to

4, 1 stands for e'tremely dislike and 4 stands for e'tremely like# T"e ealuation of

eac" samples were done based on t"e preference of t"e panelists toward eac"

samples# All of data obtained from t"e "edonic test were analyDed using t"e I0

S;SS 15 utiliDing t"e one way A%9FA#

<.#.#.# A,5a

Aroma was considered as an important parameter in determining t"e

6uality of food product */ot"e, 15--), t"erefore aroma was c"osen as one of t"e

$4



parameter in t"e "edonic test to obsere t"e consumer preference towards t"e

different types of flour used to make t"e rice bran brownies#

1

$

(

B

C

4

B#+5 B#$

#4C#B5

?"eat 8assaa /ice ;otatoHedonic Score of Aroma

%otes : eans followed by t"e same letter are not significantly different in uncan Test at L+#+BT"e range of "edonic scaling : 1e'tremely dislike, $dislike, (slig"tly dislike, neutral,Bslig"tly like, Clike, 4e'tremely like

2igure #1 ;anelists preference on t"e aroma of rice bran brownies wit" different flour

/esult s"owed t"at t"ere was effect of different types of flour toward

t"e consumer acceptance of rice bran brownies aroma# /ice bran brownies made

from cassaa flour and rice flour "ad t"e similar acceptance wit" rice bran

brownies made from w"eat flour as s"own in t"e 2igure #1# .atama et al *$++$)

substituted t"e w"eat flour wit" cassaa flour in c"apatti, in t"at researc",

substitution B+ G of w"eat flour wit" cassaa flour still produced c"apatti wit"

acceptable aroma# 8assaa flour also "ad been utiliDed in t"e making of cake as

studied by an et al *$++4) and also produced cassaa cakes w"ic" was

acceptable for t"e consumer# /ice flour was known to "ae t"e neutral aroma as

stated by utters et al *$++5) so it could be inferred t"at rice flour did not gie

$-



significant c"anges toward t"e aroma properties of t"e rice bran brownies

produced#

T"e rice bran brownies made from potato flour gae t"e lowest score

of t"e consumer acceptance toward aroma parameter, it was not significantly

different wit" t"e rice bran brownies made from rice flour but it was different wit"

t"e rice bran brownies made from cassaa flour and w"eat flour# According to

0erger *$++4) appro'imately B+ compounds contributed to t"e aroma of raw

potato# 0ecause of t"e e'istence of suc" aromatic compounds, it could be inferred

t"at potato flour would "ae a distinctie aroma# T"ybo et al *$++C) also found

t"at potatoes from different cultiars possesed seeral aromatic compounds w"ic"

were contributed to t"eir aroma# T"ese aroma compounds mig"t gie c"anges

towards t"e aroma properties of t"e rice bran brownies and affect t"e consumer

preference towards t"e rice bran brownies aroma#

<.#.#.& Ta17e

Taste of food is t"e combination of fie basic tastes t"at could be

perceied by t"e taste buds# T"ose include salt, sweet, sour, bitter and umami

*Faclaik et al, $++4)# T"e replacement of w"eat flour wit" cassaa flour, rice

flour or potato flour mig"t affect t"e taste of t"e rice bran brownies, t"erefore taste

was c"osen as one of t"e parameter in t"e "edonic test to obsere t"e consumer

preference towards t"e different types of flour used to make t"e rice bran

brownies# 0esides, 0rown *$++-) also stated t"at taste is t"e most influential

factor in t"e people selection of foods#

$5



1

$

(

B

C

4

##$1 #1

(#B5?"eat 8assaa /ice ;otatoHedonic Score of Taste

%otes : eans followed by t"e same letter are not significantly different in uncan Test at L+#+B

T"e range of "edonic scaling : 1e'tremely dislike, $dislike, (slig"tly dislike, neutral,Bslig"tly like, Clike, 4e'tremely like

2igure #$ ;anelists preference on t"e taste of rice bran brownies wit" different flour


t"e consumer acceptance of rice bran brownies taste# As s"own in 2igure #$, t"e

rice bran brownies made from w"eat flour, cassaa flour and rice flour "ad similar

taste acceptance alt"oug" it was significant different wit" t"e one made using

potato flour# T"ere was a researc" conducted by an et al *$++4) about t"e

optimiDation of cassaa cake formulation w"ic" produce cassaa cake wit" "ig"

consumer acceptance, t"e researc" was stated t"at t"e baked cassaa cake "ad a

strong cassaa flaour# Howeer in t"e brownies making, it was found t"at t"ose

aroma were not interfering wit" t"e consumer acceptance#

T"e rice bran brownies made from potato flour was slig"tly

unacceptable because as s"own in t"e 2igure #$ t"e mean score for taste

parameter was (#B-B4, w"ile based on t"e "edonic scaling range, t"e score (

already categoriDed as 7slig"tly dislike@# T"ybo et al *$++C) stated potato could

(+



possibly "ae an off flaour w"ic" was correlated wit" t"e non olatiles

compounds in t"e potato# So it mig"t possible t"at t"e off flaour w"ic" was

possesed by potato contribute in lowering t"e rice bran brownies acceptance#

<.#.#.) Te"7,e

Te'ture is defined as an sensory attributes w"ic" is perceied by sig"t, touc" and

sound, could be one of t"ose or t"e combination of t"ose *>awless et al, $+1+)#

T"e replacement of w"eat flour wit" cassaa flour, rice flour and potato flour

mig"t affect t"e te'ture of t"e rice bran brownies product, t"erefore te'ture was

c"osen as one of t"e parameter in t"e "edonic test to obsere t"e consumer

acceptance toward t"e rice bran brownies product#

1

$

(

B

C

4

B#+5#51

#C

(#(1

?"eat 8assaa /ice ;otatoHedonic Score of Te'ture


2igure #( ;anelists preference on t"e te'ture of rice bran brownies wit" different flour


t"e consumer acceptance of rice bran brownies te'ture# As s"own in 2igure #(,

(1



T"e te'ture acceptance of rice bran brownies made from cassaa flour is similar

wit" t"e rice bran brownies made from w"eat flour w"ile rice bran brownies made

using rice flour and potato flour s"owed lower acceptance in term of te'ture#

2rom t"e result of te'ture analysis as s"own in 2igure #B, T"e rice

bran brownies made from rice flour "ad softer te'ture w"ile t"e one made from

potato flour "ad "arder te'ture compared to rice bran brownies made from w"eat

and cassaa flour# T"erefore, it could be inferred t"at t"e rice bran brownies w"ic"

was too soft was not preferred by t"e consumer, and t"e one w"ic" was too "ard

was also disliked by t"e consumer# It mig"t be concluded t"at t"e rice bran

brownies w"ic" "ad medium "ardness was preferred by t"e consumer# T"is would

be furt"er e'plained in t"e te'ture analysis result#

<.#.#.< O!e,a44 A**e87a/*e

1

$

(

B

C

4

B#1(#51

#$1(#5

?"eat 8assaa /ice ;otatoHedonic Score of 9erall

T"e oerall acceptance parameter was c"osen as one of t"e parameter to be

ealuated in t"e "edonic test as its importance to determine t"e preference of t"e

($



consumer towards t"e rice bran brownies product in terms of combined ealuation

regarding t"e aroma, taste and te'ture of t"e rice bran brownies#


2igure # ;anelists preference on t"e oerall parameter of rice bran brownies wit" different flour


t"e consumer acceptance of rice bran brownies regarding t"e oerall acceptance#

As s"own in 2igure #, t"e rice bran brownies made from cassaa flour "ad

similar acceptance wit" t"e rice bran bran brownies made from w"eat flour, w"ile

t"e oerall acceptance of rice bran brownies made from rice flour was similar wit"

t"e one made from potato flour#

0ased on t"e sensory ealuation result of "edonic test, t"e best gluten

free flour w"ic" could be used in t"e making of rice bran brownies was t"e

cassaa flour# /ice bran brownies made from cassaa flour s"owed no significant

difference compared to t"e one made from w"eat flour#

<.#.& P2=1* – C2e5*a4 C2a,a*7e,17*1

((



+

1+++

$+++

(+++

+++

B+++

C+++

4+++

-+++

5+++

1++++

BC4C#+C1B-#B-

1BC#+4

-5-$#1C

?"eat 8assaa /ice ;otatoHardness *g)

<.#.&.# Te"7,e

%otes : eans followed by t"e same letter are not significantly different in uncan Test at L+#+B2igure #B Hardness Falue of /ice 0ran 0rownies wit" ifferent 2lour

T"e te'ture of rice bran brownies made from different types of flour

were obsered using te'ture analyDer# T"e te'tural parameter w"ic" was obsered

was "ardness# As stated by ScDcneiak *$++$), "ardness could be defined

p"ysically as force gie to attain a gien deformation and from sensory

perspectie "ardness was defined as force re6uire to compress between molar

teet" and palate# T"e "ardness parameter of rice bran brownies made wit"

different types of flour could be seen in t"e 2igure #B#

2rom t"e result, t"ere was effect of different types of flour towards t"e

"ardness alue of rice bran brownies# 2rom 2igure #B it could be seen t"at t"e

"ig"est leel of "ardness was gien by rice bran brownies made using potato

flour, and t"e lowest one was t"e rice bran brownies made using rice flour# Sing"

et al *$++() also stated t"at potato flour "ad different siDe of starc" granules w"ic"

(



aried according to its cultiars# ;otato flour w"ic" "as smaller starc" granules

would produce "arder and more co"esie product, w"ic" mig"t be t"e cause of

"ig"er leel of "ardness of rice bran brownies made from potato flour compared

to t"e ot"ers#

T"e low "ardness leel of rice flour could be caused by t"e protein

content of rice flour# As stated by uksprasirt *$++1), rice flour "as lower leel of

protein compared to w"eat flour, t"erefore t"e "ardness of t"e rice bran brownies

made from rice flour was lower and significantly different compared to rice bran

brownies made from ot"er flour# Hui *$++-) stated t"at t"e protein content of

w"eat flour is 11#- 3 1$#C G w"ile t"e protein content of rice flour is about 4G as

stated by %ura et al *$+11)# T"is was also supported by t"e t"eory stated by Hui et

al *$++-) t"at in t"e making of cake, flour w"ic" "as low leel of protein would

produce softer te'ture#

2rom t"e result of sensory analysis, t"e acceptance toward te'ture

parameter of rice bran brownies made from cassaa flour and w"eat flour was not

significantly different# T"is was co"erent wit" t"e result of te'tural analysis,

w"ereas t"e "ardness alue of rice bran brownies made from cassaa flour and

rice bran brownies made from w"eat flour was similar#

<.#.&.& M17,e C/7e/7

(B



+

B

1+

1B

$+

$B

1#55

14#-C

15#-4

1(#1(

?"eat 8assaa /ice ;otatooisture 8ontent *G)


2igure #C oisture 8ontent Falue of /ice 0ran 0rownies wit" ifferent 2lour

T"e moisture content of rice bran brownies made using different types

of flour was analyDed in t"is preliminary researc"# oisture content is an

important parameter to determine t"e 6uality of bakery products, suc" as

brownies# oisture content of t"e bakery product would affect t"e eating 6uality

of t"e finis"ed products, as stated by Hui et al *$++-)# T"e moisture content of rice

bran brownies made using different types of flour could be seen in t"e 2igure #C#

/esult s"owed t"at different types of flour would affect t"e moisture content of

rice bran brownies# 2rom 2igure #C it could be seen t"at t"e "ig"est leel of

moisture content was gien by rice bran brownies made using rice flour, and t"e

lowest one was t"e rice bran brownies made using potato flour#

As s"own in 2igure #C, all of t"e rice bran brownies made wit"

different types of flour were significantly different towards eac" ot"er# Hui et al

*$++-) stated t"at t"e amount of water could affect t"e te'ture and mout" feel of

bakery products# T"e presence of water is also ery important in baking because it

(C



is essentially needed in order to gelatiniDe t"e starc" during "eating, besides it also

plays an important role by interact wit" proteins in order to gie desirable features

for bakery products#

2rom t"e result of te'ture analysis, it could be seen t"at t"ere was a

correlation between t"e moisture content and t"e "ardness alue of t"e rice bran

brownies made wit" different flours# /ice bran brownies made from rice flour

w"ic" "ad t"e "ig"est moisture content "ad t"e lowest alue of "ardness, w"ile

t"e rice bran brownies made from potato flour w"ic" "ad t"e lowest moisture

content "ad t"e "ig"est alue of "ardness# T"is assumption was supported by

t"eory stated by .ilcast *$++) about t"e relation between moisture content and

t"e "ardness of food products w"ereas loss of moisture could increase t"e

"ardness of bakery products# T"e source of starc" mig"t also affect t"e moisture

content of t"e product, t"is was related to t"e t"eory w"ic" stated by 0elitD et al

*$++5) regarding t"e effect of different starc" source toward its gelatiniDation

c"aracteristics# Eac" starc" possessed different starc" granules, according to

dean *1555), potato flour "ad t"e largest starc" granule, followed by w"eat

flour, cassaa flour and rice flour# T"is difference in granule siDe would affect t"e

amount of water w"ic" could be swollen into t"e starc" granule#

<.#.&.) Wa7e, A*7!7=

(4



+#C1

+#C$

+#C(

+#C

+#CB

+#CC

+#C4

+#C-

+#C5

+#CC+#C4

+#C-

+#C(

?"eat 8assaa /ice ;otato?ater Actiity

%otes : eans followed by t"e same letter are not significantly different in uncan Test at L+#+B2igure #4 ?ater Actiity Falue of /ice 0ran 0rownies wit" ifferent 2lour

Hui et al *$++-) stated t"at water actiity "as a relations"ip wit"

moisture content, and furt"ermore, in bakery products water proides lubrication

w"en t"e bakery product is being eaten and affects its te'ture# /esult s"owed t"at

t"ere was effect of different types of flour toward rice bran browniesP water

actiity alue# 2rom 2igure #4 it could be seen t"at t"e "ig"est leel of water

actiity was gien by rice bran brownies made using rice flour, and t"e lowest one

was t"e rice bran brownies made using potato flour# All of t"e rice bran brownies

product "ad water actiity alue ranged from +#C( 3 +#C-1, according to

0arbosa=8anoas *$++4), foods w"ic" "ae water actiity alues from +#C 3 +#5

are categoriDed as intermediate moisture foods# T"e "ig"est water actiity was

gien by t"e rice bran brownies made using rice flour, and it could be related wit"

t"e moisture content of t"e rice bran brownies made using rice flour w"ic" was

also t"e "ig"est compared to t"e ot"ers as s"own in 2igure #C# 9n t"e ot"er "and,

t"e least water actiity was gien by rice bran brownies made from potato flour,

(-



and it also could be related wit" its moisture content w"ic" was also t"e least

among t"e ot"ers as s"own in 2igure #C#

/elated to t"e result of te'ture analysis, t"e rice bran brownies made

from potato flour w"ic" "ad t"e lowest water actiity "ad t"e "ig"est "ardness

alue, w"ile t"e rice bran brownies made from rice flour w"ic" "ad t"e lowest

water actiity "ad t"e lowest "ardness alue# T"erefore t"is result was co"erent

wit" t"e t"eory stated by 0arbaso=8anoas *$++4) regarding t"e effect of water

actiity toward t"e te'tural properties of foods# 2oods wit" "ig" A w "ae moist

and !uicy te'ture, w"ile foods wit" lower Aw "ae "arder and toug"er te'ture#

<.& E99e*7 9 R*e B,a/ C/*e/7,a7/ a/0 Ba+/g T5e / G47e/ F,ee –

R*e B,a/ B,>/e1 :a47e1

T"e main researc" was conducted to determine t"e best rice bran

concentration and t"e best baking time in t"e making of rice bran brownies# T"e

rice bran brownies was made using cassaa flour, w"ic" was selected from t"e

result of t"e preliminary result# T"e rice bran concentration w"ic" was

incorporated as t"e substitute for cassaa flour consists of fie different

concentrations w"ic" were +G, 1+G, $+G, (+G, and +G, w"ile t"e baking time

was (B, B and BB minutes# T"e sub!ectie and ob!ectie test were conducted to

analyDe t"e rice bran brownies w"ic" were made using different rice bran

concentrations and different baking time# T"e sub!ectie test t"at was conducted

was sensory ealuation using "edonic test# T"e ob!ectie analysis was conducted

to obsere seeral p"ysical and c"emical parameters w"ic" consist of moisture

content, water actiity and t"e te'ture of rice bran brownies#

(5



<.&.# Se/1,= A**e87a/*e

T"e determination of t"e best rice bran concentration and t"e best

baking time in t"e making of rice bran brownies was conducted based on sensory

ealuation procedure# T"e "edonic test was conducted using 4+ panelists# T"e

panelists were untrained panelists and t"e panelists were asked to ealuate eac" of

t"e rice bran brownies samples using a 4 points "edonic scale# T"e scale was

ranged from 1 to 4, 1 stands for e'tremely dislike and 4 stands for e'tremely like#

T"e ealuation of eac" samples were done based on t"e preference of t"e panelists

toward eac" samples# All of data obtained from t"e "edonic test were analyDed

using t"e I0 S;SS 15 utiliDing t"e one way A%9FA#

<.&.#.# A,5a

Table #1 Effect of Interaction of /ice 0ran 8oncentration and 0aking Time towards Aroma

;arameter

0aking Time/ice 0ran 8oncentration

+G 1+G $+G (+G +G

(B minutes B#B$5e #541 bcd #--B4 bcd #-B4ab #$$5a

B minutes B#$$-Ce B#1+++cde #5$5 bcd #541 bcd #C+++ab

BB minutes #4$-C bc #-$5 bcd #5-B4 bcd #5$5 bcd #B-B4ab

%otes : eans followed by t"e same letter are not significantly different in uncan Test at L+#+BT"e range of "edonic scaling : 1e'tremely dislike, $dislike, (slig"tly dislike, neutral,

Bslig"tly like, Clike, 4e'tremely like

/esult s"owed t"at t"ere was an effect of rice bran concentration

towards t"e consumer acceptance of rice bran brownies in terms of aroma# /esult

also s"owed t"at t"ere was interaction between rice bran concentrations and

baking time towards t"e consumer acceptance of rice bran brownies in terms of

aroma# 2rom Table #1, it could be seen t"at as t"e rice bran concentration

increased t"e consumer acceptance was decreased#

+



T"ere was a researc" conducted by 8aesario *$+11) w"ic" was

incorporation of rice bran in t"e meat ball# In t"at researc", increasing t"e rice

bran concentration resulted in t"e decreasing of t"e consumer acceptance toward

aroma parameter, t"erefore it was co"erent wit" t"e result of t"is researc"#

.usumasari *$+11) also incorporated rice bran in t"e making of ready to eat

breakfast cereal, and at certain point of rice bran addition, decreasing of consumer

acceptance towards aroma parameter was occurred# T"e decreasing of t"e

consumer acceptance in term of aroma parameter as t"e rice bran concentration

increased could be attributed to t"e unpleasant odor w"ic" was possessed by rice

bran as stated by .aewka *$++5), it also supported by anot"er t"eory by

Sukont"ara *$++5) w"ic" stated t"at rice bran "ad seeral olatiles compound

contributed to its unpleasant aroma#

According to Hui et al *$++-), t"e production of aromatic compounds

in bakery products is related to t"e baking process, t"erefore baking time is one of

t"e important consideration w"ic" will determine t"e 6uality of bakery products#

Howeer, result s"owed t"ere was no effect of baking time towards t"e consumer

acceptance of rice bran brownies in terms of aroma# Howeer, from Table #1, it

could be seen t"at for t"e rice bran brownies baked for BB minutes t"e consumer

acceptance was similar een t"oug" t"e rice bran concentration was increased#

T"erefore, it mig"t be possible t"at increasing t"e baking time would reduce t"e

unpleasant aroma possessed by rice bran# 2e"aili et al *$+1+) stated t"at t"ere

were c"anges in concentration of certain aromatic compounds during baking as

t"e baking time increased#

1



<.&.#.& Ta17e

1

$

(

B

C

4

B#$

#4#

#15

(#4$+G 1+G $+G (+G +GHedonic Score of Taste


2igure #- Effect of /ice 0ran 8oncentrations Towards Taste ;arameter

/esult s"owed t"at t"ere was an effect of rice bran concentration

towards t"e consumer acceptance of rice bran brownies in terms of taste# 2rom t"e

result, it could be assumed t"at increasing t"e rice bran concentration would

reduce t"e taste acceptance of t"e rice bran brownies# T"is was also co"erent wit"

t"e researc" conducted by Huang et al *$++B) about t"e incorporation of rice bran

in t"e pork meatballs# In t"at researc", t"e increasing of rice bran concentration

lowered t"e consumer acceptance towards taste parameter#

$



1

$

(

B

C

4

# #B#(C

(B minutes B minutes BB minutesHedonic Score of Taste



2igure #5 Effect of 0aking Time Towards Taste ;arameter

T"e taste of rice bran brownies product mig"t be affected by seeral

aromatic compounds contained in rice bran, w"ic" "as been studied and

c"aracteriDed by arunrattanasri *$++)# Hui et al *$++-) also stated t"at t"ere is

correlation between aromatic compounds toward sensory perception of taste# >u"

*1551) stated t"at t"e dominant flaor c"aracteristics of rice bran are sweet taste

w"ic" is attributed to "ig" sugar content in bran and bitter taste w"ic" is attributed

to saponin content in rice bran# T"e decreasing of consumer acceptance in term of

taste parameter as t"e rice bran concentration increasing could be affected by t"e

unpleasant flaor gien by rice bran prior to t"e flaor profile described aboe#

/esult also s"owed t"at t"ere was no significant different of t"e rice bran

brownies made using different baking time towards its taste acceptance# T"ere

was no interaction between rice bran concentrations and baking time towards t"e

taste acceptance of rice bran brownies#

(



<.&.#.) Te"7,e

Table #$ Effect of Interaction of /ice 0ran 8oncentration and 0aking Time towards Te'ture;arameter

0aking Time

/ice 0ran 8oncentration

+G 1+G $+G (+G +G

(B minutes B#(1(d #1(abc #(41abc #$$5ab (#5-B4a

B minutes #-41cd #CB41 bc #C-B4 bc #-+++c #(41abc

BB minutes #B+++abc #C$-C bc #C41 bc #$$-Cab #++++a

%otes : eans followed by t"e same letter are not significantly different in uncan Test at L+#+BT"e range of "edonic scaling : 1e'tremely dislike, $dislike, (slig"tly dislike, neutral,

Bslig"tly like, Clike, 4e'tremely like

2rom t"e result, t"ere was effect of rice bran concentration towards

t"e te'ture acceptance of rice bran brownies# 2rom Table #$, it could be seen t"at

as t"e rice bran concentration increased, t"e acceptance towards te'ture was

decreased# T"is result was co"erent wit" t"e researc" conducted by Huang et al

*$++B), in t"at researc" t"e increased rice bran concentration lowered t"e

consumer acceptance of t"e pork meatball products in term of te'ture parameter#

T"is result was also supported by anot"er researc" conducted by ela"aye et al

*$++B) w"ic" was t"e study of rice bran utiliDation in froDen piDDa# Sensory

analysis was conducted to determine t"e consumer acceptance of froDen piDDa,

and te'tural acceptance was one of t"e parameter obsered in t"e sensory analysis,

w"ic" specifically was "ardness# T"e researc" resulted wit" lowered sensory

acceptance toward t"e "ardness parameter as t"e rice bran concentration

increased# T"is "edonic test result could be correlated wit" t"e result from te'ture

analysis w"ere t"e "ardness alue was increased as t"e rice bran concentration

increased, t"is mig"t be one of t"e factor w"ic" decreasing t"e te'ture acceptance

of rice bran brownies#



/esult s"owed t"at t"ere was effect of baking time toward t"e te'ture

acceptance of rice bran brownies and t"ere was interaction between rice bran

concentration and baking time toward t"e te'ture acceptance of t"e rice bran

brownies# 2rom Table #$, it could be seen t"at "ig"er baking time *B and BB

minutes) s"own t"e ability to gie slig"tly "ig"er acceptance in te'ture parameter

compared t"an (B minutes baking time# According to Hui et al *$++-), t"ere are

many features w"ic" are occurred during baking suc" as aillard reaction, starc"

gelatiniDation, and moisture loss# T"ose occurrences could possibly affect t"e

te'ture of t"e final product w"ic" could affect t"e consumer preference toward t"e

te'ture of t"e rice bran brownies# /esult also s"owed t"at t"ere was interaction

between rice bran concentrations and baking time towards t"e consumer

acceptance of rice bran brownies in term of te'ture# Hig"er baking time mig"t

also induce t"e occurrence of ot"er p"enomenon t"at mig"t affect t"e acceptance

of t"e rice bran brownies#

<.&.#.< O!e,a44

/esult s"owed t"at t"ere was effect of rice bran concentration towards t"e

consumer acceptance of rice bran brownies in terms of oerall parameter# T"e

result was similar wit" t"e researc" conducted by Huang et al *$++B) about t"e

utiliDation of rice bran in t"e making of pork meatballs# In t"at researc",

increasing t"e concentration of rice bran would reduce t"e oerall acceptance of

t"e pork meatballs#

Table #( Interaction of /ice 0ran 8oncentration and 0aking Time towards Te'ture ;arameter

0aking Time/ice 0ran 8oncentration

+G 1+G $+G (+G +G

B



(B minutes B#B1(e #-+++cd #B41 bc #$$-Cab (#--B4a

B minutes B#$$-Cde #-+++cd #B$5 bc #C$-C bc #+B41a

BB minutes #4$-Cc #-+++cd #B41 bc #-+++cd (#-1(a



/esult also s"owed t"at t"ere was no effect of baking time towards t"e

consumer acceptance of rice bran brownies in term of oerall parameter#

Howeer, t"ere was interaction between rice bran concentrations and baking time

towards t"e te'ture acceptance of rice bran brownies# 2rom t"e result, it could be

assumed t"at increasing t"e rice bran concentration in t"e making of rice bran

brownies up to (+G concentration would produce rice bran brownies w"ic" was

still acceptable for t"e consumer# T"e use of "ig"er baking time was also proen

to slig"tly maintain t"e acceptability of t"e rice bran brownies up to (+G rice bran

concentration# T"e gluten free rice bran brownies w"ic" was selected as t"e best

gluten free rice bran brownies formulation was t"e rice bran brownies made using

(+G rice bran concentration and BB minutes baking time#

<.&.& P2=1* – C2e5*a4 C2a,a*7e,17*1

C



+

1+++

$+++

(+++

+++

B+++

C+++

4+++

-+++

C+B+#B$C(C(#41

4+4(#(- C51+

4B(B#C

+G 1+G $+G (+G +GHardness *g)

<.&.&.# Te"7,e

%otes : eans followed by t"e same letter are not significantly different in uncan Test at L+#+B2igure #1+ Effect of /ice 0ran 8oncentration Towards Hardness Falue

/esult s"owed t"at t"ere was effect of rice bran concentration towards

t"e "ardness parameter of rice bran brownies# 2rom 2igure #1+, It could be seen

t"at as t"e rice bran concentration increased t"e alue of "ardness also increased#

T"e "ardness alue of rice bran brownies made wit" +G rice bran concentration

was "ig"er and significantly different compared to t"e rice bran brownies made

wit" + and 1+G rice bran concentration, "oweer it was not significantly different

wit" rice bran brownies made wit" $+ and (+G rice bran concentration# T"is

result is similar wit" seeral result w"ic" was already conduced, regarding t"e

incorporation of rice bran in t"e food products# Huang et al *$++B) studied t"e

effect of rice bran concentration towards t"e "ardness of pork meatballs, and it

resulted in t"e increasing of "ardness alue as t"e rice bran concentration

increased# Anot"er researc" was conducted by Sairam et al *$+11), and s"owed

similar result, in t"at researc" t"e rice bran was incorporated in t"e bread making,

4



and as t"e rice bran concentration increased, t"e alue of "ardness also increased#

T"erefore it could be assumed t"at t"e rice bran concentration "ad positie

correlation toward t"e increasing of t"e "ardness alue in a food product# T"e

increasing in "ardness alue mig"t be caused by t"e increasing dietary fiber

content as t"e rice bran concentration increased, because as stated by 0rennan et

al *$+11) addition of ingredients w"ic" is ric" in dietary fiber content would

increase t"e "ardness of t"e food product#

+

1+++

$+++

(+++

+++

B+++

C+++

4+++

-+++

C(CC#1(C44-#-B

4$1#5-

(B minutes B minutes BB minutesHardness *g)

%otes : eans followed by t"e same letter are not significantly different in uncan Test at L+#+B2igure #11 Effect of 0aking Time Towards Hardness Falue

/esult also s"owed t"at t"ere was effect of baking time towards t"e

"ardness parameter of rice bran brownies# 2rom 2igure #11, It could be seen t"at

as t"e baking time increased t"e alue of "ardness also increased# Hui et al *$++-)

stated t"at t"e duration of baking is related to t"e c"aracteristic of t"e finis"ed

product# uring baking process, moisture loss is occurred gradually, and t"is

could be t"e cause w"y t"e "ardness of t"e rice bran brownies increased as t"e

baking time increased# It could be assumed t"at as t"e baking time increased, t"e

-



moisture content decreased and t"erefore affected t"e te'tural properties of t"e

rice bran brownies, in term of "ardness# T"ere was no interaction between rice

bran concentrations and baking time towards t"e "ardness parameter of rice bran

brownies# T"is result was also co"erent wit" t"e result obtained from obsering

t"e moisture content and water actiity# As t"e baking time increased, t"e moisture

content and t"e water actiity alue decreased, and t"is is co"erent wit" t"e t"eory

w"ic" stated t"at moisture loss would increase t"e "ardness of t"e bakery product#

<.&.&.& M17,e C/7e/7

+

$

C

-

1+

1$

1

1C

1-

1$#5C

1#+(1#-

1B#C4

14#+5

+G 1+G $+G (+G +Goisture 8ontent *G)

%otes : eans followed by t"e same letter are not significantly different in uncan Test at L+#+B2igure #1$ Effect of /ice 0ran 8oncentration Towards oisture 8ontent

oisture content was considered as an important parameter in

determining t"e 6uality of baking, as stated by Hui et al *$++-), water plays a

ma!or role during baking process because water reacts wit" baking ingredients

and eaporates w"en "eated# 2rom t"e result, t"ere was effect of rice bran

concentration towards t"e moisture content of rice bran brownies#

5



2rom 2igure #1$, It could be seen t"at as t"e rice bran concentration

increased t"e moisture content also increased# T"is result was co"erent wit" t"e

result w"ic" was conducted by Saputra *$++-), in t"at result rice bran was

incorporated in cookies, and by substituting w"eat flour wit" $B G rice bran in t"e

cookies t"e moisture content of t"e product was increased# Similar result was

obtained from researc" conducted by ela"aye *$++B), w"ereas as t"e rice bran

concentration increased t"e moisture content of t"e product was also increased#

2rom t"is information, it could be assumed t"at increasing t"e rice bran

concentration mig"t be contributed in t"e increasing of moisture content in a

bakery product#

+

$

C

-

1+

1$

1

1C

1-

$+ 1-#44

1#(1

11#C

(B inutes B inutes BB inutesoisture 8ontent *G)

%otes : eans followed by t"e same letter are not significantly different in uncan Test at L+#+B2igure #1( Effect of 0aking Time Towards oisture 8ontent

/esult also s"owed t"at t"ere was effect of baking time towards t"e

moisture content of rice bran brownies# 2rom 2igure #1(, It could be seen t"at as

t"e baking time increased t"e moisture content was decreased# It could be

correlated wit" t"e t"eory stated by Sakin et al *$++4), during baking moisture

B+



transfer is occurred, w"ic" consists of internal and surface eaporation# So it

could be assumed t"at t"e prolonged baking time would reduce t"e amount of

moisture in bakery products# T"ere was no interaction between rice bran

concentrations and baking time towards t"e moisture content of rice bran

brownies#

+#CC+

+#C4+

+#C-+

+#C5+

+#4++

+#41+

+#4$+

+#C-$

+#C4-

+#C5+

+#4+5

+#41(

+G 1+G $+G (+G +G?ater Actiity

<.&.&.) Wa7e, A*7!7=

%otes : eans followed by t"e same letter are not significantly different in uncan Test at L+#+B2igure #1 Effect of /ice 0ran 8oncentration Towards ?ater Actiity

2rom t"e result, t"ere was effect of rice bran concentration towards

t"e water actiity of rice bran brownies# 2rom 2igure #1, It could be seen t"at as

t"e rice bran concentration increased t"e water actiity was also increased# T"is

result could be correlated wit" t"e moisture content of t"e rice bran brownies, as

t"e rice bran concentration increased, t"e moisture content was increased,

t"erefore it could be assumed t"at t"e increasing moisture content affect t"e water

B1



actiity in rice bran brownies, as stated in t"e t"eory aboe regarding t"e relation

of moisture content and water actiity#

+#CB+

+#CC+

+#C4+

+#C-+

+#C5+

+#4++

+#41+

+#4$++#41

+#C5$

+#C44

(B minutes B minutes BB minutes?aer Actiity

%otes : eans followed by t"e same letter are not significantly different in uncan Test at L+#+B2igure #1B Effect of 0aking Time Towards ?ater Actiity

2rom t"e result, t"ere was effect of baking time towards t"e water

actiity of rice bran brownies# 2rom 2igure #1B, It could be seen t"at as t"e

baking time increased t"e water actiity was decreased# T"is p"enomenon could

be correlated wit" t"e result of t"e moisture content analysis, w"ereas it s"owed

similar result# As t"e baking time increased, t"e moisture content decreased# Since

water actiity "ad a relations"ip wit" moisture content, it could be inferred t"at

t"e decreasing of water actiity as t"e baking time increased was affected by t"e

moisture content of t"e food product# T"ere was no interaction between rice bran

concentrations and baking time towards t"e water actiity of rice bran brownies#

B$



<.) N7,7/a4 C5817/

T"e pro'imate analysis of rice bran flour and t"e best gluten free rice

bran brownies formula was conducted to determine t"e nutritional alue of rice

bran flour and t"e final product of t"e best formula# T"e result of t"e pro'imate

analysis could be seen in t"e Table ##

Table # ;ro'imate 8omposition of /ice 0ran 2lour and T"e 0est luten 2ree /ice 0ran0rownies 2ormula

Analysis /ice 0ran 2lour /ice 0ran 0rownies8onentional

0rownies */olfes et

al, $++C)

oisture 8ontent B#B5G 11#+CG 1$#BG

As" 8ontent 1-#-1G $#C-G +#BG

;rotein 8ontent 14#1-G C#4G G

2at 8ontent 1B#B1G (+#51G $5G

8arbo"ydrate 8ontent $#51G -#C1G B+G

Total ietary 2iber 8ontent

$$#C4G 4#45G G

2rom Table #, it could be seen t"at rice bran flour w"ic" was used in

t"is researc" "ad different amount of pro'imate composition# T"is difference

could be attributed to t"e ariety of t"e rice from w"ic" t"e rice bran was deried#

Huang et al *$++B) studied t"e composition of rice bran flour obtained from

different rice cultiator, and rice bran w"ic" deried from different rice arieties

would "ae different pro'imate composition# T"e total dietary fiber in rice bran

flour used in t"is researc" was $$#C4G as s"own in Table #, and according to

ela"aye et al *$++B) rice bran was considered as a good source of dietary fiber#

T"e nutritional composition of rice bran brownies made using (+G

rice bran and BB minutes baking time could be seen in Table ## According to

Sulistiyo *$++C), t"e sering siDe of brownies is C+ gram# 0ecause t"e total dietary

fiber content was 4#45G, so t"e total dietary fiber in t"e rice bran brownies per

B(



sering siDe was #C4 grams# As stated by 8"o and re"er *$++1), food

containing 1+ = 15G or more /A of dietary fiber could be categoriDed as good

source of dietary fiber, T"erefore t"e best gluten free rice bran brownies

formulation obtained from t"is researc" could be labeled as 7good source of

dietary fiber@#

B



CHAPTER V

CONCLUSIONS AND SUGGESTIONS

$.# C/*41/1

0ased on sensory analysis, among t"e cassaa flour, rice flour and

potato flour, t"e "ig"est alue of oerall acceptance was resulted from rice bran

brownies made from cassaa flour# T"erefore it could be concluded t"at cassaa

flour was t"e best w"eat flour replacer in t"e making of gluten free rice bran

brownies#

2rom t"e result of sensory analysis it could be concluded t"at rice bran

concentration contributed to t"e consumer perception of taste, aroma and te'ture

w"ere increasing t"e rice bran concentration would decrease t"e consumer

acceptance# T"e increase of rice bran concentration would increase t"e "ardness,

moisture content and water actiity of t"e rice bran brownies# Howeer,

increasing t"e baking time would decrease t"e moisture content and water actiity

w"ile increase t"e "ardness of t"e rice bran brownies# ;rolonged baking time

mig"t be assumed to slig"tly maintain t"e acceptability of t"e rice bran brownies,

suc" as in t"e aroma parameter# T"e best rice bran concentration to produce t"e

gluten free rice bran brownies was (+G rice bran concentration, wit" BB minutes

baking time#

BB



T"e nutritional composition of t"e best gluten free rice bran brownies

formulation was C#4 G protein content, (+#51 G fat content, -#C1 G

carbo"ydrate content, 11#+C G moisture content, $#C- G as" content and 4#45G

dietary fiber content# T"e best gluten free rice bran brownies formulation was

considered as a good source of dietary fiber because it contained 1+ = 15G of

dietary fiber /A per sering siDe#

$.& Sgge17/1

2urt"er study on t"e s"elf life of t"e product made using addition of

rice bran needs to be done# 2urt"ermore, study towards met"od to increase t"e

s"elf life stability of a food product wit" rice bran addition also needs to be done,

it mig"t be possible t"at pre 3 treatment of t"e rice bran before processing could

affect t"e s"elf life stability of t"e food product incorporated wit" rice bran

alt"oug" it "as not yet studied e'tensiely# In addition, t"e use of different baking

time "ad also proen to maintain t"e acceptability of t"e gluten free = rice bran

brownies, "ence, furt"er study regarding t"e baking condition suc" as temperature

or baking met"od during t"e making of gluten free = rice bran brownies could be

done in order to improe t"e acceptability of t"e rice bran brownies#

BC



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/eiew# 0ood Research International Folume (, Issue , ;ages 5(1 3

5$#

an, H#E, .arim /#, u"ammad, S#.#S, 0akar, #A#, Has"im, ##, /a"man,

/#A#, $++4# 9ptimiDation of t"e 0asic 2ormulation of a Traditional

0aked 8assaa 8ake &sing /esponse Surface et"odology# $++C#

Swiss Society of 2ood Science and Tec"nology, Elseier#

Hargroe, .# >#,155# rocessing and 9tilization of rice bran in the 9nited

States# arcell dekker Inc, %ew <ork

Hu, #, Huang, S#, 8ao, S#, J"engD"i, #, $++5# Effect of Enric"ment wit"

Hemicellulose from /ice 0ran on 8"emical and 2unctional ;ropertiesof 0read# 0ood 1hemistry 11B: -(5 3 -$#

Huang, S#8#, S"iau, 8#<#, >iu, T#E#, 8"u, 8#>#, Hwang, #2#, $++B# Effects of /ice

0ran on Sensory and ;"ysico 8"emical ;roperties of Emulsified ;ork

eatballs# /ournal of 6eat Science 4+: C1( 3 C15#

Hui, <# H and 8orke, H#, $++C# 2akery roducts 8 Science and Technology# o"n

?iley and Sons#

Hui, <# H#, /# 8# 8"andan, S# 8lark, %# 8ross, # obbs, ?# # Hurst, ># # >#

%ollet, E# S"imoni, %# Sin"a, E# 0# Smit", S# Surapat, A# Totc"enal, 2#

Toldra, $++4# ;andbook of 0ood roducts 6anufacturing8 rinciples,

2akery, 2everages, 1ereals, cheese, 1onfectionary, 0ats, 0ruits, and

0unctional 0oods. %ew ersey: o"n ?iley Sons, Inc#, ;ublication#

arunrattanasri, A#, $++# Aroma 2ormation from /ice 0ran ;rotein 8oncentrate

by Acid Hydrolisis and T"e aillard /eaction# .asetsart &niersity#

.aewka, .# T"erakulkait, 8# and 8adwallader, .# /#, $++5# Effect of ;reparation

8onditions on 8omposition and Sensory Aroma 8"aracteristics of

Acid HydrolyDed /ice 0ran ;rotein 8oncentrate# /ournal of 1ereal Science B+ *$++5) BC 3 C+#

.a"lon, T#S#, 8"ow, 2#I and Sayre, /#%#,155# 8"olesterol >owering ;roperties of

/ice 0ran, /ournal of 1ereal 0ood :orld ol (5 *$): 55=1+$#

.atama, 8# .#, /#?# uinga, H# Sa"a and # et"i# $++$# Increased 2ood

Security and ;oerty /eduction in 8oastal .enya T"roug"

Substitution of ?"eat wit" 8assaa 2lour in 8"apatti and a"amri#

.A/I *.enya Agricultural /esearc" Institure)#

.ilcast, # $++# Te<ture in 0ood8 Solid 0oods, Folume $# ?ood"ead ;ublis"ing#

B5



.orus, #, ?itDcak, #, Jiobro, /#, usDcDak, >#, $++5# T"e Impact of /esistant

Starc" on 8"aracteristics of luten 2ree oug" and 0read, ournal of

0ood ;ydrocolloids $(: 5-- 3 55B#

>u, J#H#, onner, E#, <ada, /# <#, >iu, #, $+11# T"e Synergistic Effects of

Amylose and ;"osp"orus on /"eological, T"ermal and %utritional

;roperties of ;otato Starc" and el, /ournal of 0ood 1hemistry#

>u", 0# S#, 1551# Rice 9tilization# Springer#

atD, S# A#, 1551# The 1hemistry and Technology of 1ereals -s 0ood and 0eed #

Springer#

c8askill and J"ang 2, 1555# &se of rice bran oil in foods# 0ood Technology B( :

B+ 3 B(#

eilgaard, #8#, 8iille, #F#, and 8arr, 0#T#, $++4# Sensory =valuation

[email protected]# 8/8 ;ress, Taylor and 2rancis roup#

etta, I#, $++(# ;emanfaatan minyak bekatul dalam pembuatan pasta kacang

mera"# I;0

oskowitD, Howard /#, 0eckley, ac6ueline H#, and /essurecion, Anna F#A#

$++C# Sensory and 1onsumer Research in 0ood roduct esign and

evelopment # 0lackwell ;ublis"ing and T"e Institute of 2ood

Tec"nologist: Iowa, &SA#

uc"tadi, eddy, ;uspitasari %#>, %ienaber dan Susana, l#, 155B# Substitusi

;arsial Tepung Terigu dengan 0ekatul sebagai Sumber Serat akanan

dan %iasin dalam ;embuatan /oti anis dan 0iskuit, 0uletin

Teknologi dan Industri ;angan Folume FI %omor 1 *-=B$)

ukprasirt, A#, Herald, T# #, and Seib# ;# A# $++$# ;asting 8"aracteristics of /ice

2lour 0ased 0atter 8ompared to ?"eat 2lour 0ased 0atter# /ournal of

0ood >uality $B:1(5=1B

utters, /# #, and T"ompson, ames 2# $++5# Rice >uality ;andbook # A%/

;ublications#

%ura, #, ."arida", #, amila", 0# and /oselina, .# $+11# Te'tural ;roperties of

>aksa %oodle as Affected by /ice 2lour ;article SiDe# International

0ood Research /ournal 1-*): 1(+5=1(1$

%ur"ayati, 155C# empela!ari .ontribusi 2laor ula era" pada ;embuatan

.ecap anis# Institut ;ertanian 0ogor#

C+



;ark, 8# S# and 0yung=.ee, 0# $++$# 2lour 8"aracteristics /elated to ?ater

Absorption of %oodle oug" for aking ?"ite Salted %oodles#

/ournal of 1ereal 1hemistry.

;reedy, F#/#, ?atson, /# /#, ;atel, F# $+11# 0lour and 2reads and Their 0ortification in ;ealth and isease revention# Academic ;ress#

/olfes, S# /#, ;inna, .#, and ?"itney, E# %#, $++C# 9nderstanding 4ormal and

1linical 4utrition# 8engage >earning#

/ot"e, # , 15--# Introduction to -roma Research# Springer#

Sakin, #, .aymak 3 ertekin, 2#, and Ilicali, 8#, $++4# odeling t"e oisture

Transfer uring t"e 0aking of ?"ite 8ake# /ournal of 0ood

=ngineering Folume -+ *(): -$$ = -(1

Saputra, I#, $++-# Ealuasi utu iDi dan Indeks likemik 8ookies dan onat

Tepung Terigu yang isubstitusi ;arsial dengan Tepung 0ekatul#

Sc"ramm, /#, Abadie, A#, Hua, %#, J"imin, #, and >ima, #, $++4# 2ractionation

of T"e /ice 0ran >ayer and uantification of Fitamin E, 9ryDanol,

;rotein and /ice 0ran Sacc"arides# /ournal of 2iological =ngineering

1:5#

S"a"idi, 2#, $++B# 2aileyAs Industrial 5il and 0ats roduct # o"n ?iley and Sons#

S"arma, H# /#, 8"au"an, # S#, Agrawal, .#, $++# ;"ysico 8"emical

8"aracteristics of /ice 0ran ;rocessed by ry Heating and E'trusion

8ooking# International /ournal of 0ood roperties Folume 4, %o# (:

C+( 3 C1#

S"ittu, T#A#, Aminu, /#A#, Abulude, E#9#, $++5# 2unctional Effects of ant"an

um on 8omposite 8assaa ?"eat oug" and 0read# 0ood

;ydrocolloids $(: $$B 3 $$C+#

Sila, # A#, Sanc"es, 8#, Amante, E# /#, $++C# ;reention of Hydrolitic

/ancidity in /ice 0ran# /ournal of 0ood =ngineering 4B: -4 3 51#

Sing", #, Sing", %#, S"arma, T# /#, and Sa'ena, S# .#, $++(# ;"ysicoc"emical,

/"eological and 8ookie aking ;roperties of 8orn and ;otato 2lours#

0ood 1hemistry -(: (-4 3 (5(#

Street, 8# A#, 1551# 0lour 1onfectionery 6anufacture# ?iley IEEE#

Suas, #, $++-# -dvanced 2read and astry 8 - rofessional -pproach# 8engage

>earning#

C1



Sukont"ara, S#, T"eerakulkait, 8#, and iyaDawa, #, $++5# 8"aracteriDation of

Folatile Aroma 8ompounds from /ed and 0lack /ice 0ran# /ournal

of 5leo Science B-*():1BB 3 1C1

Sulistiyo, $++C# ;engembangan 0rownies .ukus Tepung &bi alar * Ipomoeabatatas >#) di ;T 2its andiri 0ogor# Institut ;ertanian 0ogor#

Turowksi, #, es"muk", 0#, Harfmann, /#, 8onklin, #, Step"anie, >#, $++4# A

et"od for etermination of Soluble ietary 2iber in et"ycellulose

and Hydro'ypropyl et"ycellulose 2ood ums# /ournal of 0ood

1omposition and -nalysis $+: $+ 3 $5#

Faclaik, F and 8"ristian, E# ?#, $++4# =ssential of 0ood Science# Springer#

?idowati, S#, $++1# ;emanfaatan Hasil Samping ;enggilingan ;adi dalam

enun!ang Sistem Agroindustri di ;edesaan# 2uletin -gro 2io *1):(( 3 (-#

?itDcak, #, .orus, #, Jiobro, /#, usDcDak, >#, $+1+# T"e Effects of

altode'trins on luten 2ree oug" and uality of 0read, /ournal of

0ood =ngineering 5C: $B- 3 $CB#

u, J#, Hua, %#, odber, #S, $++1 Antio'idant Actiity of Tocop"erols,

Tocotrienols, and U=9ryDanol 8omponents from /ice 0ran against

8"olesterol 9'idation Accelerated by $,$V=ADobis*$=

met"ylpropionamidine) i"ydroc"loride, /. -gric. 0ood

1hem., $++1, &+ *), pp $+443$+-1#

<u, ># >#, Tsao, /# and S"a"idi, 2#, $+1$# 1ereals and ulses8 4utraceutical

roperties and ;ealth 2enefits# o"n ?iley and Sons#

C$



APPENDICES

C(



A88e/0" #. He0/* Te17 :e17//a,e

&ESTI9%%AI/E &I HE9%I.

NAMA @ TANGGAL @

SAMPEL @ BROWNIES

I/7,+1@ 8icipila" sampel dari kiri ke kana sesuai kode sampel yang tertera pada

kuesioner, lalu berikan penilaian berdasarkan aroma, rasa, warna, tekstur, dan

penerimaan keseluru"an *berdasarkan tingkat kesukaan anda) dengan spontan

tanpa membandingkan antar sampel# 0ilasla" mulut dengan air mineral setiap

selesai mencoba sampel# ;encicipan sampel dilakukan satu kali sa!a tanpa

pengulangan# Terima kasi"#

.ode

SampelAroma

/asa

?arna

Tekstur

9erall

.eterangan :

1sangat tidak suka Bagak suka

$tidak suka Csuka

(agak tidak suka 4sangat suka

netral

C



A88e/0" &. Se/1,= A/a4=11 P,*e0,e

1# Hedonic Test *eilgaard et al, $++4)

T"e "edonic test is a sensory ealuation met"od to determine t"e

consumer acceptance of t"e product based on t"e oerall sensory 6ualities of t"e

food product# T"e "edonic test is done using scale from 1 to 4 *1 e'tremely

dislike, $ dislike, ( slig"tly dislike, neutral, B slig"tly like, C like, 4

e'tremely like)# T"is test is performed by 4+ untrained panelist# T"e panelists are

re6uired to taste and ealuate t"e sample# T"e panelists are informed not to

compare t"e sample wit" t"e ot"er samples#

CB



A88e/0" ). P2=1*a4 A/a4=11 P,*e0,e

1# Te'ture ;rofile Analysis

T"e p"ysical c"aracteristic of t"e rice bran brownies was done by measuring t"e

"ardness parameter of t"e brownies# T"e e6uipment w"ic" was used to measure

t"e te'ture of t"e brownies is Stable icro System te'ture analyDer# T"e te'ture

was measured by using cylindrical probe TA $B1+++ wit" B+ mm diameter# T"e

measure t"e te'ture of t"e brownies, t"e brownies sample s"ould be put in t"e

te'ture analyDer table, and t"en t"e proper probe s"ould be used based on t"e

te'ture c"aracteristic of t"e food product# T"e test speed for t"e te'ture

measurement was 1#+ mms and t"e measurement result in terms of number and

grap" are s"own by Te'ture E'ponent software#

CC



A88e/0" <. C2e5*a4 A/a4=11 P,*e0,e

A# oisture content analysis using 9en met"od *A9A8, $++B)#

1# oisture content analysis is done by weig"ing fie grams of sample

and put t"e sample into t"e eaporating dis" w"ic" "as constant

weig"t#

$# T"e sample is t"en dried in t"e oen for C "ours at 1+B°8# 0efore

weig"ed in analytical balance, t"e sample s"ould be cooled down first

in t"e desicators, and t"en t"e sample s"ould be dried again until t"e

constant weig"t is obtained# T"e moisture content calculated is wet

basis moisture content#

oisture content *G) x− y

x W 1++G

?"ere:

' initial weig"t of t"e sample before drying in gram

y final weig"t of t"e sample after drying in gram

B. A12 */7e/7 0e7e,5/a7/ 1/g D,= a12/g 5e720 AOAC &$.

1# As" content determination is done by weig"ing fie grams of sample

using analytical balance, t"e sample is put into crucible# T"e crucible

s"ould "ae constant weig"t before used for weig"ing#

$# After t"e sample is put in t"e crucible, t"e sample is burnt on t"e burner

until t"e w"ite smoke disappears#

(# T"e ne't step is as"ing t"e sample in t"e furnace at B+°8 for 1 "our

and t"en after 1 "our t"e temperature s"ould be raised up to BB+°8# T"e

as"ing process is finis"ed w"en t"e color c"anged from grey to w"ite#

C4



# T"e resulted as" is t"en weig"ed using analytical balance and t"e as"

content is calculated using t"e formula below#

As" content *G) x− y

z W 1++G

?"ere:

' weig"t of eaporating dis" and t"e sample after as"ing in gram

y weig"t of eaporating dis" in gram

D weig"t of t"e sample in gram

C. P,7e/ */7e/7 0e7e,5/a7/ 1/g M*, K6e40a24 5e720 AOAC

&$.

1# T"e protein analysis is conducted by weig"ing two grams of sample and

t"en t"e sample is put into .!elda"l tube and t"e addition of 4 grams of

. $S9, B mg of selenium, 1B ml of 5CG H$S9, and 1+ ml of (BG H$9$

are done#

$# And t"en, t"e ne't step is t"e destruction of t"e sample at $+ °8, t"e

sample is destructed until t"e solution became clear and t"en sample is

cooled down#

(# T"e ne't step is placing t"e tube t"e .!elda"l distillation e6uipment#

After t"at, t"e addition of $B ml of G saturated boric acid and ( drops of

mi'ed indicator are done# T"e mi'ed indicator is mi'ture of met"yl red

and met"ylene blue and s"ould be put into erlenmeyer flask# T"e flask is

placed below t"e condenser and t"e tip of condenser pipeline s"ould be

soaked in boric acid solution#

C-



# T"e ne't step is t"e distillation process# T"e distillation process is done

by t"e addition of %a9H (BG for B minutes#

B# +#$ % H8l is used to titrate t"e result of distillation until slig"tly pink

color appeared# T"e protein content is calculated as percent of nitrogen as

s"owed by t"e e6uation below#

G % ( ml HCl−mlblank )× N HCl ×14.007

weight of sample(mg) W 1++G

T"e percentage of nitrogen is multiplied by specific conersion factor

based on type of sample used to obtain t"e percentage of protein content#

D. Fa7 */7e/7 1/g S"24e7 5e720 AOAC &$.

1# In t"e fat content analysis using so'"let met"od, t"e sample used is fie

grams of water=free sample, t"e sample is wrapped using filter paper

*t"imble) and t"en it is put into So'"let e6uipment#

$# After t"at, t"e condenser s"ould be put aboe So'"let e6uipment# T"e

round bottom flask is filled wit" petroleum benDene *solent) and boiling

c"ips# T"e round bottom flask is put under So'"let e6uipment# T"e

e'traction process of fat from sample is re6uired for about C "ours#

(# T"e e'traction result is "eated in oen at 1+B°8# T"en t"e sample s"ould

be cooled down in desiccators and weig"ed until reac"ing t"e constant

weig"t# T"e fat content can be calculated using t"e e6uation below#

2at content weight of fat extracted(g)

weight of sample (g) W 1++G

C5



E. Ca,32=0,a7e */7e/7 1/g B= 099e,e/*e 5e720 AOAC &$

8arbo"ydrate content *G) 1++G = *G moisture Q G as" Q G protein Q G fat)

F. T7a4 De7a,= F3e, A/a4=1e1 AOAC &$

1# T"e fat contained in t"e samples need to be e'tracted wit" petroleum

eter for 1B minutes#

$# 9ne gram of dry fat=free samples and $B ml of +#1 buffer sodium

p"osp"ate is added to t"e erlenmeyer#

(# Termamyl enDyme wit" amount of +#1 ml is added to t"e mi'ture and

t"en coered wit" aluminium foil# T"e mi'ture is t"en incubated in t"e

water bat" at temperature 1++ o8 for 1B minutes#

# T"e mi'ture in t"e erlenmeyer is cooled down, after cooling, $+ ml

a6uadest and H8l 1 is added to t"e mi'ture# T"e pH of t"e mi'ture

s"ould reac" 1#B

B# After t"e pH of t"e mi'ture reac" 1#B, 1++ mg of pepsin enDyme added

t"e t"e erlenmeyer coered again wit" alumunium foil and t"en incubated

inside t"e water bat" at temperature + o8 and agitated for C+ minutes#

After t"at, t"e addition of $+ ml of a6uadest and %a9H was done, to ad!ust

t"e pH of t"e mi'ture to reac" C#-

C# T"en, 1++ mg of pancreatin is added to t"e mi'ture# T"e erlenmeyer is

closed again, and incubated in t"e waterbat" at temperature + o8 and

4+



agitated for C+ minutes# Addition of H8l is done to ad!ust t"e pH to reac"

#B#

4# It was filtered wit" dry crucible *pores $) w"ic" "as been weig"ed, and

contains +#B gram dry celite#

-# T"e mi'ture is t"en was"ed wit" 1+ ml a6uadest twice#

5# T"e filtrate and t"e precipitate are used to differentiate insoluble fiber

and soluble fiber# T"e filtrate is used to determine t"e soluble fiber, w"ile

t"e precipitate is used to determine t"e insoluble fiber#

1+# T"e precipitate need to be was"ed wit" 1+ ml et"anol 5B G and 1+ ml

acetone twice in order to get t"e insoluble fiber# After t"at, t"e precipitate

is dried in 1+B o8 until it reac"es constant weig"t *1$ "ours)# *A)

11# T"en, t"e precipitate ia as"ed in furnace BB+ o8 for B "ours# It was

cooled in dessicators and weig"ed until t"e weig"t is constant# *0)

G Insoluble fiber *A 3 0 3 8 )? ' 1++G

A weig"t after being dried *gram)

0 weig"t after being as"ed *gram)

8 weig"t of fat free blank *gram)

? sample weig"t

41



1$# T"e soluble fiber can be determined by adding water to t"e filtrate until

reac"ing olume 1++ ml# T"e ++ ml of 5B G et"anol is added and t"e

mi'tures is cooled down for 1 "our#

1(# It t"en filtered wit" dry crucible *pores $) w"ic" "as been weig"ed and

contains +#B gram dry celite#

1# T"e filtrate t"en was"ed wit" 1+ ml et"anol 4- G, 1+ ml et"anol 5B G

and 1+ ml acetone, eac" was done twice# T"en it was dried in temperature

1+B o8 until t"e weig"t is constant *1$ "ours ) *A)

1B# T"e filtrate is t"en as"ed in furnace at BB+ o8 for B "ours, and cooled

down in desicator to be weig"ed after reac"ing constant weig"t# *0)

G Soluble fiber *A 3 0 3 8 )? ' 1++G

A weig"t after being dried *gram)

0 weig"t after being as"ed *gram)

8 weig"t of fat free blank *gram)

? sample weig"t

Total ietary 2iber *G) Insoluble fiber *G) Q Soluble 2iber *G)

4$



A88e/0" $. He0/* Te17 9, A,5a Pa,a5e7e, Re147 9 T2e P,e45/a,=

Re1ea,*2

Pa/e417Ca11a!a

F4,R*e F4, P7a7 F4, W2ea7 F4,

# B C C C

& B B C B

) C B C

< C B $ B

$ 4 C B 4

( ( $

' B C C B

% C C $ C

C B

# C B C

## B B (

#&

#) 4 $ B

#< C ( C 4

#$ C C C

#( B C C B

#' C C C C

#% B $ C

# B 4 B C

& $ $ $ (&# C ( B C

&& $ B $

&) $ B C B

&< C

&$ B B

&( B B C B

&' $ $ ( $

&% B ( ( (

& B

) C $ B)# C C C C

)& C C C 4

)) B C C B

)< B B C B

)$ C ( B

)( ( B

)' B C B C

)% C B B

) C ( $ C

< C B C C

4(



<# 4 4 B

<& C B C

<) B

<< B C B

<$ $ C ( (

<( C C C C

<' ( ( ( $

<% 4 B B 4

< B B C (

$ C 1 C

$# C C ( C

$& C C C B

$) C C

$< C C B C

$$ C C B 4

$( B B ( B

$' 4 4 4 4

$% C B $

$ C C 4 B

( C ( 1 B

(# C ( C 4

(& C 4 4 4

() C C C

(< B C

($ C B (

(( B B B

(' C

(% C B B

( C B

' B B 4 %ote:1 e'tremely dislike$ dislike

( slig"tly dislike neutralB slig"tly likeC like4 e'tremely like

4



ANOVA

Aroma

Sum of S6uares df ean S6uare 2 Sig#

0etween roups 14#+( ( B#C-1 (#1$+ #+$C?it"in roups B+$#B( $4C 1#-$1

Total B15#B-C $45

A,5a

uncana

2lour %

Subset for alp"a +#+B

1 $

;otato 4+ #B-B4/ice 4+ #4B41 #4B41?"eat 4+ B#+-B4

8assaa 4+ B#$+++Sig# #B( #+C4

eans for groups in "omogeneous subsets aredisplayed#a# &ses Harmonic ean Sample SiDe 4+#+++#

4B



A88e/0" (. He0/* Te17 9, Ta17e Pa,a5e7e, Re147 9 T2e P,e45/a,=

Re1ea,*2

Pa/e417 Ca11a!a

F4,

R*e F4, P7a7 F4, W2ea7 F4,

# ( C

& B B B B

) ( (

< C ( C

$ C B 4

( B $ B

' 1 B C (

% $ C $ (

$ B ( (

# B ( ## 1 $ $

#& $ ( $ $

#) C ( (

#< B

#$ B ( $

#( B B C C

#' ( ( ( $

#% C ( $ B

# C 4 B B

& $ B&# ( B $

&& C ( $ C

&) B ( B

&< $ B C B

&$ ( B B

&( $ ( C $

&' $ ( ( (

&% B B

& B B $ B

) C B 4)# ( B (

)& C C C B

)) ( C

)< $ ( 1 (

)$ C ( ( C

)( $ ( ( (

)' ( $ (

)% ( ( (

) 4 1 $ C

< B C B

4C



<# $ $ B

<& ( B C (

<) C $ $ B

<< C 4 B B

<$ B B

<( B B B

<' ( C ( (

<% B B B C

< $ $

$ B $ B B

$# $ ( $ $

$& C ( $ B

$) B ( B B

$< C C B

$$ ( ( B

$( B B ( B

$' B ( C

$% C B $ (

$ ( C B (

( B ( C

(# $ ( ( C

(& B ( B

() C (

(< C C $ C

($ B ( B

(( B $ B

(' B $ C

(% C $ B

( 4 B (

' B $ B

%ote:1 e'tremely dislike$ dislike


44



ANOVA

Taste


0etween roups $B#BB ( -#B1- #(BB #++B?it"in roups B(5#-41 $4C 1#5BC

Total BCB#$B $45

Ta17e

uncana

2lour %


1 $

;otato 4+ (#B-B4/ice 4+ #1+++8assaa 4+ #$1(?"eat 4+ #+++

Sig# 1#+++ #$(eans for groups in "omogeneous subsets aredisplayed#a# &ses Harmonic ean Sample SiDe 4+#+++#

4-



A88e/0" '. He0/* Te17 9, Te"7,e Pa,a5e7e, Re147 9 T2e P,e45/a,=

Re1ea,*2

Pa/e417 Ca11a!a

F4,

R*e F4, P7a7 F4, W2ea7 F4,

# B B $ C

&

) (

< (

$ C B C C

( ( B $ (

' $ C C 4

% C C 1 B

C $ C

# ( B ( (## B ( B

#& $ B

#) C $

#< B ( ( B

#$ C $ C

#( C B C B

#' C B C

#% B C

# C 4 ( 4

& B B (&# B $

&& B $ ( B

&) ( B ( (

&< ( B B

&$ C B ( C

&( B 4

&'

&% C ( 4

& C C C

) 4 ( $ C)# B $

)& C 4 ( C

)) C ( ( B

)< $ ( 1 (

)$ C 4

)( B $ C

)' B $ B

)% B

) B 1 B

< B

45



<# B B ( C

<& C C (

<) B ( 1 (

<< ( B

<$ 4 (

<( C ( ( 4

<' C C ( C

<% 4 B B C

< $ ( ( (

$ B ( 1 B

$# ( $

$& C B $ C

$) ( (

$< C C ( B

$$ C B C B

$( B C B C

$' C C ( 4

$% C C $ (

$ C C B B

( C ( 1

(# ( $ $ B

(& B $ B

() B C ( C

(< C ( C

($ 4 4

(( C ( C C

(' B $ C C

(% C ( B

( C $ C B

' 4 ( C 4

%ote:1 e'tremely dislike$ dislike


-+



ANOVA

Te'ture


0etween roups 1((#CB4 ( #BB$ $B#4BC #+++?it"in roups 44#$5 $4C 1#4(+

Total C11#+-C $45

Te"7,e

uncana

2lour %


1 $ (

;otato 4+ (#(1(/ice 4+ #B418assaa 4+ #51(

w"eat 4+ B#+-B4Sig# 1#+++ 1#+++ #1

eans for groups in "omogeneous subsets are displayed#a# &ses Harmonic ean Sample SiDe 4+#+++#

-1



A88e/0" %. He0/* Te17 9, O!e,a44 Pa,a5e7e, Re147 9 T2e P,e45/a,=

Re1ea,*2

-$



-(

Pa/e417 Ca11a!a

F4,

R*e F4, P7a7 F4, W2ea7 F4,

# ( C C

& B B B B

) B B B

< C ( B

$ C B B C

( B C $

' $ C C B

% ( C $ B ( C ( C

# B B B

## ( B B (

#& ( ( $ (

#) C ( ( B

#< ( C

#$ C B ( C

#( B B C 4

#' B B (

#% C ( 4# C 4 4

& ( (

&# B ( C

&& C $ C

&) B B

&< ( B C

&$ B B B

&( ( B C C

&' ( (

&% B C C& C C 4

) C ( 4

)# ( B

)& C 4 4

)) B ( C

)< ( B $

)$ C ( B C

)( ( ( B

)' ( $ ( B

)% B B) B $ $ C

< B B B C

<# ( ( B

<& B C (

<) C $ $

<< C C B B

<$

<( B 4

<' ( B $ (

<% C B B C< ( $ (

$ C $ C

$# $ ( 1 $

$& C ( ( B

$) 4 ( C

$< C C B C



%ote:

1 e'tremely dislike$ dislike( slig"tly dislike neutral

B slig"tly likeC like

4 e'tremely like

ANOVA

9erall


0etween roups CC#1 ( $$#1(- 1$#1B+ #+++?it"in roups B+$#--C $4C 1#-$$

Total BC5#(++ $45

O!e,a44

uncana

2lour %


1 $

;otato 4+ (#5$5/ice 4+ #$1(8assaa 4+ #51(

?"eat 4+ B#1$-CSig# #$(B #(-

eans for groups in "omogeneous subsets aredisplayed#a# &ses Harmonic ean Sample SiDe 4+#+++#

-



A88e/0" . Te"7,e A/a4=11 9 T2e P,e45/a,= Re1ea,*2

Ha,0/e11 g.

F,*e

Ca11a!a F4, R*e F4, P7a7 F4, W2ea7 F4,

Re84*a7/ # B$-#C+5 (41B#C-C C++5#(14 -$$#-4

4CC#1(- (5(-#B$ C1-(#$($ (#B-

A!e,age B++4#(4 (-$4#1+B C+5C#$4B C((#1B$

Re84*a7/ & 44+4#C11 B(C#1( CB$$#14B C4B1#5+(

C((1#CB( BC(#-( C54$#4( B-1+#$B1

A!e,age 4+15#C($ B5#5- C44#B5 C$-1#+44

Re84*a7/ ) C+51#B$+ ($#-4( 1+-+1#B+1 CBC4#1+1

B(#1C5 B(#$4 1+1C$#45 4(+$#45C

A!e,age B4C$#-B $5#B4( 1+-1#55 C5(#5-

Re84*a7/ < 4(C#( B$C4#$1( -55-#C1+ 4451#+BB

4-C#(-B 5+4#-4B 11($B#(- B445#-C

A!e,age 4B5C#(CB B+-4#B 1+1C$ C4-B#C+

Re84*a7/ $ BCC(#5C4 (1C#B+$ 1+$+C#$( BBC#CC-

B(B(#4B- (114#-C5 -5C(#C- B$-#-(1

A!e,age BB+-#-C$ ($C4#1-B 5B-#-B1 B$#45

Re84*a7/ ( B554#B( (4((#C+1 1++C5#4(( B1$1#-+

C11B#(C1 (-1C#5 11B41#+$5 C(C#($$

A!e,age C+BC#- (44B#+- 1+-$+#(- -4-#5+1

-B



ANOVA

Hardness


0etween roups 4(1$+--1#C1+ ( $(4(C$4#$+( 1#+ #+++?it"in roups ((4B5(C+#14 $+ 1C-45C-#++5Total 1#+C5E- $(

Ha,0/e11

uncana

2lour %


1 $ (

/ice C 1BC#+4((?"eat C BC4C#+4- BC4C#+4-8assaa C C1B-#B-44;otato C -5-$#1B-4Sig# #+BC #B$4 1#+++

eans for groups in "omogeneous subsets are displayed#a# &ses Harmonic ean Sample SiDe C#+++#

-C



A88e/0" #. M17,e C/7e/7 9 T2e P,e45/a,= Re1ea,*2

Ca11a!a

F4,

E!a8,a7/

D12

We7 Sa584e E!8. D12

D,= Sa584e

M17,e

C/7e/7

A!e,age

Re84*a7/ # 1#+1$C B#+1-B B#1B$ 14#CBG 14#4G

$+#(455 B#+$1- $#B+CB 14#-(G

Re84*a7/ & $$#CB$$ B#+C54 $C#4-(( 1-#B1G 1-#-$G

$+#1$54 B#+1C4 $#1-4 15#1$G

Re84*a7/ ) (#11B4 B#1$11 (-#+5 1C#$G 1C#$G

(-#1+5 B#+14- $#((C 1C#$G

Re84*a7/ < $4#$BB1 B#+-51 (1#+C 1-#G 15#++G

$4#+B4 B#+BC (1#C( 15#BCG

Re84*a7/ $ 1#-$BB B#1$BB B#5-1$ 1-#5$G 15#14G

+#1551 B#+B( #$C 15#$G

Re84*a7/ ( (+#--1 B#+C4- (B#1$B 1C#$CG 1C#1-G

$+#41-- B#+C-1 $#54+( 1C#11G

R*e F4, E!a8,a7/

D12

We7 Sa584e E!8. D12

D,= Sa584e

M17,e

C/7e/7

A!e,age

Re84*a7/ # $#4-1$ B#154B C#5-1 15#-(G 15#(+G

(#C545 B#+41 4#454- 1-#44G

Re84*a7/ & (B#44B B#+C (5#C($- 14#C(G 15#(1G

(-#C44B B#+1( $#C(-C $+#55G

Re84*a7/ ) $+#(CBC B#1$1B $#41C 15#-(G $+#++G

$$#(B( B#+4-C $C#(55 $+#14G

Re84*a7/ < 1-#4$BC B#+B $$#445 15#4(G 15#$BG

1-#44C4 B#+(1$ $$#-C(4 1-#44G

Re84*a7/ $ (-#CB4C B#+$BC $#-14 14#$-G 15#4$G

1#$(B$ B#+5-4 B#$+ $$#1BG

Re84*a7/ ( (#1$1( B#+(B (-#+5C4 $1#+G $1#C-G

(#$-4- B#$$4- 4#(51 $$#(1G

-4



P7a7 F4, E!a8,a7/

D12

We7 Sa584e E!8. D12

D,= Sa584e

M17,e

C/7e/7

A!e,age

Re84*a7/ # $$#+44C B#+4B $C#41B 1(#(G 1(#4-G

1-#4$-B B#+-+1 $(#+511 1#1$G

Re84*a7/ & 1-#45$ B#1+1 $(#$4BB 1$#11G 1$#C4G

1#+$B$ B#1$11 B#C-C 1(#$(G

Re84*a7/ ) (#B44B B#+-41 (5#+(C( 1$#(BG 11#4-G

1#4$-( B#1$41 C#$-+B 11#$1G

Re84*a7/ < +#$BB1 B#+CCB #C-B1 1$#BCG 1(#BG

$$#CBB$ B#+B( $C#5C4C 1#B(G

Re84*a7/ $ $$#C$1( B#+$5- $4#+(C4 1$#$$G 1$#(-G

1-#5$C( B#1($ $(#1C5 1$#BG

Re84*a7/ ( 1-#BC41 B#1$14 $$#5- 1#B(G 1#C(G

(#C1( B#+5-1 (-#5C1B 1#4(G

W2ea7 F4, E!a8,a7/

D12

We7 Sa584e E!8. D12

D,= Sa584e

M17,e

C/7e/7

A!e,age

Re84*a7/ # $#4-1$ B#++ 4#14( 1$#-4G 1(#($G

1#$B$4 B#1B5( B#4+1 1(#44G

Re84*a7/ & (#1C1( B#+4B1 (-#B4B 1(#+(G 1#CBG

$#41-4 B#+CC4 C#5C+5 1C#$4G

Re84*a7/ ) (#B(BC B#+4-1 (-#-$+1 1B#C(G 1B#+4G

(#$$4- B#$(1 (-#4+$( 1#B1G

Re84*a7/ < $$#+414 B#1(B $C#B$(( 1(#BG 1B#+5G

$$#1-5- B#+41C $C#1( 1C#4(G

Re84*a7/ $ $+#(4BC B#+(1$ $#B1+C 14#-1G 1C#4$G

1#+1$C B#1$11 B#((( 1B#C(G

Re84*a7/ ( 1-#C4-B B#1C4$ $(#+5B1 1#B(G 1B#1(G

1-#4$51 B#+1(5 $$#5BB 1B#4(G

E"a584e 9 Ca4*4a7/

oisture content *G) Initial weig"t of sample 3 ?eig"t of dried sample ' 1++G

Initial weig"t of sample

**B#+1-B) g 3 *B#1B$=1#+1$C) g) ' 1++G

B#+1-B g

--



14#4 G

ANOVA

M17,e


0etween roups #+1C ( #++B $#-4 #+++?it"in roups #++( $+ #+++Total #+15 $(

M17,euncana

flour %


1 $ (

potato C #1(1$54w"eat C #155C4cassaa C #14-B5+rice C #15-4CSig# 1#+++ 1#+++ 1#+++ 1#+++


-5



A88e/0" ##. Wa7e, A*7!7= 9 T2e P,e45/a,= Re1ea,*2

Types of 2lour Aw

Aerage1 $

8assaa 2lour

/eplication 1 +#C4( +#C41 +#C4$

/eplication $ +#CC( +#CC- +#CCC

/eplication ( +#CC4 +#CC5 +#CC-

/eplication +#C41 +#C4$ +#C4$

/eplication B +#CC +#CC1 +#CC(

/eplication C +#CB5 +#CC( +#CC1

/ice 2lour

/eplication 1 +#C4B +#C45 +#C44

/eplication $ +#C-- +#C51 +#C5+

/eplication ( +#C45 +#C-1 +#C-+

/eplication +#CC5 +#C41 +#C4+

/eplication B +#C-1 +#C-$ +#C-$

/eplication C +#C-5 +#C5$ +#C51

;otato 2lour

/eplication 1 +#C +#C1 +#C1

/eplication $ +#C( +#C(( +#C($

/eplication ( +#C($ +#C(4 +#C(B

/eplication +#C(4 +#C(B +#C(C

/eplication B +#C($ +#C(1 +#C($

/eplication C +#C$- +#C(1 +#C(+

?"eat 2lour

/eplication 1 +#CC4 +#CC +#CCC

/eplication $ +#CBB +#CB4 +#CBC

/eplication ( +#CB5 +#CC( +#CC1

/eplication +#CC( +#CC$ +#CC(

/eplication B +#CBB +#CBB +#CBB

/eplication C +#CC- +#CC5 +#CC5

5+



ANOVA

A>


0etween roups #++4 ( #++$ B5#$$+ #+++?it"in roups #++1 $+ #+++

Total #++- $(

A>

uncana

flour %Subset for alp"a +#+B1 $ (

potato C #C(((w"eat C #CC(14cassaa C #CC4++rice C #C-1C4Sig# 1#+++ #(+B 1#+++


51



A88e/0" #&. He0/* Te17 9, A,5a Pa,a5e7e, Re147 9 T2e Ma/

Re1ea,*2

1+G (B

$+G(B

(+G(B

+G(B 1+GB

$+GB

(+GB

+GB 1+GBB

$+GBB

$ B C C C C

B ( B B 4 C ( 4

( C B C B

C C C B B C C C C C

C C C ( B ( B B B

( ( 1 ( C ( B B B B

B B B C C C

4 4 C C C C C ( B

B B C ( B C

$ ( ( 1 ( ( B 4 4

C 4 C C C C C C C C

C C C B C C C C C

B C B C C C C C

B B B B C

B ( B ( C B ( B B

B $ 4 B C B C B C

B $ ( B C B

B B B ( C C C

B B C C C B C C B C

B B C C

B C C C C C C ( $ C

C B B C B C C C B C

C C B $ B $ C C C C

C B C B B C B C C

C C C C C C C C C (

( ( ( B C B $ B B

C 4 4 4 C 4 C B C C

C B B B B C C B

C B C $ ( B $ ( C CB B B

B B $ ( C C ( $ (

B B B B C B C C B

( ( B B ( C (

B 4 B 1 B B ( C 4 C

$ B ( ( $ $ (

C ( B B B C

B C B B ( $ $ (

B B B B C $ (

5$



B B C B C C C C C C

B C ( ( B 4 4 B B B

C C 4 4 $ 4 B (

B $ $ $ C C B

C ( B $ ( C B

B B B B B C B (

4 $ B 4 4 C B B (

C 4 4 C 4 4 C C B

C B C ( C C $ ( B B

( C B ( C C C ( B C

B B ( C C B C C C

( ( ( ( ( ( $ ( (

B C C B

C C $ C C B B B

C C C C C

B C B C C C 4 4 4 4

B B ( ( C C C B ( C

B $ B 1 C C 4 B ( B

B C C C B

C $ C B B B B C

C B ( B C B B

C C C C C (

C C C C C C (

B B C B B

( B ( C

B C B B C 4 $ C C

C B C C C C

C B B B B B $ 1 ( (

B ( ( B B C C

B ( ( ( B C C

B C B B C C $ C C

%ote:1 e'tremely dislike

$ dislike( slig"tly dislike

neutralB slig"tly likeC like4 e'tremely like

5(



Te171 9 Be7>ee/-S36e*71 E99e*71

ependent Fariable:Aroma

SourceType III Sum of

S6uares df ean S6uare 2 Sig#

8orrected odel 54#C1(a 1 C#54$ #((B #+++Intercept $5+4#C1B 1 $5+4#C1B 1B-B#$(- #+++ricebran BB#$1( 1(#-+( -#B-$ #+++time B#+CB $ $#B($ 1#B4 #$+-ricebran X time (4#((B - #CC4 $#5+1 #++(Error 1CC#441 1+(B 1#C+-

Total $CC4+#+++ 1+B+8orrected Total 14C$#(-B 1+5

a# / S6uared #+BB *Ad!usted / S6uared #+()

A,5a

ricebran %

Subset

1 $ (

uncana,b +G $1+ #4C$

(+G $1+ #-+++

$+G $1+ #5(-1 #5(-1

1+G $1+ #541 #541

kontrol $1+ B#1CC4

Sig# 1#+++ #15( #+-1

eans for groups in "omogeneous subsets are displayed# 0ased on obsered means# T"e error term is ean S6uare*Error) 1#C+-#a# &ses Harmonic ean Sample SiDe $1+#+++# b# Alp"a #+B#

A,5a

time %

Subset

1uncana,b BBm (B+ #-141

(Bm (B+ #-$B4

Bm (B+ #5C-C

Sig# #1(4

eans for groups in "omogeneous subsets are

displayed# 0ased on obsered means# T"e error term is ean S6uare*Error) 1#C+-#a# &ses Harmonic ean Sample SiDe (B+#+++# b# Alp"a #+B#

5



5B



A,5a

uncana

interaction %


1 $ ( B

+G/0 (B 4+ #$$5(+G/0 (B 4+ #-B4 #-B4+G/0 BB 4+ #B-B4 #B-B4+G/0 B 4+ #C+++ #C+++.9%T/9> BB 4+ #4$-C #4$-C1+G/0 BB 4+ #-$5 #-$5 #-$5

$+G/0 (B 4+ #--B4 #--B4 #--B4$+G/0 B 4+ #5$5 #5$5 #5$5(+G/0 BB 4+ #5$5 #5$5 #5$51+G/0 (B 4+ #541 #541 #541(+G/0 B 4+ #541 #541 #541$+G/0 BB 4+ #5-B4 #5-B4 #5-B4

1+G /0 B 4+ B#1+++ B#1+++ B#1+++

.9%T/9> B 4+ B#$$-C B#$$-C.9%T/9> (B 4+ B#B$5Sig# #1(+ #+B$ #1B+ #1( #+B+

eans for groups in "omogeneous subsets are displayed#

a# &ses Harmonic ean Sample SiDe 4+#+++#

5C



A88e/0" #&. He0/* Te17 9, Ta17e Pa,a5e7e, Re147 9 T2e Ma/ Re1ea,*2

1+G(B

$+G(B

(+G(B

+G(B

1+GB

$+GB

(+GB

+GB

1+GBB

$+GBB

(+GBB

+GBB

89(B

89B

89BB

( $ B C C ( C B C C C C

B B B C $ C C B 4 C C C

( B ( B B C C B B 4 B C

( B B B ( 4 ( $ 4 C C

1 1 C C B $ $ B 1 1 C C

( $ 4 C B B ( B ( B C C C

B C $ ( ( ( $ C C $ $ B

( B B 4 4 C C ( B $ 1 (

B B B ( B ( C B B

( $ 1 B B $ 4 $ ( C B B B

( B B C C C B ( 4 4 C $ 4 C 4

C C C B C C C ( B B (

C C ( ( B ( 4 B C B $ $ C C C

C C B C B C ( C C C C

( ( C $ B B ( 1 B 1 ( C ( B

$ B $ ( B B C C C C C ( ( B B

$ $ $ $ B $ B C ( B B

B ( B $ $ ( ( ( ( C C C

4 C 4 4 B C B B 4 4 B ( (

B ( ( B ( ( B B ( C 4

B C C B C B C ( B 4 C $ B C C

C C ( ( C $ B ( B B B

B B $ $ ( 1 B B ( C C (

C C C B B C C 4 C C B C

C C C C C C C C C ( C ( 4 C 4

( B B B B C B ( B B ( 4 C C

4 C C 4 C C ( B B B B B B

( ( ( ( ( ( (

C B $ ( ( C ( C C 4

C 4 C C 4 C B B C C C C C B

B C ( B B B 1 B ( ( B B C

( ( B ( B B B B

C B $ C B ( B ( C C ( B B C

B $ $ C ( C B B C

B C 1 C 4 C C $ 4 4 4

( ( $ B ( ( B C B ( $ B

C ( B C B B B ( ( B ( B (

$ B ( C $ 1 $ ( ( ( B B B

$ B ( ( B $ B ( ( ( $ B C C

B C B B C C B 1 $ ( C 4 B

54



C B $ B C 4 B C C 1 B B (

4 B $ $ C 4 B ( B (

( B 1 $ $ B B 4 ( B C B B B

( B $ ( ( ( $ 1 C B B B B 4

$ ( $ $ C C C 1 C $ B B B

4 ( 4 1 C 1 B ( B C ( ( ( C B

B 4 C B B ( 4 B B C C $ $

4 ( $ 4 $ $ B 1 B B C $

B B C C 4 ( C 4 1 (

B B B 4 B 1 B ( $ B 4 (

( $ ( 1 ( $ ( ( ( $ C C (

B ( ( ( C $ ( ( $ C C C

C C ( ( C B B B ( C B (

B B B ( C ( C C C C B 4 4 4

C B ( ( B $ C C C C B B B

B ( ( ( B C 1 B C C C

( ( 1 $ B C C C 4 (

C ( B C C C 4 B 4 C B C C

C $ $ 1 ( ( B ( B B ( $ C C C

C C B B C C ( B $ B ( 4 C C

B C C ( C B ( $ C C C

C C C ( C B ( $ 4 C B

( $ ( ( $ ( ( ( $ $ ( C B B

( $ ( B $ ( ( ( $ $ ( 4 B C

B B ( C B ( 4 4 B B 4

B B B C B ( 4 B B C C

1 ( $ $ $ ( ( ( B $ $ 1 C B

C ( ( ( C B $ B 4 B C

B C B ( ( C C

B B B B B B B ( 4 4 C C

%ote:1 e'tremely dislike

$ dislike( slig"tly dislike neutralB slig"tly like

C like4 e'tremely like

5-



Te171 9 Be7>ee/-S36e*71 E99e*71

ependent Fariable:Taste



8orrected odel $5-#4C-a 1 $1#(1 1+#C #+++

Intercept $+4--#14B 1 $+4--#14B 1+(C-#4BC #+++ricebran $41#144 C4#45 ((#-1B #+++time B#C5( $ $#-4 1#$+ #$$ricebran X time $1#-54 - $#4(4 1#(CB #$+-Error $+4B#+B4 1+(B $#++BTotal $(1C$#+++ 1+B+

8orrected Total $(4(#-$B 1+5

a# / S6uared #1$C *Ad!usted / S6uared #11)

Ta17euncana,b

ricebran %

Subset

1 $ (

+G $1+ (#4$(-(+G $1+ #1-B4$+G $1+ #(5B$1+G $1+ #4+++kontrol $1+ B#$$5Sig# 1#+++ #1(+ 1#+++ 1#+++

eans for groups in "omogeneous subsets are displayed# 0ased on obsered means# T"e error term is ean S6uare*Error) $#++B#a# &ses Harmonic ean Sample SiDe $1+#+++# b# Alp"a +#+B#

Ta17e

uncana,b

time %

Subset

1

BBm (B+ #(C$5(Bm (B+ #$5Bm (B+ #B$5Sig# #11(


0ased on obsered means# T"e error term is ean S6uare*Error) $#++B#

a# &ses Harmonic ean Sample SiDe (B+#+++#

b# Alp"a +#+B#

55



A88e/0" #). He0/* Te17 9, Te"7,e Pa,a5e7e, Re147 9 T2e Ma/

Re1ea,*2

1+

G

(B

$+

G(

B

(+

G(

B

+

G(

B

1+

G

B

$+

G

B

(+

G

B

+

G

B

1+

GB

B

$+

GB

B

(+

GB

B

+

GB

B

89

(B

89

B

89

BB

( $ B C C B C C ( 4 C C (

B C B $ B C C C B $ 4 4 B C

( $ ( $ ( $ ( B B C ( C ( C

B B B B B ( C ( B C B B

B C B ( $ ( ( 1 $ 4 4 C

C C C B B B C B B C C C

( ( ( $ ( $ ( C B B ( ( B (

$ B B 4 4 B C B $ 1 1 ( $

( B B C B C B B B ( B (

( ( B B B B 4 $ B C C B B

B ( ( ( B B B B B C ( $ ( C B

C B C C B B C C B B B B (

B B C B C C 4 B C B $ $ 4 C (

B ( ( ( B ( C C B

( C 1 B B B ( B $ B

$ ( B ( B $ 4 C B C C C

$ $ $ 1 B C ( C C C C

B C C C C C C B C C ( (

C C 4 B 4 C B B B C 4 4 B (

B ( C ( ( C B C B

$ 4 4 C B B 4 C 4 C C $ B (

C C B B B ( B B B C C C

B B B $ B $ C B C B $ C C B (

B B C C C C C B

B C 4 B C B C C C C C C C $

( B B C B B $ ( ( ( (

B C B C B 4 ( B B B ( B B (

( ( ( ( ( ( ( $ (

B B ( C C C $ B B C B B C C B B C B C

B B $ 1 C 4 1 ( ( $ B ( C

B ( B $ B ( B B $

B $ C B B ( B $ B C B B C B

B B B C B B B B $ C C 4

( B ( 1 ( ( C 4 $ 4 4 4

( ( 1 $ $ $ B B $ C B B

C ( ( B 4 B B ( B B B B

B C B ( $ $ ( $ B ( (

( C C ( C B B B (

1++



B B C B B ( $ $ $ $ $ C 4 (

C B ( B C 4 C B C C B $ B C

4 C B C C 4 ( ( B B ( B ( $

B B ( B C ( C ( B C B C B

( ( ( ( ( $ C C B C C C 4

( ( B C C C $ C ( B C C

C ( $ 4 B B C B C C C

C 4 4 4 C 4 4 C ( C B C $ B

4 ( $ B $ 1 B B $ $ C (

( ( $ B C 4 1 B C 4 1 ( $

B B C C B B B $ ( B B 1

B $ ( ( B C ( C B $

C B B B C $ B B ( B B 4

( B C B B B ( C C

( C ( C C C B ( C ( B (

C C C ( C C C ( 4 C C B B (

B B B ( C 1 C 4

B B 4 C B B B 4 B

C ( B C B C B ( $ C 4 C

C $ 1 1 B $ B ( C $ 4 B 4

C C C C ( C B B ( B $ C C B

B C B ( B B ( C C C

B C B ( B ( ( C B C

( 1 ( ( $ B B B B B B C C B

( 1 ( $ B B B B B B C C

B B B B B B 4 $ ( C 4 4 C C C

B C B B B C C B C B C B B

( $ B ( 1 $ 1 1 C C

B ( B ( ( C C

B C C ( ( $ C B (

B B C B B 4 ( B C 4 4 C

%ote:

1 e'tremely dislike$ dislike( slig"tly dislike neutralB slig"tly like

C like4 e'tremely like

1+1



Te171 9 Be7>ee/-S36e*71 E99e*71

ependent Fariable:Te'ture

Source

Type III Sum of


8orrected odel 11-#+-$a 1 -#( #++ #+++Intercept $11B#44B 1 $11B#44B 11141#$(C #+++ricebran CC#(44 1C#B5 -#CBC #+++time 1#$(+ $ 4#11B (#41$ #+$B

ricebran X time (4#4 - #C- $#( #+1(Error 15-#1( 1+(B 1#514Total $(B1-#+++ 1+B+8orrected Total $1+$#$$B 1+5

a# / S6uared #+BC *Ad!usted / S6uared #+()

Te"7,e

uncana,b

ricebran %

Subset

1 $ (

+G $1+ #115+(+G $1+ #$(-1+G $1+ #BCC4$+G $1+ #B4C$kontrol $1+ #-5B$

Sig# 1#+++ #$51 1#+++

eans for groups in "omogeneous subsets are displayed# 0ased on obsered means# T"e error term is ean S6uare*Error) 1#514#a# &ses Harmonic ean Sample SiDe $1+#+++#

b# Alp"a +#+B#

Te"7,e

uncana,b

time %

Subset

1 $

BBm (B+ #+B4(Bm (B+ #CB4Bm (B+ #C441

Sig# #BC4 1#+++

eans for groups in "omogeneous subsets are displayed# 0ased on obsered means# T"e error term is ean S6uare*Error) 1#514#a# &ses Harmonic ean Sample SiDe (B+#+++#

b# Alp"a +#+B#

1+$



Te"7,e

uncana

interaction %


1 $ (

+G/0 (B 4+ (#5-B4+G/0 BB 4+ #++++(+G/0 BB 4+ #$$-C #$$-C(+G/0 (B 4+ #$$5 #$$5$+G/0 (B 4+ #(41 #(41 #(41+G/0 B 4+ #(41 #(41 #(41

1+G/0 (B 4+ #1( #1( #1(.9%T/9> BB 4+ #B+++ #B+++ #B+++1+G/0 BB 4+ #C$-C #C$-C1+G /0 B 4+ #CB41 #CB41$+G/0 BB 4+ #C41 #C41$+G/0 B 4+ #C-B4 #C-B4

(+G/0 B 4+ #-+++

.9%T/9> B 4+ #-41 #-41.9%T/9> (B 4+ B#(1(Sig# #+C1 #1+B #+4B #+B5


a# &ses Harmonic ean Sample SiDe 4+#+++#

1+(



A88e/0" #<. He0/* Te17 9, O!e,a44 Pa,a5e7e, Re147 9 T2e Ma/

Re1ea,*2

1+

G

(B

$+

G(

B

(+

G(

B

+

G(

B

1+

G

B

$+

G

B

(+

G

B

+

G

B

1+

GB

B

$+

GB

B

(+

GB

B

+

GB

B

89

(B

89

B

89

BB

( $ B C C B C C B 4 C C (

B B B B B C B C C B 4 4 C C

( ( B B B ( B C B C

B B B ( ( B 4 C C

$ $ B C B ( ( B C $ 4 C C

B ( B C B ( B C B C C C

( $ ( $ B C C ( $ B

( B C 4 4 C C B 4 1 (

B B C B B B ( B B

$ $ ( $ ( B $ 4 ( C C B B

B B B C C B B C 4 C $ B C B

C C B B B B C C B B B

C C B C B C B C B C ( 4 C (

C C B C C C B C C B B

( ( B $ B ( ( ( C ( B

$ B B B 4 C C B B C

$ $ $ $ ( ( B C ( B C

B ( $ B ( $ ( B ( $ 4 B (

C C C B C B B C B B C 4 (

B B B ( C C B

B C 4 C C B 4 ( C 4 C ( B B

C B B B C C C

B C B $ $ ( $ B B 4 B (

C B C B B C C C B C C B

C C C C C C C C C B C B C B

( B C 4 B ( B C ( B B

C C C 4 C C ( B B C B B

B

C B $ ( C B ( B B C CB C B B B B C B C B C C B B

B B ( 1 C C 1 C $ (

B B ( B ( B ( (

B ( C B B B ( C B ( B B C

B B B C C C 4

B C 1 C 4 B $ 4 4 4

( ( ( $ ( B ( B B B

4 ( C B C B B B B B B

( B ( $ $ ( $ $ $ B

B ( B ( $ $ B B B

1+



B C B B B C B C 4 B

C B ( B C 4 B C C C 1 B C

4 B B ( B 4 B ( B ( B

( $ ( ( C C ( ( B B C B

B ( ( $ ( C B C C C B

B B $ ( ( ( C C B $ ( $ B C B

4 B C 1 4 $ B B C 4 C B C

C 4 C C C B 4 C C C C $ (

C $ B $ $ B B C B (

C ( B C 4 ( B C B $ ( (

C B C C B $ C B C ( B C $

B ( 1 $ ( $ ( $ $ C B (

B B ( C $ ( B $ C C C

C C ( C B B C B (

B C B B C C C C B C B C (

C B B 1 C C B C C B

B B C B B C B C C 4

( $ $ B B 4 C C B B B 4 B

C ( B B C C C B C C C 4 C

C ( $ $ ( ( C ( C ( $ C C C

4 C C C B C ( B $ B $ B C C

C C B $ C B B C ( C C C

4 C B $ C B C ( 4 C B

( $ ( ( ( ( ( ( ( ( ( ( C C B

( $ ( ( C B C

B B C B B C ( B B B 4 C C C

B B C B C C B B B B 4 B C

$ ( B $ ( B $ B 1 1 C C

B C B ( ( C C C C

B C B $ $ C C B

C B C B B C ( B B B 4 C C

%ote:

1 e'tremely dislike$ dislike( slig"tly dislike neutralB slig"tly likeC like

4 e'tremely like

1+B



Te171 9 Be7>ee/-S36e*71 E99e*71

ependent Fariable:9erall



8orrected odel $+-#1(5a

1 1#-C4 5#(5 #+++Intercept $$155#C+ 1 $$155#C+ 1+5(#- #+++ricebran 141#4(5 $#5(B $4#$B- #+++time $#+CB $ 1#+($ #CBB #B15ricebran X time (#((B - #$5$ $#4$B #++CError 1C(+#$B4 1+(B 1#B4BTotal $+(-#+++ 1+B+

8orrected Total 1-(-#(5C 1+5

a# / S6uared #11( *Ad!usted / S6uared #1+1)

O!e,a44

uncana,b

ricebran %

Subset

1 $ (

+G $1+ (#515+(+G $1+ #BB$$+G $1+ #BC15

1+G $1+ #-+++kontrol $1+ B#1B41Sig# 1#+++ #+BB 1#+++

eans for groups in "omogeneous subsets are displayed# 0ased on obsered means#

T"e error term is ean S6uare*Error) 1#B4B#a# &ses Harmonic ean Sample SiDe $1+#+++#

b# Alp"a +#+B#

O!e,a44

uncana,b

time %

Subset

1

BBm (B+ #B$5(Bm (B+ #C+++Bm (B+ #CB1Sig# #$-

eans for groups in

"omogeneous subsets aredisplayed# 0ased on obsered means# T"e error term is ean

S6uare*Error) 1#B4B#

a# &ses Harmonic ean Sample

SiDe (B+#+++#

b# Alp"a +#+B#

O!e,a44

1+C



uncana

interaction %


1 $ ( B

+G/0 BB 4+ (#-1(

+G/0 (B 4+ (#--B4+G/0 B 4+ #+B41(+G/0 (B 4+ #$$-C #$$-C$+G/0 B 4+ #B$5 #B$5$+G/0 (B 4+ #B41 #B41$+G/0 BB 4+ #B41 #B41

(+G/0 B 4+ #C$-C #C$-C.9%T/9> BB 4+ #4$-C1+G/0 (B 4+ #-+++ #-+++1+G /0 B 4+ #-+++ #-+++1+G/0 BB 4+ #-+++ #-+++(+G/0 BB 4+ #-+++ #-+++

.9%T/9> B 4+ B#$$-C B#$$-C

.9%T/9> (B 4+ B#B1(Sig# #+4 #+5 #(15 #+4$ #14-

eans for groups in "omogeneous subsets are displayed#a# &ses Harmonic ean Sample SiDe 4+#+++#

A88e/0" #$. Te"7,e A/a4=11 9 T2e Ma/ Re1ea,*2

Sa584e /eplication 1 /eplication $ /eplication (

RB B((#5+ B+-1#554 B+5#--( B((+#$C1 BC5#5 B-5(#1

1+4



)$M

A!e,age B$1$#5B1 B$1$#B4$ BC-1#$54

#RB

)$M

-+1#+4( B(-4#+(5 B(1(#B-C C15$#CC C1#C1 B1(#$B-

A!e,age B+5#+BC B4B(#+$C BC(#5(C&RB

)$M

C+#-B -((#C C(4C#4-C 4+11#C4 C5C(#55$ C5C#(B$

A!e,age 4(C5#BCB CC5#1$C C5BB#14$

)RB

)$M

4++1#4B1 5C+B#CC+ B-C-#-$+ C(+#+5 C(1(#-4C BC(1#B1(

A!e,age -(+(#4+C C15#(B B54$#C5

<RB

)$M

C51(#-5- 4+4-#$ CC-1#4B- 41C4#C4 4B14#C1 4-55#(+

A!e,age C55C#14+ C5$#41C 44+-#4(

RB

<$M

44B5#5C C$(#1-+ 44+(#C1B C+((#+-5 B5-4#+B B-+$#41

A!e,age 4++1#((- C-C-#(B$ B-5B#+4(#RB

<$M

C$+-#CB- C4$1#45$ C1C-#-(1 C41B#5(B 44#$-5 4+-1#4

A!e,age CCB#$$B C$#(-( 4$C#(-$

&RB

<$M

4$B#C4 C4B#-41 4(-1#+4$ B-1C#$C 41$#(-C 4(+5#11

A!e,age C-C+#CC5 CB5-#CB5 4$$B#-5-

)RB

<$M

C1C5#B$+ B$$B#B5B B54$#1+- 4+1$#44C C4+C#544 B-($#+$B1-5

A!e,age BC54#BB- C5$#$ C$C5#B+1

<RB

<$M

44(1#(1 C5$5#-- -1C(#-B C-+-#$C4 -B14#14( 4+B$#($4

A!e,age 4((+#B55 4-B#-4C 44-#4B+

RB

$$M

C(5B#4(B 4($#+4$ BC+(#(55 B-1$#+( B55-#1B C+1#-$5

A!e,age C-C-#5+( B4+4#4$1 C++C#5$

#RB

$$M

4B4#1($ 4CC1#4$1 45C#(B 4+C5#-B B(B(#( C++$#BC

A!e,age 4C+#$C 4B+4#5C+ BC44#5B

&RB

$$M

44+$#5$C C4C1#C-4 54+5#C(4 -44#C( B$$4#(1- B4(C#B5$

A!e,age 4$($#(+4 5$$#+B+ B-1#5BB

)RB

$$M

-$B1#$ 4B15#+-- 4+15#5$ 44+(#4B( 4C15#1( -5B#5B

A!e,age 4--B#1 4(C1#-- -+B4#C-$

<RB

$$M

-B(#B+B 4(B#-15 C(CC#B15 4B(#C-4 -$$5#$-5 5$($#C1

A!e,age 45+#1C$ C5BB#1+( -4(+#5B+

1+-



Te171 9 Be7>ee/-S36e*71 E99e*71

ependent Fariable:Hardness



8orrected odel $(BB(((#+(a 1 1C-$(-1#C4$ $#4-+ #++5

Intercept $#+4(E5 1 $#+4(E5 ($#4B$ #+++ricebran 1$1$C-C#1B1 (1+(141#B(- B#1$- #++(time B+B44#C1( $ $4+$4(-#-+C #CC #+$+ricebran X time B4(B145#C(5 - 41C-54#BB 1#1-B #(1Error 1-1BB-+-#C4( (+ C+B15(#C$$Total $#11E5 B

8orrected Total 14+51B$#+4C

a# / S6uared #BCB *Ad!usted / S6uared #(C$)

Ha,0/e11uncana,b

ricebran %

Subset

1 $ (

+G 5 C+B+#B$$11+G 5 C(C(#4+B( C(C(#4+B((+G 5 C51+#++11 C51+#++11$+G 5 4+4(#(445 4+4(#(445+G 5 4B(B#C(Sig# #++ #+4C #114

eans for groups in "omogeneous subsets are displayed# 0ased on obsered means# T"e error term is ean S6uare*Error) C+B15(#C$$#a# &ses Harmonic ean Sample SiDe 5#+++# b# Alp"a +#+B#

Ha,0/e11

uncana,b

time %

Subset

1 $

(B 1B C(CC#1$C(

B 1B C44-#-4+ C44-#-4+BB 1B 4$1#5441Sig# #1B4 #1(B

eans for groups in "omogeneous subsets aredisplayed#

0ased on obsered means# T"e error term is ean S6uare*Error) C+B15(#C$$#a# &ses Harmonic ean Sample SiDe 1B#+++# b# Alp"a +#+B#

1+5



A88e/0" #(. M17,e C/7e/7 Da7a 9 T2e Ma/ Re1ea,*2

Eaporating is"

Sample ry sampleQEaporating is"

oistur e8ontent

Aerage

1+G/0(Bm (-#5+5 B#+C(( $#C451 14#$-G 1C#4-G

(#1$- B#+5 (-#(B$( 1C#$4G

$4#B+4$ B#+41- (1#CB$$ 1-#$4G 1-#+G

(#$B$4 B#1$(1 (-#$C4 1-#B(G

$$#+-1C B#+-54 $C#$14 1-#$CG 14#5+G

$+#1$-5 B#+B1 $#$-5- 14#B(G

$+G/0(Bm (B#$C B#+C(1 (5#C+(1 14#-(G 14#C-G

(-#CC$- B#+5-4 $#-C4B 14#B(G

(B#1451 B#$(1$ (5#B+4( 14#$CG 1C#44G

(B#1-C4 B#+CC4 (5#$5+ 1C#$4G

$$#+4$$ B#+(5 $C#1( 15#$-G 15#B5G

$+#11BC B#+BB1 $#1CB+ 15#5+G

(+G/0(Bm 1#-$B B#+C45 B#-51C $+#1+G $+#54G

1#$$1C B#+B$ B#1CB1 $1#-G

+#$B+1 B#+-51 #((+$ 15#-(G 15#C-G

(B#4- B#1$5- (5#B4BB 15#B(G

(-#C411 B#+1 $#C$- $1#BBG $1#+G

(#-+51 B#1(1$ (-#--CB $+#BG

+G/0(B (#-+45 B#+C(B (-#4(-1 $$#(-G $1#5-G

$+#4$(- B#+B4B $#C5+$ $1#B4G

1-#5$-$ B#+-5 $(#11+$ 14#-(G 14#55G

1#-(4B B#1B4( C#+B- 1-#1CG

1#$$-5 B#$C1 B#1--( $#B(G $#+5G

$4#B+41 B#+-( (1#(-- $(#CBG

+G/0(B +#555 B#+1( B#(B4 1(#+G 1(#-$G

(-#C-4+ B#+BBC (#++4 1#C+G

(B#$+4 B#1B4$ (5#(C(B 15#1G 15#+4G

(-#CB$4 B#$(1$ $#5+1 1-#4(G

(#11-5 B#+551 (-#(54 1B#$CG 1B#44G

$+#1$B B#+-C4 $#(-( 1C#$4G

1+G/0B (B#$C B#+(+( (5#451+ 1(#BCG 1(#BG

(-#C4$- B#+451 (#+C4 1(#B(G

(B#14-1 B#+C-1 (5#--B 1#5BG 1#$CG

$4#B+C( B#+CC (1#--BC 1(#BCG

$+#1$11 B#1$54 $#BB+( 1(#CCG 1(#+G

$$#+4$B B#+BB $C#B 1(#1BG

$+G/0B $$#+41B B#++ $C#$$ 1(#+CG 1(#BCG

$+#11-C B#+551 $#B+11 1#+BG

15#BB1+ B#+$41 $(#-B+4 1#4G 1#C+G

(B#1C B#+$BB (5#C55 1#4G

11+



1-#B+11 B#1BBC $$#-B5C 1B#CG 1B#1G

1#-(C B#+4-B C#1C51 1#-(G

(+G/0B (#51+$ B#++(1 (5#$+5$ 1#+4G 1(#-+G

(+#-5C+ B#+($ (B#$44 1(#B(G

C#C$(5 B#11- B1#+1BC 1#$+G 1#4(G

15#B+4B B#1B$C $(#-4(4 1B#$CG

$$#+-C( B#+44C $C#(5( 1B#1CG 1B#$+G

(#(1-5 B#+BB5 4#C+B 1B#$G

+G/0B (#1$5B B#+4-5 (-#(514 1C#+-G 1B#1+G

(B#( B#+B$$ (5#4-$+ 1#1$G

(-#C41B B#1C14 $#5-+C 1C#B$G 1C#C$G

15#C1 B#1(B$ $(#4+ 1C#4(G

15#((1$ B#+-54 $(#B1( 14#$-G 14#B(G

(B#1-4C B#+-C1 (5#(C5$ 14#4-G

+G/0B (#1(+ B#++5 (-#B+- 1$#-CG 1$#-G

(B#B55 B#+$+5 (5#-(4+ 1$#-$G

1#$BB B#+1$1 B#4+B 11#+G 11#C5G

(#51$1 B#1$51 (5#+-$ 1$#(G

15#B+-5 B#+55B $(#5$( 1(#$G 1$#C(G

1-#B+$- B#+B4$ $$#5C1( 11#-G

1+G/0 BB 15#B(+B B#1+(( $#+B-1 11#$-G 1+#4-G

$$#+4C1 B#++C1 $C#BC4 1+#$-G

$+#4+BB B#+CC5 $B#$C 1+#(-G 1+#--G

1#$15- B#+BB- B#4++C 11#(4G

(-#C4$( B#11$1 (#$$ 1+#B4G 1+#(BG

1-#5+1 B#1$B $(#BC 1+#1(G

$+G/0 BB $+#1$C5 B#15(B $#4(C5 11#$G 11#-+G

15#C++ B#++$4 $(#-( 1$#(CG

15#($CC B#+B5( $(#-4(- 1+#1$G 1+#$G

1#$14C B#++B4 B#4+B 1+#(CG

+#5CB4 B#+54C B#--1 11#$-G 1+#5(G

(#1$-1 B#+C1 (-#C+1 1+#B-G

(+G/0 BB (#($C+ B#+1 4#4B4 11#C(G 1$#1-G

(B#1-5B B#+C4 (5#C+5+ 1$#4G

1-#5((+ B#1B(C $(#B+15 11#(BG 11#BG

1#$+5- B#$14 B#-(C( 11#4G

(B#$ B#+CC1 (5#5$B4 11#1BG 11#-CG

15#((1C B#+(B $(#4((B 1$#BCG

+G/0 BB $4#B+B5 B#+C1C (1#5$+ 1$#41G 1$#5(G

1#$(1$ B#+5( B#C14+ 1(#1G

+#5454 B#++ B#(((( 1(#++G 1(#(-G

$+#1(C4 B#+$B1 $#4+$ 1(#4CG

$$#+44B B#+1B4 $C#(C1 1#BG 1#$+G

+#5B51 B#++5- B#$4(5 1(#-4G

111



+G/0 BB 15#4B5 B#1$4C $#+BC5 1+#CCG 5#5CG

$$#+5$( B#+++ $C#C($4 5#$CG

15#($- B#+514 $(#-CC( 11#1CG 1+#CG

1#$1$1 B#+1$B B#4141 1+#1$G

1-#5B1$ B#+BB4 $(#B+5C 5#-G 1+#1-G

$$#+4C$ B#+4-1 $C#C15- 1+#B(G

11$



Te171 9 Be7>ee/-S36e*71 E99e*71

ependent Fariable:oisture 8ontent



8orrected odel #+B1a 1 #++ $$#1($ #+++

Intercept #55$ 1 #55$ C+BC#($C #+++/icebran #++5 #++$ 1(#-B- #+++Time #+1 $ #+$+ 1$#14 #+++/icebran X Time #++1 - #+++ #C5- #C51Error #++B (+ #+++Total 1#+4 B

8orrected Total #+BC

a# / S6uared #51$ *Ad!usted / S6uared #-41)

M17,e C/7e/7

uncana,b

/icebran %Subset

1 $ (

+G 5 #1$5BBC1+G 5 #1+($$ #1+($$$+G 5 #14-5 #14-5(+G 5 #1BCCC4

+G 5 #14+511Sig# #+- #CB #+B- 1#+++

eans for groups in "omogeneous subsets are displayed# 0ased on obsered means# T"e error term is ean S6uare*Error) #+++#

a# &ses Harmonic ean Sample SiDe 5#+++#

b# Alp"a +#+B#

M17,e

uncana,b

Time %

Subset

1 $ (

BB 1B #11BC4B 1B #1(+5((B 1B #1-4C-4Sig# 1#+++ 1#+++ 1#+++


0ased on obsered means# T"e error term is ean S6uare*Error) #+++#a# &ses Harmonic ean Sample SiDe 1B#+++# b# Alp"a +#+B#

11(



A88e/0" #'. Wa7e, A*7!7= Da7a 9 T2e Ma/ Re1ea,*2

Sample Aw Aerage Sample Aw Aerage Sample Aw Aerage

#,3

)$5

+#4++ +#4+- #,3<$5 +#C5$ +#C-- #,3

$$5

+#C55 +#C55

+#41B +#C- +#C5-

+#B5 +#C- +#C45 +#C45 +#C51 +#C4(

+#4+1 +#C4- +#CB

+#C-( +#C5 +#CC +#CCB +#CB$ +#CB1

+#4+B +#CCB +#C5

&,3

)$5

+#4(B +#4$( &,3

<$5

+#C-1 +#C-+ &,3

$$5

+#CB1 +#CCC

+#411 +#C45 +#C-+

+#4$4 +#41C +#C-( +#C4- +#CC +#C4+

+#4+ +#C4( +#C5(

+#4$ +#4$- +#C5$ +#C51 +#CB5 +#CB4

+#4(1 +#C5+ +#CBB

),3

)$5

+#4(4 +#4+ ),3

<$5

+#CB$ +#CC ),3

$$5

+#414 +#41C

+#4$ +#C4C +#41B

+#4(+ +#4( +#4(1 +#411 +#C-- +#C--

+#4(4 +#C5+ +#C-4

+#4(B +#4$+ +#C51 +#4$$ +#C-C +#C-B

+#4+B +#4B( +#C-(

<,3)$5

+#4( +#4(B <,3<$5

+#41$ +#411 <,3$$5

+#CC +#CC(

+#4(B +#4+5 +#CC1

+#44 +#4(1 +#4$B +#4$$ +#41$ +#4+$

+#41B +#41- +#C51

+#4(5 +#4$ +#415 +#4( +#4+C +#C-+

+#4B +#45 +#CB

,3

)$5

+#4$C +#4$+ ,3 <$5 +#C5C +#4+1 ,3

$$5

+#CCC +#CC5

+#41( +#4+B +#C4$

+#4++ +#C5C +#C-4 +#C44 +#C4- +#C41

+#C51 +#CC4 +#CC(

+#C4$ +#C4$ +#CCB +#CC( +#CC1 +#CCC

+#C41 +#CC1 +#C41

11



Te171 9 Be7>ee/-S36e*71 E99e*71

ependent Fariable:A?



8orrected odel #+$(a 1 #++$ B#155 #+++Intercept $1#4++ 1 $1#4++ C5C5+#$CC #+++/icebran #++5 #++$ 4#$51 #+++Time #+1+ $ #++B 1C#(5- #+++

/icebran X Time #++( - #+++ 1#(B #$BCError #++5 (+ #+++Total $1#4($ B8orrected Total #+($

a# / S6uared #4+- *Ad!usted / S6uared #B4$)

AW

uncana,b

/icebran %

Subset

1 $

1+G 5 #C4-((

+G 5 #C-1C4$+G 5 #C-5-5(+G 5 #4+--5+G 5 #41(((Sig# #155 #B54

eans for groups in "omogeneous subsets are

displayed# 0ased on obsered means# T"e error term is ean S6uare*Error) #+++#a# &ses Harmonic ean Sample SiDe 5#+++# b# Alp"a +#+B#

AW

uncana,b

Time %

Subset

1 $ (

BB 1B #C44+4

B 1B #C5$+(B 1B #41(-+Sig# 1#+++ 1#+++ 1#+++


0ased on obsered means# T"e error term is ean S6uare*Error) #+++#a# &ses Harmonic ean Sample SiDe 1B#+++# b# Alp"a +#+B#

11B



A88e/0" #%. P,"5a7e A/a4=11 Re147 9 Be17 F,54a7/

ASH 89%TE%T A%A><SIS /ES&>T

S'+#

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W'+

#5)5&5'"*

W-5@

-$y'+#"*

W-$y'+#"* A

1()&)(

) /&'*< ()&*=>= '&(((*&>>

?

2)&*/)

= /&'++= )&(+( '&(=)*&='

?

A9#$'#*&>+

@

E"a584e 9 Ca4*4a7/

As" content As" resulted after furnace *g) ' 1++G

Sample before furnace *g) +#1(((g ' 1++G $#CC G

B#+1$5 g

9IST&/E 89%TE%T A%A><SIS /ES&>T

Sa584eW*/17a/7

E!.D12g

W1a584

e

/7a4g

W0120,=

1a584eg

M17,e

C/7e/7

# (-#C41( B#11$1 (#$15+ 11#+G

& +#$B+$ B#+C41 #4BB5 11#+-G

A!e,age 11#+CG

E"a584e 9 Ca4*4a7/

oisture content Sample before drying *g) 3 Sample after drying *g) ' 1++G

Sample before drying *g)

*B#11$1 g 3 *(#$15+ g 3 (-#C41( g)) ' 1++G 11#+ G

B#11$1 g

11C



;/9TEI% 89%TE%T A%A><SIS /ES&>T

S'+#

W'+#"*

W'+#"+*

+L HC=%$S'+#"'*

+L HC=%$B')<"/*

';/"+L*

P$%&#5)

1 *&'* *'*& =&+ ', =&= >&=?

2 *&''/> *''/&> >&<< ', >&+< >&==?

A9#$'# >&=)?

E"a584e 9 Ca4*4a7/

G% normality of H8l ' corrected acid ol *m>) ' 1#++4 g % ' 1++g of sample mol

+#$ % ' *4#-1 3 +#11) m> ' 1#++4 ' 1++ 1#+4 G

$+1$#1 mg

G;rotein G% ' ;rotein 2actor 1#+4 G ' C#$B C#41 G

2AT 89%TE%T A%A><SIS /ES&>T

Sa584eW1a584e

/7a4 g

W947e,

8a8e,

g

W/7a4

1a584e

F47e,

8a8e,g

F/a4

>eg27

F/a4

1a584eL80

# B#+-54 1#+BC C#1C1 #B4C (#B$ (+#-G

& B#+1$ 1#+4C1 C#114( #BBBB (#45 (+#5-G

Aerage (+#51 G

E"a584e 9 Ca4*4a7/

2at content Sample before e'traction*g) 3 Sample after e'traction*g)' 1++G

Sample before e'traction *g)

*B#+-54 g 3 (#B$ g) ' 1++G (+#5- G

B#+-54 g

114



8A/09H</ATE 89%TE%T A%A><SIS /ES&>T

Sample G oisture G ;rotein G 2at G As"G

8arbo"ydrate

1 11#+ C#41 (+#- $#CC -#4B$ 11#+- C#44 (+#5- $#4+ -#4

Aerage -#C1

E"a584e 9 Ca4*4a7/

G8arbo"ydrate 1++G = *GoistureQGAs"QG;roteinQG2at)

1++G = *11#+Q$#CCQC#41Q(+#-) -#4B G

11-



A88e/0" #. P,"5a7e A/a4=11 Re147 9 R*e B,a/

ASH 89%TE%T A%A><SIS /ES&>T

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E+&yE9.D5 "*

W'+#5)5&5'"*

[email protected]$y'+#"*

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= /&'++< *=&)''/ '&<)+ +&>( ?

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A9#$'# +&+?

9IST&/E 89%TE%T A%A><SIS /ES&>T

Sa584eW*/17a/7

E!.D12g

W1a584

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W0120,=

1a584eg

M17,e

C/7e/7

# +#$B+5 B#+115 #5-11 B#C$G

& (B#$+C5 B#+(1 (5#5C11 B#BCG

A!e,age B#B5G

;/9TEI% 89%TE%T A%A><SIS /ES&>T

S'+#

W'+#"*

W'+#"+*

+L HC=%$S'+#"'*

+L HC=%$B')<"/*

';/"+L*

P$%&#5)

1 *&'/> *'/>& *'&*+ ', *'&+=&*

?

2 *&''=+ *''=&+ <&=( ', <&>(=&/

?

A9#$'#=&+

?

2AT 89%TE%T A%A><SIS /ES&>T

Sa584e W1a584e

/7a4 g

W947e,

8a8e,

g

W/7a4

1a584e

F47e,

F/a4

>eg27

F/a4

1a584e

L80

115



8a8e,g

# B#+11$ 1#+B C#+BB4 B#$-+ #$(B5 1B#4G

& B#++-5 1#+CB- C#+44 B#$5B- #$( 1B#BBG

Aerage 1B#B1 G

8A/09H</ATE 89%TE%T A%A><SIS /ES&>T

Sample G oisture G ;rotein G 2at G As"G

8arbo"ydrate1 B#C$ 14#$1 1B#4 1-#C( (#+-$ B#BC 14#1B 1B#BB 1-#55 $#4B

Aerage $#51

1$+



A88e/0" &. De7a,= F3e, A/a4=11 Re147 9 Be17 F,54a7/

1$1



A88e/0" &#. De7a,= F3e, A/a4=11 Re147 9 R*e B,a/

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