Effect of Rice Bran Protein Isolate (RBPI) Addition on the Sponge Cake Qualitative and Bioactive Properties
The current study investigated the effect of rice bran protein isolate (RBPI), in the amounts of 0, 1, 2, and 3% of wheat flour, which are mentioned in abbreviate as C, RBPI1, RBPI2, and RBPI3, respectively, on qualitative and bioactive properties of sponge cake. The results indicated that RBPI cont...
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| Veröffentlicht in: | Journal of food processing and preservation 2023-08, Vol.2023, p.1-8 |
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| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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| Zusammenfassung: | The current study investigated the effect of rice bran protein isolate (RBPI), in the amounts of 0, 1, 2, and 3% of wheat flour, which are mentioned in abbreviate as C, RBPI1, RBPI2, and RBPI3, respectively, on qualitative and bioactive properties of sponge cake. The results indicated that RBPI contains 57.58% protein with high pepsin digestibility (87.95%). RBPI addition increased the consistency (Bostwick number) and specific gravity (SG) of the prepared batter samples from 7.62 cm and 1.08 for the control to 6.50 cm and 1.14 for RBPI3, respectively. The protein content of sponge cake increased significantly from 6.31% (C) to 6.95% (RBPI3), but the cake volume and baking loss decreased significantly (p |
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| ISSN: | 0145-8892 1745-4549 |
| DOI: | 10.1155/2023/3053852 |