Nutritional composition and sensory properties of kuih baulu incorporated with stabilized rice bran

A. Rosniyana, K. Khairunizah Hazila, M.A. Hashifah, S.A. Shariffah Norin and A. Mohamad Zain

Abstract

Rice bran is a valuable by-product from the rice processing industry. Stabilised rice bran (SRB) was used to complement rice flour (MR 220) to add value to Malaysian traditional sponge cake known as kuih baulu. Four levels of stabilised rice bran (10, 20, 30 and 40%) were used in the formulations. Chemical analysis and sensory evaluation were carried out. The protein, fat and ash contents increased with increasing proportions of the rice bran. All SRB-incorporated kuih baulu had higher values for mineral and vitamin contents as compared to the control. Products with 20–40% levels of rice bran were significantly different from the control sample in terms of colour, texture, taste, flavour and overall acceptability. For texture, tenderness was found to increase with increasing SRB content. Panellists indicated that the addition of SRB resulted in darker kuih baulu. SRB could replace about 30% rice flour without diminishing acceptability. Sensory evaluation showed that all SRB-incorporated kuih baulu were acceptable.

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