Nutritional composition and sensory evaluation of dodol formulated with different levels of stabilised rice bran

A. Rosniyana, M.A. Hashifah and S.A. Shariffah Norin

Abstract

Dodol was formulated with different levels (10, 20, 30, and 40%) of stabilised rice bran. The products were then evaluated for chemical and sensory properties. Proximate analyses showed that substitution of rice flour with different levels of rice bran significantly increased (p <0.05) protein, fat and crude fibre contents of the dodol. Mineral and vitamin were observed to increase significantly (p <0.05) with increased levels of rice bran in the formulation. Increasing levels of rice bran were also found to increase levels of dietary fibre in the product. The dodol was acceptable to the sensory panellists with mean score for all attributes greater than 5. Dodol with 20–40% levels of rice bran were significantly different from the control sample in terms of colour, texture, taste, aroma and overall acceptability.

Full Text (160KB)