Physicochemical, Textural, Thermal Properties of Rice Bran Oil Spread as Alternate Shortening for Bakery Products

Abstract

The rice bran oil (RBO) can form its semisolid spread through solvent fractionation. The rice bran oil spread (RBOS) is proposed to be included in the production of bakery products. The aim of this is study is to compare the physicochemical, textural properties and thermal properties of RBOS with commercial shortening (CS). Spreadability analysis was conducted using a texture analyzer. There was no significant difference (p > 0.05) in firmness and work of shear between CS and RBOS. The fatty acid compositions were determined through GC-MS. The major fatty acids in RBOS were palmitic acid, oleic acid and linoleic acid which is similar to those in RBO but significantly (p < 0.05) higher in saturated fatty acid content. RBO contains a high amount of γ-oryzanol and phytosterols which is beneficial in solid fat structuring. The quantitation of γ-oryzanol was performed by using UV-Vis spectrophotometer while the phytosterol content was analyzed by using HPLC. There was no significant difference (p > 0.05) in γ-oryzanol between RBO (1,299.88 ± 50.97 mg/ 100 g sample) and RBOS (1,201.86 ± 84.37 mg/ 100 g sample). However, there was a significant difference (p < 0.05) in phytosterols between CS (4.17 ± 0.26 mg/ 100 g sample), RBO (247.00 ± 0.89 mg/ 100 g sample) and RBOS (184.16 ± 0.56 mg/ 100 g sample).  Besides, thermal analysis of CS and RBOS were carried out using DSC and TGA. The similar textural properties but better physicochemical properties make RBOS becomes a suitable choice as alternate shortening for bakery product.