Effects of brown rice powder addition on nutritional composition andudacceptability of two selected Malaysian traditional rice-based local kuih

摘要

The present study was conducted to investigate the effects of brown rice (BR) powder additionudon the proximate composition, total dietary fibre content and acceptability of some selectedudMalaysian traditional rice-based local kuih. Two types of kuih samples, namely Kuih Lompangud(KL) and Kuih Talam Pandan (KTP) were prepared at the levels of either 0%, 10%, 20% orud30%. The kuih samples were analyzed for nutritional composition and sensory acceptance.udThere was significant increase in total dietary fibre content (from 2.64 g/100 g to 3.15 g/100udg) and protein content (from 2.36% to 2.51%) with the incorporation of 90% BR powderudin the KL formulation. The moisture (from 36.79% to 36.83%), ash (from 1.11% to 1.21%)udand fat (from 8.51% to 8.73%) content were not significantly affected for all percentages ofudBR powder addition. For KTP, the addition of BR powder at the level of 90% significantlyudincreased the total dietary fibre (from 2.77 g/100 g to 3.45 g/100 g), fat (from 5.73% to 6.95%)udand moisture (from 64.10% to 64.12%) content as compared to the control (0%). However, theudprotein content was not significantly affected (from 3.41% to 3.59%). On the other hand, thereudwas no significant difference for all sensory attributes of KL formulated with 30-90% of BRudpowder as compared to the control (0%). The sensory score of KTP added with 30-90% BRudpowder received significantly lower sensory score compared to the control sample (0%) forudappearance, colour, firmness, adhesiveness, chewiness, taste and overall acceptance attributes.udIn summary, sensory evaluation showed that all BR-incorporated KL were acceptable, whileudonly 30% addition of BR powder in KTP was acceptable. Thus, BR powder is potentially usedudin improving the nutritional composition of KL. However, further study is needed to improveudpalatability aspect of KTP formulated with BR powder.