Effect Of Rice Bran Wax-Rice Bran Oil Oleogel On The Rheology, Texture And Thermal Properties Of Butter Cake
The main objective of this research is to investigate the effect of different concentration of rice bran wax-rice brain oil (RBX-RBO) oleogel as a solid fat replacer on the rheological, thermal and textural properties of butter cake. The cake batter contained 100% margarine was considered as the...
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| Format: | Monograph |
| Language: | English |
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Universiti Sains Malaysia
2021
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| Subjects: | |
| Online Access: | http://eprints.usm.my/51502/ http://eprints.usm.my/51502/1/SITI%20RAFEEQAH%20BINTI%20SH%20ROSLEE.pdf |
| _version_ | 1848882004018331648 |
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| author | Roslee, Siti Rafeeqah Sh |
| author_facet | Roslee, Siti Rafeeqah Sh |
| author_sort | Roslee, Siti Rafeeqah Sh |
| building | USM Institutional Repository |
| collection | Online Access |
| description | The main objective of this research is to investigate the effect of different concentration
of rice bran wax-rice brain oil (RBX-RBO) oleogel as a solid fat replacer on the
rheological, thermal and textural properties of butter cake. The cake batter contained
100% margarine was considered as the control sample. All the oleogel samples were
prepared by incorporating the rice bran wax (RBX) into rice bran oil (RBO) with the
composition of 0.5 w/w%, 1 w/w%, 3 w/w% and 5 w/w%. This mixture was heated at
90°C followed by a rapid cooling process until 20°C with continuous stirring. This
mixture was then mixed with other ingredients for butter cake production. All the batter
showed shear-thinning behaviour as the viscosity decreased with increasing shear rate.
The consistency coefficient of the RBX-RBO oleogel batter was significantly lower by
15.1 % than control sample. However, the consistency index of the batter increased up to
80.77% with increasing concentration of RBX-RBO oleogel. In all samples, the storage
modulus G′ values were slightly higher than the loss modulus G′′ values, revealing the
behavior of a soft gel. The solid fat replacement by RBX-RBO oleogel based batter
changed the onset and peak temperature as well as enthalpy of gelatinization. The onset
and peak temperature were significantly increased with increasing concentration of the
oleogel. The qualities of the cake were measured through volume, texture and colour.
Batter containing 0.5 w/w% of RBX-RBO oleogel is the most promising as solid fat
replacement because its batter gave the lowest hardness value due to the higher specific
volume value. |
| first_indexed | 2025-11-15T18:28:01Z |
| format | Monograph |
| id | usm-51502 |
| institution | Universiti Sains Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T18:28:01Z |
| publishDate | 2021 |
| publisher | Universiti Sains Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | usm-515022022-02-14T07:15:27Z http://eprints.usm.my/51502/ Effect Of Rice Bran Wax-Rice Bran Oil Oleogel On The Rheology, Texture And Thermal Properties Of Butter Cake Roslee, Siti Rafeeqah Sh T Technology TX341-641 Nutrition. Foods and food supply The main objective of this research is to investigate the effect of different concentration of rice bran wax-rice brain oil (RBX-RBO) oleogel as a solid fat replacer on the rheological, thermal and textural properties of butter cake. The cake batter contained 100% margarine was considered as the control sample. All the oleogel samples were prepared by incorporating the rice bran wax (RBX) into rice bran oil (RBO) with the composition of 0.5 w/w%, 1 w/w%, 3 w/w% and 5 w/w%. This mixture was heated at 90°C followed by a rapid cooling process until 20°C with continuous stirring. This mixture was then mixed with other ingredients for butter cake production. All the batter showed shear-thinning behaviour as the viscosity decreased with increasing shear rate. The consistency coefficient of the RBX-RBO oleogel batter was significantly lower by 15.1 % than control sample. However, the consistency index of the batter increased up to 80.77% with increasing concentration of RBX-RBO oleogel. In all samples, the storage modulus G′ values were slightly higher than the loss modulus G′′ values, revealing the behavior of a soft gel. The solid fat replacement by RBX-RBO oleogel based batter changed the onset and peak temperature as well as enthalpy of gelatinization. The onset and peak temperature were significantly increased with increasing concentration of the oleogel. The qualities of the cake were measured through volume, texture and colour. Batter containing 0.5 w/w% of RBX-RBO oleogel is the most promising as solid fat replacement because its batter gave the lowest hardness value due to the higher specific volume value. Universiti Sains Malaysia 2021-06 Monograph NonPeerReviewed application/pdf en http://eprints.usm.my/51502/1/SITI%20RAFEEQAH%20BINTI%20SH%20ROSLEE.pdf Roslee, Siti Rafeeqah Sh (2021) Effect Of Rice Bran Wax-Rice Bran Oil Oleogel On The Rheology, Texture And Thermal Properties Of Butter Cake. Project Report. Universiti Sains Malaysia. (Submitted) |
| spellingShingle | T Technology TX341-641 Nutrition. Foods and food supply Roslee, Siti Rafeeqah Sh Effect Of Rice Bran Wax-Rice Bran Oil Oleogel On The Rheology, Texture And Thermal Properties Of Butter Cake |
| title | Effect Of Rice Bran Wax-Rice Bran Oil Oleogel On The Rheology, Texture And Thermal Properties Of Butter Cake |
| title_full | Effect Of Rice Bran Wax-Rice Bran Oil Oleogel On The Rheology, Texture And Thermal Properties Of Butter Cake |
| title_fullStr | Effect Of Rice Bran Wax-Rice Bran Oil Oleogel On The Rheology, Texture And Thermal Properties Of Butter Cake |
| title_full_unstemmed | Effect Of Rice Bran Wax-Rice Bran Oil Oleogel On The Rheology, Texture And Thermal Properties Of Butter Cake |
| title_short | Effect Of Rice Bran Wax-Rice Bran Oil Oleogel On The Rheology, Texture And Thermal Properties Of Butter Cake |
| title_sort | effect of rice bran wax-rice bran oil oleogel on the rheology, texture and thermal properties of butter cake |
| topic | T Technology TX341-641 Nutrition. Foods and food supply |
| url | http://eprints.usm.my/51502/ http://eprints.usm.my/51502/1/SITI%20RAFEEQAH%20BINTI%20SH%20ROSLEE.pdf |