Antioxidant potential, physicochemical and sensory attributes of | 32371
Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

Antioxidant potential, physicochemical and sensory attributes of rice bran extract supplemented pizza base

2nd International Conference on Nutraceuticals and Nutrition Supplements

July 18-19, 2016 Bangkok, Thailand

Muhammad Sohail, Allah Rakha and Masood Sadiq Butt

University of Agriculture Faisalabad, Pakistan

Posters & Accepted Abstracts: J Nutr Food Sci

Abstract :

The current work was an attempt to explore antioxidant potential of rice bran extract and its impact on the physicochemical and sensory attributes of pizza base. In this study, rice bran extracts were obtained using solvent extraction and supercritical fluid extraction techniques. Three treatments of pizza base were prepared; control (T0), pizza base with solvent extract of rice bran (T1) and with supercritical fluid extract of rice bran (T2). The developed pizza bases were evaluated for their antioxidant potential by assessing their total phenolic contents and free radical scavenging ability by DPPH assay followed by physicochemical analysis and sensory evaluation during 96 hours storage. Results showed significant differences in L* a* and b* value as a function of storage period whereas non-significant for treatment except b* value. Texture changed non-significantly for treatments whereas significantly for storage interval. Maximum total phenolic contents (77.36�?±3.11 mg GAE/100 g) and DPPH activity (26.71�?±0.98%) were noted for T2 at 0 day. Pizza base with supercritical fluid extract (T2) scored higher on 9 point hedonic scale for different sensory parameters. Concussively, Pizza base with SFE was better as compared to pizza base with CSE in antioxidant potential and sensory attributes owing to its high oryzanol content.

Biography :