Development of food product from brewers' rice (temukut)

Roslaili, Nur Syahira (2019) Development of food product from brewers' rice (temukut). [Project Paper] (Submitted)

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Abstract

Brewers' rice, locally known as temukut is a mixture of broken rice, rice bran, and rice germ. It is usually used as animal feed and for brewing. Brewers' rice has been shown to have potential in combating diseases such as liver and kidney disease, cancer and diabetes. High bioactive compounds were found present in brewers' rice for example phytic acid, polyphenols and tocotrienols. Phytic acid has been scientifically proven to act as antioxidant and help in the prevention of these diseases. This study was conducted with the aim of developing food product (cookies) from brewers' rice. The effect of different percentage of brewers' rice supplemented (0%, 5%, I 0%, 15% and 20%) on color, texture, crispness and overall acceptance of cookies was determined. In addition, the content of phytic acid in these cookies was also analysed using spectrophotometric method. Results showed that the control and all of the supplemented cookies received acceptable sensory scores 6 and above for all the parameters evaluated. The phytic acid content for 0%, 5%, I 0%, 15% and 20% supplemented temukut cookies were 0.21, 0.45, 0.55, 0.65 and 0. 72 mg/g, respectively. Cookies supplemented with 15% temukut received the highest score (7.75) of hedonic scale by the panellists compared to other percentage of supplementation. Similar finding was also shown for rice bran cookies where 15% of rice bran has received the highest acceptance as compared to other percentage of supplementation. In order to launch a product in market, the sensory score of at least 7 is usually needed. So, this indicates that the 15% temukut supplemented cookies was suitable to be commercialized.

Item Type:	Project Paper
Subjects:	R Medicine > RA Public aspects of medicine
Faculty:	Faculty of Medicine and Health Science
Depositing User:	Ms Norafizah Radzuan
Date Deposited:	04 Dec 2025 03:53
Last Modified:	04 Dec 2025 03:53
URI:	http://psaspb.upm.edu.my/id/eprint/2577

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