Nutritional and sensory analysis of traditional Malaysian cake incorporating stabilized rice bran

J. Trop. Agric. and Fd. Sc. 39(1)(2011): 000– 000 Hashifah, S.A. Shariffah Norin and A. Mohamad Zain
A. Rosniyana, K. Khairunizah Hazila, M.A.

Nutritional composition and sensory properties of kuih baulu
incorporated stabilised rice bran
(Kandungan pemakanan dan ciri-ciri nilai rasa kuih baulu yang ditambah dengan
dedak beras distabil)

A. Rosniyana*, K. Khairunizah Hazila**, M.A. Hashifah*, S.A. Shariffah Norin*
and A. Mohamad Zain**

Keywords: kuih baulu, rice bran, nutrition, sensory

Abstract
Rice bran is a valuable by-product from the rice processing industry. Stabilised
rice bran (SRB) was used to complement rice flour (MR 220) to add value to
Malaysian traditional sponge cake known as kuih baulu. Four levels of stabilised
rice bran (10, 20, 30 and 40%) were used in the formulations. Chemical analysis
and sensory evaluation were carried out. The protein, fat and ash contents
increased with increasing proportions of the rice bran. All SRB-incorporated kuih
baulu had higher values for mineral and vitamin contents as compared to the
control. Products with 20 – 40% levels of rice bran were significantly different
from the control sample in terms of colour, texture, taste, flavour and overall
acceptability. For texture, tenderness was found to increase with increasing SRB
content. Panellists indicated that the addition of SRB resulted in darker kuih
baulu. SRB could replace about 30% rice flour without diminishing acceptability.
Sensory evaluation showed that all SRB-incorporated kuih baulu were acceptable.

Introduction Kuih baulu, a popular traditional cake
Nowadays, there is increasing interest in in Malaysia is usually served during the
the production of traditional cakes due festive seasons especially during Hari Raya.
to an increased demand in both local and Nowadays, it is easily obtainable in shops
export markets (Abd. Rahim 2006). In and stalls. It is prepared by baking using
Malaysia, home-made traditional cakes are special moulds of various shapes. According
increasing in popularity, and large quantities to Khatijah et al. (1992), kuih baulu is high
of the products are being consumed in both in carbohydrates and low in mineral and
villages and the cities. Production of the vitamin contents. The increasing awareness
traditional cakes is currently going towards that health may be modified through diet
commercialisation and the industry is being has led to an upsurge in the availability
supported by various agencies under the of nutritionally functional foods that have
Ministry of Agriculture and Agro-based potential health benefits beyond the basic
Industry. nutrition (Hasler 1998). Accordingly, kuih

*MARDI Bukit Raya Station, P.O. Box 1, 06707 Pendang, Kedah, Malaysia
**Food Technology Research Centre, MARDI Headquarters, Serdang, P.O. Box 12301, 50774 Kuala Lumpur,
Malaysia
Authors’ full names: Rosniyana Ahmad, Khairunizah Hazila Khalid, Hashifah Mohd Ali, Shariffah Norin Syed
Abdullah and Mohamad Zain Ahmad
E-mail: rosa@mardi.gov.my
©Malaysian Agricultural Research and Development Institute 2011

1

Nutritious kuih baulu from stabilised rice bran

baulu, properly formulated with high to evaluate the effects of incorporating
nutritional and sensory qualities, has the parboiled rice bran on the nutritional and
potential of being a source of essential sensory properties of kuih baulu.
nutrients especially for children and
teenagers. Materials and methods
Malaysia produces approximately 0.2 Production of rice flour
million metric tonnes of rice bran annually. Rice of local variety, MR 220, supplied
Rice bran, produced in modern mills, is by MARDI Tanjung Karang was used to
mixed with rice germ and starch from the prepare the rice flour which was processed
ensdosperm (Rosniyana et al. 2007b). The by dry milling using an air isolating type
yield of husk and brown rice from 100 kg grinding machine. It was then mixed with
paddy are 22.8 kg and 73 kg respectively. determined levels of rice bran to produce
The recovery of bran depends upon the rice bran flour which was then kept in sealed
degree of milling of brown rice, which may plastic bags (orientated polyethylene) at
vary from 5% to 10%. room temperature until further use.
Rice bran, a by-product of the
rice milling industry, is needed for the Production of stabilised rice bran (SRB)
development of value-added food products. Paddy was subjected to stabilisation process
Rice bran is easily incorporated into rice by parboiling whereby the harvested paddy
flour which is extensively used in different was subjected to soaking (2 h) and steaming
food products. It can be incorporated into (30 min) before being dried and milled
breads, muffins, snacks and biscuits as a (Rosniyana et al. 2005b). The hull was then
source of fibre (Saunder 1990). The problem removed by using paddy dehusker, followed
in effective utilisation of rice bran is the by removal of bran to yield parboiled white
storage stability attributed to the presence of rice and bran. The stabilised rice bran was
lipase and unsaturated fatty acids (Rosniyana dried at 60 °C until the moisture content
et al. 2005a). Since rice bran is hygroscopic, was 5% and then sieved through a 50-mesh
it may absorb moisture from the atmosphere sieve.
resulting in increase of free fat acidity. Heat
treatment is one of the methods used to Preparation of rice bran flour
stabilise the rice bran. Studies showed that Five blends of SRB and rice flour (MR 220)
the storage of rice bran could be extended were prepared as described in Table 1. The
to 4 and 6 months by autoclaving and blends consisted of varying SRB from 0% to
parboiling process respectively (Rosniyana 40% mixed with rice flour sample (MR 220)
et al. 2005a). using formulation F1 through F5 while
Parboiled rice bran has been keeping other ingredients constant. The rice
successfully used in bread at 8% levels bran flour, a mixture of SRB and rice flour,
to produce fibre rich food (Skuarray et al. were prepared in different ratios, namely,
1988). Parboiled rice bran was significantly 0:100, 10:90, 20:80, 30:70 and 40:60.
higher in nutritional contents than other
stabilised brans. It is recommended to use Table 1. Ratio of stabilised rice bran and rice
parboiled rice bran in food applications flour in rice bran flour formulation
which will result in more nutritious products
Formulation Stabilised rice bran Rice flour
(Rosniyana et al. 2007a). Although the food
industries have developed nutritionally F1 0 100
enhanced products that are available to F2 10 90
consumers, the use of parboiled rice bran F3 20 80
F4 30 70
is relatively rare in processing kuih baulu.
F5 40 60
Therefore, this study was carried out

2

A. Rosniyana, K. Khairunizah Hazila, M.A. Hashifah, S.A. Shariffah Norin and A. Mohamad Zain

Preparation of kuih baulu scale ranging from 1 to 7. For flavour,
The ingredients used for preparation of kuih the samples that were rated with 1 has no
baulu include rice bran flour, eggs and sugar. flavour and 7 with good flavour. Score 1
A modified kuih baulu formulation, using for colour indicates too light (unbaked),
44% egg and 25% sugar by weight of total too dark or burnt product, while 7 denotes
ingredients, was developed to suit the rice brown, shiny, uniform colour. For texture,
flour (MR 220). The procedure described by score 1 denotes too dry or too soft and
Zaidah (1986) was used for preparing the cohesive (unbaked) product, while score 7
kuih baulu. Eggs and sugar were thoroughly indicates tender (soft) crumb and very good
mixed for 10 min. Sifted rice bran flour, cohesiveness. The taste was rated 7 when
at 20% by weight of total ingredients, was it indicates a perfectly balanced taste and
added into the mixture. The batter was then sweetness, while 1 denotes extremely bad
poured into a mould and baked at 220 °C for taste, unbaked, over baked or bitter kuih
15 min. The preparation of kuih baulu from baulu. Each sample was assessed for overall
each blend of rice bran flour was carried out acceptability which covered these factors.
in two replicates.
Data analysis
Chemical analysis In this study, each formulation was carried
Samples of kuih baulu were taken for out in two replicates. All determinations
analyses of moisture, protein, crude were statistically analysed by analysis of
fibre, fat, ash, phosphorous, potassium, variance and the mean values are presented.
sodium, calcium, iron, thiamine, niacin The Duncan Multiple Range Test (DMRT)
and riboflavin. Moisture, protein, fat, free was used to detect differences between
fatty acid and ash were determined using treatments (Gomez and Gomez 1984).
standard AOAC methods (AOAC 1990).
Protein was determined by Kjeldahl nitrogen Results and discussion
method using Kjeltec system 1026 (Tecator Chemical composition
1978). Fat was determined by Soxhlet The mean values for proximate composition
extraction and ashing was done at 550 °C of kuih baulu are shown in Table 2. The
to constant weight. Determination of crude moisture content of kuih baulu increased
fibre was carried out by Weende method significantly (p <0.05) with incorporation of
using fibertec system (Tecator 1978). SRB. According to Skuarray et al. (1988),
Minerals, vitamins and dietary fibre were the water absorption increased with the
analysed by an accredited company Edtech amount of rice bran in the kuih baulu. This
Associates Sdn. Bhd. (Penang) according to might have resulted from the addition of
the method by AOAC (1993). Each analysis bran which increased the absorption rate
was carried out in duplicate. Carbohydrate during mixing. This was expected because
was calculated by subtracting the values of of the high fibre content of rice bran
moisture, protein, crude fibre, fat and ash, (Skuarray et al. 1988). The free hydroxyl
from 100. groups of the cellulose and hemicellulose
bound with water molecules contributed to
Sensory evaluation a greater water holding capacity (Sangnark
The kuih baulu was evaluated by a sensory and Noomhorm 2003). Thus, with increasing
panel comprising 15 trained panellists. levels of SRB, there will be higher water
Characteristics of kuih baulu which absorption and this contributed to higher
were frequently assessed include flavour, moisture content.
tastes, colour and texture (Mandala and The products had protein contents
Daoucher 2005). Sensory evaluation was between 7.9–8.8% (Table 2). There was
determined using a 7-point Hedonic rating significant increment of protein in kuih

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Table 2. Proximate compositions of kuih baulu incorporated with different levels of stabilized rice bran

Properties
Levels of stabilized rice bran (%)
(%) 0 10 20 30 40
Moisture content 21.60 ± 0.75d 29.40 ± 0.50c 33.40 ± 0.50b 34.90 ± 0.50a 34.70 ± 0.75a
Ash 0.70 ± 0.01e 1.00 ± 0.05d 1.20 ± 0.02c 1.40 ± 0.02b 1.70 ± 0.01a
Protein 7.90 ± 0.02c 8.80 ± 0.01a 8.30 ± 0.01b 8.40 ± 0.02b 8.30 ± 0.02b
Fat 2.30 ± 0.01d 2.30 ± 0.05d 2.80 ± 0.01c 3.30 ± 0.02b 3.90 ± 0.01a
Crude fibre 0.20 ± 0.01c 0.80 ± 0.05d 1.30 ± 0.01c 1.60 ± 0.02b 2.40 ± 0.01a
Carbohyrate 67.30 ± 0.25a 57.70 ± 0.55b 53.00 ± 0.50c 50.70 ± 0.50d 49.00 ± 0.75d
Mean values in the same row with different letters are significantly different using DMRT with p <0.05

baulu incorporated with SRB as compared Ash was present in the range of
to the control. The protein contents in the 0.7– 1.7%. The ash content in SRB-
20, 30 and 40% SRB added kuih baulu incorporated kuih baulu was significantly
differed significantly with the 10% SRB higher (p <0.05) than the control. According
level. The decrease in protein content may to Juliano and Bechtel (1985), the high
indicate that the chemical composition of content in ash was contributed by the
the rice bran was affected by the milling mineral contents. Thus, the ash content
process and this was supported by an earlier in SRB-incorporated kuih baulu depends
study which showed that rice bran produced on the quality of flour (Kim 1996) which
at 8% milling degree had the lowest protein corresponds to the higher mineral content
(Rosniyana et al. 2007b). Rice bran is a rich especially potassium.
source of protein (14–16%) with higher Control kuih baulu had significantly
lysine and lower glutamic acid content higher (p <0.05) carbohydrates than SRB-
than rice and wheat. It has a better balance incorporated kuih baulu (Table 2). The
of essential amino acid score of 80% and carbohydrate in rice bran is a mixture
90% in terms of lysine and threonine of complex carbohydrates and starch
respectively (Anderson and Guraya 2001). (Narasinga Rao 1988) and the major
It was reported to have a Protein Energy ones include cellulose, hemicellulose and
Ratio (PER) value of nearly 2.0. Landers pentosans (Juliano and Bechtel 1985).
and Hamaker (1994) also reported that rice Pentosans have been shown to improve
bran had better balance of essential amino the dough in cakes and muffins and the
acids and may be utilised to improve the complex carbohydrate in the rice bran flour
nutritional value of rice flour. Report by is believed to enhance the gas-holding
Hamada (2000) also indicated that addition properties, improve machinability or retard
of rice bran improved lysine content of staling in bakery products (Hammond 1994).
developed products.
The fat content of the products varied Mineral compositions
from 2.3% to 3.9%. It was significantly The mineral compositions in SRB containing
higher in SRB-incorporated kuih baulu but kuih baulu were higher than the kuih baulu
there was no significant difference between without SRB (Table 3). Rice bran is a good
the control and 10% level of SRB kuih source of minerals and much superior than
baulu (Table 2). Rice bran is high in fat other cereals. However, it has been reported
content ranging from 16–22% (Goffman and by several studies that rice bran is low in
Bergman 2002). As rice bran is rich in fat sodium (reference and yr). Thus, the high
content, a significant increase in percentage values of sodium in the developed product
of fat was observed as the level of SRB in may arise from the ingredients used in kuih
the product was increased. baulu. Results also showed that the 40%

4


SRB-incorporated kuih baulu had the lowest levels of rice bran resulted in increasing
sodium content (Table 3). This indicated levels of mineral contents. Carroll (1990)
that incorporation of SRB at this level also observed that incorporation of bran
may reduce the total sodium content in the significantly increased the mineral content
products. of the finished products. Other studies by
In addition to that, the sodium contents Hammond (1994) also reported that rice
in the bran varied according to the degree of bran is a concentrate source of meal, where
milling which indicated that the distribution the minerals can be concentrated to produce
of sodium constituents in the bran a nutrient mixture.
layers differed (Rosniyana et al. 2007b).
Phosphorus was present within a range of Vitamin composition and dietary fibre
40–145 mg/100 g sample, while potassium The amount of vitamins present in the kuih
was found to be between 53 and 96 mg/100 baulu varied and niacin was the major
g sample. The iron content varied from vitamin B-complex in the product (Table 4).
2.2–6.3 mg/100 g sample. Levels of iron Rice bran is rich in vitamin B-complex
above 5.5 mg/100 g were of considerable particularly thiamine and niacin. With the
nutritional significance (Tee et al. 1997). exception of niacin, other components of
All SRB-incorporated kuih baulu had vitamin B-complex was not present in the
significantly higher minerals compared to control. However, results showed that the
the control except sodium indicating that the vitamin B-complex significantly increased in
developed products had a nutritional added all levels of the SRB-incorporated products.
value. The results indicated that increasing

Table 3. Mean values of mineral composition in kuih baulu incorporated with different levels of
stabilized rice bran

Properties
(mg/100 g) 0 10 20 30 40
Calcium 12.0 ± 0.5e 15.0 ± 0.1d 16.0 ± 0.5c 19.0 ± 0.1b 21.0 ± 0.7a
Potassium 53.0 ± 0.5e 63.0 ± 0.1d 71.0 ± 0.2c 85.0 ± 0.5b 96.0 ± 0.1a
Sodium 93.0 ± 0.7a 84.0 ± 0.5b 106.0 ± 0.5c 106.0 ± 0.1c 77.0 ± 0.1d
Magnesium 13.0 ± 0.5e 40.0 ± 0.8d 54.0 ± 0.8c 71.0 ± 0.7b 81.0 ± 0.5a
Iron 2.20 ± 0.01e 3.30 ± 0.01d 4.70 ± 0.01c 5.80 ± 0.01b 6.30 ± 0.01a
Phosphorous 40.0 ± 0.5e 73.0 ± 0.7d 89.0 ± 0.7c 137.0 ± 0.5b 145.0 ± 0.7a

Table 4. Mean values of vitamins and dietary fibre in kuih baulu incorporated with different levels of
stabilized rice bran

Properties
(mg/100 g) 0 10 20 30 40
Thiamine 0.00d 0.70 ± 0.01c 0.90 ± 0.03b 1.00 ± 0.01b 1.60 ± 0.01a
Riboflavin 0.00d 0.05 ± 0.01c 0.07 ± 0.01c 0.10 ± 0.01b 0.24 ± 0.01a
Niacin 0.20 ± 0.01d 0.70 ± 0.05c 1.30 ± 0.01b 1.40 ± 0.02b 2.20 ± 0.05a
Pyridoxine 0.00d 0.70 ± 0.01c 1.50 ± 0.01b 1.60 ± 0.01b 2.40 ± 0.01a
Tocopherol 0.07 ± 0.01d 0.09 ± 0.01c 0.10 ± 0.01b 0.14 ± 0.01b 1.60 ± 0.01a
Dietary fibre/g 2.90 ± 0.01e 3.80 ± 0.01d 6.50 ± 0.01c 8.30 ± 0.00b 11.10 ± 0.01a
Soluble fibre/g 0.50 ± 0.01e 0.80 ± 0.01d 1.10 ± 0.01c 1.80 ± 0.01b 3.20 ± 0.01a
Starch/g 20.50 ± 0.50d 22.40 ± 0.10c 23.60 ± 0.70ab 24.00 ± 0.50b 24.50 ± 0.10a

5


The most pronounced increment was in food products as a source of dietary
observed in niacin and pyridoxine contents fibre and to improve the nutritional quality.
in the 40% SRB added kuih baulu. Similar It was also reported that dietary fibre was
increment was observed for thiamine widely recognized as an important element
and riboflavin in SRB-incorporated kuih in the treatment and prevention of diabetes,
baulu as compared with the control. This colorectal cancer, gastrointestinal disorders,
indicated that the vitamin contents increased high cholesterol, heart disease and obesity.
significantly (p <0.05) with increasing
levels of rice bran. Similar observation was Sensory evaluation
reported by Juliano (1985) which stated The mean scores given by panellists for
that the major proportion of vitamins in rice sensory characteristics are presented in
was located in the bran and this content was Table 5. Sensory results indicated that
significantly reduced during milling of rice. the control kuih baulu had significantly
Vitamin B-complex is essential for (p <0.05) higher score for most attributes
growth, development and a variety of other than kuih baulu incorporated with SRB.
bodily functions. It plays a major role in the Panellists perceived that the colour increased
activities of enzymes, proteins that regulate in darkness with SRB incorporation and
chemical reactions in the body, which are kuih baulu with 30–40% SRB was darker.
important in turning food into energy and The highest score for colour was obtained
other needed substances. in the control kuih baulu followed by 10,
Tocopherol was found in varied 20, 30 and 40%. Bran which has light tan
amounts (0.07–1.6 mg/100 g) in kuih baulu. colour, may contribute to the colour of SRB-
The amount of tocopherol detected was incorporated kuih baulu (Bor et al. 1991).
significantly different (p <0.05) among The flavour of the control kuih baulu
samples and significantly increased with was insignificantly different (p >0.05)
increasing levels of SRB. Studies by Rong from kuih baulu at 10% level of SRB but
et al. (1999) indicated that rice bran had significantly different from kuih baulu
the richest source of tocopherol (nearly containing 20, 30 and 40% levels of SRB.
1 g/100 g). Hence, addition of rice bran Kuih baulu incorporated with 20–30%
resulted in increase of tocopherol content SRB had a flavour score of 4.75, which
and the results are significant. was considered to have a moderately good
With the exception of the control and flavour. The panellists also indicated that
10% SRB-incorporated kuih baulu, all the the control kuih baulu had a slightly better
other products are high fibre products more flavour. The bran in the rice flour was
containing than 6% total dietary fibre based described as having a sweet, slightly toasted,
on the definition of Codex Alimentarius
Table 5. Mean values for sensory attributes of
(Codex Alimentarius Commission 2001).
kuih baulu incorporated with different levels of
Rice bran contains 25.3 g/100 g dietary stabilized rice bran
fibre which can meet the recommended
dietary fibre intake of an adult which is Characteistics
about 27 g a day (Narasinga Rao 1988). 0 10 20 30 40
Dietary fibre in bran includes cellulose,
Colour 5.60a 5.10b 4.80b 4.25c 4.15c
hemicellulose and pentosans which are all Flavour 5.20a 5.05b 4.75c 4.75c 4.60c
insolubles fibres. In addition it also contains Taste 5.20a 5.25a 4.95b 4.25c 4.25c
about 2% soluble dietary fibre. Kuih baulu Texture 5.20c 5.45b 5.45b 6.20a 5.85a
incorporated with 40% rice bran had the O/acceptability 5.40a 5.05b 4.95b 4.30c 4.25c
highest total dietary fibre (11.1%) (Table 4). Mean values in the same row with different
Studies by Thompson and Weber (1981) letters are significantly different using DMRT
suggested that rice bran can be incorporated with p <0.05

6


nutty flavour (Rosniyana et al. 2005b). The (Prakash and Ramanatham 1995) and
compounds responsible for the characteristic biscuits (Shashikanth 1991).
flavour in rice bran are still unknown.
There were differences in scores by Conclusion
panellists tasting the products. Statistically, The study showed that nutritious kuih baulu
the taste of the control and kuih baulu can be prepared by incorporation of SRB
incorporated with 10% rice bran differed into the formulation resulting in significant
significantly from the taste of kuih baulu increase in proximate composition, minerals,
incorporated with 20, 30 and 40% rice bran. vitamins and dietary fibre contents.
The taste of the control kuih baulu was rated High fibre kuih baulu can be made by
as perfectly moderate balanced taste with incorporating 20–40% levels of SRB
moderate sweetness (5), while kuih baulu which resulted in 6.5–11.1% dietary fibre
incorporated with 30–40% rice bran had present in the products. All the kuih baulu
a slightly bitter taste. The bitter taste was were acceptable to sensory panellists and
presumably associated with saponin present a significantly higher score for texture was
in the rice bran (Rosniyana et al. 2005b). shown in the 30% SRB-incorporated kuih
However, the amount of saponin in the baulu. This study indicated that SRB could
products depends on the levels of SRB in be used in bakery products to improve their
the formulation of the product. texture.
Sensory panel found that the control
and 10% SRB-incorporated kuih bualu Acknowledgement
were slightly tender in texture while the The authors would like to thank Ms Meriam
other samples were rated as moderately Harun and Ms Hadijah Bakar for their
tender (soft). Sensory results indicated technical assistance.
that panellists preferred the texture of kuih
baulu containing 10–40% rice bran than the References
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by consumers and a trained sensory panel. Khatijah, I. (1997). Nutrient composition of
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diets and its nutritional significance. Journal dietary fiber sources on tissue mineral levels
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416–419

8


Abstrak
Dedak beras ialah sisa buangan yang bernilai daripada industri pemprosesan
beras. Dalam usaha menambah nilai kuih tradisional Malaysia, dedak beras
yang distabil digunakan untuk komplemen tepung beras (MR 220) dalam
penghasilan kuih baulu. Empat tahap dedak beras distabil (10, 20, 30 dan 40%)
digunakan dalam formulasinya. Analisis kimia dan penilaian nilai rasa ke atas
produk telah dijalankan. Kandungan protein, lemak dan abu meningkat dengan
peningkatan bahagian dedak beras. Semua kuih baulu yang mengandungi dedak
beras mempunyai kandungan mineral dan vitamin yang tinggi berbanding
dengan sampel kawalan. Produk yang mengandungi 20–40% dedak beras ketara
berbeza dengan sampel kawalan dari segi warna, rasa, aroma dan penerimaan
keseluruhan. Tekstur kelembutan kuih baulu didapati meningkat dengan
peningkatan dedak beras. Penambahan dedak beras menyebabkan kuih baulu
menjadi lebih gelap dan pada tahap 30% dedak beras boleh mengantikan tepung
tanpa menurunkan mutu penerimaan produk. Ujian nilai rasa menunjukkan semua
kuih baulu yang dibangunkan diterima oleh ahli panel.

Accepted for publication on 28 March 2011

9

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