The Effect of Using Rice Bran Oil on Chemical Composition and Some Properties of Frozen Yoghurt

Document Type : Original Article


This study investigated the effect of rice bran oil (RBO) (0, 1, 2 and 3 %), on composition, some properties and sensory attributes of frozen yoghurt. The results showed that the addition of RBO improved viscosity but slightly lower overrun and melting properties when added at 3 % level. Peroxide value and thiobarabutric acid were increased during storage period. Higher levels of acetaldehyde were recorded in T2 (2%) and T3 (3%) compared with T1 (1%) of RBO. Alpha tocopherol content in T3 (3% RBO) was still greater than the other treatments. T3 contained 23.52 μg/ g alpha tocopherols after 45 days under freezing conditions. The total bacterial count (×104) in T1 was 3.56 in T2 was 3.53 and that of T3 was 3.58 and decreased gradually during storage. Coliforms and yeasts and molds were not found in all treatments. The flavours of all three treatments were acceptable. However, the flavours of T1 ranked 7.60 and for T2 and T3 were 7.66 and 7.68 out of 10 points respectively compared to the control (7.56) at the end of storage. On the other hand, there was difference in the scores given for the texture of the three treatments after storage (7.60; 7.63 and 7.66 out of 10 points respectively). Overall scores for body and texture suggested that addition of RBO improved textural quality, in all treatments but T3 had the highest scores. Total acceptability of samples revealed that frozen yoghurt with 3 % RBO had the most appealing sensory characteristics.