C.Y. Trisnawati, I. Srianta, I. Nugerahani, Y. Marsono
Monascus-fermented durian seeds (MFDS) and rice bran (RB) have been incorporated into bread dough formulation. This research was aimed at physicochemical and sensory evaluation of bread formulated with both active ingredients. Bread made from four dough formulas i.e. control, with MFDS, RB and MFDS-RB-incorporating have been evaluated the physicochemical and sensory properties. The results suggested that no significant differences on both physicochemical and sensory properties of bread with MFDS-incorporating and control (p>0.05). Ash, crude fiber and total phenolic contents found on bread with RB and MFDS-RB incorporating were significantly higher than those of control (p<0.05). The bread was being in further evaluation of the functional properties of anti-hypercholesterol and anti-hyperglycemia activities. © 2019 The Authors.
Department of Food Technology, Widya Mandala Catholic University Surabaya, Jalan Dinoyo 42 – 44, Surabaya, 61265, Indonesia; Department of Food and Agricultural Product Technology, Gadjah Mada University, Jalan Flora, Bulaksumur, Yogyakarta, Indonesia