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Rice bran is a major by-product of the rice milling process that contains high amounts of fiber, proteins, fats, vitamins, minerals as well as antioxidants and hence can be utilized in enriching food products. The main aim followed in this study was to determine the effects of rice bran of variable particle sizes (53, 125 and 210 µm) and its quantity (0, 5, 10, 15 and 20%) on the quality of batter and on sponge cake. Increasing bran quantity and particle size increased batter density and consistency. Using a higher quantity of bran with larger particle sizes increased cake density and weight of the cakes (after being baked) while decreasing the cake volume. Textural properties of the samples as determined instrumentally showed that maximum compressive force and the firmness increased, while cohesiveness and springiness decreased with increase in the contents of bran and increase in its particle size. Cake crust color became darker, more reddish and less yellowish with inclusion of rice bran. Increasing the levels of rice bran, negatively affected taste, crust and crumb color as confirmed by the sensory panel. Overall, it was found that addition of 10% rice bran with particle size of 125 µm resulted in the most desirable cake quality.

Keywords: Particle size, Physical properties, Rice bran, Sponge cake, Textural properties

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