J. Trop. Agric.

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

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
Nowadays, there is increasing interest in
the production of traditional cakes due
to an increased demand in both local and
export markets (Abd. Rahim 2006). In
Malaysia, home-made traditional cakes are
increasing in popularity, and large quantities
of the products are being consumed in both
villages and the cities. Production of the
traditional cakes is currently going towards
commercialisation and the industry is being
supported by various agencies under the
Ministry of Agriculture and Agro-based
Industry.

Kuih baulu, a popular traditional cake
in Malaysia is usually served during the
festive seasons especially during Hari Raya.
Nowadays, it is easily obtainable in shops
and stalls. It is prepared by baking using
special moulds of various shapes. According
to Khatijah et al. (1992), kuih baulu is high
in carbohydrates and low in mineral and
vitamin contents. The increasing awareness
that health may be modified through diet
has led to an upsurge in the availability
of nutritionally functional foods that have
potential health benefits beyond the basic
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

Nutritious kuih baulu from stabilised rice bran

baulu, properly formulated with high

nutritional and sensory qualities, has the
potential of being a source of essential
nutrients especially for children and
teenagers.

Malaysia produces approximately 0.2
million metric tonnes of rice bran annually.
Rice bran, produced in modern mills, is
mixed with rice germ and starch from the
ensdosperm (Rosniyana et al. 2007b). The
yield of husk and brown rice from 100 kg
paddy are 22.8 kg and 73 kg respectively.
The recovery of bran depends upon the
degree of milling of brown rice, which may
vary from 5% to 10%.

Rice bran, a by-product of the
rice milling industry, is needed for the
development of value-added food products.
Rice bran is easily incorporated into rice
flour which is extensively used in different
food products. It can be incorporated into
breads, muffins, snacks and biscuits as a
source of fibre (Saunder 1990). The problem
in effective utilisation of rice bran is the
storage stability attributed to the presence of
lipase and unsaturated fatty acids (Rosniyana
et al. 2005a). Since rice bran is hygroscopic,
it may absorb moisture from the atmosphere
resulting in increase of free fat acidity. Heat
treatment is one of the methods used to
stabilise the rice bran. Studies showed that
the storage of rice bran could be extended
to 4 and 6 months by autoclaving and
parboiling process respectively (Rosniyana
et al. 2005a).

Parboiled rice bran has been
successfully used in bread at 8% levels
to produce fibre rich food (Skuarray et al.
1988). Parboiled rice bran was significantly
higher in nutritional contents than other
stabilised brans. It is recommended to use
parboiled rice bran in food applications
which will result in more nutritious products
(Rosniyana et al. 2007a). Although the food
industries have developed nutritionally
enhanced products that are available to
consumers, the use of parboiled rice bran
is relatively rare in processing kuih baulu.
Therefore, this study was carried out
2

to evaluate the effects of incorporating

parboiled rice bran on the nutritional and
sensory properties of kuih baulu.
Materials and methods
Production of rice flour
Rice of local variety, MR 220, supplied
by MARDI Tanjung Karang was used to
prepare the rice flour which was processed
by dry milling using an air isolating type
grinding machine. It was then mixed with
determined levels of rice bran to produce
rice bran flour which was then kept in sealed
plastic bags (orientated polyethylene) at
room temperature until further use.
Production of stabilised rice bran (SRB)
Paddy was subjected to stabilisation process
by parboiling whereby the harvested paddy
was subjected to soaking (2 h) and steaming
(30 min) before being dried and milled
(Rosniyana et al. 2005b). The hull was then
removed by using paddy dehusker, followed
by removal of bran to yield parboiled white
rice and bran. The stabilised rice bran was
dried at 60 C until the moisture content
was 5% and then sieved through a 50-mesh
sieve.
Preparation of rice bran flour
Five blends of SRB and rice flour (MR 220)
were prepared as described in Table 1. The
blends consisted of varying SRB from 0% to
40% mixed with rice flour sample (MR220)
using formulation F1 through F5 while
keeping other ingredients constant. The rice
bran flour, a mixture of SRB and rice flour,
were prepared in different ratios, namely,
0:100, 10:90, 20:80, 30:70 and 40:60.
Table 1. Ratio of stabilised rice bran and rice
flour in rice bran flour formulation
Formulation

Stabilised rice bran

Rice flour

F1 0
100
F2
10 90
F3
20 80
F4
30 70
F5
40 60

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

Preparation of kuih baulu

The ingredients used for preparation of kuih
baulu include rice bran flour, eggs and sugar.
A modified kuih baulu formulation, using
44% egg and 25% sugar by weight of total
ingredients, was developed to suit the rice
flour (MR 220). The procedure described by
Zaidah (1986) was used for preparing the
kuih baulu. Eggs and sugar were thoroughly
mixed for 10 min. Sifted rice bran flour,
at 20% by weight of total ingredients, was
added into the mixture. The batter was then
poured into a mould and baked at 220 C for
15 min. The preparation of kuih baulu from
each blend of rice bran flour was carried out
in two replicates.
Chemical analysis
Samples of kuih baulu were taken for
analyses of moisture, protein, crude
fibre, fat, ash, phosphorous, potassium,
sodium, calcium, iron, thiamine, niacin
and riboflavin. Moisture, protein, fat, free
fatty acid and ash were determined using
standard AOAC methods (AOAC 1990).
Protein was determined by Kjeldahl nitrogen
method using Kjeltec system 1026 (Tecator
1978). Fat was determined by Soxhlet
extraction and ashing was done at 550 C
to constant weight. Determination of crude
fibre was carried out by Weende method
using fibertec system (Tecator 1978).
Minerals, vitamins and dietary fibre were
analysed by an accredited company Edtech
Associates Sdn. Bhd. (Penang) according to
the method by AOAC (1993). Each analysis
was carried out in duplicate. Carbohydrate
was calculated by subtracting the values of
moisture, protein, crude fibre, fat and ash,
from 100.
Sensory evaluation
The kuih baulu was evaluated by a sensory
panel comprising 15 trained panellists.
Characteristics of kuih baulu which
were frequently assessed include flavour,
tastes, colour and texture (Mandala and
Daoucher 2005). Sensory evaluation was
determined using a 7-point Hedonic rating

scale ranging from 1 to 7. For flavour,

the samples that were rated with 1 has no
flavour and 7 with good flavour. Score 1
for colour indicates too light (unbaked),
too dark or burnt product, while 7 denotes
brown, shiny, uniform colour. For texture,
score 1 denotes too dry or too soft and
cohesive (unbaked) product, while score 7
indicates tender (soft) crumb and very good
cohesiveness. The taste was rated 7 when
it indicates a perfectly balanced taste and
sweetness, while 1 denotes extremely bad
taste, unbaked, over baked or bitter kuih
baulu. Each sample was assessed for overall
acceptability which covered these factors.
Data analysis
In this study, each formulation was carried
out in two replicates. All determinations
were statistically analysed by analysis of
variance and the mean values are presented.
The Duncan Multiple Range Test (DMRT)
was used to detect differences between
treatments (Gomez and Gomez 1984).
Results and discussion
Chemical composition
The mean values for proximate composition
of kuih baulu are shown in Table 2. The
moisture content of kuih baulu increased
significantly (p <0.05) with incorporation of
SRB. According to Skuarray et al. (1988),
the water absorption increased with the
amount of rice bran in the kuih baulu. This
might have resulted from the addition of
bran which increased the absorption rate
during mixing. This was expected because
of the high fibre content of rice bran
(Skuarray et al. 1988). The free hydroxyl
groups of the cellulose and hemicellulose
bound with water molecules contributed to
a greater water holding capacity (Sangnark
and Noomhorm 2003). Thus, with increasing
levels of SRB, there will be higher water
absorption and this contributed to higher
moisture content.

The products had protein contents
between 7.98.8% (Table 2). There was
significant increment of protein in kuih
3

Nutritious kuih baulu from stabilised rice bran

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

(%)

Levels of stabilized rice bran (%)

0

Moisture content 21.60

Ash 0.70
Protein 7.90
Fat 2.30
Crude fibre
0.20
Carbohyrate
67.30

10

0.75d 29.40
0.01e 1.00
0.02c 8.80
0.01d 2.30
0.01c 0.80
0.25a 57.70

20

0.50c 33.40
0.05d 1.20
0.01a 8.30
0.05d 2.80
0.05d 1.30
0.55b 53.00

30

0.50b 34.90
0.02c 1.40
0.01b 8.40
0.01c 3.30
0.01c 1.60
0.50c 50.70

40

0.50a 34.70
0.02b 1.70
0.02b 8.30
0.02b 3.90
0.02b 2.40
0.50d 49.00

0.75a
0.01a
0.02b
0.01a
0.01a
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

to the control. The protein contents in the
20, 30 and 40% SRB added kuih baulu
differed significantly with the 10% SRB
level. The decrease in protein content may
indicate that the chemical composition of
the rice bran was affected by the milling
process and this was supported by an earlier
study which showed that rice bran produced
at 8% milling degree had the lowest protein
(Rosniyana et al. 2007b). Rice bran is a rich
source of protein (1416%) with higher
lysine and lower glutamic acid content
than rice and wheat. It has a better balance
of essential amino acid score of 80% and
90% in terms of lysine and threonine
respectively (Anderson and Guraya 2001).
It was reported to have a Protein Energy
Ratio (PER) value of nearly 2.0. Landers
and Hamaker (1994) also reported that rice
bran had better balance of essential amino
acids and may be utilised to improve the
nutritional value of rice flour. Report by
Hamada (2000) also indicated that addition
of rice bran improved lysine content of
developed products.

The fat content of the products varied
from 2.3% to 3.9%. It was significantly
higher in SRB-incorporated kuih baulu but
there was no significant difference between
the control and 10% level of SRB kuih
baulu (Table 2). Rice bran is high in fat
content ranging from 1622% (Goffman and
Bergman 2002). As rice bran is rich in fat
content, a significant increase in percentage
of fat was observed as the level of SRB in
the product was increased.
4

Ash was present in the range of
0.71.7%. The ash content in SRBincorporated kuih baulu was significantly
higher (p <0.05) than the control. According
to Juliano and Bechtel (1985), the high
content in ash was contributed by the
mineral contents. Thus, the ash content
in SRB-incorporated kuih baulu depends
on the quality of flour (Kim 1996) which
corresponds to the higher mineral content
especially potassium.

Control kuih baulu had significantly
higher (p <0.05) carbohydrates than SRBincorporated kuih baulu (Table 2). The
carbohydrate in rice bran is a mixture
of complex carbohydrates and starch
(Narasinga Rao 1988) and the major
ones include cellulose, hemicellulose and
pentosans (Juliano and Bechtel 1985).
Pentosans have been shown to improve
the dough in cakes and muffins and the
complex carbohydrate in the rice bran flour
is believed to enhance the gas-holding
properties, improve machinability or retard
staling in bakery products (Hammond 1994).
Mineral compositions
The mineral compositions in SRB containing
kuih baulu were higher than the kuih baulu
without SRB (Table 3). Rice bran is a good
source of minerals and much superior than
other cereals. However, it has been reported
by several studies that rice bran is low in
sodium (reference and yr). Thus, the high
values of sodium in the developed product
may arise from the ingredients used in kuih
baulu. Results also showed that the 40%

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

SRB-incorporated kuih baulu had the lowest

sodium content (Table 3). This indicated
that incorporation of SRB at this level
may reduce the total sodium content in the
products.

In addition to that, the sodium contents
in the bran varied according to the degree of
milling which indicated that the distribution
of sodium constituents in the bran
layers differed (Rosniyana et al. 2007b).
Phosphorus was present within a range of
40145 mg/100 g sample, while potassium
was found to be between 53 and 96 mg/100
g sample. The iron content varied from
2.26.3 mg/100 g sample. Levels of iron
above 5.5 mg/100 g were of considerable
nutritional significance (Tee et al. 1997).

All SRB-incorporated kuih baulu had
significantly higher minerals compared to
the control except sodium indicating that the
developed products had a nutritional added
value. The results indicated that increasing

levels of rice bran resulted in increasing

levels of mineral contents. Carroll (1990)
also observed that incorporation of bran
significantly increased the mineral content
of the finished products. Other studies by
Hammond (1994) also reported that rice
bran is a concentrate source of meal, where
the minerals can be concentrated to produce
a nutrient mixture.
Vitamin composition and dietary fibre
The amount of vitamins present in the kuih
baulu varied and niacin was the major
vitamin B-complex in the product (Table4).
Rice bran is rich in vitamin B-complex
particularly thiamine and niacin. With the
exception of niacin, other components of
vitamin B-complex was not present in the
control. However, results showed that the
vitamin B-complex significantly increased in
all levels of the SRB-incorporated products.

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

(mg/100 g)

Calcium
Potassium
Sodium
Magnesium
Iron
Phosphorous

Levels of stabilized rice bran (%)

0

12.0
53.0
93.0
13.0
2.20
40.0

0.5e
0.5e
0.7a
0.5e
0.01e
0.5e

10

15.0
63.0
84.0
40.0
3.30
73.0

20

0.1d 16.0
0.1d 71.0
0.5b
106.0
0.8d 54.0
0.01d 4.70
0.7d 89.0

30

0.5c 19.0
0.2c 85.0
0.5c
106.0
0.8c 71.0
0.01c 5.80
0.7c
137.0

40

0.1b 21.0
0.5b 96.0
0.1c 77.0
0.7b 81.0
0.01b 6.30
0.5b
145.0

0.7a
0.1a
0.1d
0.5a
0.01a
0.7a

Mean values in the same row with different letters are significantly different using DMRT with p <0.05
Table 4. Mean values of vitamins and dietary fibre in kuih baulu incorporated with different levels of
stabilized rice bran
Properties

(mg/100 g)

Levels of stabilized rice bran (%)

10

Thiamine
0.00d 0.70
Riboflavin
0.00d 0.05
Niacin 0.20 0.01d 0.70
Pyridoxine
0.00d 0.70
Tocopherol 0.07 0.01d 0.09
Dietary fibre/g 2.90 0.01e 3.80
Soluble fibre/g 0.50 0.01e 0.80
Starch/g
20.50 0.50d
22.40

20

0.01c 0.90
0.01c 0.07
0.05c 1.30
0.01c 1.50
0.01c 0.10
0.01d 6.50
0.01d 1.10
0.10c 23.60

30

0.03b 1.00
0.01c 0.10
0.01b 1.40
0.01b 1.60
0.01b 0.14
0.01c 8.30
0.01c 1.80
0.70ab 24.00

40

0.01b 1.60 0.01a

0.01b 0.24 0.01a
0.02b 2.20 0.05a
0.01b 2.40 0.01a
0.01b 1.60 0.01a
0.00b 11.10 0.01a
0.01b 3.20 0.01a
0.50b 24.50 0.10a

Mean values in the same row with different letters are significantly different using DMRT with p <0.05

Nutritious kuih baulu from stabilised rice bran

The most pronounced increment was
observed in niacin and pyridoxine contents
in the 40% SRB added kuih baulu. Similar
increment was observed for thiamine
and riboflavin in SRB-incorporated kuih
baulu as compared with the control. This
indicated that the vitamin contents increased
significantly (p <0.05) with increasing
levels of rice bran. Similar observation was
reported by Juliano (1985) which stated
that the major proportion of vitamins in rice
was located in the bran and this content was
significantly reduced during milling of rice.

Vitamin B-complex is essential for
growth, development and a variety of other
bodily functions. It plays a major role in the
activities of enzymes, proteins that regulate
chemical reactions in the body, which are
important in turning food into energy and
other needed substances.

Tocopherol was found in varied
amounts (0.071.6 mg/100 g) in kuih baulu.
The amount of tocopherol detected was
significantly different (p <0.05) among
samples and significantly increased with
increasing levels of SRB. Studies by Rong
et al. (1999) indicated that rice bran had
the richest source of tocopherol (nearly
1 g/100g). Hence, addition of rice bran
resulted in increase of tocopherol content
and the results are significant.

With the exception of the control and
10% SRB-incorporated kuih baulu, all the
other products are high fibre products more
containing than 6% total dietary fibre based
on the definition of Codex Alimentarius
(Codex Alimentarius Commission 2001).
Rice bran contains 25.3 g/100 g dietary
fibre which can meet the recommended
dietary fibre intake of an adult which is
about 27 g a day (Narasinga Rao 1988).
Dietary fibre in bran includes cellulose,
hemicellulose and pentosans which are all
insolubles fibres. In addition it also contains
about 2% soluble dietary fibre. Kuih baulu
incorporated with 40% rice bran had the
highest total dietary fibre (11.1%) (Table4).
Studies by Thompson and Weber (1981)
suggested that rice bran can be incorporated
6

in food products as a source of dietary

fibre and to improve the nutritional quality.
It was also reported that dietary fibre was
widely recognized as an important element
in the treatment and prevention of diabetes,
colorectal cancer, gastrointestinal disorders,
high cholesterol, heart disease and obesity.
Sensory evaluation
The mean scores given by panellists for
sensory characteristics are presented in
Table5. Sensory results indicated that
the control kuih baulu had significantly
(p<0.05) higher score for most attributes
than kuih baulu incorporated with SRB.
Panellists perceived that the colour increased
in darkness with SRB incorporation and
kuih baulu with 3040% SRB was darker.
The highest score for colour was obtained
in the control kuih baulu followed by 10,
20, 30 and 40%. Bran which has light tan
colour, may contribute to the colour of SRBincorporated kuih baulu (Bor et al. 1991).

The flavour of the control kuih baulu
was insignificantly different (p >0.05)
from kuih baulu at 10% level of SRB but
significantly different from kuih baulu
containing 20, 30 and 40% levels of SRB.
Kuih baulu incorporated with 2030%
SRB had a flavour score of 4.75, which
was considered to have a moderately good
flavour. The panellists also indicated that
the control kuih baulu had a slightly better
flavour. The bran in the rice flour was
described as having a sweet, slightly toasted,
Table 5. Mean values for sensory attributes of
kuih baulu incorporated with different levels of
stabilized rice bran
Characteistics

Colour
Flavour
Taste
Texture
O/acceptability

Levels of stabilized rice bran (%)

0

5.60a
5.20a
5.20a
5.20c
5.40a

10

5.10b
5.05b
5.25a
5.45b
5.05b

20

4.80b
4.75c
4.95b
5.45b
4.95b

30

4.25c
4.75c
4.25c
6.20a
4.30c

40

4.15c
4.60c
4.25c
5.85a
4.25c

Mean values in the same row with different

letters are significantly different using DMRT
with p <0.05

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

nutty flavour (Rosniyana et al. 2005b). The

compounds responsible for the characteristic
flavour in rice bran are still unknown.

There were differences in scores by
panellists tasting the products. Statistically,
the taste of the control and kuih baulu
incorporated with 10% rice bran differed
significantly from the taste of kuih baulu
incorporated with 20, 30 and 40% rice bran.
The taste of the control kuih baulu was rated
as perfectly moderate balanced taste with
moderate sweetness (5), while kuih baulu
incorporated with 3040% rice bran had
a slightly bitter taste. The bitter taste was
presumably associated with saponin present
in the rice bran (Rosniyana et al. 2005b).
However, the amount of saponin in the
products depends on the levels of SRB in
the formulation of the product.

Sensory panel found that the control
and 10% SRB-incorporated kuih bualu
were slightly tender in texture while the
other samples were rated as moderately
tender (soft). Sensory results indicated
that panellists preferred the texture of kuih
baulu containing 1040% rice bran than the
control (Table 5). There was a significant
increase in the texture of SRB-incorporated
kuih baulu as compared to the texture of
the control kuih baulu. It was indicated
by Hammond (1994), that rice bran has
emulsification properties which possessed
similar functional characteristics as other
emulsifying agents. Thus, the addition of
rice bran could improve the texture of kuih
baulu.

The average score for the overall
acceptability of kuih baulu indicated that
panellists preferred kuih baulu without
the rice bran (control) as the results were
significantly higher. However, the panellist
rated 4.255.05 for overall acceptability
of SRB-incorporated kuih baulu which
indicated that these products were still
acceptable. This trend is common for the
other bran-based products as reported
in the literature. At levels above 30%,
the incorporation of rice bran was not
acceptable in products such as papads

(Prakash and Ramanatham 1995) and

biscuits (Shashikanth 1991).
Conclusion
The study showed that nutritious kuih baulu
can be prepared by incorporation of SRB
into the formulation resulting in significant
increase in proximate composition, minerals,
vitamins and dietary fibre contents.
High fibre kuih baulu can be made by
incorporating 2040% levels of SRB
which resulted in 6.511.1% dietary fibre
present in the products. All the kuih baulu
were acceptable to sensory panellists and
a significantly higher score for texture was
shown in the 30% SRB-incorporated kuih
baulu. This study indicated that SRB could
be used in bakery products to improve their
texture.
Acknowledgement
The authors would like to thank Ms Meriam
Harun and Ms Hadijah Bakar for their
technical assistance.
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A. Rosniyana, K. Khairunizah Hazila, M.A. Hashifah, S.A. Shariffah Norin and A. Mohamad Zain

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 2040% 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