DMCA
Preparation of Fiber and Mineral Enriched Defatted Rice Bran Supplemented Cookies
| Citations: | 3 - 1 self |
BibTeX
@MISC{Sharif_preparationof,
author = {Mian K. Sharif and Masood S. Butt and Faqir M. Anjum and Haq Nawaz},
title = {Preparation of Fiber and Mineral Enriched Defatted Rice Bran Supplemented Cookies},
year = {}
}
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Abstract
Abstract: Microwave stabilized defatted rice bran was supplemented in commercial straight grade wheat flout @ 10, 20, 30, 40 and 50 % supplementation level to prepare fiber and mineral enriched cookies. Cookies were analyzed for physical analysis, dietary fiber, mineral content (Na, K, Ca and Mg) and sensoric attributes to find out the most suitable compositions for commercialization. Overall, rice bran supplementation improved dietary fiber content and mineral profile of the cookies. On the basis of physical analysis and sensoric attributes, it was concluded that defatted rice bran can be substituted upto 10 to 20% in wheat flour to prepare rice bran supplemented cookies without adversely affecting quality attributes. Key words: Rice bran, cookies, dietary fiber, minerals
Keyphrases
physical analysis defatted rice bran sensoric attribute dietary fiber rice bran suitable composition supplementation level commercial straight grade wheat flout mineral enriched cooky quality attribute rice bran supplementation mineral content dietary fiber content mineral profile key word wheat flour
