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Development, sensory and nutritional evaluation of value added bread and muffins incorporating rice bran

KrishiKosh

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Title Development, sensory and nutritional evaluation of value added bread and muffins incorporating rice bran
 
Creator Neeta Kumari
 
Contributor Khetarpaul, Neelam
 
Subject rice, Milling byproducts, Fats, Bakery products, Application methods, Sowing, Eggs, Flours, Biological phenomena, Proteins
 
Description The present investigation was conducted to evaluate the physical characteristics and nutrient
composition of full fat/defatted rice bran. The full fat/defatted rice bran were then used for the
development of various breads and muffins. The full fat and defatted bran had 0.37 and 0.47g/ml bulk
density, 148.31 and 199.03ml/g water absorption capacity, 2.44 and 4.73g/ml water holding capacity,
3.63 and 6.47ml/g swelling capacity and 141.57 and 149.37% fat absorption capacity. The contents of
crude protein, crude fiber, ash, total carbohydrates and total dietary fiber of full fat and defatted rice
bran were 11, 13.80; 10.90, 13.10; 9.20, 11.60; 49.92, 61.46; 21.63, 24.50 per cent respectively. The
amount of total Ca, P, Mg, Fe and K of full fat and defatted rice bran were 69.23, 69.80; 1331, 1345;
798, 826; 32.80, 33.31 and 1435, 1456 mg per 100g, respectively. The protein digestibility of full fat
rice bran (65.86%) was less as compared to that of defatted rice bran (66.56%). Defatted rice bran had
6.21 mg available iron and 17.57 mg available calcium per 100g which were significantly (P
 
Date 2016-10-19T13:53:35Z
2016-10-19T13:53:35Z
2015
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/81018
 
Language en
 
Format application/pdf
 
Publisher CCSHAU