Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/81018
Authors: Neeta Kumari
Advisor: Khetarpaul, Neelam
Title: Development, sensory and nutritional evaluation of value added bread and muffins incorporating rice bran
Publisher: CCSHAU
Language: en
Type: Thesis
Agrotags: rice, Milling byproducts, Fats, Bakery products, Application methods, Sowing, Eggs, Flours, Biological phenomena, Proteins
Abstract: 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<0.05) higher than those of full fat rice bran. Three types of muffins (eggless muffin, egg muffin, chocolate muffin) and three types of breads (toast bread, tiger skin bread, Dutch luxury bread) were developed by incorporating various levels of full fat and defatted rice bran (0 %, 10 %, 20 %, 30 %, 40 % and 50 %). Total 72 products were prepared and subjected to organoleptic acceptability. All the three types of muffins were acceptable when full fat/defatted rice bran were added at 10 and 20 per cent levels. All the three types of breads were acceptable when full fat/defatted rice bran were added at 10 per cent level. Value addition with various nutraceuticals at 10 per cent level (mixed nuts, sesame seeds, flax seeds and soy flour) in three types of breads and in three types of muffins amounting to total 24 products were further standardized by incorporating acceptable levels of full fat/defatted rice bran. The most acceptable full fat/defatted rice bran muffins (10 and 20 %) and breads (10 %) with (10 %) nutraceutical ingredients were i.e. eggless muffins containing mixed nuts and sesame seeds, egg muffins containing flax seeds and toast bread containing mixed nuts and sesame seeds. These 13 most acceptable products were analyzed for nutrient composition. In egg muffins and eggless muffins, amount of all the nutrients including protein, fat, fiber, and total dietary fiber, total minerals (Ca, P, Mg, Fe and K), available iron and available calcium were significantly increased in both Type I (10%) and Type II (20 %) egg muffins and eggless muffins, incorporating full fat/defatted rice bran over the control muffins. In egg and eggless muffins the protein digestibility significantly decreased on increasing the level of full fat/defatted rice bran when compared to that of control muffins. In toast bread incorporating full fat/defatted rice bran as well as containing mixed nuts and sesame seeds, all the nutrients namely protein, fat, fiber ash and total dietary fiber, total minerals (Ca, P, Mg, Fe and K), available iron and available calcium were significantly increased in Type I toast bread incorporating 10 per cent full fat/defatted rice bran as compared to control bread i.e. without rice bran. In Type I toast bread incorporating 10 per cent full fat/defatted rice bran; the protein digestibility was decreased significantly as compared to that of control. Egg muffins containing flax seeds, eggless muffins containing mixed nuts and sesame seeds and toast bread containing mixed nuts and sesame seeds could be stored for 2 days at room temperature (42ºC) without any adverse effect on the organoleptic characteristics. Peroxide value of Type I and Type II egg muffins, Type I and Type II eggless muffins and Type I toast bread showed increasing trend with increase in storage period whereas moisture uptake was decreased with increase in the storage period.
Subject: Foods and Nutrition
Theme: Development, sensory and nutritional evaluation of value added bread and muffins incorporating rice bran
Research Problem: Development, sensory and nutritional evaluation of value added bread and muffins incorporating rice bran
Issue Date: 2015
Appears in Collections:M. Sc. Dissertations

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