Development, sensory and nutritional evaluation of value added biscuits incorporating rice bran
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Date
2015
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Publisher
CCSHAU
Abstract
The present investigation was conducted to develop value added biscuits incorporating full
fat/defatted rice bran and carry out the organoleptic and nutrient evaluation of the most acceptable
products. The results of the study indicated that the defatted rice bran had higher bulk density, swelling
capacity, water holding capacity, fat absorption capacity, water absorption capacity than the full fat rice
bran. The contents of moisture, crude protein, crude fat, crude fiber, ash and total carbohydrate in
defatted and full fat rice bran were 4.81, 4.26; 14.9, 11.5; 0.03, 18.8; 13.08, 10.9; 10.4, 8.84; 62.2,
50.04 per cent, respectively. Total dietary, soluble and insoluble dietary fiber content of defatted and
full fat rice bran were 25.4, 22.6; 5.10, 3.90; 20.30, 18.7; per 100g, respectively. The defatted rice bran
had the higher contents of total iron (35.03mg/100g), calcium (66.5mg/100g), phosphorus
(1460mg/100g), potassium (1463mg/100g) and magnesium (790.7mg/100g), than the full fat rice bran.
Due to more amount of phytic acid in full fat rice bran (570.3mg/100g) the availability of Ca and Fe of
full fat rice bran (26.07and 17.44%) was lower than that of defatted rice bran (26.87 and 18.55%),
respectively. Five types of biscuits i.e. melting moments, sweet biscuits, butter biscuits, nan khatai,
sweet and salty biscuits were developed by incorporating various levels of defatted/full fat rice bran (0,
10, 20, 30, 40 and 50%). In total 55 products were prepared and subjected to organoleptic acceptability.
All the 5 types of biscuits were acceptable when full fat /defatted rice bran were added at 10 and 20 per
cent levels. On the basis of organoleptic characteristics, further value addition was done with various
nutraceuticals at 10 per cent level (nuts, flaxseed, soy flour, chocolate buttons and chocolate powder).
Five types of biscuits amounting to total 25 products were further standardized by incorporating
acceptable level of full fat/defatted rice bran. The most acceptable full fat/defatted rice bran biscuits
(10 and 20%) with nutraceutical ingredient (10%) were melting moment containing chocolate buttons
and sweet biscuits containing mixed nuts. These 10 most acceptable products were analyzed for various
nutrients. In melting moments and sweet biscuits, amount of all the nutrients including moisture,
protein, fat, fiber, ash, total dietary fiber, total minerals (Fe, Ca, Mg, P and K), available iron and
calcium and phytic acid contents were significantly increased in both Type I (10%) and II (20%)
melting moments and sweet biscuits incorporating full fat/defatted rice bran over the control biscuits.
As the amount of full fat/ defatted rice bran increased in the biscuits, per cent availability of Ca and Fe
decreased. Melting moments containing chocolate buttons and sweet biscuits containing mixed nuts
could be stored safely upto two months in air tight polythene bags at room temperature (42°C). Type I
and II melting moments and sweet biscuits incorporating full fat rice bran were acceptable till 30th day
of storage while these biscuits supplemented with defatted rice bran were acceptable till 45th day of
storage. Peroxide value and moisture uptake of Type I and II melting moments and sweet biscuits
showed an increasing trend with increase in the storage period.
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Keywords
Livestock, area, Crops, Economics, Manpower, byproducts, Sampling, Rural development, Selection, Productivity