Khetarpaul, NeelamMeenu Rani2016-10-192016-10-192015http://krishikosh.egranth.ac.in/handle/1/80994The 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.enLivestock, area, Crops, Economics, Manpower, byproducts, Sampling, Rural development, Selection, ProductivityThesis