Preparation of Fiber and Mineral Enriched Defatted Rice Bran Supplemented Cookies


Authors

  • Mian K. Sharif National Institute of Food Science and Technology, University of Agriculture, Faisalabad-38040, Pakistan
  • Masood S. Butt National Institute of Food Science and Technology, University of Agriculture, Faisalabad-38040, Pakistan
  • Faqir M. Anjum National Institute of Food Science and Technology, University of Agriculture, Faisalabad-38040, Pakistan
  • Haq Nawaz Institute of Animal Nutrition and Feed Technology, University of Agriculture, Faisalabad-38040, Pakistan

DOI:

https://doi.org/10.3923/pjn.2009.571.577

Keywords:

Cookies, dietary fiber, minerals, rice bran

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.

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Published

15.04.2009

Issue

Vol. 8 No. 5 (2009)

Section

Research Article

License

Copyright (c) 2009 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Sharif, M. K., Butt, M. S., Anjum, F. M., & Nawaz, H. (2009). Preparation of Fiber and Mineral Enriched Defatted Rice Bran Supplemented Cookies. Pakistan Journal of Nutrition, 8(5), 571–577. https://doi.org/10.3923/pjn.2009.571.577