Volume : 2, Issue : 4, April - 2013

Evaluation of Rice Bran Incorporated Mix Grain Cookies

Vaishali Dhanvijay

Abstract :

Rice an, a by–product of rice milling industry, is composed of pericarp, aleurone and subaleurone layers, parts of the germ and small portion of the starchy endosperm. It is rich in vitamins, minerals, amino acids, dietary fiber, essential fatty acids and plant sterols like gamma–oryzanol, tocopherol and tocotrienol having promising health – related benefits. Increasing the nutritive value and also the fie content of cookies by addition of rice an was the main aim of the study. An experimental research design was used for the study. Control cookies were prepared without rice an and experimental cookies were prepared by incorporating rice an at two level. The recipes were standardized and coded for sensory evaluation. The data obtained from palatability evaluation was subjected to statistical analysis. It was seen that experimental cookies were well accepted and had more nutritional value.