International Journal of Home Science
2019, VOL. 5 ISSUE 3, PART E
High fiber biscuits using rice bran powder: A nutritional evaluation
Biscuit may be regarded as one of the earliest snack food. Improvement of nutritional quality of biscuit through fortification with fiber rich vegetable and other plant has been the point of attention for food scientists. Rice bran powder is a source of insoluble fiber which is effective in increasing feeling of fullness, stool size, bulk and helps reduce constipation and hemorrhoids and also reduce colon cancer and diverticulitis. Rice bran powder was prepared, analyzed for proximate composition and fiber. Then the sweet biscuit recipe was standardized. The powder was incorporated in biscuit at 10%, 20% and 30% level and finally 20% fiber rich powder incorporated biscuits was highly acceptable. Both types of biscuit were evaluated for various sensory attributes and proximate nutrient analysis and also do statistical analysis between both products. Result showed that mean scores for rice bran incorporated biscuits were found to be higher than standard biscuits. In all sensory attributes as per z value there was no significant difference present between both products except appearance. Rice bran had attained highest scores in all attributes. In case of nutrient analysis as per ‘t’ test ash, crude fiber, protein content were found to be significantly higher in rice bran biscuits as compared to standard biscuits. Concluding, the fiber rich powders developed was suitable for adding in biscuits and therefore the biscuits developed were rich in fiber. However rice bran biscuits were also rich in protein and minerals which is an additional advantage. Rice bran powder rich biscuits were highly acceptable as compared to the standard.
How to cite this article:
Priyanka. High fiber biscuits using rice bran powder: A nutritional evaluation. Int J Home Sci 2019;5(3):274-279.