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Pakistan Journal of Nutrition
  Year: 2009 | Volume: 8 | Issue: 5 | Page No.: 571-577
DOI: 10.3923/pjn.2009.571.577
 
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Preparation of Fiber and Mineral Enriched Defatted Rice Bran Supplemented Cookies
Mian K. Sharif, Masood S. Butt, Faqir M. Anjum and Haq Nawaz

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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How to cite this article:

Mian K. Sharif, Masood S. Butt, Faqir M. Anjum and Haq Nawaz, 2009. Preparation of Fiber and Mineral Enriched Defatted Rice Bran Supplemented Cookies. Pakistan Journal of Nutrition, 8: 571-577.

DOI: 10.3923/pjn.2009.571.577

URL: https://scialert.net/abstract/?doi=pjn.2009.571.577
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