Add to ORKGAbstract: 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. Key words: Rice bran,...
Defatted rice bran (DRB), a byproduct of rice milling is a rich source of dietary fiber and minerals...
Cross-linked starches produced in lab-scale from corn and wheat starches with TDF contents of 80.4% ...
Abstract: There has been an evident corrolation between an increased intake of dietary fibre and the...
In this study, nutritional rich multi-grain cookies using rice bran powder has been prepared. The mu...
In order to fight malnutrition, functional cookies fortified with baobab pulp flour at partial subst...
AbstractThe aim of this work was to formulate cookies using extruded flour from by-products of rice ...
Acumulating evidence favours the view that increased intake of dietary fibre in an otherwise low-fib...
The cost of animal protein is increasing every day, thus making it unavailable for most people in de...
In the process of processing the rice, the bran is obtained as a by-product. The availability of thi...
Cookies are one of nutritious food preparations made from wheat flour. As the need for wheat flour i...
Many health benefits have been linked to consuming adequate amounts of fiber, but most commercial ba...
ABSTRACTCookies is a type of baked snacks. The proportion of bran flour and mocaf in bran cookies p...
Light buckwheat flour was used to substitute rice fl our at the level of 10, 20 and 30 % to produce ...
Copyright © 2013 Michael O. Ameh et al. This is an open access article distributed under the Creativ...
Short-dough cookies are one of the most popular cereal-based products in the world, but usually they...
Defatted rice bran (DRB), a byproduct of rice milling is a rich source of dietary fiber and minerals...
Cross-linked starches produced in lab-scale from corn and wheat starches with TDF contents of 80.4% ...
Abstract: There has been an evident corrolation between an increased intake of dietary fibre and the...
In this study, nutritional rich multi-grain cookies using rice bran powder has been prepared. The mu...
In order to fight malnutrition, functional cookies fortified with baobab pulp flour at partial subst...
AbstractThe aim of this work was to formulate cookies using extruded flour from by-products of rice ...
Acumulating evidence favours the view that increased intake of dietary fibre in an otherwise low-fib...
The cost of animal protein is increasing every day, thus making it unavailable for most people in de...
In the process of processing the rice, the bran is obtained as a by-product. The availability of thi...
Cookies are one of nutritious food preparations made from wheat flour. As the need for wheat flour i...
Many health benefits have been linked to consuming adequate amounts of fiber, but most commercial ba...
ABSTRACTCookies is a type of baked snacks. The proportion of bran flour and mocaf in bran cookies p...
Light buckwheat flour was used to substitute rice fl our at the level of 10, 20 and 30 % to produce ...
Copyright © 2013 Michael O. Ameh et al. This is an open access article distributed under the Creativ...
Short-dough cookies are one of the most popular cereal-based products in the world, but usually they...
Defatted rice bran (DRB), a byproduct of rice milling is a rich source of dietary fiber and minerals...
Cross-linked starches produced in lab-scale from corn and wheat starches with TDF contents of 80.4% ...
Abstract: There has been an evident corrolation between an increased intake of dietary fibre and the...