Study of Rice Bran application in production of Biscuite with high nutrition value
2004
Rashidi, H. | Monfared, B. | Moamen, R. F.
It is essential that we apply the agricultural wastes.Hull and Bran are the main by-products of rice mills.Protein content of bran is higher than white rice. Bran is a good source of niacin, fat and fiber. This project performed by Rice Research Institute of Iran and Komaj Saba Factory to study of rice bran application in biscuite production. In this study, 0, 5, 10,15, and 20 percent of rice bran was superseding with wheat flour in formulation of biscuite. Protein content of biscuite samples with different amount of bran was compared with biscuite samples without rice bran in completely randomized design with 3 replication. The results showed that samples with rice bran have higher quantity of protein, although it was not signifactly different. Other factors including appearance,texture and taste of bran biscuite samples were compared with biscuite samples without bran by a group of panelists. It was obtained that colour of samples with high content of bran (more than ten percent) wasn’t prefered by most of panelists.The panelists were prefered taste of bran biscuites than simple biscuits. Texture of 5 and 15 percent bran biscuite was more desirable than simple biscuite but there was no significantly difference between 20 percent bran biscuite and simple biscuite. Texture of simple biscuite was more desirable than 10 percent bran biscuite. According to this study rice bran can be used in formulation of biscuite, and also it will be acceptable for consumers.
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