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Formulation, Standardization and Quality - An Analysis of Fibre Bites


Affiliations
1 Department of Foods and Nutrition, Vellalar College for Women, Erode – 638012, Tamil Nadu, India
 

Rice bran is one of the important by-products of the rice milling process that contains various bioactive compounds1. Rice bran ingredients have been widely used to increase the functionality of some foods and as a functional component to enhance the properties of foods against chronic disease2. Rice bran has the highest amount of γ-oryzanol than other parts of the rice kernel and is mostly used for oil extraction or animal feed. So, these compounds can be extracted and utilized in many products with value addition3. Cereal bars have gained acceptance among consumers as they are good in terms of nutritional composition, and contribute an appreciable amount of dietary fiber4. Hence in the present study, fibre bites were formulated with rice bran in different proportions and the physic-chemical properties, nutrients, antioxidant activity and shelf life were determined. Results showed that fibre bites with 10% rice bran were highly acceptable. The dietary fibre content of fibre bites was higher. The fibre bites could be stored for a period of seven days.

Keywords

Cereal Bars, Dietary Fiber, Physicochemical Properties of Rice Bran, Sensory Evaluation
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Abstract Views: 196

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  • Formulation, Standardization and Quality - An Analysis of Fibre Bites

Abstract Views: 196  |  PDF Views: 119

Authors

P. Indumathy
Department of Foods and Nutrition, Vellalar College for Women, Erode – 638012, Tamil Nadu, India
P. Dharani Sri
Department of Foods and Nutrition, Vellalar College for Women, Erode – 638012, Tamil Nadu, India

Abstract


Rice bran is one of the important by-products of the rice milling process that contains various bioactive compounds1. Rice bran ingredients have been widely used to increase the functionality of some foods and as a functional component to enhance the properties of foods against chronic disease2. Rice bran has the highest amount of γ-oryzanol than other parts of the rice kernel and is mostly used for oil extraction or animal feed. So, these compounds can be extracted and utilized in many products with value addition3. Cereal bars have gained acceptance among consumers as they are good in terms of nutritional composition, and contribute an appreciable amount of dietary fiber4. Hence in the present study, fibre bites were formulated with rice bran in different proportions and the physic-chemical properties, nutrients, antioxidant activity and shelf life were determined. Results showed that fibre bites with 10% rice bran were highly acceptable. The dietary fibre content of fibre bites was higher. The fibre bites could be stored for a period of seven days.

Keywords


Cereal Bars, Dietary Fiber, Physicochemical Properties of Rice Bran, Sensory Evaluation

References





DOI: https://doi.org/10.15613/fijrfn%2F2023%2Fv10i1%2F220472