Original Research Article
Year: 2019 | Month: March | Volume: 9 | Issue: 3 | Pages: 220-224
Assessment of Nutritional Composition and Quality Attributes Of Gram Flour Snack by Incorporation of Rice Bran
Pramod Kumar Raghav1, Anshu Sharma2
1Professor, 2Ph.D Research Scholar,
Department of Food and Biotechnology, Faculty of Agriculture and Veterinary Sciences, Jayoti Vidyapeeth Women’s University, Jaipur, Rajasthan, India, 303122.
Corresponding Author: Anshu Sharma
Rice bran was selected and used to supplement the snack by incorporation of processed rice bran by the microwave heat treatment. The nutritional quality of Microwave Processed Rice Bran (MPRB) was evaluated using AOAC methods. Proximate composition of MPRB for moisture, protein, fat, ash, fiber, carbohydrate and energy were 3.12 g, 10.78 g, 20.57 g, 9.23 g, 18.47 g 37.84 g and 379.57 Kcal per 100 g respectively. Rice bran supplemented gram flour snack was standardized with the different percentage of rice bran (0%, 10%, 15% and 20%) and named as S, A, B and C respectively. Rice bran supplemented gram flour snack with 0% (S) rice bran was treated as control. In the evaluation of organoleptic characteristics, there was a significant difference (P<0.05) among the treatments (S, B and C) of rice bran supplemented snack besides in treatment A and control (S) there was a non significant difference (P>0.05) in terms of appearance/color, texture and taste/flavor. There was also a reduction in the nutritive value of different products particularly in protein and carbohydrate from 17.68 g/100g to 16.22 g/100g and 50.83 g/100g to 48.55 g/100g respectively. Incorporation of processed rice bran in different products with 10% was found to be effectively used in everyone’s life to obtain the better health conditions.
Key words: Rice bran, incorporation, sensory evaluation, nutritional value.