SENSORY AND NUTRITIONAL QUALITIES OF MULTI-GRAIN COOKIES SUPPLEMENTED WITH DIFFERENT LEVEL OF RICE BRAN: Sensory and Nutritive multi grain cookies

Rajat Singh

doi:10.5281/zenodo.4153009

Authors

Rajat Singh Amity University Rajathan jaipur

DOI:

https://doi.org/10.5281/zenodo.4153009

Keywords:

Rice bran, Wheat flour, Corn flour, Pearl-millet flour

Abstract

In this study, nutritional rich multi-grain cookies using rice bran powder has been prepared. The multi-grain flour blend including wheat, pearl millet, corn flour was supplemented with different levels of rice bran (10,20,30%) powder and used for the preparation of cookies. The physical, nutritional and sensory characteristics of prepared multi-grain cookies was analysed. From the above results, it was concluded that multigrain cookies prepared with 20% level of rice bran powder are most acceptable and got the highest score in all sensory parameters. As a result, it was concluded that the treatment (T₂) supplemented with 20% rice bran powder can be successfully used for the preparation of sensory acceptable and nutritional rich multi-grain cookies.

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