TAILIEUCHUNG - Formulation, development and evaluation of bakery products from brown rice

Brown rice is whole or broken kernels of rice from which the hulls have been removed. Brown rice contains a high amount of fibre. It is also contained three major components; ., bran, germ and endosperm. The bran contains approximately 80 % at the minerals, the germ contains vitamin E, minerals, unsaturated fats, antioxidants and phytochemicals and the endosperm contains protein. The trend is now marching towards health consciousness and present opportunities for rice phytochemicals to find new applications in health care products and in many places they started to consume partially milled rice or brown rice owing to their nutritional quality. there is a need to enhance or promote the utilization of brown rice requires a viable technology that would increase its storage stability, value addition method that generates new food products based on brown rice. Brown rice cookies were developed with the incorporation of 50% of brown rice to whole wheat flour. The product was nutritional superior by being rich in crude fibre and minerals. | Formulation, development and evaluation of bakery products from brown rice

• Ẩm thực
• Bakery products
• Brown rice
• Whole wheat flour
• Nutritional superior
• Bakery products from brown rice
• Functional food
• Multi grain
• Bioactive compounds
• Multi grain bakery products
• Composite flour
• Antinutritional factors
• Value added
• Extruded snacks prepared
• Frozen dough
• Bread quality
• Arabic gum
• Hydrophilic gums
• Gum arabic and CMC
• Proximate composition
• Microbial profile
• Unit cost
• Nutritional security of rural people
• Sweet biscuit
• Sweet biscuit developed
• Nutritional value
• Sprouted decorticated roselle seed flour
• Farinograph and extensograph
• Rheological properties
• Sprouted decorticated roselle seeds flour