El-Gammal, R., Rabie, M., El Bana, M., Saleh, M. (2018). Processing Cookies from Defatted Thermal Stabilized Black Rice Bran. Journal of Food and Dairy Sciences, 03(3), 1-5. doi: 10.21608/jfds.2018.77744
Rania E. El-Gammal; M. A. Rabie; M. A. El Bana; M. E. N. Saleh. "Processing Cookies from Defatted Thermal Stabilized Black Rice Bran". Journal of Food and Dairy Sciences, 03, 3, 2018, 1-5. doi: 10.21608/jfds.2018.77744
El-Gammal, R., Rabie, M., El Bana, M., Saleh, M. (2018). 'Processing Cookies from Defatted Thermal Stabilized Black Rice Bran', Journal of Food and Dairy Sciences, 03(3), pp. 1-5. doi: 10.21608/jfds.2018.77744
El-Gammal, R., Rabie, M., El Bana, M., Saleh, M. Processing Cookies from Defatted Thermal Stabilized Black Rice Bran. Journal of Food and Dairy Sciences, 2018; 03(3): 1-5. doi: 10.21608/jfds.2018.77744
Processing Cookies from Defatted Thermal Stabilized Black Rice Bran
1Food Industries, Dept., Faculty of Agriculture, Mansoura University, Egypt.
2Food Technology institute, Agriculture Research Center , Giza, Egypt.
Abstract
Rice bran, considered a rice milling process by- products containing a large amount of valuable components namely proteins, carbohydrates and other photochemical that exhibit health benefits.Gross chemical composition and minerals contents for both of un-stabilized and stabilized black rice bran were determined . Black rice bran has nearly the same content of protein ,fat and ash in compared with control one. Cookies were processed from black stabilized rice bran with the replacement of wheat flour 72% .Results of chemical constitutes showed that protein, ash and crude fiber of prepared cookies which contained 25% of microwave defatted black rice bran recorded the highest values were 13.97, 3.10 and 4.12 %, respectively., also, using of microwave defatted black rice bran increased mineral contents of prepared cookies namely calcium and phosphorus Results of sensory evaluation indicated that , addition of microwave defatted black rice bran at the concentration of 5% has nearly the same score of taste and odor for control sample
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