The effect of using different cereal brans （wheat, rice, oat and their combination） at different levels （0, 5, 10%） in different indigenous products （Balushahi, Mathi, Kulcha and Paratha） on color, texture and s...The effect of using different cereal brans （wheat, rice, oat and their combination） at different levels （0, 5, 10%） in different indigenous products （Balushahi, Mathi, Kulcha and Paratha） on color, texture and sensory quality was studied. The addition of cereal bran decreased the ＂L＂ values and increased the ＂a＂ value of all the developed indigenous products. Supplementation of different cereal bran had significant effect on texture of the developed indigenous products. Overall hardness of the products decreased with addition of cereal brans. Among various cereal bran levels used, 10% supplementation showed maximum hardness in all types of products. Cereal bran supplementation significantly improved the protein and fibre content of all indigenous products. On the basis of physical analysis and sensory attributes, it was concluded that cereal brans can be substituted upto 5% （rice bran and bran in combination） and 10% levels （wheat bran and oat bran） in whole wheat flour and maida for developing indigenous products without adversely affecting quality attributes.展开更多
文摘The effect of using different cereal brans （wheat, rice, oat and their combination） at different levels （0, 5, 10%） in different indigenous products （Balushahi, Mathi, Kulcha and Paratha） on color, texture and sensory quality was studied. The addition of cereal bran decreased the ＂L＂ values and increased the ＂a＂ value of all the developed indigenous products. Supplementation of different cereal bran had significant effect on texture of the developed indigenous products. Overall hardness of the products decreased with addition of cereal brans. Among various cereal bran levels used, 10% supplementation showed maximum hardness in all types of products. Cereal bran supplementation significantly improved the protein and fibre content of all indigenous products. On the basis of physical analysis and sensory attributes, it was concluded that cereal brans can be substituted upto 5% （rice bran and bran in combination） and 10% levels （wheat bran and oat bran） in whole wheat flour and maida for developing indigenous products without adversely affecting quality attributes.
