Asian Journal of Dairy and Food Research, volume 31 issue 3 (september 2012) : 176 - 183


J. Kaur, H.P.S. Nagi, Savita Sharma*, B.N. Dar
1Department of Food Science and Technology, Punjab Agricultural University, Ludhiana-141 004, India
  • Submitted|

  • First Online |

  • doi

Cite article:- Kaur J., Nagi H.P.S., Sharma* Savita, Dar B.N. (2023). PHYSICO-CHEMICAL AND SENSORY QUALITY of cereal bran enriched BISCUITS. Asian Journal of Dairy and Food Research. 31(3): 176 - 183. doi: .
Both full fat and defatted cereal brans (wheat, rice, corn, barley and oat) at 0, 5, 10, 15 and 20% were used to replace wheat flour in biscuit formulations and product evaluated for physico-chemical characteristics and sensory quality by semi-trained panel and by a 100 member consumer panel. Proximate analysis of cereal bran nutritive biscuits showed a significant variation in composition. Crude protein, ash, fat, ADF (acid detergent fibre) and NDF (neutral detergent fibre) increased with addition of cereal brans to biscuit formulations, whereas carbohydrates decreased significantly. Cereal bran substitution affected the spread ratio of nutritive biscuits and highest spread ratio was observed in oat bran supplemented biscuits. On 9-point hedonic scale, the highest overall acceptability was obtained with 5% enrichment which was at par with control. Higher levels of enrichment had non-significant effect on sensory attributes of biscuits.
  1. AACC (2000). In Approved Methods of American association of Cereal chemists, 10th ed., American Association of Cereal Chemists. St. Paul MN, USA.
  2. Agarwal, S.R(1990). Prospects for small scale biscuit industry in the nineties. Indian Food Industry. 9:19-21.
  3. Anderson, J. W., and Sicscl, A. E (1990). Hypocholestcrolemic effects ofoat products. In: New Developments in Dietary Fiber:Physiological. Physiochemical, and Analytical Aspects. I. Furda, and C. J. Brine, eds. Plenum Press: New York -10p 17-36.
  4. Artz, W. E., Warren, C. C., Mohring, A. E. and Villota, R (1990). Incorporation of corn fiber into sugar snap cookies. Cereal Chem. 67: 303-305.
  5. Baisya, R. K (2007) Bakery industry in India – A category review. Processed Food Industry 10: 10-14.
  6. Balmer, J., and Zilversmit, D. B. 1974. Effect of dietary roughage on cholesterol absorption, cholesterol turnover and steroid excretion in the rat. J. Nutr. 104:1319-1328.
  7. Bassi, R. K. and De, S (1973) Protein-enriched milk biscuits. J Food Sci Technol 10: 181-83.
  8. Carroll, L. E (1990) Functional properties and applications of rice bran in bakery products. Food Technol 44: 74-76.
  9. Decker, E., Beecher, G., Slavin, J., Mileer, H. E. and Marquart, L (2002). Whole grains as source of antioxidant, Cereal Food World 47 (8):370-73.
  10. Dunnett, C.W. (1995). A multiple comparison procedure for several treatments with a control J. Am. Stat. Assoc. 50 : 168.
  11. Eastwood, M. A. and Hamilton, D (1968). Studies on the adsorption of bile acids to non-absorbed components of diet. Biochem Biophys Acta 152: 165-73.
  12. Kritchevsky, D., and Story, J. A. 1974. Binding of bile salts in vitro bynonnutritive fiber. J. Nutr. 104:458-462 Larmond, E (1970). Methods for sensory evaluation of food. Canada Department of Agriculture Pubn 1284.
  13. Leelavathi, K. and Rao, H. P(1993). Development of high fibre biscuits using wheat bran. J Food Sci Technol 30:187-91.
  14. Painter, N. S. and Burkitt, D. P (1975). Diverticular diseases of colon. A 20th Century problem. In: Smith AN (ed) Clinics in Gasteroenterology Saunders, London.
  15. Rajor, R. B., Thompkinson, D. K. and Rao, B. R(1989). Formulation of protein rich biscuits from jowar, soybean and skim milk. J Food Sci Technol 21:236-39.
  16. Robertson, J. B. and Van Soest, P. J(1981). The detergent system of analysis and its application to human foods. In: James W P T and Thrander O (ed) pp 123-58. The Analysis of Dietary Fiber in Food.
  17. Sharma, H.R. and G.S. Chauhan (2002). Effect of stabilized rice bran-fenugreek blends on the quality of breads and cookies. J. Food Sci. Nutr. 39: 225-233.
  18. Singh,B., Sekhon, K. S. and Singh, N (1995). Suitability of full fat and defatted rice bran obtained from Indian rice for use in food products. Plant Foods for Human Nutrition 47: 191-200.
  19. Singh S, Bansal M L, Singh T P and Kumar R (1998). Statistical methods for research workers. pp.310-312 .Kalyani Publishers, New Delhi.
  20. Sutharshan S, Sriwardana TDW and Mahendran T (2001). Development of maize-soy based sup-plementary food and evaluation of quality parameters. Proc. of the Sri Lanka Associa-tion for the Advancementof Science. 246.
  21. Vratanina, D.L. and Zabik, M. E (1978). Dietary fiber sources for baked products: Bran in sugar-snap cookies. J Food Sci 43: 1590-94.
  22. Zayas J. F. and Lin C. S (1989). Water Retention of Two Types of Hexane-Defatted Corn Germ Proteinsand Soy Protein Flour. Cereal Chem 66(l):51 -55.

Editorial Board

View all (0)