title: Functional suitability of commercially milled rice bran in India for use in different food products.
abstract: The effect of blending of commercially available full fat and defatted rice brans in India from modern multistage rice mills with parboiling/stabilizing facilities in different food products in comparison to those obtained from laboratory milling of rice is reported. Bread volume and cookie spread decreased but muffin volume increased with the addition of different types of bran to wheat flour, however, the cookie spread factor was not affected by addition of full fat rice bran. The yields of the extrudate were increased by the blending of full fat rice bran but were decreased by the addition of defatted rice bran. Rice brans could be added to different food products to the extent of 5-10%. However, the full fat rice bran could not be used for production of extruded snack food.
authors.affiliation: Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India.
authors.forename: K S
authors.initials: KS
authors.lastname: Sekhon
authors.forename: S S
authors.initials: SS
authors.lastname: Dhillon
authors.forename: N
authors.initials: N
authors.lastname: Singh
authors.forename: B
authors.initials: B
authors.lastname: Singh
mesh_terms: D001939:Bread / Q000592:standards; D002241:Carbohydrates / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis; D005511:Food Handling; D007194:India; D012275:Oryza / Q000737:chemistry* / Q000145:classification; D010938:Plant Oils / Q000032:analysis; D010940:Plant Proteins / Q000032:analysis
chemical_list: D002241:Carbohydrates; D004043:Dietary Fiber; D010938:Plant Oils; D010940:Plant Proteins