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Development of High Fibre Biscuits Using Wheat Bran

Leelavathi, K. and Haridas Rao, P. (1993) Development of High Fibre Biscuits Using Wheat Bran. Journal of Food Science and Technology (India), 30 (3). pp. 187-190.

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Abstract

<p align="justify">Studies on development of high fibre soft biscuits indicated that flour could be substituted with raw wheat bran upto 30% level, as a source of dietary fibre, without affecting the overall quality. Minimum levels of fat and sugar required in the formulation were 15 and 26%, respectively. Incorporation of 0.5% sodium stearoyl lactylate improved the quality of biscuits. The dietary fibre content of these biscuits was about 7 times higher than the control biscuits. High fibre biscuits wrapped in 100 gauge polypropylene pouches had a shelf-life of about 90 days when stored at 27+2°C and 60+2% RH.</p>

Item Type: Article
Uncontrolled Keywords: Wheat bran, High fibre biscuits, Dietary fibre
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 16 Nutritive value
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Jan 2006
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.com/id/eprint/316

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