Quality Attributes of Papads Incorporating Different Levels of Rice Bran

Abstract

Different levels of defatted rice bran (5, 10, 20and 30%) were incorporated into two base materials, namely rice flour and sago jlour, for making papads. Five different quality parameters were evaluated by 20 trained panelists. The scores were statistically analyzed to determine significant differences between products. The mean scores for color were high for the controls and decreased progressively with an increase in the amount of rice bran added. A similar effect, but to a lesser extent, was seen for texture. The overall quality ofproduct exhibited an influence of color and texture and the products revealed highly significant differences in quality parameters. Since products with a lower level of incorporation were termed as acceptable by panel members, 5-10% of rice bran can be incorporated into the products.

Quality Characteristics of Ragi (Eleusine Coracana)-Incorporated "Chakli"- An Indian Deep-Fried Product

“…1991; Kulkarni et al . 1994), value addition of products by way of incorporating novel ingredients with either functional, nutritional or storage purposes (Mamatha and Prakash 1995; Nagmani and Prakash 1997; Srirajarajeshwari and Prakash 1999), the use of advanced technology for better processing (Dastur and Prakash 1988; Kanchana et al . 1990a, b; Rekha et al .…”