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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(7): 1094-1105
DOI: https://doi.org/10.20546/ijcmas.2019.807.130


Formulation, Development and Evaluation of Bakery Products from Brown Rice
G. Gurumeenakshi1*, N. Varadharajuand R. Rajeswari3
1Centre for Post Harvest Technology, Agricultural Engineering College & Research Institute, Tamil Nadu Agricultural University, Coimbatore – 641003, India
2Agricultural Engineering College & Research Institute, Tamil Nadu Agricultural University, Coimbatore – 641003, India
3CPHT, TNAU, Coimbatore, India
*Corresponding author
Abstract:

Brown rice is whole or broken kernels of rice from which the hulls have been removed. Brown rice contains a high amount of fibre. It is also contained three major components; i.e., bran, germ and endosperm. The bran contains approximately 80 % at the minerals, the germ contains vitamin E, minerals, unsaturated fats, antioxidants and phytochemicals and the endosperm contains protein. The trend is now marching towards health consciousness and present opportunities for rice phytochemicals to find new applications in health care products and in many places they started to consume partially milled rice or brown rice owing to their nutritional quality. there is a need to enhance or promote the utilization of brown rice requires a viable technology that would increase its storage stability, value addition method that generates new food products based on brown rice. Brown rice cookies were developed with the incorporation of 50% of brown rice to whole wheat flour. The product was nutritional superior by being rich in crude fibre and minerals.


Keywords: Bakery products, Brown rice, Whole wheat flour, Nutritional superior
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How to cite this article:

Gurumeenakshi, G., N. Varadharaju and Rajeswari, R. 2019. Formulation, Development and Evaluation of Bakery Products from Brown Rice.Int.J.Curr.Microbiol.App.Sci. 8(7): 1094-1105. doi: https://doi.org/10.20546/ijcmas.2019.807.130