Abstract
Rice bran, a by-product obtained during polishing of un-milled rice, contains a large quantity of essential nutrients such as
minerals, vitamins, fiber, amino acids and antioxidants. Supplementation of rice bran in cookies can improve their nutritional
value. In the present study, cookies were prepared from wheat flour with supplementation of rice bran @ 5, 10, 15 and 20
percent. The rice bran was stabilized with acid and dry heat treatment before supplementation. Chemical analysis of the
cookies revealed that there was no significant difference in chemical and physical properties of cookies supplemented with
acid stabilized rice bran (ASRB) and heat stabilized rice bran (HSRB). The moisture, crude protein, fat and mineral contents
were significantly increased with the increment of rice bran. Average width, thickness and spread factor of cookies also
increased with the increase in percentage of rice bran. Sensory evaluation of cookies showed that scores for color of cookies
decreased significantly with increase in level of rice bran and sensory scores were significantly higher in the cookies prepared
with HSRB. However the decrease was non-significant at 10 percent level of substitution. Highest scores for overall
acceptability of supplemented cookies was recorded at 15 percent level of substitution as compared to other treatments.
Hence it is concluded from the results that supplementation of HSRB @ 10 percent is more suitable for production of rice
bran supplemented cookies.
