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Vol. 6, Issue 7 (2017)

Physical, proximate and nutritional composition of cookies incorporated with germinated brown rice

Author(s):
Mounika B, Suchiritha Devi S, Uma Maheswari K, Hemalatha V and Supraja T
Abstract:
Enrichment of food products with functional components has been commonly used in order to enhance their pro-health properties. The cookies prepared with 10% incorporation of Germinated brown rice were found to be best. The diameter of GBR incorporated cookies was lower than control cookies. Thickness of the cookies varied from 12.11mm to 12.14mm and the spread factor of cookies varied from 4.32 to 4.30 with incorporation of GBR. The nutritional analysis of cookies showed that the moisture content was lower in control sample (2.23%) when compared with the GBR incorporated cookies (2.32%). Similarly the ash and protein contents were higher in GBR incorporated cookies than control cookies. The fat content was 27.19% in GBR incorporated cookies and 27.28% in control cookies. The energy content was higher in control than GBR incorporated cookies. Control cookies had higher energy value due to higher amount of carbohydrate than the GBR incorporated cookies. The crude fiber content of cookies with 10% level of incorporation of GBR was 0.75 g/100g. The total dietary fiber of cookies was 0.84%. The percentage inhibition values of cookies was 30.02 mg/ml.
Pages: 958-961  |  558 Views  23 Downloads
How to cite this article:
Mounika B, Suchiritha Devi S, Uma Maheswari K, Hemalatha V, Supraja T. Physical, proximate and nutritional composition of cookies incorporated with germinated brown rice. Pharma Innovation 2017;6(7):958-961.
The Pharma Innovation Journal