International Research journal of Management Science and Technology

  ISSN 2250 - 1959 (online) ISSN 2348 - 9367 (Print) New DOI : 10.32804/IRJMST

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DEVELOPMENT OF HIGH FIBRE RICH PRODUCTS BY USING WHEAT BRAN

    1 Author(s):  POORNIMA SINGH

Vol -  9, Issue- 12 ,         Page(s) : 35 - 39  (2018 ) DOI : https://doi.org/10.32804/IRJMST

Abstract

Wheat bran is the hard-outer layer of grain and consists of combined aleuronic and pericarp. Along with germ, it is an integral part of whole grains, and is often produced as by product of milling in the production of refined grains. When bran is removed from grains, they lose a portion of their nutritional value. Wheat bran is particularly rich in dietary fiber, and contains significant quantities of starch, protein, vitamins, and dietary minerals. The present study was undertaken to evaluate the acceptance of food prepared in Wheat Bran for various sensory attributes Sensory evaluation of the products showed that the products prepared by using wheat bran i.e., Khandvi and Dhokla, were rated acceptable.

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Shrilakashmi. B, 2005, Cereals and cereal products, Food Science, third edition, New age international 9p limited (pg34)

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