Development of the biscuit rich in rice bran dietary fiber
1 Citations•2003•
Ge Yi-qiang
Science and Technology of Cereals,oils and Foods
The result showed that the quantity of rice bran has most significant effect on various sensory evaluatio n index, and the optimum proportion o f three ingredients in the biscuit were:rice bran 5%,vegetable oil 15% and honey 5%.
Abstract
Using the sensory evaluation as the i ndex and the quantity of rice bran,vegetable oil and honey as influencing factors in the method of orthogonal experiment,their effect on the quality of the biscuit rich in rice bran dietary fiber was studie d.The result showed that the quantity of rice bran has most significant effect on various sensory evaluatio n index,and the optimum proportion o f three ingredients in the biscuit were:rice bran 5%,vegetable oil 15%and honey 5%.