Vol. 6, Issue 7 (2017)

Author(s):
Neeta Kumari, Neelam Khetarpaul, Priyanka Rani, Vinita and Meenu Rani

Abstract:
The present investigation was conducted to evaluate the nutrient composition of value added toast breads incorporating full fat/defatted rice bran, mixed nuts and sesame seeds. Control toast bread had 17.70 percent moisture, 11.80 percent crude protein, 12.20 percent crude fat, 0.82 percent crude fiber, 1.80 percent ash and 73.38 percent total carbohydrates. In value added Type I toast bread incorporating 10 percent full fat rice bran, mixed nuts and sesame seeds, the moisture, crude protein, fat, crude fiber, ash and total carbohydrates contents were 18.10, 11.90, 14.10, 1.91, 2.68 and 69.41 percent, respectively. Similarly, value added Type I toast bread incorporating 10 percent defatted rice bran, mixed nuts and sesame seeds had the moisture, crude protein, fat, crude fiber, ash and total carbohydrates as 18.20, 13.10, 12.22, 2.13, 2.90 and 69.60 percent. It was found that all nutrient significantly higher in toast bread containing defatted rice bran.