Int. J. Pure Appl. Sci. Technol., 9(2) (2012), pp.

74-83
International Journal of Pure and Applied Sciences and Technology
ISSN 2229 - 6107
Available online at www.ijopaasat.in

Research Paper
Development and Acceptability of Fibre Enriched Ready
Mixes
Premakumari, S.1, Balasasirekha, R.1,*, Gomathi, K.1, Supriya, S.1, Jagan Mohan, R.2 and
Alagusundram, K.2

1
Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher
Education for Women, Coimbatore-641 043
2
Indian Institute of Crop Processing Technology, Thanjavur 613005, Tamil Nadu, India

* Corresponding author, e-mail: (balasasirekhar@yahoo.co.in)

(Received: 10-1-12; Accepted: 4-4-12)

Abstract: Rice bran, a "little known" food is highly nutritious and delivers a powerhouse
of health supporting nutrients which is either thrown away or used for low-level animal
feed. The nutritional composition of rice bran has led the discovery of the varied health
benefits of the bran of cereals particularly in reducing the risk of diseases such as
coronary heart disease, cancer and diabetes. The aim of the study was to develop
breakfast/dinner recipes by substituting cereals with rice bran at different levels and
determine the acceptability of the food mixes. Stabilization studies revealed that
microwave stabilized parboiled rice bran had low moisture and low free fatty acid content
and hence considered ideal for product development. Ten standard Indian subcontinent
breakfast/dinner recipes namely chapati, mixed vegetable chapati, wheat dosa, wheat rava
idly, adai, rava adai, ragi adai, rice vermicelli, ragi vermicelli and kolukattai were chosen
for incorporating rice bran at 25, 30 and 35 per cent replacing the cereals and pulses in
the standard recipe. The acceptability trials were carried out using 20 semi trained panel
members. The results revealed that the recipes with 25 per cent incorporation of rice bran
had a good acceptability in par with standard recipe.

Keywords: Rice bran, Cereals, Stabilization, Sensory evaluation, Recipes, Nutrient

composition.
Int. J. Pure Appl. Sci. Technol., 9(2) (2012), 74-83. 75

1. Introduction:
Humans have been enjoying grain foods for at least the past 10,000 years. Grain foods, which include
cereals, are dietary staples for many cultures around the world and India is no exception. Rice is a
staple food for approximately 70 per cent of the world's population. Over 600 million tons of rice is
harvested annually on a global basis. Much of the nutritional value lies in the bran and germ which
has traditionally been discarded during milling processes. All 60 million metric tons of rice bran is
either thrown away or used for low-level animal feed each year. Rice bran, a "little known" super food
is highly nutritious and delivers a powerhouse of health supporting nutrients. This soluble rice bran
contains naturally occurring beta carotene, thiamine, riboflavin, niacin, pantothenic acid, pyridoxine,
ascorbic acid, folic acid, biotin, choline, inositol, vitamin D and vitamin E. It also contains naturally
occurring calcium, potassium, magnesium, phosphorus, iron, zinc, manganese, copper, iodine and
other trace minerals. The stunning nutritional composition of rice bran has led the research around the
world in discovering the many and varied health benefits of the byproducts of cereals particularly in
reducing the risk of diseases such as coronary heart disease, cancer and diabetes.

Objectives
The objectives of the present study were to

Develop food mixes for breakfast/dinner recipes by substituting cereals and pulses with rice
bran at different levels and

Determine the acceptability of the developed food mixes.

Methodology
The methodology of the study consisted of the following steps:

Phase-I
1.1 Collection of the sample
1.2 Processing of fresh rice bran
1.3 Stabilization of raw and parboiled rice bran

1.3.1 Microwave oven stabilization

1.3.2 Autoclave (steam) stabilization
1.3.3 Alcohol stabilization

Phase-II
2.1 Formulation and standardization of recipes using microwave stabilized parboiled rice bran
2.2 Conduct of acceptability trials
2.3 Nutrient analysis of rice bran and rice bran incorporated ready mixes

Phase-I

1.1 Collection of the Sample

The rice bran, one of the valuable by products of rice milling, is normally finely granulated, light
tan in color and has a bland flavour. The samples namely full fatted raw bran and full fatted
parboiled bran were purchased from local rice mill, Thanjavur district.
Int. J. Pure Appl. Sci. Technol., 9(2) (2012), 74-83. 76

1.2 Processing of Fresh Rice Bran

Different substances like husk, clay and wood may be present in the bran. Hence, the full fatted raw
bran and full fatted parboiled bran were sieved through sieve number 22, which removes husk, clay,
wood and saw dust. The samples thus obtained were free from impurities.

1.3 Stabilization of Raw and Parboiled Rice Bran

The stabilization method reduces or inhibits the activity of lipase enzyme. This process increases the
shelf-life of the rice bran and kills bacteria, moulds and insect eggs that cause further spoilage. The
methods like microwave oven stabilization, autoclave (steam) stabilization and alcohol stabilization
were tried to get a well stabilized full fatted raw bran and full fatted parboiled bran.

1.3.1 Microwave Oven Stabilization

In microwave stabilization, microwaves were used to stabilize the bran. 100g of full fatted raw bran
and full fatted parboiled bran were weighed and packed in microwave safe bag and kept
inside the oven at 1200C for 1.5 minutes. The brans were removed from the oven and kept at room
temperature.

1.3.2 Autoclave Stabilization

In autoclave stabilization, steam is used to stabilize the rice bran at high pressure. In autoclave
stabilization, 100g of full fatted raw bran and full fatted parboiled bran were weighed and
packed in bags and kept inside the autoclave at 15 pounds for 20 minutes. The bags were removed
and cooled at room temperature. The brans were then analyzed for free fatty acid content to ensure the
stabilization after two weeks.

1.3.3 Alcohol Stabilization

In alcohol stabilization, alcohol is used for stabilization of the bran. 100g of full fatted raw bran and
full fatted parboiled bran were mixed with 5 ml alcohol for stabilization. It was allowed to
stabilize for two weeks.
After a period of two weeks all the three types of stabilized raw and parboiled rice bran samples were
analysed for free fatty acid content to ensure stabilization.
Out of all the three stabilization processes, microwave stabilized parboiled rice bran had low moisture
and low free fatty acid content. Hence this sample was chosen for product development.

Phase-II

2.1 Formulation and Standardization of Recipes Using Microwave

Stabilized Parboiled Rice Bran and Conduct of Acceptability Trials
Ten standard Indian subcontinent cereal / pulse based dinner / breakfast recipes were chosen for
incorporating rice bran at three levels, i.e. 25, 30 and 35 per cent replacing the cereals and pulses in
the standard recipe. These include cereal based preparations namely chapati, mixed vegetable chapati,
wheat dosa, wheat rava dosa, kozhukattai, ragi vermicelli, rice vermicelli and pulse based preparations
namely adai, rava adai and ragi adai*. All the recipes selected were standardized in the laboratory.

*
Chapati is made from wheat flour, cooked on a flat tawa smeared with oil.
Wheat dosa is a pan cake prepared with wheat flour.
Wheat rava dosa is a pan cake made with wheat rava.
Int. J. Pure Appl. Sci. Technol., 9(2) (2012), 74-83. 77

2.2 Conduct of Acceptability Trials

Each standard recipe was tried with incorporation of microwave stabilized parboiled rice bran at 25,
30 and 35 per cent levels and tested by the panel members in the age group of 20 to 25 years. The
hedonic scale was selected for the evaluation. The results of sensory evaluation indicated that 25 per
cent of microwave stabilized parboiled rice bran incorporated recipes were highly acceptable.

2.3 Nutrient Analysis of Rice Bran and Rice Bran Incorporated Ready
Mixes
The nutrient content of raw, parboiled and stabilized rice bran as well as bran incorporated ready
mixes were analyzed in the laboratory using the standard procedures (AOAC, 2000). The
carbohydrate estimation was done by anthrone method and protein by macrokjedhal method. The fat
content was measured by soxtherm apparatus. The moisture content was analyzed using hot-air oven
method. The ash content was determined from the loss of weight, which occurs from complete
oxidation of samples at high temperatures 500-600°C in muffle furnace through complete combustion
and volatilization of organic materials. The dietary fiber was analyzed by enzymatic method.

Results and Discussion

1. Nutrient Content of Different Types of Rice Bran

1.1 Nutrient Content

The nutrient content of different types of rice bran is presented in the Table I.

Table I
Nutrient Content of Different Types of Bran (g/100g)
Dietary
Sample Moisture Ash Carbohydrate Fat Protein
fiber
Raw rice bran 6.15 7.14 41.12 13.98 11.07 21.44
Parboiled rice 5.08 7.75 41.05 13.53 12.85 20.13
bran
Raw autoclave 6.05 7.15 42.11 12.21 12.13 20.15
stabilized rice
bran
Parboiled 6.08 7.13 43.02 11.13 12.14 19.05
autoclave
stabilized rice
bran

Rice vermicelli is rice noodles made from rice.

Ragi vermicelli is ragi noodles made from ragi.
Kozhukattai is dumpings of rice flour using a mixture of grated coconut mixed with jaggery as filling
inside.
Adai is a thick pancake like dish prepared from a batter of dhals namely urad, channa and moong
dhal.
Rava adai is a thick pancake prepared from rava and seasonings.
Ragi adai is a thick pancake prepared from ragi flour and seasonings.
Int. J. Pure Appl. Sci. Technol., 9(2) (2012), 74-83. 78

Raw alcohol 6.08 7.06 42.76 12.10 12.12 19.52

stabilized rice
bran
Parboiled 5.87 7.13 43.45 12.02 12.53 19.73
alcohol
stabilized rice
bran
Raw 4.19 7.05 43.69 12.15 13.16 20.15
microwave
stabilized rice
bran
Parboiled 3.93 7.56 45.55 10.31 12.42 19.33
microwave
stabilized rice
bran

It can be inferred that the moisture content of rice bran samples varied from 3.93 to 6.15 per cent. In
general, the raw rice bran had maximum moisture content compared to parboiled and stabilized rice
bran samples. Stabilization definitely reduced the moisture content of the rice bran. Of the different
techniques used for rice bran stabilization, microwave stabilization was found to be effective in
reducing the moisture content.
The ash content which is the measure of the inorganic residues ranged from 7.05 to 7.75 g/100g.
Regarding the carbohydrate content of rice bran, it was maximum in parboiled microwave stabilized
rice bran (45.55 g/100g) and the rest of the samples exhibited the values in the range of 41.05 to
43.69 g/100g. Roy and Chandra, (2006) reported that the carbohydrate content of raw and parboiled
rice bran is about 42.3 g/100g which is in line with the findings of the present study.
It was observed that the fat content was the lowest in the parboiled microware stabilized rice bran
(10.31 g/100g) compared to all the other samples. Raw and parboiled rice bran has a very short shelf
life due to its high fat content. Sharma et al., (2004) stated that the rice bran stabilization lowered its
crude fat and crude ash contents significantly, whereas the other constituents remained almost
unchanged. This finding is in agreement with the present finding that the stabilized rice brans had low
fat content ranging from 10.31 to 12.21 g/100g compared to the raw (13.98 g/100g) and parboiled
(13.53 g/100g) rice bran samples.
The protein content of the raw and parboiled rice bran was 11.07g and 12.85g respectively. The
protein content of the stabilized rice bran varied from 12 to 13g per cent, the highest amount being
present in raw microwave stabilized rice bran (13.16 g/100g). The present findings are found to be
similar to the reports of Ruby and Cox (2006).
Total dietary fiber, a healthful component obtained from the bran ranged from 19 to 21 g/100g. The
raw rice bran with high content of fiber can go a long way in supplying the required quantities of
dietary fiber and also results in profitable utilization of byproducts of milling industry. These findings
are supported by Qureshi et al., (2002) that 100g of stabilized rice bran had 381 kcal energy and
12-16 g/100g protein. The moisture and ash content ranged from 4-8 g/100g and 7-10 g/100g
respectively. The total carbohydrate value varied between 40 and 55 g/100g. The free fatty acid was
less than four per cent and the fiber content ranged from 20.4 to 25.5 g/100g.

1.2 Free Fatty Acid Content

Table II indicates the free fatty acid content of the stabilized rice bran.
Int. J. Pure Appl. Sci. Technol., 9(2) (2012), 74-83. 79

Table II: Free Fatty Acid Content of the Stabilized Rice Bran (g /100g)

Types of stabilized rice bran Free fatty acid content

Raw autoclave stabilized rice bran 3.0
Parboiled autoclave stabilized rice bran 2.9
Raw alcohol stabilized rice bran 3.3
Parboiled alcohol stabilized rice bran 3.0
Raw microwave stabilized rice bran 3.0
Parboiled microwave stabilized rice bran 2.8

The free fatty acid content of the stabilized rice bran was estimated after an interval of 15 days of
stabilization and the microwave stabilized parboiled rice bran exhibited the lower free fatty acid
content (2.8 g /100g) compared with autoclave stabilized raw rice bran, alcohol stabilized parboiled
rice bran and microwave stabilized raw rice bran (3.0 g /100g), autoclave stabilized parboiled rice
bran (2.9 g /100g) and alcohol stabilized raw rice bran (3.3 g /100g).

2. Acceptability of the Rice Bran Incorporated Recipes and Their Nutritive

Value

2.1 Sensory Evaluation

The results of the sensory evaluation of different rice bran incorporated recipes and its statistical
significance are given in Tables III and IV.

2.1.1 Cereal based recipes

Cereals are mostly used by Indians on daily basis. For the acceptability trials chapati, mixed vegetable
chapati, rice vermicelli, ragi vermicelli, wheat rava dosa and wheat dosa were selected.

Table III: Sensory Evaluation of the Rice Bran Incorporated Recipes (Maximum score = 9)

Level of incorporation of rice bran

Recipes
Standard 25% 30% 35%
(I) (II) (III) (IV)

Cereal based recipes

Chapati 8.45 ±0.51 8.05 ±0.39 6.05±0.60 4.35±1.18

Mixed vegetable chapati 8.50 ±0.68 8.10 ±0.30 5.75±0.78 4.15±1.13

Wheat dosa 8.40 ±0.59 8.05 ±0.22 6.25±0.55 3.32±1.21

Wheat rava dosa 8.80 ±0.41 8.45 ±0.51 5.85±0.67 4.05±0.88

Int. J. Pure Appl. Sci. Technol., 9(2) (2012), 74-83. 80

Rice vermicelli 8.70 ±0.47 8.40 ±0.50 5.50±0.68 3.71±1.08

Ragi vermicelli 8.35 ±0.58 8.20 ±0.41 4.75±0.44 2.75±0.96

Kolukattai 8.75 ±0.44 8.40 ±0.52 5.15±0.58 3.55±0.82

Pulse based recipes

Adai 8.15 ±0.58 8.00 ±0.00 6.25±0.85 3.50±1.19

Ragi adai 8.45 ±0.51 8.20 ±0.41 5.65±0.58 3.95±1.05

Rava adai 8.45 ±0.51 8.20±0.41 5.80±0.52 3.00±0.79

Mean ± Standard deviation

Table IV: Statistical Comparison of Acceptibility Scores of The Rice Bran Incorporated Recipes

Cereal based preparations Pulse based preparations

Comparison
Mixed Wheat
Wheat Rice Ragi Ragi Rava
Chapati vegetable rava Kolukattai Adai
dosa vermicelli vermicelli adai adai
chapati dosa

Std vs 3.55* 2.62* 2.66* 2.10* 2.04NS 1.00NS 1.92NS 1.14NS 1.56NS 1.56NS
Variation I

Std vs 13.07** 12.06** 10.30** 13.21** 20.56** 17.12** 32.03** 8.22** 17.12** 13.54**
Variation II

Std vs 14.64** 19.68** 18.85** 27.01** 24.36** 36.79** 33.41** 16.39** 36.79** 19.74**
Variation III

Variation I vs 14.66** 12.93** 13.07** 17.08** 16.45** 23.21** 17.08** 9.19** 15.77** 16.61**
II

Variation I vs 15.91** 15.41** 17.57** 17.22** 17.25** 25.51** 20.85** 16.88** 30.28** 15.72**
III

Variation II 6.47** 5.81** 8.21** 5.60** 11.56** 6.63** 14.23** 7.92** 6.63** 17.99**
vs III

** Significant at one per cent

* Significant at five per cent
NS = Not Significant

It is clear from Table III that the mean acceptability score of recipes in standard ranged from 8.35 to
8.8 and in recipes incorporated with 25, 30, 35 per cent of rice bran ranged from 8.05 to 8.45, 4.75 to
6.25 and 2.75 to 4.35 respectively. These scores were lower than the scores obtained by standard
recipes. While comparing with the standard 25 per cent incorporation showed less significant difference
than 30 and 35 per cent incorporation in all the recipes. Comparing the 25 per cent incorporated rice
Int. J. Pure Appl. Sci. Technol., 9(2) (2012), 74-83. 81

bran with 30 and 35 per cent incorporation 25 per cent was found to be most acceptable than the rest.
Among the test recipes at 25 per cent level of incorporation of rice bran wheat rava dosa scored high
(8.45) followed by rice vermicelli and kolukattai (8.4), ragi vermicelli (8.2), mixed vegetable chapathi
(8.1) and chapathi and wheat dosa (8.05). These findings showed that the lesser the addition of rice
bran greater is the acceptability. According to Gajula et al., (2008) increase in bran level from 0 to 25
per cent significantly reduced the overall acceptability and all other attributes.

2.1.2 Pulse Based Preparations

Pulse occupies an important place in the diet of Indian people. The pulse based recipes namely adai,
ragi adai and rava adai were chosen for acceptability trials.
Among the pulse based preparations, 25 per cent incorporation showed greater acceptability out of all the
test recipes when compared to the standard. Among test recipes, the 25 per cent level of incorporation
showed no significant difference compared to standard. Twenty five per cent level of incorporation of
rice bran showed that ragi adai and rava adai had the acceptability value of 8.2 followed by adai with
an acceptability value of 8.0.
From the acceptability trials, it was concluded that the rice bran at 25 per cent level of incorporation is
most acceptable compared to the other test recipes.

2.2 Nutritive Value of the Rice Bran Incorporated Ready Mixes

All the rice bran incorporated ready mixes at 25 per cent level of incorporation was selected for
nutrient analysis. The data presented in Table V gives the nutrient composition per 100g portion of
newly formulated rice bran incorporated ready mixes.

Table V: Nutritive Value of the Rice Bran Incorporated Ready Mixes (g /100g)

Recipes Moisture Ash Carbohydrate Fat Protein Dietary fiber

Cereal based ready mixes

Chapati 7.14 1.56 70.77 1.08 10.24 8.12
Mixed vegetable 8.26 2.65 68.96 1.24 10.43 8.34
chapati
Wheat dosa 8.03 2.76 69.06 1.15 11.56 8.61
Wheat rava dosa 8.16 3.15 68.85 1.12 10.89 8.5
Rice vermicelli 7.41 2.98 70.76 2.62 10.78 5.65
Ragi vermicelli 8.65 3.05 69.89 2.04 10.67 5.55
Kolukattai 7.68 3.87 70.43 2.67 8.34 5.50
Pulse based ready mixes
Adai 8.97 3.78 61.26 2.21 14.56 8.22
Rava adai 8.65 3.07 60.08 2.43 15.34 8.50
Ragi adai 8.79 3.89 60.53 3.04 14.06 8.72

Carbohydrate content of cereal based ready mixes was found to be the highest in chapati (70.77
g/100g) followed by rice vermicelli (70.76 g/100g) and kolukattai (70.43 g/100g). The amount was
recorded in the case of wheat dosa (69.06g/100g) and wheat rava dosa (68.85 g/100g) and ragi
Int. J. Pure Appl. Sci. Technol., 9(2) (2012), 74-83. 82

vermicelli (69.89 g/100g) ready mixes. Among the pulse based ready mixes, adai (61.26 g/100g)
scored highest amount of carbohydrate followed by ragi adai (60.53 g/100g) and rava adai (60.08
g/100g).
Protein content of the cereal based ready mixes with rice bran varied from 8 to 11.56 g/100g. The
highest amount was found in pulse based ready mixes like rava adai (15.34 g/100g) followed by adai
(14.56 g/100g) and ragi adai (14.06). In the case of cereal based ready mixes wheat dosa
(11.56g/100g) had the high value followed by wheat rava dosa (10.89g/100g), rice vermicelli (10.78)
and ragi vermicelli (10.67). Kolukattai (8.34) scored less compared to all ready mixes.
Fat content of the rice bran added ready mixes ranged from 1.08 - 3.04 g/100g.
In the case of cereal based ready mixes ragi vermicelli (2.04 g/100g), rice vermicelli (2.62 g/100g)
and kolukattai (2.67 g/100g) scored high compared to the other cereal based preparations. Other cereal
based ready mixes like vegetable chapati and wheat dosa scored 1.24 g/100g and 1.15g/100g
respectively. The chapati mix contained less fat (1.08 g/100g) when compared to all the other ready mixes.
Regarding the pulse based ready mixes adai, ragi adai and rava adai scored 2.21, 3.04, and 2.43 g/100g
respectively.
The moisture content of the ready mixes varied from 8.97 to 7.14 g per cent . Among the cereal based ready
mixes ragi vermicelli recorded higher moisture content (8.65 %) followed by vegetable chapati (8.26%). The
lowest amount was present in chapati (7.14%). In the case of pulse based ready mixes, adai contained the
highest amount (8.97%) of moisture.
The ash content which is the measure of the mineral content varied from 1.56 to 3.89 g/100g. The
highest amount was recorded for ragi adai (3.89 g/100g) followed by kolukattai (3.87 g/100g) and
adai (3.78 g/100g). The lowest amount is recorded in chapati (1.56 g/100g).
Dietary fiber which is the main component of the ready mixes varied from 5.5 to 8.72. The fibre
content of wheat dosa was the highest (8.61 g/100g) among the cereal based ready mixes. Adai had
highest fibre content (8.72 g/100g) among the pulse based ready mixes. The nutritive value of these
ready mixes developed was high when compared to the one developed by Thilagamani and Uma
Mageshwari (2011).

Conclusion
Thus interest generated by the health effects of rice bran has contributed to the introduction of
numerous value added rice bran containing foods and food products. Rapid growth in the economy,
technological innovations, rise of families with dual incomes and the changing food habits of the
population all point to the increasing need for healthy processed food. The acceptability of the new
rice bran products is encouraging and expected to continue with health conscious consumers. Thus
there is a need to increase the production and availability of rice bran for its incorporation into more
healthful, value added foods for human consumption ensuring food and nutrition security.

Acknowledgement
The financial support received from ICAR-National Agricultural Innovation Project is gratefully
acknowledged.

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