Authors: P K Prasanth Kumar R Sai Manohar A R Indiramma A G Gopala Krishna
Publish Date: 2012/06/05
Volume: 51, Issue: 10, Pages: 2552-2559
Abstract
Biscuit can be used as a functional food to deliver nutraceuticals to consumers One such natural nutraceutical oryzanol is present in rice bran oil Oryzanol possesses a variety of health benefits which include reduction of cholesterol in blood improvement of capillary action of blood vessels antiaging effect and others Biscuit is a well known cereal based processed food and the fortification of oryzanol into the biscuits will go a long way to provide antioxidant rich highly stable and acceptable functional food to the consumers Biscuits were prepared with commercially available fat CF and oryzanol fortified fat OFF The control biscuits CB and oryzanol fortified biscuits OFB were packed in 200 gauge polypropylene pouches stored at 27 °C with different relative humidity RH 11 22 32 44 and 56 and analysed for its stability during storage of 120 days Critical moisture content of OFB 48 was slightly less than that of CB 53 The fat content of the CB 122 and OFB 125 did not change during storage while free fatty acid content 036 and 060 and peroxide value 008 and 017 meq O2/100 g biscuit respectively for CB and OFFB was showed small but significant changes during storage Oryzanol content 292 mg and radical scavenging activity 811 of OFB did not change during storage The biscuits had a shelf life of minimum 3 months at 27 °C Oryzanol in OFB showed good stability during baking and storage of biscuitsThe authors are thankful to Dr V Prakash Director CFTRI Mysore for providing infrastructural facilities and showing keen interest in this research Thanks are also due to Dr BR Lokesh Head Department of LSTF for his suggestions during the course of this work
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