메뉴 건너뛰기




Volumn 8, Issue 5, 2009, Pages 571-577

Preparation of fiber and mineral enriched defatted rice bran supplemented cookies

Author keywords

Cookies; Dietary fiber; Minerals; Rice bran

Indexed keywords

CALCIUM; MAGNESIUM; POTASSIUM; SODIUM;

EID: 60849137219     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2009.571.577     Document Type: Article
Times cited : (66)

References (43)
  • 1
    • 60849105763 scopus 로고    scopus 로고
    • A.A.C.C. (The American Association of Cereal Chemists), 2000. Approved Methods of American Association of Cereal Chemists. The Am. Assoc. Cereal Chem. Inc., St. Paul. Minnesota.
    • A.A.C.C. (The American Association of Cereal Chemists), 2000. Approved Methods of American Association of Cereal Chemists. The Am. Assoc. Cereal Chem. Inc., St. Paul. Minnesota.
  • 2
    • 0344117604 scopus 로고    scopus 로고
    • Functional properties of dietary fibre prepared from defatted rice bran
    • Abdul, H.A. and S.L. Yu, 2000. Functional properties of dietary fibre prepared from defatted rice bran. Food Chem., 68: 15-19.
    • (2000) Food Chem , vol.68 , pp. 15-19
    • Abdul, H.A.1    Yu, S.L.2
  • 4
    • 60849125218 scopus 로고    scopus 로고
    • A.O.A.C. (The Association of Official Analytical Chemist), 2006. The Official Methods of Analysis of AOAC International, 18 ed. The Assoc. Official Ana. Chem. Arlington, USA.
    • A.O.A.C. (The Association of Official Analytical Chemist), 2006. The Official Methods of Analysis of AOAC International, 18 ed. The Assoc. Official Ana. Chem. Arlington, USA.
  • 5
    • 0010797236 scopus 로고
    • Rice bran proteins: Potential value of rice bran fractions as protein food ingredients
    • Barber, S., B.C. Benedito-de and J. Martenz, 1981. Rice bran proteins: Potential value of rice bran fractions as protein food ingredients. Rev. Agroquim. Tecnol. Aliment., 21: 247-256.
    • (1981) Rev. Agroquim. Tecnol. Aliment , vol.21 , pp. 247-256
    • Barber, S.1    Benedito-de and, B.C.2    Martenz, J.3
  • 6
    • 60849115674 scopus 로고    scopus 로고
    • Preparation and quality evaluation of cookies containing sweet potato flour
    • Butt, M.S., K. Sharif, M. Nasir, M. Iftikhar and K. Rehman, 2004. Preparation and quality evaluation of cookies containing sweet potato flour. Indus J. Plant Sci., 3: 69-76.
    • (2004) Indus J. Plant Sci , vol.3 , pp. 69-76
    • Butt, M.S.1    Sharif, K.2    Nasir, M.3    Iftikhar, M.4    Rehman, K.5
  • 7
    • 60849128322 scopus 로고    scopus 로고
    • C.A.C. (Codex Alimentarius Commission), 1998. Codex Alimentarius: Food Labeling Complete Texts. FAO/WHO, Rome.
    • C.A.C. (Codex Alimentarius Commission), 1998. Codex Alimentarius: Food Labeling Complete Texts. FAO/WHO, Rome.
  • 8
    • 0007207223 scopus 로고
    • Functional properties and applications of stabilized rice bran in bakery products
    • Carroll, L.E., 1990. Functional properties and applications of stabilized rice bran in bakery products. Food Technol., 44: 74-76.
    • (1990) Food Technol , vol.44 , pp. 74-76
    • Carroll, L.E.1
  • 9
    • 0041026773 scopus 로고    scopus 로고
    • AACC Report: The definition of dietary fiber
    • DeVries, J.W., 2001. AACC Report: The definition of dietary fiber. Cereal Foods World, 46: 112-126.
    • (2001) Cereal Foods World , vol.46 , pp. 112-126
    • DeVries, J.W.1
  • 11
    • 0033378827 scopus 로고    scopus 로고
    • Biscuit-making potential of millet/pigeon pea flour blends
    • Eneche, E.H., 1999. Biscuit-making potential of millet/pigeon pea flour blends. Plant Food. Hum. Nutri., 54: 21-27.
    • (1999) Plant Food. Hum. Nutri , vol.54 , pp. 21-27
    • Eneche, E.H.1
  • 12
    • 60849125839 scopus 로고    scopus 로고
    • G.O.P. (Government of Pakistan), 2008. Economic Survey 2007-08. Government of Pakistan, Economic Advisor Wing, Finance Division, Islamabad-Pakistan.
    • G.O.P. (Government of Pakistan), 2008. Economic Survey 2007-08. Government of Pakistan, Economic Advisor Wing, Finance Division, Islamabad-Pakistan.
  • 13
    • 60849090024 scopus 로고
    • Evaluation of commercial defatted soy flours for cookie making: Effect on physical and sensory characteristics
    • Grover, M. and G. Singh, 1994. Evaluation of commercial defatted soy flours for cookie making: effect on physical and sensory characteristics. J. Dairying Foods Home Sci., 13: 91-97.
    • (1994) J. Dairying Foods Home Sci , vol.13 , pp. 91-97
    • Grover, M.1    Singh, G.2
  • 14
    • 84984512075 scopus 로고
    • Rheological and sensory characteristics of doughs and cookies based on wheat, soybean, chickpea and lupine flour
    • Hegazy, N.A. and S.M.N. Faheid, 1990. Rheological and sensory characteristics of doughs and cookies based on wheat, soybean, chickpea and lupine flour. Die Nahrung., 34: 835-841.
    • (1990) Die Nahrung , vol.34 , pp. 835-841
    • Hegazy, N.A.1    Faheid, S.M.N.2
  • 15
    • 0037783745 scopus 로고
    • Applications and usage of dietary fibre in the USA
    • Hesser, J.M., 1994. Applications and usage of dietary fibre in the USA. Int. Food Ing., 2: 50-52.
    • (1994) Int. Food Ing , vol.2 , pp. 50-52
    • Hesser, J.M.1
  • 16
    • 0006279710 scopus 로고
    • Yeast leavened products
    • Am. Assoc. Cereal Chem. Inc, St. Paul, Minnesota, pp
    • Hosney, R.C., 1986. Yeast leavened products. In: Principles of cereal science and technology. Am. Assoc. Cereal Chem. Inc., St. Paul, Minnesota, pp: 203.
    • (1986) Principles of cereal science and technology , pp. 203
    • Hosney, R.C.1
  • 17
    • 0004272555 scopus 로고
    • 2nd ed. Am. Assoc. Cereal Chem. Inc, St. Paul. Minnesota
    • Juliano, B.O., 1985. Rice: Chemistry and Technology, 2nd ed. Am. Assoc. Cereal Chem. Inc., St. Paul. Minnesota.
    • (1985) Rice: Chemistry and Technology
    • Juliano, B.O.1
  • 18
    • 0004272555 scopus 로고
    • 2nd ed. Am. Assoc. Cereal Chem. Inc, St. Paul. Minnesota
    • Juliano, O.B., 1994. Rice: Chemistry and Technology, 2nd ed. Am. Assoc. Cereal Chem. Inc., St. Paul. Minnesota.
    • (1994) Rice: Chemistry and Technology
    • Juliano, O.B.1
  • 19
    • 0025171659 scopus 로고
    • Comparative effect of three cereal brans on plasma lipids, blood pressure and glucose metabolism in mildly hypercholesterolemic men
    • Kestin, M., R. Moss, P.M. Clifton and P.J. Nestle, 1990. Comparative effect of three cereal brans on plasma lipids, blood pressure and glucose metabolism in mildly hypercholesterolemic men. Am. J. Clin. Nutr., 52: 661-666.
    • (1990) Am. J. Clin. Nutr , vol.52 , pp. 661-666
    • Kestin, M.1    Moss, R.2    Clifton, P.M.3    Nestle, P.J.4
  • 20
    • 0023608999 scopus 로고
    • Dietary fiber and reduced ischemic heart disease mortality rates in men and women: A 12-year prospective study
    • Khaw, K.T. and C.E. Barrett, 1987. Dietary fiber and reduced ischemic heart disease mortality rates in men and women: a 12-year prospective study. Am. J. Epidemiol., 126: 1093-1102.
    • (1987) Am. J. Epidemiol , vol.126 , pp. 1093-1102
    • Khaw, K.T.1    Barrett, C.E.2
  • 23
    • 0033734961 scopus 로고    scopus 로고
    • Underutilized sources of dietary fiber: A review
    • McKee, L.H. and T.A. Latner, 2000. Underutilized sources of dietary fiber: A review Plant Foods Hum. Nutr., 55: 285-304.
    • (2000) Plant Foods Hum. Nutr , vol.55 , pp. 285-304
    • McKee, L.H.1    Latner, T.A.2
  • 24
    • 0037254448 scopus 로고    scopus 로고
    • Physical and sensory characteristics of sugar cookies containing mixtures of wheat, fonio (Digitaria exilis) and cowpea (Vigna unguiculata) flours
    • McWatters, K.H., J.B. Ouedraogo, A.V.A. Resurreccion, Y.C. Hung and R. Dixon, 2003. Physical and sensory characteristics of sugar cookies containing mixtures of wheat, fonio (Digitaria exilis) and cowpea (Vigna unguiculata) flours. Int. J. Food Sci. Technol., 38: 403-410.
    • (2003) Int. J. Food Sci. Technol , vol.38 , pp. 403-410
    • McWatters, K.H.1    Ouedraogo, J.B.2    Resurreccion, A.V.A.3    Hung, Y.C.4    Dixon, R.5
  • 27
    • 60849083945 scopus 로고    scopus 로고
    • Effect of dietetic sweeteners on the quality of cookies. 2002
    • Pasha, I., M.S. Butt, F.M. Anjum and N. Shahzadi, 2002. Effect of dietetic sweeteners on the quality of cookies. 2002. Int. J. Agric. Biol., 4: 245-248.
    • (2002) Int. J. Agric. Biol , vol.4 , pp. 245-248
    • Pasha, I.1    Butt, M.S.2    Anjum, F.M.3    Shahzadi, N.4
  • 28
    • 0034005007 scopus 로고    scopus 로고
    • Effects of microwave heat, packaging and storage temperature on fatty acid and proximate compositions in rice bran
    • Ramezanzadeh, F.M., R.M. Rao, W. Prinyawiwatkul, W.E. Marshall and M. Windhauser, 2000. Effects of microwave heat, packaging and storage temperature on fatty acid and proximate compositions in rice bran. J. Agri. Food. Chem., 48: 464-467.
    • (2000) J. Agri. Food. Chem , vol.48 , pp. 464-467
    • Ramezanzadeh, F.M.1    Rao, R.M.2    Prinyawiwatkul, W.3    Marshall, W.E.4    Windhauser, M.5
  • 29
    • 0000174847 scopus 로고
    • The properties of rice bran as a food stuff
    • Saunders, R.M., 1990. The properties of rice bran as a food stuff. Cereal Foods World., 35: 632-639.
    • (1990) Cereal Foods World , vol.35 , pp. 632-639
    • Saunders, R.M.1
  • 30
    • 0030911114 scopus 로고    scopus 로고
    • Functional suitability of commercially milled rice bran in India for use in different food products
    • Sekhon, K.S., S.S. Dhillon, N. Singh and B. Singh, 1997. Functional suitability of commercially milled rice bran in India for use in different food products. Plant Foods Hum. Nutr., 50: 127-140.
    • (1997) Plant Foods Hum. Nutr , vol.50 , pp. 127-140
    • Sekhon, K.S.1    Dhillon, S.S.2    Singh, N.3    Singh, B.4
  • 32
    • 29544439553 scopus 로고    scopus 로고
    • Oil extraction from rice industrial waste and its effect on physicochemical characteristics of cookies
    • Sharif, K., M.S. Butt and N. Huma, 2005. Oil extraction from rice industrial waste and its effect on physicochemical characteristics of cookies. Nutr. Food Sci., 35: 416-427.
    • (2005) Nutr. Food Sci , vol.35 , pp. 416-427
    • Sharif, K.1    Butt, M.S.2    Huma, N.3
  • 33
    • 0036585335 scopus 로고    scopus 로고
    • Effect of stabilized rice bran-fenugreek blends on the quality of breads and cookies
    • Sharma, H.R. and G.S. Chauhan, 2002. Effect of stabilized rice bran-fenugreek blends on the quality of breads and cookies. J. Food Sci. Nutr., 39: 225-233.
    • (2002) J. Food Sci. Nutr , vol.39 , pp. 225-233
    • Sharma, H.R.1    Chauhan, G.S.2
  • 34
    • 0029286649 scopus 로고
    • Suitability of full fat and defatted rice bran obtained from Indian rice for use in food products
    • Singh, B., K.S. Sekhon and N. Singh, 1995. Suitability of full fat and defatted rice bran obtained from Indian rice for use in food products. Plant Foods Hum. Nutr., 47: 191-200.
    • (1995) Plant Foods Hum. Nutr , vol.47 , pp. 191-200
    • Singh, B.1    Sekhon, K.S.2    Singh, N.3
  • 35
    • 0027563110 scopus 로고
    • Studies on the development of high-protein biscuits from composite flour
    • Singh, B., M. Bajaj, A. Kaur, S. Sharma and J.S. Sidhu, 1993. Studies on the development of high-protein biscuits from composite flour. Plant Foods Hum. Nutr., 43: 181-189.
    • (1993) Plant Foods Hum. Nutr , vol.43 , pp. 181-189
    • Singh, B.1    Bajaj, M.2    Kaur, A.3    Sharma, S.4    Sidhu, J.S.5
  • 36
    • 60849117344 scopus 로고    scopus 로고
    • Singh, N., A. Kaur, R.P. Singh and K.S. Sekhon, K.S, 1989. Rheological and cookie making studies on wheat-rice flour blends. J. Food Sci. Tech., 26: 90-94.
    • Singh, N., A. Kaur, R.P. Singh and K.S. Sekhon, K.S, 1989. Rheological and cookie making studies on wheat-rice flour blends. J. Food Sci. Tech., 26: 90-94.
  • 37
    • 84986522980 scopus 로고
    • Studies on the improvement of functional and baking properties of wheat-chickpea flour blends
    • Singh, N., K. Harinder, K.S. Sekhon and B. Kaur, 1991. Studies on the improvement of functional and baking properties of wheat-chickpea flour blends. J. Food Proc. Pres., 15: 391-402.
    • (1991) J. Food Proc. Pres , vol.15 , pp. 391-402
    • Singh, N.1    Harinder, K.2    Sekhon, K.S.3    Kaur, B.4
  • 39
    • 33746527002 scopus 로고    scopus 로고
    • Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality
    • Sudha, M.L.R., K. Vetrimani and K. Leelavathi, 2007. Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chem., 100: 1365-1370.
    • (2007) Food Chem , vol.100 , pp. 1365-1370
    • Sudha, M.L.R.1    Vetrimani, K.2    Leelavathi, K.3
  • 40
    • 0023732136 scopus 로고
    • Comparison of the effects on clonic function caused by feeding rice bran and wheat bran
    • Tomlin, J. and N.W. Read, 1988. Comparison of the effects on clonic function caused by feeding rice bran and wheat bran. Eur. J. Clin. Nutr., 42: 857.
    • (1988) Eur. J. Clin. Nutr , vol.42 , pp. 857
    • Tomlin, J.1    Read, N.W.2
  • 41
    • 0042682094 scopus 로고
    • High-protein cookies: Effect of soy fortification and surfactants
    • Tsen, C.C., E.M. Peters, T. Schaffer and W.J. Hoover, 1973. High-protein cookies: Effect of soy fortification and surfactants. Baker's Digest., 47: 34-39.
    • (1973) Baker's Digest , vol.47 , pp. 34-39
    • Tsen, C.C.1    Peters, E.M.2    Schaffer, T.3    Hoover, W.J.4
  • 43
    • 60849122346 scopus 로고    scopus 로고
    • W.H.O (World Health Organization), 2003. Diet, nutrition and the prevention of chronic diseases. Report of a joint WHO/FAO expert consultation. WHO Technical Report Series 916.
    • W.H.O (World Health Organization), 2003. Diet, nutrition and the prevention of chronic diseases. Report of a joint WHO/FAO expert consultation. WHO Technical Report Series 916.


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.