QUALITY ATTRIBUTES OF PAPADS INCORPORATING DIFFERENT LEVELS OF RICE BRAN

Different levels of defatted rice bran (5, 10, 20 and 30%) were incorp orated into two base materials, namely rice flour and sago flour, for making papads. Five different quality parameters were evaluated by 20 trained panelists. The scares were statistically analyzed to determine significant differences between products. The mean scores for color w ere high for the controls and decreased progressively with an increase in the amount of rice bran added. A similar effect, but to a lesser e xtent, was seen for texture. The overall quality of product exhibited an influence of color and texture and the products revealed highly sig nificant differences in quality parameters. Since products with a lowe r level of incorporation were termed as acceptable by panel members, 5 -10% of rice bran can be incorporated into the products.