摘要 : Both full fat and defatted cereal (wheat, corn, rice, barley and oat) brans were blended with wheat flour at different levels to prepare nutritious biscuits, which were then stored in HDPE or laminate packaging. Processing-, senso... 展开 Both full fat and defatted cereal (wheat, corn, rice, barley and oat) brans were blended with wheat flour at different levels to prepare nutritious biscuits, which were then stored in HDPE or laminate packaging. Processing-, sensory- and textural quality were assessed to determine the most appropriate level of bran incorporation. On the basis of quality (spread ratio and sensory analysis by a panel of judges), best results were achieved after addition of 20% bran. Acceptability of enriched biscuits deteriorated during storage, but remained high for up to 3 months. Free fatty acid contents of biscuits were within permissible limits after 3 months of storage except for those containing full fat rice bran. The biscuits could be stored safely in both types of packaging material; microbial counts were well below permissible limits for up to 3 months of ambient storage. Cost analysis revealed that production of biscuits enriched with cereal brans was economically feasible. 收起