S. Premakumari et al EVALUATION OF ORGANOLEPTIC PROPERTIES AND GLYCEMIC INDEX OF RECIPES WITH RICE BRAN

Rice bran is a simple item that delivers fantastic health benefits in our daily diet. This study delivers the importance of utilising all parts of the whole grain, including the bran. The objective was to develop the recipes incorporated with rice bran and evaluate their organoleptic properties and estimate their glycemic index. Ten standard Indian subcontinent recipes 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 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. Ten healthy volunteers were selected for the study of glycemic index of each recipe. Comparing the 25 per cent incorporated rice bran with 30 and 35 per cent incorporation, 25 per cent was found to be most acceptable than the rest. The glycemic index of all the standard and the test recipes were compared statistically and the results showed that there is a significant difference in the test recipes when compared to the standard ones (p<0.01). Recipes like wheat chapatti (52.40), mixed vegetable chapati (52.40), wheat dosa (52.81), wheat rava dosa (46.60), kolukattai (67.68), rice vermicelli (63.70) and ragi vermicelli (59.74) rice bran incorporated at 25 per cent level showed low and medium glycemic index compared to the standard recipes.