Uzair Zahid, Atif Liaqa
Rice Bran (RB) is a main secondary product usually obtained during rice milling. It is a rich in vitamins, amino acids, minerals, antioxidants, and fiber, which are important nutrients for health. In this study, RB was mixed with all-purpose flour at different ratios like 20%, 15%, 10%, and 5%. RB was stabilized with dry heat and acid-treated before using in the cake rusk recipe. RB and wheat flour were investigated for ash, crude protein, nitrogen-free extract (NFE), moisture, crude fat, and crude fiber. Cake rusks were prepared from batter according to the reference method, and chemical analysis was done, including moisture content, crude protein, mineral contents, crude fiber, crude fat, and NFE. Physical parameters such as thickness, spread factor, and average width were measured. Sensory evaluation of cake rusk was done for taste, texture, color, and flavor. All the acquired data were subjected to statistical analysis. Results showed that adding RB increases minerals, antioxidant activity, and dietary fiber in cake rusk without compromising consumer acceptability at an optimal level. Fortification of RB to develop functional bakery products is assumed to be a sustainable approach in value-added products. Keywords: Rice bran, nutrients, stabilization, chemical analysis, physical parameters.