ABSTRACT
Rice bran is a by-product obtained during rice milling. In the recent years with decreasing sources of foods there must be amaximum utilization of whole cereals. Therefore, in this presented study raw rice bran was extruded at 140°C and a screw speed of 150 r.p.m. for 20 seconds in order to inactivate lipase enzyme. After extrusion of the rice bran. phytic acid was removed by using hydrochloric acid and enzymes. The dephytinised rice bran [DRB] contained 14.6% protein, 19.2% oil and 22.5% total dietary fiber. Phytic acid decreased from 30.4 g/kg in raw rice bran to 4.37 g/kg in DRB. The protein digestibility increased from 66.9% in raw rice bran and reached 8 1.7% in DRB. Biscuits substituted with 10, 20 and 30% DRB were prepared and chemically analysied whereas biscuits contents from protein. fat, crude fiber and ash increased with increasing DRB substitute compared to control. The baking quality of biscuits showed an increase in weight, while volume, diameter and thickness slightly decreased with increasing DRB substitution compared to control. Sensory evaluation of biscuits suggested that the best additive was up to 20% DRB. Measurement of color biscuits by Hunter revealed little changes in color compared to control