COMPARATIVE-STUDIES BETWEEN THE OPTIMUM DIETARY FIBER SOURCES OF SOME SUBSTITUTED COOKIES

To realize the line of balance between utilization of dietary fibre sources level of substitution and maximum improvement or minimum reduction of in vitro protein digestibility in high dietary fibre cookies, the optimum level of substitution by corn bran, rice bran and barley husk were studied. Analysis for amino acids composition, infrared absorption spectroscopy and X-ray diffraction were carried out. Rice bran was the best fibre source for improving lysine content. Barley husk fulfilled two criteria viz. improvement in lysine content and minimum decrease in amino acids content.