Int. J. Pure Appl. Sci. Technol., 9(2) (2012), pp. 74-83 International Journal of Pure and Applied Sciences and Technology ISSN 2229 - 6107 Available online at www.ijopaasat.in Research Paper Development and Acceptability of Fibre Enriched Ready Mixes Premakumari, S. 1 , Balasasirekha, R. 1,* , Gomathi, K. 1 , Supriya, S. 1 , Jagan Mohan, R. 2 and Alagusundram, K. 2 1 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore-641 043 2 Indian Institute of Crop Processing Technology, Thanjavur 613005, Tamil Nadu, India * Corresponding author, e-mail: (balasasirekhar@yahoo.co.in) (Received: 10-1-12; Accepted: 4-4-12) Abstract: Rice bran, a "little known" food is highly nutritious and delivers a powerhouse of health supporting nutrients which is either thrown away or used for low-level animal feed. The nutritional composition of rice bran has led the discovery of the varied health benefits of the bran of cereals particularly in reducing the risk of diseases such as coronary heart disease, cancer and diabetes. The aim of the study was to develop breakfast/dinner recipes by substituting cereals with rice bran at different levels and determine the acceptability of the food mixes. Stabilization studies revealed that microwave stabilized parboiled rice bran had low moisture and low free fatty acid content and hence considered ideal for product development. Ten standard Indian subcontinent breakfast/dinner recipes namely chapati, mixed vegetable chapati, wheat dosa, wheat rava idly, adai, rava adai, ragi adai, rice vermicelli, ragi vermicelli and kolukattai were chosen for incorporating rice bran at 25, 30 and 35 per cent replacing the cereals and pulses in the standard recipe. The acceptability trials were carried out using 20 semi trained panel members. The results revealed that the recipes with 25 per cent incorporation of rice bran had a good acceptability in par with standard recipe. Keywords: Rice bran, Cereals, Stabilization, Sensory evaluation, Recipes, Nutrient composition.