Physicochemical and sensory profile of rice bran roasted in microwave

Garcia, Marina Costa; Benassi, Marta de Toledo; Júnior, Manoel Soares Soares

doi:10.1590/s0101-20612012005000097

Cited by 20 publications

(11 citation statements)

References 19 publications

(15 reference statements)

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“…Although the nutritional value of rice bran proteins has been well confirmed, no large-scale commercial production is currently practiced (Gupta et al 2008). The main limitation on the industrial preparation of protein is that rice bran becomes rancid soon after its detachment from the kernel (Garcia et al 2012), which could destroy the nutritional value of rice bran protein. For this reason, stabilisation treatment is required to maintain high-quality rice bran.…”

mentioning

confidence: 99%

Effect of different stabilisation treatments on preparation and functional properties of rice bran proteins

Lv¹,

He²,

Sun³

2018

Czech J. Food Sci.

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The stabilisation treatments of rice bran were performed using microwave heating (100% power, 1–2 min) and dry heating (120°C, 10–20 min), respectively, and then protein was prepared by alkaline extraction (pH 9.5) and acid precipitation (pH 4.5). Stabilisation treatments resulted in a decrease in the protein yield, but an increase in the protein purity. Heat-stabilisation was effective in inhibiting the rancidity of rice bran, and microwave heating was more effective than dry heating. The functional properties of proteins such as the emulsifying properties and oil holding capacity were improved with the stabilised rice bran, while the foaming properties, water holding capacity and nitrogen solubility of protein were slightly impaired. By comparison, dry heating treatment at 120°C for 20 min was effective and suitable for the stabilisation of rice bran for long term storage, as well as improving some functional properties of rice bran proteins. These results could provide basic information for industrial preparation of rice bran protein and its application in various food formulas.

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confidence: 99%

Effect of different stabilisation treatments on preparation and functional properties of rice bran proteins

Lv¹,

He²,

Sun³

2018

Czech J. Food Sci.

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“…Aroma of rice bran was different between each variety, some rice bran gave a pleasant sweet or nutty flavor that improve aroma of food, but other rice bran gave unpleasant odor (Hu et al, 2009;Gracia et al, 2012). The best aroma was performed by sample substituted with 50% of Menthik rice bran but not significantly (p≥0.05) different with other rice bran varieties and without substitution.…”

Section: Effect Of Substitution With Rice Bran In Meatballs To Acceptmentioning

confidence: 92%

Improving meatball quality using different varieties of rice bran as natural antioxidant

Kartikawati¹,

Purnomo²

2018

Food Res.

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Meatballs are very popular in every social class in many developing countries including Indonesia and are produced both under the cottage or commercial meat processing industries. Rice bran contains antioxidants and therefore the substitution of cassava starch (tapioca) in making meatball are expected to improve the functional quality of "bakso" into one of traditional healthy restructured meat product. Rice bran has antioxidant activity which different among varieties and agronomical environment. Therefore, the objective of this study was to determine the bioactive compounds such us antioxidant activity of crude extract of rice bran from Bramo, Serang and Menthik rice varieties, those were obtained from East Java, Indonesia and to study the efficacy of utilization the above rice bran to improve functional quality of meat ball. Results of the study showed that the best substitution preferred by panelists was the substitution of tapioca starch with 50% Serang rice bran with organoleptic scores of 4.98; 4.84; 4.93; 4.6; 4.5 and 4.9, respectively, for color, aroma, hardness, chewiness, taste, and flavor. This substitution treatment also increased (p<0.05) the antioxidant activity from 16.75% to 35.78% and total phenol of meatballs from 37.82 mg/100 g to 90.81 mg/100 g. The results also showed that substitution of tapioca starch with 50% Serang rice bran obviously improved the eating quality of the meatballs as a community healthy food.

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“…The concentrations of reducing sugars were similar (0.11 and 0.12 %) for RBE and SME, respectively (Table 1). Garcia et al (25) analyzed rice bran that showed higher concentrations of reducing sugars (1.23-2.60 %). A concentration of approximately 0.6 % of reducing sugars in conventional soybean meal was reported by Paris (34).…”

Section: Physicochemical Characterization Of Rice Bran and Soybean Meal Extractsmentioning

confidence: 99%

Rice (Oryza sativa) Bran and Soybean (Glycine max) Meal: Unconventional Supplements in the Mead Production

Araújo

Ribeiro

Souza

et al. 2021

Food Technol. Biotechnol. (Online)

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Research background. Due to the lack of nitrogen in honey, the fermentation may be limited or delayed, in addition to stimulating the production of unpleasant sensory compounds, such as sulfur derivatives. The use of natural supplements has been investigated as low-cost alternatives for mainly correcting the nutritional deficiency of nitrogen in honey must in mead production. Experimental approach. Initially, the physicochemical characterization of the extracts was carried out. The fermentative performance of three yeasts [Saccharomyces bayanus Premier Blanc (SbPB), Saccharomyces cerevisiae Montrachet (ScM) and Saccharomyces cerevisiae Safbrew T-58 (ScST58)] in honey musts supplemented with rice bran (RBE) and soybean meal (SME) extracts was evaluated. The trials were compared with the fermentations of musts with commercial supplement (CS) and the control trials. Fermentations were carried out in Erlenmeyer flasks containing honey must supplemented with RBE, SME and CS (30 g/L), inoculated with 106 cells/mL and incubated at 30 °C for 264 h. Results and conclusions. There was significant difference in the evaluated properties of the extracts, with the exception of reducing sugars. The fermentations with SME reached the highest cell concentrations, as well as the largest sugar consumption of glucose and fructose and ethanol. The glycerol concentrations slightly increased when SME and CS were used. The largest concentrations of succinic and acetic acids were registered in the control trials produced by SbPB, ScM and ScST58. There was no production of formic and lactic acids. Results showed that the extracts can be used as low-cost alternatives for correcting the nutritional deficiency of nitrogen in honey must since they presented results similar to the synthetic supplement. Novelty and scientific contribution. The use of low-cost, unconventional supplements such as those used in this work, in addition to reducing the cost of the process by reducing fermentation time by providing nutrients needed to improve yeast metabolism, prevents the formation of compounds undesirable in the beverage due to prolonged fermentation time. It also makes it possible to add value to industrial by-products. Unconventional supplements have still been little tested in mead production.

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Physicochemical and sensory profile of rice bran roasted in microwave

Cited by 20 publications

References 19 publications

Effect of different stabilisation treatments on preparation and functional properties of rice bran proteins

Effect of different stabilisation treatments on preparation and functional properties of rice bran proteins

Improving meatball quality using different varieties of rice bran as natural antioxidant

Rice (Oryza sativa) Bran and Soybean (Glycine max) Meal: Unconventional Supplements in the Mead Production

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