The kinetics of lipase activity and hydrolytic rancidity of raw, parboiled, and extruded rice bran during storage

Lacerda, Diracy Betânia Cavalcanti Lemos; Júnior, Manoel Soares Soares; Bassinello, P. Z.; Caliari, Márcio; Castro, Maiza Vieira Leão de

doi:10.1590/s0101-20612013005000053

Cited by 7 publications

(4 citation statements)

References 9 publications

(15 reference statements)

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“…This increase in acid number resulted from an increase in the storage period of the coconut raw material used. The storage period of the material provided a chance for the naturally occurring lipase in the material to hydrolyze the oil to free fatty acids (Lacerda et al, 2013). This was consistent with the conclusion of Ketaren (2008) that vegetable oil extracted from grains or fruits stored for a long time without undergoing the oxidation process, would have a high acid number.…”

Section: Virgin Coconut Oil Qualitysupporting

confidence: 84%

Evaluation of yield and quality of virgin coconut oil produced using repeated batch fermentation with baker’s yeast

2021

ANRES

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Virgin coconut oil (VCO) produced using a repeated batch fermentation technique with baker's yeast was assessed for quantity and quality changes as a result of repetitive fermentation. The application of repeated batch fermentation was expected to reduce the operating costs of small industries. The batch fermentation was performed continuously six times and the yield and quality of the VCO were assessed for each batch based on one-way analysis of variance followed by the Tukey test. The results showed that the average VCO yield of the six batches was 25.71±2.09% and it was significantly reduced as repeated fermentation increased. The mean values of the moisture content and the acid and peroxide numbers were 0.01±0.007%, 0.1±0.03% and 0.1±0.05 meq/100g, respectively. The moisture and acid number were not significantly (p > 0.05) affected by repeated fermentation, whereas the peroxide number was significantly different. Although the peroxide number increased, it was still within the SNI 7381-2008 standards. Three cycles of repeated fermentation were recommended for the best yield of VCO.

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Section: Virgin Coconut Oil Qualitysupporting

confidence: 84%

Evaluation of yield and quality of virgin coconut oil produced using repeated batch fermentation with baker’s yeast

2021

ANRES

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“…Brown rice has some antinutritional factors that limit its use in poultry diets, such as the possibility of hydrolytic and oxidative rancidification of fat during storage, presence of phytate, high fiber contents and trypsin and hemagglutinin inhibitors (GALLINGER et al, 2004;LACERDA et al, 2013). Though approximately 20% of rice bran is starch, the largest carbohydrate portion in this feedstuff are indigestible fiber fractions, e.g.…”

Section: Feedstuffsmentioning

confidence: 99%

“…By comparing the present data to those observed by Generoso et al (2008), we observe that the parboiling process increased AMEn by 7.85% and reduced CAMEn by 11.32%. The increase in AMEn resulted from the parboiling process deactivating the lipase enzymes that cause rancidity in brown rice during storage (LACERDA et al, 2013) and the fact that the pre-cooking temperature (around 60 ºC) of brown rice causes partial gelatinization of starch. The reduction in CAMEn, in turn, may be due to possible industrial inadequacies in the thermal processes following autoclaving (vapor at 105 to 120 ºC for 15 to 25 min) as well as during the final drying of PBRB, which might have complexed proteins and increased the proportion of insoluble fibers in the feedstuff.…”

Section: Feedstuffsmentioning

confidence: 99%

Energy values and standardized ileal digestibility of amino acids in some feedstuffs for broilers

Dalólio

Silva

Albino

et al. 2019

SCA

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The objective of this study was to determine the energy values, standardized ileal digestibility coefficients and digestible amino acid contents of parboiled brown rice bran (PBRB), protein sorghum meal (PSM) and bread waste meal (BWM) in broiler diets. In the first trial, 144 broiler chicks at 14 days of age were evaluated in a completely randomized design involving three feedstuffs + a control diet, with six replicates and six birds per experimental unit. The total excreta collection method was adopted to determine the energy values of the feedstuffs. In the second trial, 144 broilers at 24 days of age were used in a completely randomized design involving three feedstuffs + a protein-free diet, with six replicates and six birds per experimental unit. Ileal digesta was harvested to determine the standardized ileal digestibility coefficients and digestible amino acid contents of the feedstuffs. The nitrogen-corrected apparent metabolizable energy (AMEn) values of PBRB, PSM and BWM were 2638, 2799 and 3399 kcal.kg-1, respectively. The metabolizability coefficients of AMEn (CAMEn) of PBRB, PSM and BWM were 54.13, 57.35 and 86.66%, respectively. Bread waste meal had the highest CAMEn (p < 0.05) and standardized ileal digestibility of amino acids (p < 0.01), followed by PBRB and PSM. The main limiting digestible amino acids in PBRB, PSM and BWM were found at the following respective levels: methionine - 0.19, 0.33 and 0.24%; lysine - 0.40, 0.46 and 0.40%; threonine - 0.25, 0.50 and 0.45%; and valine - 0.44, 0.73 and 0.48%.

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“…Furthermore, rice bran has natural enzymes that hydrolyze triglycerides to free fatty acids, which produces a rancid flavor. Thus, the extrusion of rice bran minimized the production of free fatty acids (Lacerda et al, 2013). This agro-industrial by-product is of low cost and could be an option for the rice industry to aggregate value to "rapadura" and to feed poor populations through its addition to basic-needs care package (Silva et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Addition of toasted baru nut (Dypteryx alata Vog.) and extruded rice bran to sugar cane candy (“rapadura”)

Silva

Júnior

et al. 2018

Food Sci. Technol

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Different proportions of sugar cane juice, toasted baru nut and extruded rice bran were used in the formulation of sugar cane candies ("rapaduras"), and the effect on color, hardness and proximate composition determined. The best formulation was selected on the basis of composition, hardness and luminosity, and evaluated for sensory acceptance and purchase intent. Simplex design was used to plan the experiment and the limits of the different ingredients. Sugar cane juice has lower values for ash, protein, lipids and total fiber compared to the other ingredients, but it is the ingredient that characterizes the product. The added ingredients affect the physical and chemical characteristics of the "rapaduras". The hardness of the experimental "rapaduras" varied between 20 and 26.1 N, similar to the traditional product, while protein (from 3.28 to 5.9 g 100 g-1), lipids (from 3.87 to 7.67 g 100 g-1), and total dietary fiber (1.47 to 2.67 g 100 g-1), were above the values of the traditional product. Addition of 15 g 100 g-1 of extruded rice bran and 10 g 100 g-1 of toasted baru nut to 75 g 100 g-1 of sugar cane juice delivered a product with low microbiological risk and good sensory acceptance. The developed product with extruded rice bran and toasted baru nut has good technological potential, allied with sensory and nutritional advantages, and it can be an alternative to add value to rice by-product and nuts from areas of forest conservation.

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The kinetics of lipase activity and hydrolytic rancidity of raw, parboiled, and extruded rice bran during storage

Cited by 7 publications

References 9 publications

Evaluation of yield and quality of virgin coconut oil produced using repeated batch fermentation with baker’s yeast

Evaluation of yield and quality of virgin coconut oil produced using repeated batch fermentation with baker’s yeast

Energy values and standardized ileal digestibility of amino acids in some feedstuffs for broilers

Addition of toasted baru nut (Dypteryx alata Vog.) and extruded rice bran to sugar cane candy (“rapadura”)

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