Effects of Microwave Heat, Packaging, and Storage Temperature on Fatty Acid and Proximate Compositions in Rice Bran

Ramezanzadeh, Fatemeh M.; Rao, R. Shyama Prasad; Prinyawiwatkul, Witoon; Marshall, Wayne E.; Windhauser, Marlene M.

doi:10.1021/jf9909609

Cited by 79 publications

(62 citation statements)

References 9 publications

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“…The bran moisture content was adjusted to 21 g 100 g -1 , to accelerate the enzymatic inactivation during heat treatment, according to Ramezanzadeh et al (2000). The rice bran was roasted in microwave (CCE, M210, Manaus, Brazil) with internal volume of 21 L and a maximum power of 800 W, which corresponds to the actual power of 758 W, and batches of 150 g, by 3 min.…”

Section: Preparation Of the Raw Materialsmentioning

confidence: 99%

Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara

Tavares

Silva

et al. 2016

Food Sci. Technol

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A challenge to the food sector has been the development of new products incorporating co-products from the food processing industry with minimal impact on their pre-determined structures and adding nutritional quality. In order to add value and develop alternatives for the use of co-products generated during the agroindustrial processing, this work aimed to study the stability of gluten-free sweet biscuits developed with soybean okara, rice bran and broken rice. The formulations were elaborated with increasing percentages of these ingredients and compared with the standard (commercial sweet biscuit) for ten months. The analyses were: weight, diameters (internal and external), thickness, specific volume, instrumental parameters of color, texture, scanning electron microscopy, water activity, proximal composition and isoflavones. The experimental sweet biscuits had characteristics of color, weight, volume and diameters (internal and external) very similar to the commercial, whereas texture, lipids and energy value decreased, and aw, moisture and protein increased during storage. The sweet biscuits showed the same stability when compared to the standard, and the Keywords: new food products; food science technology; utilization of waste; bioactive compunds. Practical Application:The development of new food products with high added value has become a challenge for the food industry, since the nutritional quality of the same, will depend on the raw material used. Thus, the co-products used in this experiment were considered viable alternatives for the development of new products, become a good option for the food industry, since they present themselves as good sources of bioactive compounds.

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Section: Preparation Of the Raw Materialsmentioning

confidence: 99%

Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara

Tavares

Silva

et al. 2016

Food Sci. Technol

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“…Roasting and extrusion cooking have shown significant reduction in FFA and peroxide value, due to inactivation of lipases and lipoxygenases, thus stabilizing the rice bran for 180 days (Ahmad Mujahid et al 2005). Heating in the presence of moisture is much more effective in permanently denaturing lipases (Ramezanzadeh et al 2000).…”

Section: Effect Of Humidity On Enzyme Treated Rb During Storagementioning

confidence: 99%

Enzymatic process of rice bran: a stabilized functional food with nutraceuticals and nutrients

et al. 2015

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Rice bran (RB), a byproduct of rice milling industry, is a rich source of nutraceuticals and nutrients. However its utility is limited due to the presence of lipase and lipoxygenase which initiates rancidity on milling. The aim of this investigation is to prevent oxidation of free fatty acids by enzymatic approach for its effective utilization. The enzymatic treatment comprised of alcalase treatment for complete inactivation of lipase along with reduction in lipoxygenase (LOX) activity and endoglucanase for improving the soluble fiber content. The enzyme treated rice bran was drum dried for further use. The nutraceutical molecules like γ-oryzanol, α-tocopherol and polyphenols were retained in the range of 68 to 110 % and the total antioxidant activity was improved. By the action of endoglucanase the complex carbohydrate was converted into glucose (72.28 %), cellobiose (18.36 %) and cellotriose (9.36 %). The prebiotic effect of enzyme treated rice bran was evaluated by the action of lactobacillus which was measured through the release of the short chain free fatty acids (SCFAs) analyzed by HPLC. The SCFAs; acetic acid and propionic acid increased by 1.72 folds and 2.12 folds respectively. Bcomplex vitamins showed maximum retention with vitamins like B1 (66.3 %), B2 (68.3 %) and B3 (55.0 %) after enzyme treatment. At different humidity levels, storage studies showed no change in LOX activity and also retained ubiquinol-10 in reduced state in enzyme treated RB for a period of 3 months. A stabilized RB has been developed enriched with short chain prebiotics and antioxidant molecules.

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“…However, aromas are developed in the roasting process, mainly caused by the formation of compounds of the Maillard reaction. Moreover, among its various end products are the melanoidins, which are responsible for color, aroma, and antioxidant activity of many foods (RAMEZANZADEH et al, 2000;ABDUL-HAMID et al, 2007).…”

Section: Free-choice Profile Analysismentioning

confidence: 99%

“…After sieving (Tyler 42) and before roasting, the bran moisture content was adjusted to 21 g/100 g to accelerate the enzymatic inactivation during heat treatment, according to Ramezanzadeh et al (2000).…”

Section: Roasting Processmentioning

confidence: 99%

Physicochemical and sensory profile of rice bran roasted in microwave

2012

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The purpose of this study was to evaluate the physical, chemical, and sensory changes in bran from three rice cultivars according to microwave roasting time. This study analyzed three rice cultivars, BRS Sertaneja (S), BRS Primavera (P), and IRGA 417 (I) determining the color parameters (L*, a*, and b *) at 6, 9, 12, 15, and 18 minutes of roasting time. After applying the difference from control test, the rice brans with different characteristics aroma and flavor were selected: S and P roasted for 9 and 15 minutes and IRGA 417 roasted for 9, 12, and 15 minutes. These samples were characterized by Free-Choice Profile descriptive sensory analysis, and their chemical composition was also determined. The longer the roasting process, the higher the roasted flavor intensity and aroma. The IRG 417 cultivar roasted for 12 minutes showed a sweeter flavor and aroma. After roasting, the brans remained rich in protein and lipid and presented higher fiber content and lower reducing sugar and phytic acid content. Microwave roasting for 12 minutes can be a viable option for improving the sensory functional and nutritional characteristics of the rice bran considering its use in food products.

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Effects of Microwave Heat, Packaging, and Storage Temperature on Fatty Acid and Proximate Compositions in Rice Bran

Cited by 79 publications

References 9 publications

Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara

Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara

Enzymatic process of rice bran: a stabilized functional food with nutraceuticals and nutrients

Physicochemical and sensory profile of rice bran roasted in microwave

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