Preliminary study of the chemical composition of rice milling fractions stabilized by microwave heating

Hamid, Azizah Abdul; Sulaiman, Rabiha; Osman, Azizah; Saari, Nazamid

doi:10.1016/j.jfca.2007.01.005

Cited by 73 publications

(37 citation statements)

References 43 publications

(50 reference statements)

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“…Due to its high level of fat, rice bran may become rancid (MUJAHID et al, 2003) and therefore the lipase and lipoxygenase must be inactivated soon after milling. Stabilization of the bran by microwave processing does not affect its nutritional value (ABDUL-HAMID et al, 2007;RAMEZANZADEH et al, 2000), but heating for more than three minutes tends to produce a roasted flavor and aroma (RAMEZANZADEH et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

Application of roasted rice bran in cereal bars

et al. 2012

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The objective of this study was to evaluate the viability of using microwave-roasted rice bran as an ingredient in high-fiber cereal bars to obtain a product with good acceptability. The influence of the rice flakes, corn flakes, and roasted rice bran levels on the physical and chemical characteristics of the cereal bars was studied. The overall acceptability of three selected formulations was also evaluated. An increase in the roasted rice bran level in the formulation reduced the force of rupture and water activity, resulted in intermediate density, and caused darkening of the bars. The contents of lipid and total dietary fiber were higher in the formulation with the highest rice bran content, which was therefore classified as functional food. The formulation containing 0.34; 0.32; and 0.34 roasted rice bran, rice flakes, and corn flakes, respectively, seemed to be the best outcome. Cereal bars with roasted rice bran levels between 10 and 20% were accepted by consumers.

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Section: Introductionmentioning

confidence: 99%

Application of roasted rice bran in cereal bars

et al. 2012

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“…Rice bran was maintained for 3 min in microwave oven (Panasonic NN-ST652W, Manaus, Brazil) at 900W (Abdul-Hamid et al, 2007), roasted (110 °C for 10 min) in batches of 500 g. The product was then sifted through a 0.595 mm, packed in laminated bags (polyethylene/nylon/polyethylene) under vacuum, and stored at -18 °C until processing.…”

Section: Preparation Of the Extract Of Rice Bran And Broken Rice Grainsmentioning

confidence: 99%

Syneresis and chemical characteristics of fermented rice extract with probiotic bacteria and waxy maize starch

et al. 2017

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The objective of this work was to elaborate fermented extracts using rice bran and broken rice grains (proportion 8:92) with probiotic bacteria and different concentrations of waxy maize starch (WMS) in order to obtain products with low level of syneresis and desirable physical-chemical characteristics, and to evaluate the content of phenolic compounds, antioxidant capacity and chemical composition of the extract selected and flavored with strawberry aroma and strawberry syrup. A randomized design was used with five treatments (0, 4, 8, 12 and 16 g 100 g -1 of WMS) and four replications. The fermented rice extract had increased soluble solids (from 12.97 to 14.23 °Brix) and total acidity (from 0.29 to 0.30 g 100 g -1 ), whereas total soluble sugars (from 9.24 to 8.73 g 100 g -1 ) and syneresis (from 10.16 to 0.99 g 100 g -1 ) decreased with gradual increments of waxy maize starch. The fermented rice extract containing 12 g 100 g -1 WMS reduced the syneresis by 89% compared to the control without waxy maize starch. The fermented rice extract with 12 g 100 g -1 of waxy maize starch flavored with strawberry aroma and strawberry syrup shows high nutritional value, antioxidant capacity, content of total phenolic compounds, and marketing potential, particularly for consumers with special needs, such as those allergic to lactose or soybean proteins, as an alternative food ready for consumption. Keywords:Oryza sativa (L.); phenolic compounds; antioxidant capacity; by-products; scanning electron microscopy. Practical Application:Creating high-quality product to increase food choices for consumers intolerant to milk or soy.

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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%

“…The raw bran Sertaneja BRS showed higher content of protein and reducing sugars (Table 1), which may be due to greater reduction in brightness during the roasting process resulting from the development of the Maillard reaction. Caramelization was another reaction that probably took place during bran roasting (ABDUL-HAMID et al, 2007).…”

Section: Physical Propertiesmentioning

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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Preliminary study of the chemical composition of rice milling fractions stabilized by microwave heating

Cited by 73 publications

References 43 publications

Application of roasted rice bran in cereal bars

Application of roasted rice bran in cereal bars

Syneresis and chemical characteristics of fermented rice extract with probiotic bacteria and waxy maize starch

Physicochemical and sensory profile of rice bran roasted in microwave

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