Production of glutinous rice flour from broken rice via ultrasonic assisted extraction of amylose

Setyawati, Yohana Dwi; Ahsan, Sitti Faika; Ong, Lu Ki; Soetaredjo, Felycia Edi; Ismadji, Suryadi; Ju, Yi‐Hsu

doi:10.1016/j.foodchem.2016.02.068

Cited by 33 publications

(22 citation statements)

References 27 publications

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“…For pasting properties of silkworm pupae powder, EAP had the highest peak viscosity (PV), trough (TV), breakdown (BD), final viscosity (FV) and setback (SB) (Table 6). The pasting behaviour of EAP was different in viscosity values (PV, TV, BD, FV and SB) compared with rice, wheat and tapioca flours (Setyawati et al, 2016;Kahraman et al, 2018). Especially, setback values of silkworm pupae powder (36.03-147.58 RVU) were higher than other flours, that is, rice flour (57 RVU) (Zhou et al, 2003) and wheat flour (20.1 RVU) (Zaidul et al, 2007).…”

Section: Physical Qualitiesmentioning

confidence: 92%

Selected nutritional quality and physicochemical properties of silkworm pupae (frozen or powdered) from two species

Hirunyophat

Chalermchaiwat

On-Nom

et al. 2021

Int J of Food Sci Tech

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This research was performed to examine selected nutritional quality and physicochemical properties of silkworm pupae. Frozen or powdered pupae from two species of silkworm (Bombyx mori and Samia ricinii) were studied. Eri had the largest size with the highest lightness and peak viscosity. The PCA (principal component analysis) total variance could be explained by 74.68%, and silkworm pupaes could be put into 2 clusters. Cluster 1: all varieties of frozen silkworm pupae having a high moisture content; Cluster 2: silkworm pupae powder. Thai and Hybrid silkworm pupae powder had the highest calcium, total fat and n-3, n-6 and n-9 fatty acids. Eri silkworm pupae powder had the highest protein, essential amino acid and crude fibre. Each variety of silkworm pupae had different properties that might be suitable for developing different food products. Therefore, the presented data would be advantageous for manufacturers for developing functional ingredients and novel foods.

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Section: Physical Qualitiesmentioning

confidence: 92%

Selected nutritional quality and physicochemical properties of silkworm pupae (frozen or powdered) from two species

Hirunyophat

Chalermchaiwat

On-Nom

et al. 2021

Int J of Food Sci Tech

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“…Biofuels, bio-pesticides, surfactants, amylases, oligosaccharides have been obtained from agro-industrial wastes by means of biotechnologies (Federici et al 2009). Specifically, broken rice, one of the by-products in rice milling, which is usually used for animal feed, is only a third to a half the price of whole rice, its worldwide generation is increasing as the rice production and demand for polished white rice increase (Moin et al 2016;Setyawati et al 2016). As a rule, broken rice constitutes 15% of the rice milled (Chen and Chang 1984).…”

Section: Introductionmentioning

confidence: 99%

Lactic acid production from submerged fermentation of broken rice using undefined mixed culture

Nunes

Correa

Neto

et al. 2017

World J Microbiol Biotechnol

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The present work aimed to characterize and optimize the submerged fermentation of broken rice for lactic acid (LA) production using undefined mixed culture from dewatered activated sludge. A microorganism with amylolytic activity, which also produces LA, Lactobacillus amylovorus, was used as a control to assess the extent of mixed culture on LA yield. Three level full factorial designs were performed to optimize and define the influence of fermentation temperature (20-50 °C), gelatinization time (30-60 min) and broken rice concentration in culture medium (40-80 g L) on LA production in pure and undefined mixed culture. LA production in mixed culture (9.76 g L) increased in sixfold respect to pure culture in optimal assessed experimental conditions. The optimal conditions for maximizing LA yield in mixed culture bioprocess were 31 °C temperature, 45 min gelatinization time and 79 g L broken rice concentration in culture medium. This study demonstrated the positive effect of undefined mixed culture from dewatered activated sludge to produce LA from culture medium formulated with broken rice. In addition, this work establishes the basis for an efficient and low-cost bioprocess to manufacture LA from this booming agro-industrial by-product.

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“…At present, the new products produced by broken rice starch in China mainly include fructose syrup, maltitol and maltodextrin powder, sorbitol, liquid wine, beverages, etc. [30]; the second is to use the protein in the broken rice, the high protein rice powder obtained by increasing the protein content in the broken rice, can be used as a high protein food for infants, the elderly and patients [31]. The rice residue after the use of broken rice starch contains more protein and can be used as a product for producing soy sauce, foaming powder, protein feed, peptone and yeast medium [32].…”

Section: Broken Ricementioning

confidence: 99%

Deep Processing of Rice and Comprehensive Utilization of Its By-products

Wen¹,

Ma²,

Lin³

et al. 2019

JFNR

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China is a big country in the production and consumption of rice in the world. However, for a long time, China's rice processing is only in the primary processing state that meets people's demand for rations, and the level of comprehensive utilization of deep processing and its by-products is low. This paper reviews the main raw and byproducts of rice, such as rice protein, rice starch and by-products of rice processing (including broken rice, rice bran and rice husk), aiming to further improve the comprehensive utilization of rice resources and increase the added value of rice and its by-products to create more economic and social benefits. The vigorously developing and promoting the deep processing technology of rice and its by-products will extend the rice industry chain and greatly increasing the added value of rice, make full use of resources to supplement the shortage of high-quality edible oil, protein, starch and other products.

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Production of glutinous rice flour from broken rice via ultrasonic assisted extraction of amylose

Cited by 33 publications

References 27 publications

Selected nutritional quality and physicochemical properties of silkworm pupae (frozen or powdered) from two species

Selected nutritional quality and physicochemical properties of silkworm pupae (frozen or powdered) from two species

Lactic acid production from submerged fermentation of broken rice using undefined mixed culture

Deep Processing of Rice and Comprehensive Utilization of Its By-products

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