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Chandru, R.
- Processing of Rice Bran and Utilization in Food Products
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Authors
Affiliations
1 University of Agricultural Sciences, GKVK, Bangalore, IN
1 University of Agricultural Sciences, GKVK, Bangalore, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 52, No 3 (2015), Pagination: 253-265Abstract
Rice bran is a component of raw rice that is obtained when it is removed from the starchy endosperm in the rice milling process. Processing was carried out by using microwave and probiotic treatment. The study revealed that rice bran was stabilized by microwave heating (2450MHz for 3 min). Stabilized rice bran was inoculated with Lactic acid Bacillus culture and used as probiotic treated rice bran. Free fatty acid percentage of stabilized rice bran ranged from 4.10 to 7.50 for initial to 4th week and in probiotic treated rice bran it was 4.35 to 7.95 up to 4 weeks of storage period. Macronutrient composition of stabilized and probiotic treated rice bran for moisture, protein, fat, ash and carbohydrate were 4.30 and 5.40, 17.50 and 19.25, 13.10 and 17.20, 4.92 and 4.64, 52.33 and 48.55 g/100g respectively and they contained 7.85 and 4.96g crude fibre, 21.17 and 13.10g insoluble dietary fibre, 2.17 and 1.80g soluble dietary fibre and 23.34 and 14.90g total dietary fibre respectively. Mineral content of stabilized and probiotic treated rice bran for calcium, phosphorus, iron and zinc were 52.10 and 49.90, 1185.20 and 1186.50, 28.10 and 30.05, 6.02 and 5.89 mg/100g respectively. Two products namely, biscuit and bread were developed. The processed rice bran was incorporated at 5 to 15% levels. Functional properties for both the products were analyzed. Sensory scores of the products revealed that biscuits were best accepted at SRB 10% and PRB 10% and bread was best accepted at SRB 5% and PRB 10% respectively. Thus, incorporating processed rice bran in the food products helps in improving the nutrient content, textural property and increases shelf life of the product.Keywords
Rice Bran, Stabilization, Probiotic Treatment, Free Fatty Acid.
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- Evaluation of Jack Fruit Seed Flour Extraction and Incorporation into Some Food Products
Abstract Views :191 |
PDF Views:0
Authors
Affiliations
1 Department of Food Science and Nutrition, GKVK, University of Agricultural Sciences, Bangalore - 560 065, IN
1 Department of Food Science and Nutrition, GKVK, University of Agricultural Sciences, Bangalore - 560 065, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 46, No 10 (2009), Pagination: 413-418Abstract
Jack fruit is believed to have originated in the mountainous region of Western Ghats of Indian peninsula. It is grown throughout Karnataka. On a ccount of its fruit size it ranks first among all the fruits in terms of quantity of edible matter produced per unit area. Jack fruit is cheaply available in large quantities during the season. Jack fruit and its seeds are rich in nutritive value but only the fruit is eaten. Seeds are usually wasted due to lack of information about their nutritional potential. Currently, jack fruit seeds are underutilized in both human and animal nutrition. Energy available to humans from jack fruit has been calculated to provide approximately 2 MJ/kg wet weight of ripe perianth. Carbohydrates are the main components of the seed in the form of starch for human consumption.- Development Of Value Added Bakery Products From Mulberry Fruits (Morus Nigra Sp
Abstract Views :186 |
PDF Views:10
Authors
Source
International Journal of Innovative Research and Development, Vol 2, No 7 (2013), Pagination:Abstract
Traditionally, mulberry fruit has been used as a medicinal agent to nourish the skin and blood, benefits kidneys treat weakness, fatigue, anaemia and premature graying of hair. An attempt has been made to develop value added bakery products from mulberry fruits. The Morus nigra fruits were collected and bakery products like bread and biscuits were developed with three variations each. The products were evaluated for acceptance by semi-trained panel of judges and the results were statistically tested to see the significant difference between the levels. Bread with 15per cent of dried mulberry fruit and four per cent of fruit powder obtained the high scores, compared to control. In biscuits, the variation with 15per cent of dry mulberry fruits and two per cent of fruit powder obtained high scores. Bread has higher amount of protein, total ash, and micronutrients like calcium phosphorus and iron, than biscuits. The cost of production bread and biscuit was 16 per 100g and Rs. 25 per 100g respectively. The bakery products like bread and biscuits which were stored in HDPE bags at room temperature were evaluated for sensory attributes. The score reduced as the days increased.
Keywords
Mulberry fruits, bakery products, sensory attributesFull Text