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Sangle, J. K.
- Studies on Effect of Stabilization Methods on Physico-Chemical Properties of Rice Bran
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Affiliations
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidhyapeeth, Parbhani (M.S.), IN
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidhyapeeth, Parbhani (M.S.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 7, No 2 (2016), Pagination: 255-262Abstract
Rice bran is a by-product of rice milling industry and constitutes around 8 per cent of the total weight of rough rice. It is primarily composed of aleurone, pericarp, subaleurone layer and germ. It is a good natural source of many vital nutrients but has some limitations in food application. It is highly susceptible to rancidity caused by the inherent enzyme lipase. In order to inactivate enzymatic deterioration, whole rice bran samples were subjected to stabilization methods. Stabilization of rice bran was carried out using hot air oven method and autoclave method. The rice bran was stabilized using hot air oven method at 130oC for 20 min and autoclaved with commercial retort at 120oC for 20 min. The autoclave method resulted in better nutrient preservation than hot air oven method and appears to be a practical and rapid tool for heat stabilization of rice bran. Autoclaved rice bran has comparatively higher levels of protein, fat and ash contents than hot air stabilized rice bran. Ash and carbohydrate contents showed a significant changes on application of stabilization methods. Mineral composition of autoclave method is better than hot air oven stabilization method of rice bran. Thermal processing decreased the free fatty acids of rice bran after 8 weeks compared with unstabilized rice bran The rancidity in term of free fatty acid (FFA) was less increased 0.4 to 3.5 per cent in autoclave treated rice bran than untreated rice bran 1.2 to 35.5 per cent at the end of 2 months of storage period. The free fatty acid levels for both hot air oven and autoclaved rice bran were below the 4 per cent permissible level for 2 months for the product packed in polyethylene packs and stored in ambient room temperature. Results indicated that autoclave treatment might effectively improve the shelf-life of rice bran that contained a good amount of vital nutrients for health benefit and is useful in many food applications such as food supplement and edible oil extraction.Keywords
Rice Bran, Nutritional Composition, Stabilization Methods, Free Fatty Acids, Enzyme Inactivation.
- The Influence of Stabilized Rice Bran on Rheological Properties of Wheat Flour Dough
Abstract Views :254 |
PDF Views:0
Authors
Affiliations
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidhyapeeth, Parbhani (M.S.), IN
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidhyapeeth, Parbhani (M.S.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 8, No 1 (2017), Pagination: 10-17Abstract
The impact of adding 5 per cent to 20 per cent stabilized rice bran to wheat flour on the rheological behaviour of the dough was investigated using Farinograph, Extensograph and Amylograph. The parameters determined were water absorption or percentage of water required to yield dough consistency of 500 BU (Brabender Units), dough development time (DDT, time to reach maximum consistency in minutes), stability time (dough consistency remains at 500 BU), mixing tolerance index (MTI, consistency difference between height at peak and that 5 min later, BU). Results from the farinograph analysis showed that addition of rice bran to wheat flour had a marginal effect on the water absorption of flour, water absorption increased with increased addition of rice bran. The dough development time and dough stability increased with increased addition rice bran flour. The development time in dough containing 5, 10, 15 and 20 per cent rice bran increased to 5.7, 7, 6.5 and 6.2 min, respectively in comparison with the control wheat flour dough 6 min. As the proving time of wheat flour dough increased, the energy required for the extension gets decreased. Also, energy required for the extension gets decreased with increased addition of rice bran flour. As the proving time of wheat flour dough increased, the resistance to extension (BU) gets decreased. Also, resistance to extension (BU) gets decreased with increased addition of rice bran flour. As the proving time of wheat flour dough increased, the extensibility (mm) gets decreased. Also, extensibility gets decreased with increased addition of rice bran flour. The amylogram parameters give information about the viscosity generated by the gelatinization of starch. In the case of the control wheat flour used in this study, the maximum gelatinization value was very high (1622 AU). The addition of rice bran reduced it slightly, although not significantly from functional point of view.Keywords
Rheology, Stabilized Rice Bran, Farinograph, Extensograph, Amylograph.References
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