Physicochemical Characteristics of Rice Bran

Brown Rice ◽  
2017 ◽  
pp. 79-90 ◽  
Author(s):  
M. N. Lavanya ◽  
N. Venkatachalapathy ◽  
Annamalai Manickavasagan
Keyword(s):  
Rice Bran ◽  
Physicochemical Characteristics

scholarly journals The Effect of Various Types of Natural Sweeteners in Agar with Rice Bran Addition on Organoleptic and Physicochemical Characteristics

2019 ◽  
Vol 2 (2) ◽  
pp. 46-53
Author(s):  
Rahayu Suseno ◽  
Bangun Naomi Marcelina ◽  
Silvi Leila Rahmi
Keyword(s):  
Rice Bran ◽  
Physicochemical Characteristics ◽  
Total Sugar ◽  
Second Stage ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Palm Sugar ◽  
Completely Randomized Design ◽  
Two Stages ◽  
Hedonic Quality

Abstract— This research was conducted in two stages,  first stage, looking for the best concentration of natural sweetener with organoleptic. Second stage analyzed the physicochemical characteristics using the best concentration of first stage. This research was carried out using a Completely Randomized Design, with various natural sweeteners consisting 6 levels, namely: stevia sweetener (0.05%, 0.75%, 0.10%), sorghum sugar (10%, 15%, 20%), corn sugar (10%, 15%, 20%), coconut sugar (14%, 15%, 16%), palm sugar (7.5%, 10%, 12.5%), and honey (15%, 25%, 35%) and 3 replications so that 18 experimental units. The addition of various types of natural sweeteners significantly affected the hedonic test (taste and overall acceptance), water content, pH, total dissolved solids, total sugar, and color but did not significantly affect the hedonic quality test (texture), hedonic test (texture and color), crude fiber content, syneresis and gel hardness. Keywords— Agar, Natural Sweeteners, Rice Bran  

A Comparative Assessment of Quality Features and Physicochemical Characteristics of Rice Bran Supplemented Breads with Local Breads

2019 ◽  
pp. 108-113
Author(s):  
Md. Lutfor Rahman ◽  
Nurul Absar ◽  
Md. Jahidul Islam ◽  
Shyama Prosad Moulick ◽  
Sabbir Ahmed ◽  
...  
Keyword(s):  
Rice Bran ◽  
Iodine Value ◽  
Physicochemical Characteristics ◽  
Comparative Assessment ◽  
Total Sugar ◽  
Qualitative Assessment ◽  
Research Division ◽  
Saponification Value ◽  
Quality Features ◽  
North Bengal

Aims: Qualitative assessment of rice bran supplemented bread with local breads. Study Design: The study was designed to identify good quality bread between rice bran supplemented bread and local breads. Place and Duration of Study: Sample: Five different varieties of rice brans (BR-5, BR-10, BRRI-28, BRRI-39, and Kalijira) were collected from Noor-Habib Grain Industries Ltd. Sopura, Rajshahi, Janata Auto Rice and Flour Mills Ltd.Bogura, North Bengal Auto Rice Mills, Naogan, Biswas Rice Mills, Natore, and Chaudhuri Auto Rice Mills Dinajpur respectively. The research was carried out at Natural Products Research Division, Bangladesh Council of Scientific and Industrial Research (BCSIR) Laboratories, Rajshahi, Bangladesh. Methodology: A comparative analysis of prepared rice bran supplemented bread and locally available bread has been done for the parameters such as moisture, ash, Fiber, Fat, protein, carbohydrate, total sugar,  saponification value, FFAs and iodine value. Results: The prepared rice bran bread contained wheat flour and five different varieties of rice bran named BR-5, BR-10, BRRI-28, BRRI-39 and kalijira. The physicochemical characteristics of prepared rice bran supplemented bread such as moisture, ash, Fiber, Fat, protein, carbohydrate, total sugar, saponification value, FFA and iodine value were varied from 26.0-28.4 %,  2.17-2.83%,  1.54-1.96%,  6.95-8.04%, 6.64-7.25%,  43.2-46.3%,  5.60-6.80%, 150-169 mg KOH/g fat,1.16-1.51 mg KOH/g fat,92.1-100 g I2/100 g fat respectively. On the other hand,  physicochemical characteristics of locally available bread like moisture, ash, Fiber, Fat, protein, carbohydrate, total sugar, saponification value, FFA and iodine value were found to be ranged from 31.1-32.9%,  2.70-2.93%, 2.04-2.61%, 7.91-8.12%, 5.49-6.21%, 39.9-41.4%, 7.13-8.61%, 138-149 mg KOH/g fat, 1.63-1.86 mg KOH/g fat, 57.4-71.0 g I2/100 g fat respectively.  Conclusion: It may be concluded that prepared rice bran supplemented bread might be considered superior quality than the locally available bread.

scholarly journals THE EFFECT OF HEATING ON PHYSICOCHEMICAL CHARACTERISTICS OF RICE BRAND OIL

2016 ◽  
Vol 2 (1) ◽  
pp. 1 ◽  
Author(s):  
S. Dewi Indrasari ◽  
Sutrisno Koswara ◽  
Deddy Muchtadi ◽  
L. Mulyati Nagara
Keyword(s):  
Rice Bran ◽  
Room Temperature ◽  
Oil Content ◽  
Rice Bran Oil ◽  
Rice Variety ◽  
Physicochemical Characteristics ◽  
Raw Material ◽  
Blood Cholesterol ◽  
University Center

Rice bran oil has a potential in lowering blood cholesterol. The oil content extracted from rice bran isa influenced by several factors such as raw material and processing method. This research was conducted to study the effect of heating on the physicochemical characteristics of rice bran oil. The study was carried out at the Food Technology and Nutrition Laboratory and Biotechnological Science Laboratory of the Inter University Center, Bogor Agricultural University, from February to MAy 1997. Bran used was from IR64 rice variety obtained from a local milling rice in Tambak Dahan, Binong-Subang, West Java. Rice bran was subjected to different period of heating (0, 15 and 30 minutes) at 121<sup>o</sup>C by using an autoclave, then the oil was extraxted by using hexane solvent followed by standard processing at room temperature (28-30<sup>o</sup>C) and 40<sup>o</sup>C for two hours. The parameters observed were oil content and its quality such as saponification, iodine, acid, peroxide, tiobarbituric acid, and triglyceric acid values as well as oil color. The results showed that oil extracted from rice bran was high, ranging from 9.65 to 11.02%. Heating (sterilizing) of the rice bran for 15 and 30 minutes at 120<sup>o</sup>C proir to extraction increased the oil content. The Quality of rice bran oil extracted met the standard of AOAC.

Nutritional and Organoleptic Evaluation of Baked Products Incorporating Stabilized Rice Bran

2020 ◽  
Vol 16 (4) ◽  
pp. 523-529
Author(s):  
Swati Malik ◽  
Shweta Saloni ◽  
Komal Chauhan
Keyword(s):  
Rice Bran ◽  
Control Sample ◽  
Physicochemical Characteristics ◽  
Proximate Analysis ◽  
Absorption Capacity ◽  
Organoleptic Evaluation ◽  
Defatted Rice Bran ◽  
Baked Products ◽  
Rice Milling

Background: Rice bran, a byproduct of rice milling is a rich source of fiber, proteins, fats and micronutrients. There is an increasing demand for functional foods that can provide a variety of nutrients besides providing bioactives rendering therapeutic value thereby reducing the risk of chronic diseases. Methods: The study was carried out to evaluate the physicochemical and in vitro antioxidative potential of stabilized rice bran powder [full-fat rice bran (FFRB) and defatted rice bran (DFRB)] in baked products. Three variants of each product viz. rusks and twisted sticks were prepared by incorporating FFRB and DFRB at 5%, 10% and 15% level along with the standard (control) without the addition of rice bran powder. Results: The results indicated that DFRB showed higher antioxidative potential and improved water absorption capacity (WAC), oil absorption capacity (OAC) than FFRB. Proximate analysis revealed that the protein and ash content of the baked products improved significantly (p ≤ 0.05) with an increased level of incorporation of FFRB and DFRB as compared to control. The DPPH activity of DFRB (78.7 ± 0.46) was significantly higher than FFRB (35.5 ± 2.89). Sensory appraisal of the rusk revealed that variant I and II with 5% and 10% level of incorporation were more acceptable as compared to control. The sensory appraisal of twisted sticks revealed that all the three variants were equally acceptable as the control sample. Conclusion: The incorporation of full fat and defatted rice bran powders to baked products enhanced their nutritional profile and physicochemical characteristics without affecting the organoleptic properties.

scholarly journals Physicochemical characteristics and antioxidant activities of rice bran extracts according to extraction solvent and cultivar

2018 ◽  
Vol 25 (6) ◽  
pp. 668-675 ◽  
Author(s):  
Yul Ri Gu ◽  
Ju Hyeon Kim ◽  
Jun-Hyeon Cho ◽  
Woo-Duck Seo ◽  
Joo-Heon Hong ◽  
...  
Keyword(s):  
Rice Bran ◽  
Antioxidant Activities ◽  
Physicochemical Characteristics ◽  
Extraction Solvent

scholarly journals THE EFFECT OF HEATING ON PHYSICOCHEMICAL CHARACTERISTICS OF RICE BRAND OIL

2016 ◽  
Vol 2 (1) ◽  
pp. 1 ◽  
Author(s):  
S. Dewi Indrasari ◽  
Sutrisno Koswara ◽  
Deddy Muchtadi ◽  
L. Mulyati Nagara
Keyword(s):  
Rice Bran ◽  
Room Temperature ◽  
Oil Content ◽  
Rice Bran Oil ◽  
Rice Variety ◽  
Physicochemical Characteristics ◽  
Raw Material ◽  
Blood Cholesterol ◽  
University Center

Rice bran oil has a potential in lowering blood cholesterol. The oil content extracted from rice bran isa influenced by several factors such as raw material and processing method. This research was conducted to study the effect of heating on the physicochemical characteristics of rice bran oil. The study was carried out at the Food Technology and Nutrition Laboratory and Biotechnological Science Laboratory of the Inter University Center, Bogor Agricultural University, from February to MAy 1997. Bran used was from IR64 rice variety obtained from a local milling rice in Tambak Dahan, Binong-Subang, West Java. Rice bran was subjected to different period of heating (0, 15 and 30 minutes) at 121<sup>o</sup>C by using an autoclave, then the oil was extraxted by using hexane solvent followed by standard processing at room temperature (28-30<sup>o</sup>C) and 40<sup>o</sup>C for two hours. The parameters observed were oil content and its quality such as saponification, iodine, acid, peroxide, tiobarbituric acid, and triglyceric acid values as well as oil color. The results showed that oil extracted from rice bran was high, ranging from 9.65 to 11.02%. Heating (sterilizing) of the rice bran for 15 and 30 minutes at 120<sup>o</sup>C proir to extraction increased the oil content. The Quality of rice bran oil extracted met the standard of AOAC.

scholarly journals Structural and Physicochemical Characteristics of Rice Bran Dietary Fiber by Cellulase and High-Pressure Homogenization

2019 ◽  
Vol 9 (7) ◽  
pp. 1270 ◽  
Author(s):  
Fengying Xie ◽  
Tian Zhao ◽  
Hongchen Wan ◽  
Miao Li ◽  
Lina Sun ◽  
...  
Keyword(s):  
High Pressure ◽  
Dietary Fiber ◽  
Rice Bran ◽  
Physicochemical Characteristics ◽  
Decomposition Temperature ◽  
Hydroxyl Groups ◽  
Crystalline Region ◽  
High Pressure Homogenization ◽  
Homogenization Treatment ◽  
Cellulase Hydrolysis

The present paper aims to study the effect of cellulase hydrolysis and high-pressure homogenization on the structural and physicochemical properties of rice bran dietary fiber (RB-DF). Scanning electron microscopy showed that cellulase treatment led to the formation of a porous structure on RB-DF surface. High-pressure homogenization affected the laminated microstructure of RB-DF, leading to the formation of an irregular and loose surface structure. X-ray diffraction demonstrated that joint processing destroyed the amorphous hemicellulose and cellulose regions, and changed the crystallinity of RB-DF, albeit with a minor impact on the crystalline region of cellulose. Fourier transform infrared spectroscopy indicated that combined processing promoted dissociation of some glycosidic bonds in fiber structure, exposing the hydroxyl groups in cellulose, thus improving their ability to bind water molecules. Thermogravimetric analysis showed a significant decrease in the thermal decomposition temperature of RB-DF (p <0.05) as well as a decrease in thermal stability after combined processing. Cellulase hydrolysis and high-pressure homogenization treatment did not improve their oil holding capacity, but significantly increased water holding capacity, swelling capability, and cation exchange capacity of RB-DF. Thus, enzymatic hydrolysis and high-pressure homogenization treatment can change the structure of RB-DF, exposing a large number of hydrophilic groups and enhancing hydration, obtaining uniform RB-DF particle.

scholarly journals Quality Assessment and Physicochemical Characteristics of Bran EnrichedChapattis

2014 ◽  
Vol 2014 ◽  
pp. 1-6 ◽  
Author(s):  
B. N. Dar ◽  
Savita Sharma ◽  
Baljit Singh ◽  
Gurkirat Kaur
Keyword(s):  
Fatty Acids ◽  
Moisture Content ◽  
Free Fatty Acids ◽  
Quality Assessment ◽  
Water Activity ◽  
Rice Bran ◽  
Physicochemical Characteristics ◽  
Sensory Attributes ◽  
Cereal Brans ◽  
Cereal Bran

Cereal brans singly and in combination were blended at varying levels (5 and 10%) for development ofChapattis. Cereal bran enrichedChapattiswere assessed for quality and physicochemical characteristics. On the basis of quality assessment, 10% enrichment level forChapattiwas the best. Moisture content, water activity, and free fatty acids remained stable during the study period. Quality assessment and physicochemical characteristics of bran enrichedChapattiscarried out revealed that dough handling and puffing of bran enrichedChapattisprepared by 5 and 10% level of bran supplementation did not vary significantly. All types of bran enrichedChapattisexcept rice bran enrichedChapattisshowed nonsticky behavior during dough handling. Bran enrichedChapattisexhibited full puffing character during preparation. The sensory attributes showed that both 5 and 10% bran supplementedChapattiswere acceptable.

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