Effects of modification methods on microstructural and physicochemical characteristics of defatted rice bran dietary fiber

LWT ◽  
2021 ◽  
pp. 112161
Author(s):  
Feiyue Ren ◽  
Yulin Feng ◽  
Huijuan Zhang ◽  
Jing Wang
Keyword(s):  
Dietary Fiber ◽  
Rice Bran ◽  
Physicochemical Characteristics ◽  
Defatted Rice Bran

Optimization of Soluble Dietary Fiber Extraction from Defatted Rice Bran Using Response Surface Methodology

2012 ◽  
Vol 38 (1) ◽  
pp. 441-448 ◽  
Author(s):  
Yuting Wan ◽  
Luis A. Espinoza Rodezno ◽  
Kevin Mis Solval ◽  
Juan Li ◽  
Subramaniam Sathivel
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Dietary Fiber ◽  
Rice Bran ◽  
Soluble Dietary Fiber ◽  
Defatted Rice Bran ◽  
Fiber Extraction

Defatted Rice Bran as an Acceptable Dietary Fiber Source

1996 ◽  
Vol 96 (9) ◽  
pp. A44 ◽  
Author(s):  
S. Schorle’ ◽  
M. Windhauser ◽  
D. Hall
Keyword(s):  
Dietary Fiber ◽  
Rice Bran ◽  
Defatted Rice Bran

scholarly journals PEMANFAATAN TEPUNG BEKATUL RENDAH LEMAK PADA PEMBUATAN KRIPIK SIMULASI

2007 ◽  
Vol 1 (2) ◽  
pp. 34 ◽  
Author(s):  
Evy Damayanthi ◽  
Dwi Inne Listyorini
Keyword(s):  
Dietary Fiber ◽  
Rice Bran ◽  
Raw Material ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Defatted Rice Bran ◽  
Organoleptic Test ◽  
Physical Chemical ◽  
Organoleptic Characteristics ◽  
The Impact

<p class="MsoNormal" style="margin: 0cm 21.6pt .0001pt 18pt; text-align: justify; text-indent: 27pt;"><span lang="en-us" xml:lang="en-us">The objectives of this study are to </span><span lang="en-us" xml:lang="en-us">determine the substitution level of defatted rice bran flour substituted to wheat flour, to know the impact of defatted rice bran flour substitution to physical,  chemical and organoleptic characteristics of simulated chips, and to compare defatted rice bran flour with whole rice bran flour as substituted raw material in making of simulated chips to physical, chemical, and organoleptic characteristics.  The substitution of defatted rice bran increased content of water, ash, protein and fiber, but fat, carbohydrate and energy decreased compare with control simulated chips (</span><span style="font-family: Symbol;" lang="en-us" xml:lang="en-us">a</span><span lang="en-us" xml:lang="en-us"> = 0.05).  Organoleptic test of simulated chips with some levels of defatted rice bran flour substitution showed that acceptance of panelist  to color has mode ranged from not like to like; mode of aroma ranged from neutral to like; and both of taste and crispiness has mode ranged from not like to like.  Percentage of panelist that accepted simulated chips color in some level of defatted rice bran flour substitution ranged from 20% to 96.7%, aroma 76.7% to 90%, taste 50% to 100% and crispiness 53.3% to 100%.  The substitution of defatted rice bran flour will decrease acceptance of panelist to color, aroma, taste and crispiness (</span><span style="font-family: Symbol;" lang="en-us" xml:lang="en-us">a</span><span lang="en-us" xml:lang="en-us"> = 0,05).  Simulated chips substituted by defatted rice bran flour and whole rice bran flour shows that the content of water, ashes, carbohydrate, energy, insoluble dietary fiber and total dietary fiber of simulated chips were not significantly difference (</span><span style="font-family: Symbol;" lang="en-us" xml:lang="en-us">a</span><span lang="en-us" xml:lang="en-us"> = 0.05), but there was a significantly difference for fat and soluble dietary fiber. The organoleptic test showed that the color, aroma and taste of simulated chips were not significantly difference, but there was a significantly difference for crispiness (</span><span style="font-family: Symbol;" lang="en-us" xml:lang="en-us">a</span><span lang="en-us" xml:lang="en-us"> = 0,05).</span></p>

scholarly journals Nutrient composition of full fat and defatted rice bran

2018 ◽  
Author(s):  
Neeta Kumari ◽  
Neelam Khetarpaul ◽  
Vinita . ◽  
Priyanka Rani
Keyword(s):  
Dietary Fiber ◽  
Rice Bran ◽  
Crude Protein ◽  
Protein Digestibility ◽  
Nutrient Composition ◽  
Crude Fiber ◽  
Total Dietary Fiber ◽  
Defatted Rice Bran ◽  
Total Carbohydrates ◽  
Removal Of Fat

The present investigation was conducted to evaluate the nutrient composition of full fat/defatted rice bran. The content of crude protein, crude fiber, ash, total carbohydrates and total dietary fiber of full fat and defatted rice bran were 11, 13.80; 10.90, 13.10; 9.20, 11.60; 49.92, 61.46; 21.63, 24.50 per cent, respectively. The amount of total Ca, P, Mg, Fe and K of full fat and defatted rice bran were 69.23, 69.80; 1331, 1345; 798, 826; 32.80, 33.31 and 1435, 1456 mg per 100g, respectively. The protein digestibility of full fat rice bran (65.86%) was less as compared to that of defatted rice bran (66.56%). Defatted rice bran had 6.21 mg available iron and 17.57 mg available calcium per 100g which were significantly (P less than 0.05) higher than those of full fat rice bran. Because of removal of fat, the relative amounts of other nutrients changed proportionately in defatted rice bran.

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.

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