Influence of grain activation conditions on functional characteristics of brown rice flour

2017 ◽  
Vol 23 (6) ◽  
pp. 500-512 ◽  
Author(s):  
Arashdeep Singh ◽  
Savita Sharma ◽  
Baljit Singh
Keyword(s):  
Functional Properties ◽  
Brown Rice ◽  
Rice Flour ◽  
Processing Technique ◽  
Absorption Capacity ◽  
Foaming Properties ◽  
Activation Time ◽  
Functional Characteristics ◽  
Brown Rice Flour ◽  
Activation Conditions

Grain activation is a natural processing technique that can be used to produce modified flours without chemical modification. Functional characteristics of brown rice flour as influenced by grain activation time and temperatures were investigated. Germination temperatures at 25 ℃, 30 ℃ and 35 ℃ and time for 12, 24, 36 and 48 h significantly influenced the functional properties of flour with modification of starch, protein and high enzymatic activity. Significant decrease in the bulk density, water absorption and swelling power of brown rice flour was observed in comparison to non-germinated flour. Gel consistency and oil absorption capacity of brown rice flour increased as the grain activation time and temperature were increased. Native flour had lowest emulsion and foaming properties, while increase in grain activation time and temperature enhanced the emulsifying and foaming properties of flour. Paste clarity of native flour was 54% which was reduced to 25.17%; however, increase in germination time and temperature increased the % synersis values of germinated flour. Native flour had least gelation concentration of 12% which increased to 25% after 48 h of germination at 35 ℃. Overall, germination can be used as a natural way to modify the functional properties of brown rice flours for their utilization in variety food products.

scholarly journals Physicochemical and Functional Properties of Brown Rice (Oryza sativa) and Wheat (Triticum aestivum) Flour and Quality of Composite Biscuit Made Thereof

2012 ◽  
Vol 10 (2) ◽  
pp. 20-28 ◽  
Author(s):  
MZ Islam ◽  
MLJ Taneya ◽  
M Shams-Ud-Din ◽  
M Syduzzaman ◽  
MM Hoque
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Brown Rice ◽  
Rice Flour ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Total Carbohydrate ◽  
Overall Acceptability ◽  
Brown Rice Flour ◽  
Physicochemical And Functional Properties

The consumer demand is increasing for composite flour based bakery products like biscuits. The incorporation of brown rice flour can be justified in composite flour based biscuits as it has beneficial nutraceutical properties and its gluten-free nature can play important role in preventing celiac problem. The physicochemical and functional properties of brown rice and wheat flour were studied and biscuits were prepared with the incorporation of brown rice flour in 0, 5, 10, 15 and 20 % with the wheat flour to assess the quality and acceptability of the biscuits. The water absorption capacity of brown rice flour was lower than that of wheat flour (p?0.05), whereas oil absorption and foaming capacity of brown rice flour were significantly higher than that of wheat flour (p ?0.05). The brown rice flour had higher least gelation concentration (30.66%) as compared with wheat flour (20.33%). As the concentration of brown rice flour was increased, spread ratio of biscuits decreased. The biscuits containing 5, 10 and 15% brown rice flour indicated that addition of increasing level of brown rice flour had higher ash, fat, moisture and crude fiber contents, while protein and total carbohydrate contents found lower in the biscuits. Statistical analysis of biscuits containing various amount of brown rice flour (0, 5, 10, 15 and 20% brown rice flour) showed that control biscuits (0% brown rice flour) secured the highest score for color, flavor, texture and overall acceptability, which is followed by biscuits containing 10, 5,15 and 20% brown rice flour. DOI: http://dx.doi.org/10.3329/agric.v10i2.13135 The Agriculturists 2012; 10(2) 20-28

scholarly journals Physicochemical and functional properties of yeast fermented brown rice flour

2014 ◽  
Vol 52 (9) ◽  
pp. 5534-5545 ◽  
Author(s):  
Muna Ilowefah ◽  
Jamilah Bakar ◽  
Hasanah M. Ghazali ◽  
Ahmed Mediani ◽  
Kharidah Muhammad
Keyword(s):  
Functional Properties ◽  
Brown Rice ◽  
Rice Flour ◽  
Brown Rice Flour ◽  
Physicochemical And Functional Properties

scholarly journals Improvement of roasted germinated brown rice flour processing using ergothioneine to limit oxidation during processing and preservation

Food Research ◽  
2021 ◽  
Vol 5 (S1) ◽  
pp. 94-102
Author(s):  
H.T. Truc ◽  
P.Q. Trung ◽  
N.T.L. Ngoc ◽  
N.D.T. Binh ◽  
L.N.D. Duy ◽  
...  
Keyword(s):  
Brown Rice ◽  
Rice Flour ◽  
Fat Oxidation ◽  
Absorption Capacity ◽  
Germinated Brown Rice ◽  
Sugar Absorption ◽  
The People ◽  
Brown Rice Flour

Roasting temperature and time are important parameters in the process of roasted germinated brown rice flour (RGBRF), which cause the loss of bioactive ingredients and sensory value of the product. During roasting and storage, fat oxidation is also one of the problems that reduce the quality of RGBRF. In order to complete the RGBRF process, experiments using different temperature and time as 160oC, 200oC, 240oC for 10 to 30 mins were done to find the best roasting conditions. To limit the oxidation of fat during the processing and preserving RGBRF, ergothioneine (ERG) extract from enoki mushroom were supplemented at 3%, 5%, 7% and 10% (w/w) before roasted, the product was then ground and put into two types of packaging (PA and aluminum), vacuum seamed and stored at room temperature for 8 weeks were carried out. The results showed that germinated brown rice (GBR) which supplemented 3% of the extract before roasted at 200oC for 30 mins showed the best quality in term of sensory value, γ-aminobutyric acid (GABA) content and helped to limit fat oxidation as well as maintained stable quality after 8 weeks of storage in PA and aluminum packaging. In addition, the results from in vitro of starch resistance and in vivo of sugar absorption capacity in rats showed that RGBRF did not significantly change the GI index as well as the ability to absorb sugar compared to unroasted product. The results indicated that RGBRF should be used as a nutritious food with the ability to supplement bioactive compounds to the people at risk of lifestyle diseases.

scholarly journals Functional Properties of Brown Rice Flour as Affected by Germination

2014 ◽  
Vol 8 ◽  
pp. 41-46 ◽  
Author(s):  
Anuchita Moongngarm ◽  
Tanongsak Moontree ◽  
Pisan Deedpinrum ◽  
Kirati Padtong
Keyword(s):  
Functional Properties ◽  
Brown Rice ◽  
Rice Flour ◽  
Brown Rice Flour

Proportion of Kimpul Flour and Brown Rice Flour on Food Bar Processing

2019 ◽  
Author(s):  
Fungki Sri Rejeki ◽  
Diana Puspitasari ◽  
Endang Retnowati Wedowati ◽  
Tri Rahayuningsih
Keyword(s):  
Brown Rice ◽  
Rice Flour ◽  
Brown Rice Flour

scholarly journals FORMULASI BAHAN MAKANAN CAMPURAN BERBAHAN DASAR KEDELAI, BERAS MERAH, DAN PISANG KEPOK UNTUK MAKANAN PENDAMPING-ASI

2021 ◽  
Vol 1 (1) ◽  
pp. 1-7
Author(s):  
Intan Nurul Azni
Keyword(s):  
Escherichia Coli ◽  
Olive Oil ◽  
Complementary Feeding ◽  
Brown Rice ◽  
Skim Milk ◽  
Rice Flour ◽  
Soy Flour ◽  
Red Rice ◽  
Brown Rice Flour ◽  
Banana Flour

Pemberian Makanan Pendamping Air Susu Ibu (MP-ASI) merupakan hal yang penting bagi pertumbuhan bayi dengan memperhatikan baik bentuk maupun jumlahnya. Pengembangan produk MP-ASI dilakukan melalui pengembangan formula makanan tambahan yang sesuai dengan standar gizi anak berupa bahan makanan campuran (BMC). Penelitian ini bertujuan untuk mendapatkan formula bahan makanan campuran berbasis tepung kedelai, tepung beras merah, dan tepung pisang kepok yang memiliki nilai kalori dan protein yang memenuhi kebutuhan gizi pada anak berusia diatas 6 bulan. Penelitian ini terdiri dari 4 tahap, yaitu: pembuatan formula BMC, pengujian proksimat BMC, analisis organoleptik dengan uji hedonik, dan uji mikrobiologi dari formula terpilih. Bahan-bahan BMC terdiri dari tepung kedelai, tepung beras merah, tepung pisang kepok, susu skim, gula bubuk, serta minyak zaitun. Penelitian ini terdiri dari 3 formula dengan kadar tepung kedelai, tepung beras merah, dan tepung pisang kepok yang berbeda. Perbandingan tepung kedelai:tepung beras merah: tepung pisang kepok: susu skim: tepung gula: minyak zaitun pada Formula 1 (F1) adalah 30:15:15:30:5:5; F2 adalah 25:20:15:30:5:5; dan F3 adalah 25:15:20:30:5:5. Berdasarkan uji proksimat, ketiga formula telah memenuhi standar SNI MP-ASI 01-7111.1-2005 untuk kadar air. Sedangkan untuk kadar abu dan karbohidrat lebih tinggi dibanding SNI tersebut. Untuk kadar protein, F3 sudah sesuai SNI, namun F1 dan F2 di atas SNI. Untuk kadar lemak F1 dan F2 sudah sesuai dengan SNI, namun F3 di atas SNI. Berdasarkan hasil organoleptik, F3 memiliki skor yang tertinggi untuk semua parameter. Berdasarkan uji mikrobiologis, F3 sesuai standar SNI MP-ASI 01-7111.1-2005 untuk parameter MPN coliform, Escherichia coli, Salmonella sp, dan Staphylococcus aureus. ABSTRACT: Giving complementary feeding is important for infant's growth by considering both source and quantity. Developing complementary feeding products was carried out by formulating supplementary foods that are in accordance with children's nutritional standards in the form of composite foods. This study aims to obtain some formulas from the mixture of soybean flour, red rice flour, and kepok banana flour which have sufficient caloric and protein content to meet nutritional needs of children over 6 months. This study consisted of 4 steps composite foods formulation, proximate analysis, organoleptic analysis with hedonic tests, and microbiological tests for selected formulas. The ingredients of complimentary foods were soy flour, brown rice flour, kepok banana flour, skim milk, powdered sugar, and olive oil. This study consisted of 3 formulas with different levels of soy flour, brown rice flour, and kepok banana flour. The ratio of soy flour: brown rice flour: kepok banana flour: skim milk: powdered sugar: olive oil for Formula 1 (F1) was 30: 15: 15: 30: 5: 5; F2 was 25: 20: 15: 30: 5: 5; as well as F3 was 25: 15: 20: 30: 5: 5. Based on the proximate test, the three formulas met the SNI MP-ASI 01-7111.1-2005 standard for moisture content. While for ash and carbohydrate contents had a higher value than the SNI. The protein content of F3 was in accordance with SNI, but F1 and F2 were above SNI. Fat content for F1 and F2 were in accordance with SNI, but F3 was above SNI. Based on organoleptic results, F3 had the highest score for all parameters. Based on microbiological tests, F3 met with SNI MP-ASI standard 01-7111.1-2005 for MPN coliform, Escherichia coli, Salmonella sp, and Staphylococcus sp parameters. Keywords: Complementary feeding, composite foods, kepok banana, red rice, soy bean

scholarly journals Functional properties of protein isolates from camelina (Camelina sativa (L.) Crantz) and flixweed (sophia, Descurainis sophia L.) seed meals

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Na Thi Ty Ngo ◽  
Fereidoon Shahidi
Keyword(s):  
Functional Properties ◽  
Protein Extraction ◽  
Protein Profile ◽  
Protein Solubility ◽  
Protein Isolate ◽  
Absorption Capacity ◽  
Foaming Properties ◽  
Oil Absorption ◽  
Protein Isolates ◽  
Water Holding

AbstractCamelina and flixweed (sophia) seed protein isolates were prepared using both the conventional extraction and ultrasonic-assisted extraction methods at 40 kHz for 20 min, and their functional properties investigated. SDS-PAGE showed that both ultrasound-assisted and conventional extractions resulted in a similar protein profile of the extract. The application of ultrasound significantly improved protein extraction/content and functional properties (water holding capacity, oil absorption capacity, emulsifying foaming properties, and protein solubility) of camelina protein isolate and sophia protein isolate. The water-holding and oil absorption capacities of sophia protein isolate were markedly higher than those of camelina protein isolate. These results suggest that camelina protein isolate and sophia protein isolate may serve as natural functional ingredients in the food industry. Graphical Abstract

scholarly journals Enhancement of Nutritional and Antioxidant Properties of Brown Rice Flour Through Solid-State Yeast Fermentation

2017 ◽  
Vol 94 (3) ◽  
pp. 519-523 ◽  
Author(s):  
Muna Ilowefah ◽  
Jamilah Bakar ◽  
Hasanah M. Ghazali ◽  
Kharidah Muhammad
Keyword(s):  
Solid State ◽  
Antioxidant Properties ◽  
Brown Rice ◽  
Rice Flour ◽  
Yeast Fermentation ◽  
Brown Rice Flour
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