Storage Stability of Extrusion Stabilized and Parboiled Rice Bran

1993 ◽  
pp. 53-64
2019 ◽  
Vol 139 ◽  
pp. 111506 ◽  
Author(s):  
Patricia Trevisani Juchen ◽  
Micheli Nolasco Araujo ◽  
Fabiane Hamerski ◽  
Marcos Lúcio Corazza ◽  
Fernando Augusto Pedersen Voll

2018 ◽  
Vol 40 (2) ◽  
Author(s):  
Kricelle Mosquera Deamici ◽  
Lucas Carvalho de Oliveira ◽  
Gabriela Silveira da Rosa ◽  
Elessandra da Rosa Zavareze ◽  
Elizangela Gonçalves de Oliveira

Abstract The aim of this study was to evaluate the potential use of dry grape marc obtained of drying and milling operations with parboiled rice bran for cookies production. By-products were characterized with respect to moisture content, proteins, lipids, carbohydrates, fiber, and ashes, besides the analysis of absorption index, solubility in water and acidity. The proposed formulations were prepared by varying the amount of by-products to replace wheat flour. Elaborate cookies were subjected to microbiological and sensory analysis. The formulation with greater acceptance contained 5% of flour grape marc and 10% of parboiled rice bran. The physicochemical characterization of the cookies with greater acceptance was highlighted by the protein and fiber that presented 5.15% and 28.42%, respectively. The result obtained from this study shows a suitable product for consumption for microbiological as well as nutritional point of view.


1995 ◽  
Vol 46 (3) ◽  
pp. 160-164 ◽  
Author(s):  
Laila F. Rizk ◽  
A. E. Basyony ◽  
Hanaa A. Doss

RSC Advances ◽  
2016 ◽  
Vol 6 (56) ◽  
pp. 50786-50796 ◽  
Author(s):  
Vito Verardo ◽  
Ana Maria Gómez-Caravaca ◽  
Emanuele Marconi ◽  
Antonio Segura-Carretero ◽  
Antonia Garrido-Frenich ◽  
...  

Rice bran is one of the most important rice by-products and represents a source of bioactive compounds.


2015 ◽  
Vol 2 (3) ◽  
pp. 445-451
Author(s):  
Nebash Chandra Pal ◽  
Syed Mohammad Bulbul ◽  
Zannatul Mawa ◽  
Muslah Uddin Ahammad

A total of 48 straight-run day old ducklings (DOD) of Jinding were fed ad libitum on four (4) iso-nitrogenous and iso-caloric diets (3000 Kcal ME/kg and 22% CP) having 3 replicates each. The diets were formulated using 20% rice bran (RB) or parboiled rice polish (PRP) with or without exogenous phytase (10g/kg). Ducklings were fed up to 28 days of age to observe the effect of RB and PRP based diet on the growth performance. Feeding of PRP based diet with enzyme resulted in increased live weight gain and feed efficiency. There was no difference in feed intake on both diets (p>0.05). However, the formulating cost of PRP based diet was higher than that of RB based diet. Addition of enzyme promoted growth and feed efficiency but did not affect feed intake significantly during the experimental period and increased feed cost. Therefore, it appeared that the biological performance of PRP based diet with or without enzyme was better than that of RB based diet. However, the feed cost was less in RB based diet with or without phytase. Therefore, to formulate low cost diet, RB seemed to be superior over PRP, but for better growth performance PRP can be used in the diet of ducklings. In conclusion, the findings demonstrated that the PRP based diets with or without phytase was superior to RB based diets with or without phytase in terms of growth performance, but RB based diet was superior in terms of feed cost. Therefore, it appeared that increased growth performance cannot be a basis of using RB and PRP. Rather, costeffectiveness of feeding ducklings on RB and PRP based diet must be taken into account.Res. Agric., Livest. Fish.2(3): 445-451, December 2015


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