Optimized Extraction of Dietary Fiber from Defatted Rice Bran and Evaluation of the Fiber-fortified Drink Yogurt

The effects of time, temperature and concentration of hydrogen peroxide on the extraction yield of fiber from defatted rice bran, its color, water binding and oil binding capacity were investigated using the central composition design with three variables. Carboxymethyl cellulose (CMC) and extracted fiber were added to drink yogurt in different ratios (0-0, as blank sample, 0-0.05, 0-0.1, 0-0.2, 0.5-0.05 and 1-0.05) and rheological properties of the drink were analyzed weekly for 21 days. The results showed that temperature and hydrogen peroxide concentration significantly affected fiber extraction yield, and hydrogen peroxide concentration had the greatest impact on L*. The process temperature had the greatest impact on oil binding capacity of the fiber. However, water binding capacity was not affected by any parameter. Rheological tests indicated that blank sample was a Newtonian fluid while the drink yogurt fortified with the fiber showed a pseudo-plastic behavior.

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Effect of Extraction Temperature on Functional Properties of Rice Bran Protein Concentrates

International Journal of Food Engineering ◽

10.2202/1556-3758.1165 ◽

2008 ◽

Vol 4 (2) ◽

Cited By ~ 15

Author(s):

Shweta Gupta ◽

Gurpreet Kaur Chandi ◽

Dalbir Singh Sogi

Keyword(s):

Functional Properties ◽

Rice Bran ◽

Binding Capacity ◽

Absorption Capacity ◽

Extraction Temperature ◽

Water Binding ◽

Protein Concentrates ◽

Defatted Rice Bran ◽

Emulsion Capacity ◽

Emulsifying Capacity

Protein concentrates were prepared from defatted rice bran at different extraction temperature (30-75°C) and analyzed for their functional properties. Protein yield increased as the temperature of extraction was increased while the protein content of protein concentrate decreased. Water binding capacity was in the range of 1.1-2.27 g/g while oil absorption capacity ranged between 1.64 and 6.89 (g/g). RBPC extracted at 60°C exhibited maximum foam producing capacity of 120% at 1% salt concentration. Emulsifying capacity of protein concentrates ranged between 33.71-70.85%. Emulsion capacity decreased as the temperature of extraction was increased. Emulsions were fairly stable under different pH, salt and sugar concentrations.

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

Journal of Food Processing and Preservation ◽

10.1111/j.1745-4549.2012.00792.x ◽

2012 ◽

Vol 38 (1) ◽

pp. 441-448 ◽

Cited By ~ 9

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

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Nutritional Composition, Techno-Functional Properties and Sensory Analysis of Pan Bread Fortified with Kenaf Seeds Dietary Fibre

Sains Malaysiana ◽

10.17576/jsm-2021-5011-12 ◽

2021 ◽

Vol 50 (11) ◽

pp. 3285-3296

Author(s):

Nurul Ainaa Farhanah Mat Ramlan ◽

Salma Malihah Mohammad ◽

Roselina Karim ◽

Sharifah Kharidah Syed Muhammad ◽

Maznah Ismail ◽

...

Keyword(s):

Functional Properties ◽

Rice Bran ◽

Wheat Bran ◽

Sensory Analysis ◽

Dietary Fibre ◽

Binding Capacity ◽

Nutritional Composition ◽

Water Binding ◽

Pan Bread ◽

Kenaf Seed

Kenaf seeds are underutilized source of food with good source of dietary fiber, protein, essential oil, and phytocompounds. The objectives of this study were to determine the nutritional composition of kenaf seeds, the techno-functional properties of kenaf seeds dietary fibre (KSDF), and sensory analysis of pan bread fortified with dietary fibre that was extracted from kenaf seeds. Analyses showed that kenaf seeds are rich in dietary fibre (28.87 g/ 100 g), protein (27.07 g/ 100 g), oil (23.78 g/100 g) and mineral (5.55 g/100 g). The dietary fibre that was extracted through enzymatic hydrolysis (KSDF (EH)) exhibited significantly (p < 0.05) greater water-binding capacity (WBC), oil-binding capacity (OBC) and viscosity than non-enzymatic hydrolyzed kenaf seeds dietary fibre (KSDF (NEH)) and defatted kenaf seed meal (DKSM). Different formulations of bread were prepared by replacing 10% of wheat flour with wheat bran fibre (positive control), rice bran fibre and KSDF, with white bread unfortified with fibre as negative control. Addition of 10% KSDF to bread formulation significantly (p < 0.05) reduced bread height, volume, specific volume, water activity and firmness, and increased proofing time and bread surface colour. Results from the sensory evaluation of the bread samples also showed that KSDF bread was the most acceptable in comparison to rice bran and wheat bran fortified breads. This study shows that kenaf seed has valuable source of dietary fibre with the potential to be used as a functional ingredient in the development of functional breads.

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Influence of acetylation and heat-moisture treatment on physio-chemical, pasting and morphological properties of buckwheat(Fagopyrum esculentum) starch

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.v35i4.6628 ◽

2016 ◽

Vol 35 (4) ◽

Cited By ~ 2

Author(s):

Shatabhisha Sarkar

Keyword(s):

Amylose Content ◽

Binding Capacity ◽

Fagopyrum Esculentum ◽

Morphological Properties ◽

Water Binding ◽

Native Starch ◽

Swelling Power ◽

Heat Moisture Treatment ◽

Moisture Treatment ◽

Oil Binding

Effect of acetylation and heat moisture treatment (HMT) on physicochemical, morphological and rheological properties of buckwheat starch (Fagopyrum esculentum) was investigated. Acetylation, decreased amylose content of starch with increase in water binding capacity, oil binding capacity, swelling power, solubility and sediment volume. Acetylated starch showed improved paste clarity (five days storage) and increased peak viscosity as compared to native starch. Amylose content, water binding capacity, and oil binding capacity was also improved in HMT starch. The increase in onset temperature of viscosity development and the decrease in peak viscosity was observed in HMT starch. HMT decreased swelling power and solubility of native starch.

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Isolation and Characterization of The Functional Properties of The Major Protein Fraction from Nyamplung (Calophyllum inophyllum)

Indonesian Food and Nutrition Progress ◽

10.22146/jifnp.114 ◽

2014 ◽

Vol 13 (1) ◽

pp. 17

Author(s):

Muhammad Prima Putra ◽

Pudji Hastuti

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Functional Properties ◽

Binding Capacity ◽

Major Protein ◽

Water Binding ◽

Water Emulsion ◽

Calophyllum Inophyllum ◽

Isolation And Characterization ◽

Oil Binding

Defatted nyamplung (Calophyllum inophyllum) seeds as by-products of oil extraction is a rich source of protein. In order to evaluate its potential as value-added of nyamplung seeds, nyamplung proteins were isolated by solubilization-precipitation method at pH 3 and 5. The obtaining protein isolates were characterized with respect to their functional properties, including water binding capacity, oil binding capacity, foaming capacity, foaming stability, emulsifying activity, emulsifying stability, gelation capacity, and amino acid composition. The results show that nyamplung protein could be considered as high protein quality because essential amino acids leucine (4.39 %), proline (4.22 %), valine (3.34 %), aspartic acid (3.23 %) and lysine (3.34 %) were found to be the major amino acids. Polar amino acids were higher than non-polar amino acid (1.7 times). With the consequence in higher ratio of water binding capacity to oil binding capacity (2.7 times) and high value of hydrophile-lypophile balance. In general, the isolated protein from precipitation at pH 3 (IP3) was found to have better functional properties than that being precipitated at pH (IP5), and showed excellent in water binding, emulsifying, gelation and foaming properties. In conclusion, IP3 can be utilized as high quality proteins and emulsifier in oil in water emulsion system.

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Enhancing the health potential of processed meat: the effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix

Food & Function ◽

10.1039/c8fo00835c ◽

2018 ◽

Vol 9 (7) ◽

pp. 4017-4027 ◽

Cited By ~ 12

Author(s):

Minyi Han ◽

Mathias P. Clausen ◽

Morten Christensen ◽

Els Vossen ◽

Thomas Van Hecke ◽

...

Keyword(s):

Carboxymethyl Cellulose ◽

Binding Capacity ◽

Meat Products ◽

Textural Properties ◽

Fat Content ◽

Processed Meat ◽

Dietary Fibers ◽

Water Mobility ◽

Food Matrix ◽

Water Binding

The addition of dietary fibers can alleviate the deteriorated textural properties and water binding capacity (WBC) that may occur when the fat content is lowered directly in the formulas of comminuted meat products.

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