scholarly journals “Dietary Fiber” Fractions in Defatted Rice Bran and their Hypocholesterolemic Effect in Cholesterol-Fed Rats

1980 ◽  
Vol 33 (5) ◽  
pp. 283-291 ◽  
Author(s):  
Yuko AYANO ◽  
Fukio OHTA ◽  
Yukio WATANABE ◽  
Kozo MITA
Keyword(s):  
Dietary Fiber ◽  
Rice Bran ◽  
Hypocholesterolemic Effect ◽  
Defatted Rice Bran ◽  
Fiber Fractions

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.

scholarly journals Rice Bran-Based Bioplastics: Effects of Biopolymer Fractions on Their Mechanical, Functional and Microstructural Properties

Polymers ◽  
2021 ◽  
Vol 14 (1) ◽  
pp. 100
Author(s):  
María Alonso-González ◽  
Manuel Felix ◽  
Alberto Romero
Keyword(s):  
Rice Bran ◽  
Detrimental Effect ◽  
Rice Bran Oil ◽  
Tensile Behavior ◽  
Added Value ◽  
Microstructural Properties ◽  
Uptake Capacity ◽  
Defatted Rice Bran ◽  
Water Uptake Capacity ◽  
Fiber Fractions

Rice bran is an underutilized by-product of rice production, containing proteins, lipids and carbohydrates (mainly starches). Proteins and starches have been previously used to produce rice bran-based bioplastics, providing a high-added-value by-product, while contributing to the development of biobased, biodegradable bioplastics. However, rice bran contains oil (18–22%), which can have a detrimental effect on bioplastic properties. Its extraction could be convenient, since rice bran oil is becoming increasingly attractive due to its variety of applications in the food, pharmacy and cosmetic industries. In this way, the aim of this work was to analyze the effect of the different components of rice bran on the final properties of the bioplastics. Rice bran refining was carried out by extracting the oil and fiber fractions, and the effects of these two procedures on the final properties were addressed with mechanical, functional and microstructural measures. Results revealed that defatted rice bran produced bioplastics with higher viscoelastic moduli and better tensile behavior while decreasing the water uptake capacity and the soluble matter loss of the samples. However, no significant improvements were observed for systems produced from fiber-free rice bran. The microstructures observed in the SEM micrographs matched the obtained results, supporting the conclusions drawn.

Sign in / Sign up

Export Citation Format

Share Document