Processing of Rice Bran and Utilization in Food Products
Authors
-
University of Agricultural Sciences, GKVK, Bangalore ,IN
Shweta Bhosale -
University of Agricultural Sciences, GKVK, Bangalore ,IND. Vijayalakshmi
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University of Agricultural Sciences, GKVK, Bangalore ,INR. Chandru
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University of Agricultural Sciences, GKVK, Bangalore ,INH. B. Shivaleela
Keywords:
Rice Bran, Stabilization, Probiotic Treatment, Free Fatty Acid.Abstract
Rice bran is a component of raw rice that is obtained when it is removed from the starchy endosperm in the rice milling process. Processing was carried out by using microwave and probiotic treatment. The study revealed that rice bran was stabilized by microwave heating (2450MHz for 3 min). Stabilized rice bran was inoculated with Lactic acid Bacillus culture and used as probiotic treated rice bran. Free fatty acid percentage of stabilized rice bran ranged from 4.10 to 7.50 for initial to 4th week and in probiotic treated rice bran it was 4.35 to 7.95 up to 4 weeks of storage period. Macronutrient composition of stabilized and probiotic treated rice bran for moisture, protein, fat, ash and carbohydrate were 4.30 and 5.40, 17.50 and 19.25, 13.10 and 17.20, 4.92 and 4.64, 52.33 and 48.55 g/100g respectively and they contained 7.85 and 4.96g crude fibre, 21.17 and 13.10g insoluble dietary fibre, 2.17 and 1.80g soluble dietary fibre and 23.34 and 14.90g total dietary fibre respectively. Mineral content of stabilized and probiotic treated rice bran for calcium, phosphorus, iron and zinc were 52.10 and 49.90, 1185.20 and 1186.50, 28.10 and 30.05, 6.02 and 5.89 mg/100g respectively. Two products namely, biscuit and bread were developed. The processed rice bran was incorporated at 5 to 15% levels. Functional properties for both the products were analyzed. Sensory scores of the products revealed that biscuits were best accepted at SRB 10% and PRB 10% and bread was best accepted at SRB 5% and PRB 10% respectively. Thus, incorporating processed rice bran in the food products helps in improving the nutrient content, textural property and increases shelf life of the product.Downloads
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