Processing and Nutritional Composition of Rice Bran
نویسندگان
چکیده
منابع مشابه
Effects of Commercial Processing on Antioxidants in Rice Bran
Cereal Chem. 77(5):551–555 Rice bran contains high amounts of beneficial antioxidants including tocopherols, tocotrienols, and oryzanols. Current rice milling technology produces rice bran from different layers of the kernel caryopsis. Under current practices, these layers are combined and then steam-extruded to form a stabilized rice bran pellet that is storage-safe prior to oil extraction. Ea...
متن کاملاثر فرآیند حرارتی و مدت نگهداری برخواص کیفی روغن سبوس برنج
Rice bran is the most important by-product of rice milling. It is a valuable source of edible oil in most rice producing countries. Rice bran oil is used in babyfood, biscuit, poultry, fish and farm animal feeds. The storage of rice bran without 'heat processing will result in hydrolysis and auto-oxidation of lipids, and to its decreased physicochemical, organoleptic and nutritional quality. Ri...
متن کاملPhysicochemical, functional, and nutritional characteristics of stabilized rice bran form tarom cultivar
Extrusion is a multistep thermal process which has been utilized in a wide spectrum of food preparations. The effect of extrusion processing on the physicochemical, nutritional, and functional properties of Tarom cultivar rice bran was studied. However, the color of rice bran was improved by extrusion processing, but the protein content was reduced in the stabilized rice bran, which can be rela...
متن کاملNutritive Value Of Rice Bran
Rice is the major foodgrain of the world and it is the principle cereal consumed in India and other parts of Asia1. Milling of paddy to obtain edible rice grain yields two major byproducts of economic and nutritional importance, namely, paddy husk and rice bran. Paddy husk has no food value but has several industrial uses. Rice bran, on the other hand, can serve as an animal feed, as a human fo...
متن کاملبررسی تحمل برخی از ارقام و لاینهای برنج به قارچ Magnaporthe salvinii عامل بیماری پوسیدگی ساقه برنج در گیلان
Rice bran is the most important by-product of rice milling. It is a valuable source of edible oil in most rice producing countries. Rice bran oil is used in babyfood, biscuit, poultry, fish and farm animal feeds. The storage of rice bran without 'heat processing will result in hydrolysis and auto-oxidation of lipids, and to its decreased physicochemical, organoleptic and nutritional quality. Ri...
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ژورنال
عنوان ژورنال: Current Research in Nutrition and Food Science Journal
سال: 2015
ISSN: 2347-467X,2322-0007
DOI: 10.12944/crnfsj.3.1.08