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Article
Publication date: 12 March 2018

Bira Arumndari Nurrahma, Mega Febia Suryajayanti, Anggi Laksmita Dewi, Zunamilla Khairia, Rio Jati Kusuma and Perdana S.T. Suyoto

The study aims to investigate the potency of fermented rice bran extract as anti-hypercholesterolemia product by looking at its effect on lipid profile levels and blood…

Abstract

Purpose

The study aims to investigate the potency of fermented rice bran extract as anti-hypercholesterolemia product by looking at its effect on lipid profile levels and blood glucose levels in dyslipidemia model rats.

Design/methodology/approach

Rice bran was fermented using Rhizopus oligosporus-contained tempeh mold extracted using distilled water. Twenty-four Sprague Dawley rats were divided into a control group and hypercholesterolemia groups. Hypercholesterolemia, also known as dyslipidemia, was induced with fructose-supplemented high-fat diet. Rats induced with dyslipidemia received three different fermented rice bran extract doses, 0 (negative) 1102.5 mg/kgBW/day (FRBE 1) and 2205 mg/kgBW/day (FRBE 2). Blood was collected before and after four weeks of treatment for lipid profile and blood glucose analysis.

Findings

FRBE 2 had significantly lower total cholesterol (101.6 ± 3.3 vs 187.6 ± 3.7 mg/dL), triglyceride (83.3 ± 2.8 vs 130.7 ± 3.4 mg/dL) and LDL level (27.9 ± 1.7 vs 76.7 ± 1.5 mg/dL) but higher HDL level (64.1 ± 3.0 vs 25.5 ± 1.2 mg/dL) compared to the negative group (p < 0.001). Provision of fermented rice bran showed dose-response relationship in all blood lipid markers.

Originality/value

This study was the first to investigate the effectivity of Rhizopus sp.-fermented rice bran extract to improve glucose and lipid profile.

Details

Nutrition & Food Science, vol. 48 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 6 September 2011

Ritika B. Yadav, Baljeet S. Yadav and Deepu Chaudhary

The purpose of this paper is to study the utilization of the rice bran protein concentrate (RBPC) in biscuits to upgrade the nutritional quality.

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Abstract

Purpose

The purpose of this paper is to study the utilization of the rice bran protein concentrate (RBPC) in biscuits to upgrade the nutritional quality.

Design/methodology/approach

Extraction of rice bran protein concentrate (RBPC) from defatted rice bran was standardized using alkali extraction method. Defatted rice bran and RBPC were analyzed for their proximate composition. RBPC was analyzed for its bulk density, foaming capacity (FC), emulsion activity (EA), and water and oil absorption capacity. RBPC was incorporated in biscuits at 5, 10 and 15 per cent levels. The biscuits were analyzed for their physicochemical, fracture strength (texture analyzer) and sensory attributes (nine‐point hedonic scale) to assess their acceptability.

Findings

The maximum yield of 13.2 per cent for RBPC was obtained at alkaline pH of 11, temperature of 60°C and extraction time of 60 minutes. The bulk density, foaming capacity, emulsifying ability, water and oil absorption capacity of RBPC were 0.4 g/ml, 11 per cent, 40 per cent, 2.9 ml/g and 2.3 ml/g respectively. The protein content of biscuits increased significantly from 7.3 per cent in control biscuits to 15.4 per cent in the 15 per cent RBPC supplemented biscuits with their fracture strength also significantly higher than the control biscuits (p<0.05). Replacement of refined wheat flour up to 10 per cent RBPC produced protein‐enriched biscuits with desirable overall acceptability.

Originality/value

Rice bran protein concentrate can be beneficially utilized to formulate protein enriched biscuits with enhanced nutritional value especially for malnourished or undernourished people.

Article
Publication date: 28 June 2011

Liu Dong, Lin Yuanhua, Ding Yigang and Zeng Dezhi

The paper reports an investigation into the use of aqueous extracts of rice bran as a green inhibitor for corrosion of carbon steel in hydrochloric acid (HCl) solution.

Abstract

Purpose

The paper reports an investigation into the use of aqueous extracts of rice bran as a green inhibitor for corrosion of carbon steel in hydrochloric acid (HCl) solution.

Design/methodology/approach

Extracts from the rice bran were used as the main component of an environmentally friendly corrosion inhibitor for use in HCl pickling processes. Inhibition behavior on carbon steel in HCl was investigated by means of mass‐loss tests, polarization curves, electrochemical impedance spectroscopy and atomic force microscopy.

Findings

The results show that the extract exhibited good inhibition performance in 1 M HCl. The inhibition efficiency increased with increase in the concentration of the inhibitor and was only moderately affected by temperature variations in the range 303‐363 K. The inhibitive action was due to adsorption on the A3 steel and the adsorption process was consistent with the Langmuir isotherm. The free energy of adsorption (ΔGads.) was −4.192 kJ/mol. The negative value of ΔGads. indicated spontaneous adsorption of the inhibitor occurred on the surface of A3 steel.

Practical implications

Rice bran extract is an effective inhibitor and can be used to protect carbon steel from corrosion in HCl solution.

Originality/value

The rice bran extracts are an effective green inhibitor and can be widely used in the pickling of metals.

Details

Anti-Corrosion Methods and Materials, vol. 58 no. 4
Type: Research Article
ISSN: 0003-5599

Keywords

Article
Publication date: 1 December 2005

Kamran Sharif, Masood Sadiq Butt and Nuzhat Huma

Aims to extract Rice bran oil (RBO) from Pakistani cultivar Basmati‐385 for efficient use of local rice industrial waste, i.e. rice bran to reduce the import of edible oil…

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Abstract

Purpose

Aims to extract Rice bran oil (RBO) from Pakistani cultivar Basmati‐385 for efficient use of local rice industrial waste, i.e. rice bran to reduce the import of edible oil and to evaluate the suitability of RBO in baked products by making cookies.

Design/methodology/approach

RBO was extracted from stabilized rice bran by solvent extraction. The RBO obtained was analyzed for different quality parameters and further applied into baked products such as cookies at various levels, i.e. 0, 25, 50, 75 and 100 per cent, by gradually replacing normal shortening to check its suitability as a shortening and its effectiveness in extending the shelf life of product due to its natural antioxidants. Five treatments of RBO and normal shortening (NS) (T1 = 100 per cent NS + 0 per cent RBO, T2 = 75 per cent NS + 25 per cent RBO, T3 = 50 per cent NS + 50 per cent RBO, T4 = 25 per cent NS + 75 per cent RBO and T5 = 0 per cent NS + 100 per cent RBO) were used to prepare cookies and 45 days, storage study was conducted.

Findings

Various treatments and storage have a highly significant effect on moisture, fat and NFE content of cookies. Protein content of cookies remained unaffected by changing treatments. During 45 days, storage moisture, protein, fat and NFE content decreased significantly. Physical studies revealed increase in width and spread factor of cookies, while thickness was reduced, gradually with the proportionate increase of RBO. There was significant decrease in quality score of cookies for color, taste, flavor, crispness, texture and overall acceptability. Treatment T3 (50 per cent NS + 50 per cent RBO) got the highest score for all the sensory attributes.

Practical implications

The present study suggests that T3 (50 per cent NS + 50 per cent RBO) can produce superior quality cookies to prove the effectiveness of RBO as bakery shortening.

Originality/value

Although Pakistan is an agricultural country, unfortunately 71 per cent of the country's edible oil requirements are met through the import of edible oil. In the present project the possibility of RBO extraction from local variety was evaluated. In this way, if fully explored, RBO can become the fourth indigenous source of edible oil.

Details

Nutrition & Food Science, vol. 35 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 17 September 2020

Timilehin David Oluwajuyitan, Oluwole Steve Ijarotimi and Tayo Nathaniel Fagbemi

This study was aimed to develop and evaluate nutritional efficacy and bio-efficacy of food products from plantain, soycake, rice-bran and oat-bran flour.

Abstract

Purpose

This study was aimed to develop and evaluate nutritional efficacy and bio-efficacy of food products from plantain, soycake, rice-bran and oat-bran flour.

Design/methodology/approach

The flour samples were blended as follows: plantain 70% and soycake 30% (PS); plantain 65%, soycake 30% and rice bran 5% (PSR); plantain 65%, soycake 30% and oat bran 5% (PSO); and plantain 60%, soycake 30%, rice bran 5% and oat bran 5% (PSRO). Antioxidant and nutritional properties of the blended foods and controls (100% plantain and Cerolina) were determined.

Findings

Protein (16.2–19.4 g/100g) and biological values (98.5–99.3%) of the food samples were significantly (p = 0.03) higher than 100% plantain (5 g/100g, 31.6%) and Cerolina (17.9 g/100g, 98.3%). Pack cell volume (36.2–42%), serum protein (7.3–9.3 mg/dL), urea/creatinine (1.1–2.8) and aspartate-aminotransferase/alanine-aminotransferase ratio (0.9–1) of the foods were significantly (p = 0.03, 0.01, 0.02 and <0.01, respectively) higher than 100% plantain (28%, 1.6 mg/dL, 4.6 and 0.8) and Cerolina (46%, 4.9 mg/dL, 3 and 0.73). In vivo antioxidant activity of the food samples decreased from PSRO to PSO, PSR and PS, respectively and were higher than control samples. Nutritional performance of formulated foods in rats was similar to that of Cerolina, but higher than in 100% plantain. Cerolina and 100% plantain were rated higher in overall acceptability than formulated foods; however, PSO was most preferred followed by PSRO for the formulated foods.

Originality/value

The study established that PSRO was rated best in terms of nutrition, growth performance and antioxidant activities. Hence, this food may be suitable as functional food to prevent malnutrition and oxidative stress.

Details

Nutrition & Food Science , vol. 51 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 29 March 2011

Sinchan Biswas, Debabrata Sircar, Adinpunya Mitra and Bratati De

The purpose of this paper is to determine the antioxidant properties and phenol content of methanolic extracts of six white varieties and six purple/brown varieties of…

Abstract

Purpose

The purpose of this paper is to determine the antioxidant properties and phenol content of methanolic extracts of six white varieties and six purple/brown varieties of Indian rice and to find some relationship between the antioxidant properties, phenolic content in the varieties analyzed.

Design/methodology/approach

Methanolic extracts of different rice varieties were analyzed for their superoxide radical scavenging activity, 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity, total antioxidant capacity, reducing power and ferrous ion chelating properties. The extracts were analyzed for determination of total phenol content, anthocyanin content, oryzanol content. Phenolic acids were determined by HPLC.

Findings

All the rice varieties (white and purple/brown) showed activity in a dose‐dependent manner. Free phenolic acids, e.g. protocatechuic acid, caffeic acid, vanillic acid, p‐coumaric acid (PCA), ferulic acid and sinapic acid and the phenolic aldehyde vanillin could be detected in all the rice samples analyzed. No relationship could be established between activity and metabolite content. Principal component analysis and classification shows that superoxide radical scavenging activity, total phenolic acid, protocatechuic acid and ferulic acid are the components to differentiate the varieties from each other.

Originality/value

Little work has been done on the antioxidant activity of white rice. The authors report superoxide radical scavenging activity, DPPH radical scavenging activity, total antioxidant activity, reducing power and ferrous ion chelating properties and phenolic contents of six white varieties and six purple/brown varieties of Indian rice. Free phenolic acids like protocatechuic acid, caffeic acid, vanillic acid, PCA, ferulic acid and sinapic acid are reported from all the 12 varieties of rice.

Details

Nutrition & Food Science, vol. 41 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 6 November 2017

Rachna Sehrawat, Parmjit S. Panesar, Reeba Panesar and Anit Kumar

Biopigments, natural colors from microbiological origin are of great interest because of their potential advantages over synthetic colorants. Therefore, this paper aims to…

Abstract

Purpose

Biopigments, natural colors from microbiological origin are of great interest because of their potential advantages over synthetic colorants. Therefore, this paper aims to evaluate the best possible fermentative conditions for the maximum production of biopigment using solid state fermentation and submerged fermentation by Monascus purpureus MTCC 369.

Design/methodology/approach

The biopigment was produced using solid state fermentation and submerged with optimized substrate to achieve higher yield. The statistical analysis was carried out using a Microsoft Excel ® (Microsoft Corporation).

Findings

On comparative analysis, it was observed that solid state fermentation resulted significant accumulation of biopigment (9.0 CVU/g) on the 9th day in comparison to submerged fermentation (5.1 CVU/g) on the 15th day.

Practical implications

Results revealed that sweet potato peel powder and pea pods provides necessary nutrients required for mycelial growth, and biopigment production, therefore, can be used as potent substrate for biopigment production by Monascus purpureus MTCC 369. Extracted color can be used in confectionery, beverages and pharmaceutical industries.

Originality/value

This work focuses on utilisation of waste for production of pigment as alternative source to synthetic colorant, and few studies have been carried out using wastes, but no work has been carried out on sweet potato peel to the best of the authors’ knowledge.

Details

Pigment & Resin Technology, vol. 46 no. 6
Type: Research Article
ISSN: 0369-9420

Keywords

Article
Publication date: 23 August 2015

Garima Shukla, Veena Thakur and Jadhav S.K.

The production of biohydrogen from rice mill wastes, including rice bran and rice mill effluent by Clostridium acetobutylicum NCIM 2877 was investigated in a batch culture…

Abstract

The production of biohydrogen from rice mill wastes, including rice bran and rice mill effluent by Clostridium acetobutylicum NCIM 2877 was investigated in a batch culture system and optimized the temperature and pH conditions. At 35 °C with initial pH of 5.2 a yield of 55.7±0.8 ml with 88.6 ± 0.3% substrate utilization and at pH 6 the production was 68.7 ± 0.9 ml with 85 ± 1.0 % substrate utilization. Addition of metal ions resulted in better yield and substrate utilization efficiency of the bacteria. FeSO4.7H2O at a concentration of 50 mg/l gave 79.7 ± 1.5 ml with 96% of substrate utilization. Cobalt effected the production greatly by giving 96.3 ± 0.9 ml with 95.3 ± 0.7% of substrate utilization whereas Nickel didn’t showed much effective results by giving only a maximum of 74.7 ± 1.5 ml production at 25 mg/l concentration. Conclusively, it can be stated that rice mill wastes can be used as a substrate and use of metal ions will play a key role in the enhancement of biohydrogen production.

Details

World Journal of Engineering, vol. 12 no. 4
Type: Research Article
ISSN: 1708-5284

Keywords

Article
Publication date: 10 July 2017

Ali Mohamadi Sani and Mahya Sheikhzadeh

This paper aims to provide information on the different methods of aflatoxin (AFT) degradation in rice.

Abstract

Purpose

This paper aims to provide information on the different methods of aflatoxin (AFT) degradation in rice.

Design/methodology/approach

Crops that are affected by AFT contamination include cereals, oilseeds, spices and tree nuts. AFT in rice may harm health to great extent, and if not properly determined, may cause death. The production and occurrence of mycotoxins differ depending on the geographic and climatic and environmental conditions; however, these toxicants can never be removed completely from the food supply.

Findings

Mycotoxins are commonly present in cereal grains such as rice and are not completely destroyed during their cooking and processing.

Originality/value

No review on detoxification of AFT has been found in rice.

Details

Nutrition & Food Science, vol. 47 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 22 December 2020

Tashooq Bhat, Syed Zameer Hussain, Bazila Naseer, Abdul Hameed Rather and Shakeel Ahmad Mir

Snack industry is one of the fastest growing food sectors globally, and people are nowadays conscious about intake of healthy snacks on regular basis. There is enormous…

Abstract

Purpose

Snack industry is one of the fastest growing food sectors globally, and people are nowadays conscious about intake of healthy snacks on regular basis. There is enormous variety of ready-to-snacks available in the market. Brown rice though highly nutritious in comparison to polished rice is consumed meagerly by masses. Each raw material/ingredient used in extrusion cooking requires specific control of processing variables to meet acceptable product characteristics and consumer demands, which in turn necessitates the need to optimize the conditions for development of brown-rice-based snacks. The aim of this study was to optimize the extrusion cooking conditions for development of brown-rice-based extrudates.

Design/methodology/approach

Extrusion conditions were optimized through design expert using central composite rotatable design (CCRD) experimental design. The effect of feed moisture (10–22%), screw speed (215–385 rpm) and barrel temperature (95–160 °C) on specific mechanical energy (SME), bulk density (BD), water absorption index (WAI), water solubility index (WSI), expansion ratio (ER), breaking strength (BS) and instrumental color (L*, a*, b*) was evaluated.

Findings

All the system and product responses were significantly (p < 0.01) affected by independent variables. Regression models obtained were highly significant with high coefficient of determination (R2 = 0.992). The optimum extrusion conditions obtained by numerical optimization for development of snacks were moisture content of 12%, screw speed of 350 rpm and temperature of 133 °C. The vitamin B1 content of brown-rice-based snacks was 0.45 mg/100 (50% of RDA) whereas no vitamin B1 was detected in white-rice-based snacks used as control.

Practical implications

The developed snacks contain 0.45 mg/100 g of vitamin B1. If a person on an average consumes 150 g of snacks in a day, 50% of RDA (1.2 mg/day) for vitamin B1 can be sufficed. Therefore, developed snacks can prove to be a viable vehicle to reduce the vitamin B1 deficiency burden among the target population. Large-scale production and consumption of such type of snacks could improve the nutritional status of vitamin B1 deficient people. Furthermore, it can also provide a good opportunity for snack industry to develop nutritious snacks through utilization of brown rice.

Originality/value

Brown rice flour contains nutrients such as iron, calcium, zinc, sodium and vitamin B1 in appreciable portions and was thus explored for development of nutritious snacks. Moreover, developed snacks recorded an overall acceptability of 4.70 out of 5, which depicts it is acceptable for mass production and consumption.

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