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Vol. 7, Issue 5 (2018)

Physico-chemical and functional properties of deoiled rice bran and its utilization in the development of extruded product

Author(s):
Renu Sharma, Tanuja Srivastava and DC Saxena
Abstract:
Deoiled rice bran was investigated for proximate composition and functional characteristics to assess its capability as protein and fibre source. The presence of anti-nutritional factors such as oxalates, tannins, polyphenols and phytates in rice bran is one of the major drawbacks, which restrict its direct utilization in the diet. However, for effective utilization of bran for human nutrition, the elimination of these undesirable constituents is required. Processing treatments such as extrusion cooking can be used for elimination of undesirable components. Deoiled rice bran was incorporated with cereal base by an extrusion process to obtain a functional, ready-to-eat breakfast cereal. The carbohydrate content of deoiled rice bran was improved after extrusion processing, but the protein content was reduced in the extruded product of deoiled rice bran, which can be related to the denaturation of proteins. The extrusion process improves some functional and nutritional properties of deoiled rice bran which are valuable to industrial applications and have potential as food ingredient for the betterment of consumer health.
Pages: 109-112  |  244 Views  23 Downloads
How to cite this article:
Renu Sharma, Tanuja Srivastava and DC Saxena. Physico-chemical and functional properties of deoiled rice bran and its utilization in the development of extruded product. 2018; 7(5): 109-112.
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