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Physico-chemical and nutritional properties ofgerm from different types of rice bran.

Asma Nazreen, K. A and Manisha, Guha and Sathyendra Rao, B. V. and Vasudeva, Singh (2011) Physico-chemical and nutritional properties ofgerm from different types of rice bran. Oryza, 48 (4). pp. 353-359.

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Abstract

Size separation, pneumatic air classification and saline separation procedures employed to separate germ from different types ofrice bran (rQlI~ steamed and parboiled) were collected from rice mills and were analyzed individuallyjor physico-chemical andnutritional properties. The porosity ofgennfrom steamed andparboiled rice bran were 51.42 and 54.05%. respective(v where as that ofraw rice germ exhibited higher value (65.8]%). The protein, fat, andoryzanol content o.fsteamed andparboiledgerm showedan average increase of5.28, 2,15, and O. 08%. respective(v compared to raw rice germ. The fi"ee fatty acid content was < 6.2% for pure germ. The thiamine content "vas highest in raw germ (1 6]mgIlOOg) and least for parboiled germ (O.26mgIlOOg). Phosphorus content o.fparboiled germ was least (32.47%) compared to raw germ (72.1%). Rice germ could be utilizedforjoodformulations, like geriatric food, mother food, and specialty foods.

Item Type: Article
Uncontrolled Keywords: rice germ-bran mixture, thiamine, oryzanol content, fatty acid profile
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Aug 2014 10:23
Last Modified: 12 Aug 2014 10:23
URI: http://ir.cftri.com/id/eprint/11630

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