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Proximate Composition and Protein Quality of Stabilized Rice Bran

Jamuna, Prakash and Ramanatham, G. (1995) Proximate Composition and Protein Quality of Stabilized Rice Bran. Journal of Food Science and Technology, 32 (5). pp. 416-419.

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Abstract

Fractional classification of rice bran proteins, the proximate composition, and protein efficiency ratio (PER) of untreated, and stabilized brans have been studied. Rice bran proteins are rich in albumins (32%), and globulins (26%). Protein contents of defatted,milled, and sieved bran flours ranged from 16.5 - 18.2%. PER of acid-stabilized bran was highest (2.18), followed by untreated (2.09), heat-stabilized (2.03), and parboiled rice brans (1.99).

Item Type: Article
Uncontrolled Keywords: Rice bran, Untreated, Milled, Sieved, Acid and heat stabilization, Proeins, Protein efficiency ratio, Composition
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 04 Milling
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Dec 2007 10:50
Last Modified: 28 Dec 2011 09:32
URI: http://ir.cftri.com/id/eprint/1598

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