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Development of Biofunctional Components Rich Food Ingredients from Rice Bran

Abhishek, M.S. and Sai Sachin, K.B. and Suyog, Y. (2009) Development of Biofunctional Components Rich Food Ingredients from Rice Bran. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Rice bran as a byproduct of the rice milling industry is yet to be efficiently utilized for human consumption. Despite its excellent nutrition, its hypoallergenicity and acclaimed nutraceutical properties, it is mainly utilized for animal feed or simply discharged. It is of interest to incorporate this healthy ingredient back into our diet. In order to utilize rice bran, quality characteristics with respect to the content of bio functional nutraceuticals and bio potency were analyzed in different rice varieties such as non pigmented, pigmented and pigmented medicinal rice. Oryzanol content was more or less similar in all varieties. Rice bran contains γ tocotrienol and α tocopherol as the major vitamin E components. Total vitamin E, γ- tocotrienol and α tocopherol contents were higher in bran of pigmented varieties. Content of soluble polyphenols also followed the same trend. Bio potency in terms of total anti oxidant activity and free radical scavenging activity was also higher in pigmented varieties. Further studies were carried out to know the quality characteristics of industrially available rice bran and to know its effects on processing such as sieve separation and hydrothermal treatment. This resulted in edible grade bran with better physicochemical, nutraceutical and storage quality. To obtain rice bran of specific quality, IR 64 paddy was subjected to laboratory processing under controlled conditions. This resulted in stabilized bran fractions with a maximal retention of bio functional components. Further value addition by drum- drying resulted in a bran with improved functional properties without the loss of bio functional components and bio potency. Potential of drum dried rice bran for utilization as a health drink mix was ascertained by mixing with suitable ingredients. Further utilization of the above mentioned fractions need to be explored in traditional and bakery products. Since various bran fractions obtained through physical processing methods are rich in protein, fiber, minerals, vitamins and nutraceuticals, and having anti oxidant property it can be used as health food to prevent ageing and chronic diseases.
Uncontrolled Keywords: Rice bran bio functional components food
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 18 Processed foods
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Sep 2009 09:24
Last Modified: 28 Dec 2011 10:11
URI: http://ir.cftri.com/id/eprint/9201

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