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Studies on Development of Nutraceutical Rich Rice Bran Drink Mix

Harish, Jelda (2010) Studies on Development of Nutraceutical Rich Rice Bran Drink Mix. [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 is an underutilized industrial by-product produced in large quantities in India and other Asian countries. It is a phytonutrient bundle with number of health beneficial effects. Investigations have revealed that differences are there in the rice bran obtained from different varieties such as IR 64(non-pigmented), Jyothi (pigmented) and Njavara (pigmented medicinal) due to the inherent nature as well as due to the milling effect. Analysis of the nutraceuticals revealed that the content of oryzanol is higher in Njavra and IR 64. Polyphenols are ~8 times more in pigmented varieties with higher content of soluble polyphenols and total polyohenols in Jyothi and insoluble polyphenols in Njavara. Bio-functional property with respect to free radical scavenging activity was ~12-16 times higher in Njavara and Jyothi, respectively, compared to IR 64. Steam stabilization of rice bran to extend the shelf life did not affect the natural colour especially that of pigmented bran. However, changes in functional properties were observed. As far as oryzanol content, it has increased in all varieties. Soluble polyphenols decreased in IR 64 and Njavara and not affected in Jyothi. Bound polyphenols content was not affected in pigmented varieties where as it increased in IR 64. Free radical scavenging activity was different in varieties with increase in Jyothi, decrease in Njavara and no change in IR 64. This indicates the role of process induced change in other phytochemicals. Application of drum drying technique to improve the functional and sensory quality of bran resulted in no visible change in colour, increase in sedimentation volume and decrease in moisture. It did not affect the oryzanol content where as soluble polyphenols and free radical scavenging activity reduced considerably and bound polyphenols increased significantly in pigmented varieties and remained intact in IR 64. Considering the nutritional and nutraceutical quality of bran, decrease in certain nutraceuticals due to drum drying is limited. Improvement in functional and sensory property of rice bran by drum drying made it an ideal ingredient for development of instant drink mix with the addition of other ingredients. It can be stored in sachet and it is rich in nutrients and nutraceuticals, and can be consumed by just mixing hot water with or without sugar. Bio functional component rich bran drink especially from pigmented rice bran is suitable for people of all age groups especially middle age people to prevent ageing and chronic diseases like diabetes, cardio vascular problems and digestive disorders.
Uncontrolled Keywords: Rice bran; rich bran drink; Nutraceuticals
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 07 Beverage Technology > 07 Soft drinks
600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Jan 2011 11:57
Last Modified: 18 Jan 2011 11:57
URI: http://ir.cftri.com/id/eprint/9850

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