Physico-chemical characteristics of defatted rice bran and its utilization in a bakery product.

Sudha, Saira and Gopala Krishna, A. G. and Asna, Urooj (2011) Physico-chemical characteristics of defatted rice bran and its utilization in a bakery product. Journal of Food Science and Technology, 48 (4). pp. 478-483.

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Abstract

Defatted rice bran (DRB), a byproduct of rice milling is a rich source of dietary fiber and minerals. In the present study, the physico-chemical characteristics, antioxidant potential of defatted rice bran (Laboratory-LDRB and Commercial -CDRB) and its utilization in preparation of bread were studied. The effect of incorporation of CDRB at varying levels (5, 10 & 15%) on the quality characteristics of bread including physical, rheological and sensory attributes were evaluated and the dietary fiber content and antioxidant activity were determined. The results indicated that LDRB had better nutrient profile, physical and antioxidant properties than CDRB. On the basis of physical characteristics, breads with 5% and 10% CDRB were found to be acceptable as such and those containing 15% were acceptable with addition of bread improvers. The dietary fiber content and total antioxidative activity of bread increased with increasing levels of CDRB, which also improved the shelf life. The results reveal that DRB can be incorporated in breads upto 10% and 15% as such or with bread improvers respectively, as source of fiber and natural antioxidant, as a functional ingredient.

Item Type:	Article
Uncontrolled Keywords:	Defatted rice bran . Dietary fiber . Nutrient profile . Antioxidant activity . Bread . Farinograph
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 08 Food technology > 18 Processed foods > 01 Dietary Fiber 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	25 Jul 2011 07:03
Last Modified:	28 Dec 2011 10:26
URI:	http://ir.cftri.res.in/id/eprint/10317

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