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Indexed/Abstracted in: EMBASE, Science Citation Index Expanded (SciSearch), Scopus
Impact Factor 0,246
Online ISSN 1827-160X
Keshavarz Hedayati A. 1, Alami M. 1, Motamed Zadegan A. 2, Maghsoudlou Y. 1, Ghorbani M. 1, Daraei Garmakhany A. 3, Hassan Mossavi S. 4
1 Department of Food Science and Technology Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran;
2 Department of Food Science and Technology Sari University of Agricultural Sciences and Natural Resources, Sari, Iran;
3 Department of Food Science and Technology Azadshahr Branch, Islamic Azad University, Azadshahr, Golestan, Iran;
4 Department of Food Science and Engineering Agricultural Campus, University of Tehran, Karadj, Iran
Aim: Rice bran is a by-product of rice milling industry, which contains considerable amount of protein, fat, carbohydrate and minerals. Aim of the study was determining functional and physicochemical properties of four Iranian rice bran varieties.
Methods: In these study functional and physicochemical properties (including water and oil adsorption, emulsion capacity foam stability nitrogen solubility index, bulk density, Water adsorption index, Water solubility index and Color characteristics) of rice bran obtained from four Iranian rice varieties, namely Neda, Tarom, Fajr and Shirodi were investigated.
Results: Results showed that Fajr and Tarom variety had the highest (2.63 g/g) and lowest (2.04 g/g) water adsorption, respectively. Oil adsorption capacity ranged from 2.68 (g/g) to 3.52 (g/g) for Shirodi and Neda, respectively. Bulk density was varied in the range of 0.43 (g/mL) for Neda and Shirodi samples to 0.48 (g/mL) for Tarom sample. Fajr sample with 3.7 (g/g) had the highest amount of water adsorption index while Shirodi sample with 3.48 (g/g) had the lowest water adsorption index. Neda sample showed significant difference with other samples in water solubility index. Rice bran samples had significant differences in color parameters L* and ∆E values.
Conclusion: It was concluded that rice bran has the potential to the used as an ingredient in functional food formulations to enhance nutritional values and functional properties of the product.