• Title, Summary, Keyword: rice bran

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Effects of Rice Bran Extracts on Oxidative Stability of Corn Oil (옥수수유의 산화안정성에 대한 미강 추출물의 효과)

  • Yeon, Jeyeong;Lee, Seon Mi;Yang, Jinwoo;Kwak, Jieun;Kim, Youngwha;Jeong, Heon Sang;Lee, Junsoo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.45 no.10
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    • pp.1513-1517
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    • 2016
  • Rice bran contains high amounts of fiber and various phytochemicals, including vitamin E, ${\gamma}$-oryzanol, and phenolic acids. The oxidative stabilities of corn oil added with three rice bran extracts from two rice cultivars (Dasan 1 and Ilpum) were evaluated. The three rice bran extracts were unsaponifiable matter of rice bran (USM), methanolic extract of rice bran oil (MEO), and methanolic extract of defatted rice bran (MEDR). Each sample was stored at $50^{\circ}C$ for 24 days. Oxidation of these samples was determined every 3 days by measuring the peroxide value (POV) and conjugated diene value (CDV). Vitamin E content was analyzed on day 0 and day 24. The results show that the POV and CDV values of samples increased gradually during the storage period. The order of oxidative stability was shown as BHT> MEDR> MEO> USM> control, regardless of cultivars. In the case of vitamin E, ${\alpha}$-T, ${\gamma}$-T, ${\alpha}$-T3, and ${\gamma}$-T3 contents decreased by 89%, 31%, 83%, and 32% after storage for 24 days, respectively. In conclusion, MEDR showed higher oxidative stability and may have potential as a source of natural antioxidants in the oil industry.

Vitamin Retention in Rice Bran during Extrusion Cooking (Extrusion Cooking처리가 미당(米糖)에 함유하는 비타민의 잔존율에 미치는 영향)

  • Kim, Bok-Nam;Cheigh, Hong-Sik;Lee, Kyu-Han
    • Korean Journal of Food Science and Technology
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    • v.18 no.3
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    • pp.187-191
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    • 1986
  • Vitamin retention in rice bran during the extrusion cooking adapted for the rice bran stabilization was studied. The rice bran of different moisture content (9.5% and 15.6%) were extruded with cooking extruder (screw dia: 100mm. strew rpm:900. L/D ratio: 10.0) under the given conditions of specific power consumption(42.1 67.9 W/Kg) and extrusion temperatures $(99-135^{\circ}C)$. The affected retention rates of thiamine, riboflavin and niacin in extruded rice bran were determined. The extruded rice bran with higher moisture level had a lower or similar vitamin retention rate at lower specific power consumption and extrusion temperatures, relatively. The vitamin retention in extruded rice brail with the same moisture level were gradually decreased by the increased specific politer consumption and extrusion temperatures. The vitamin retention of rice bran during the extrusion cooking for the rice bran stabilization were observed as 89.9-97.0% for thiamin, 83.4- 97.3% for riboflavin and 94.0 - 97.7% for niacin, respectively.

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Composition, Water-Holding Capacity and Effect on Starch Retrogradation of Rice Bran Dietary Fiber (미강 식이섬유의 조성과 보수력 및 전분노화에 미치는 영향)

  • Lee, Young-Heon;Moon, Tae-Wha
    • Korean Journal of Food Science and Technology
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    • v.26 no.3
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    • pp.288-294
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    • 1994
  • Dietary fiber contents in brans of the two representative Korean rice varieties, Chucheong and Sucheon were measured by the AOAC method, and the composition of total dietary fiber (TDF) was analyzed with the acid detergent fiber (ADF) procedure. Rice bran contained more than 25% of TDF, most of which was insoluble dietary fiber. Hemicellulose was shown to be the major constituent and rice bran dietary fiber contained distinctive amounts of cellulose and uronic acid. Consecutive acidalkaline treatment of rice bran considerably increased soluble dietary fiber (SDF) content and water-holding capacity (WHC). WHC of wheat flour-rice bran dietary fiber mixture increased with the proportion of rice bran dietary fiber. Analysis of the differential scanning calorimetry thermograms revealed that rice bran dietary fiber effectively retarded retrogradation of wheat starch.

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Improvement in Storabilities of Rice Bran Protein Film Containing Bacteriocin Produced by Pseudomonas putida 21025 (Pseudomonas putida 21025가 생성하는 bacteriocin을 이용한 항균성 미강 단백질 필름의 저장성 향상)

  • 김은정;김경미;배동호
    • Korean Journal of Food Preservation
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    • v.10 no.3
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    • pp.411-416
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    • 2003
  • An effort was attempted to utilize an under-utilized protein source, rice bran protein, in coating or wrapping food material for the purpose of protection them from oxidation and bacterial infection. However, the utilization of rice bran protein as a food coating material is limited because the rice bran protein coating material itself can be spoiled by a bacterial infection. Therefore, this study was conducted to produce the economical and antibacterial rice bran protein film by utilizing rice bran and bacteriocin-producing microorganism. Bacteriocin produced by Pseudomonas putida 21025 was partially purified after 33h of shaking incubation at 30$^{\circ}C$. The amount of amino-type nitrogen did not increase in the rice bran protein film containing the bacteriocin any more after gradual increase upto the content of 0.22% for 8 days, while that without the bacteriocin increased continuously, implying that application of the bacteriocin to the rice bran had positive effects on prolonging the shelf-life of not only film itself but also the foods wrapped by this film.

Property of Yeast Cell Protein from Rice Bran Oil (미강유를 이용한 효모균체 단백질의 특성)

  • 안태영
    • The Korean Journal of Food And Nutrition
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    • v.3 no.1
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    • pp.35-38
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    • 1990
  • For the purpose of the production of single cell protein from rice bran oil, yeast was isolating from soil. It was belonging to Candida albicans Species. These experiments were conducted to find out the property on yeast cell from rice bran oil Molecular weight for the main protein on yeast cell protein from rice bran oil separated by 1% SDS polyacrylamide gel electrophorosis was 22, 000.

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Studies on the Enzymes in Rice Bran (1) Change of Fat and Acid Value during preservatiou (米糠의 酵素化學的硏究 (第一報) (貯藏中의 脂肪과 酸價의 變化))

  • Lee, Sang-Tai
    • Journal of the Korean Chemical Society
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    • v.4 no.1
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    • pp.83-84
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    • 1957
  • I have studied on the Enzymes of rice bran during preservation heating at various periods at constant temperatures and under atmospheric pressure. I found following facts through experiments. 1. It increases A. V. ratio of rice bran oil at above 120$^{\circ}C$., but it does not effect on its fat by heating. 2. It increases A. V. ratio of rice bran oil rapidly at below 90$^{\circ}C$., while it does not effect on its fat during preservation.

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Cooking Properties of Rice with Pigmented Rice Bran Extract (유색미 미강 추출물 첨가가 밥의 취반 특성에 미치는 영향)

  • Kim, Joo-Hee;Nam, Seok-Hyun;Kim, Mi-Hyun;Sohn, Jae-Keun;Kang, Mi-Young
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.52 no.1
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    • pp.60-68
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    • 2007
  • This study was perform to examine the feasibility of cooking processing using the rice added the 70% ethanol extract of pigmented rice bran layer. Four rice samples, including normal rice, glutinous rice, pigmented-normal rice, and pigmented-glutinous rice were compared the properties of physico-chemical, texture, and sensory evaluation. Pigmented rice varieties had a higher amylose content, but shorter length in glucose chains than non-pigmented rice varieties. The enthalpy for gelatinization was found to increase in pigmented rice, which need more energy for gelatinization of starch in cooking. The hydrolysis rate by glucoamylase in rice added pigmented bran extract was higher than pigmented rice. Rice with pigmented bran extract had higher glutamine content, but lower asparagine content and no difference in fatty acid composition, which affect palatability. Cooked rice added pigmented bran extract was less retrograded than pigmented rice during the storage period. Moreover, cooked rice added pigmented bran extract was more acceptable in sensory evaluation. Based on the results, the use of rice added pigmented bran extract instead of pigmented rice in grain processed food have advantageous effects in palatability of polished rice and phytochemicals of pigmented non-polished rice. This study will help develop new health-promoting rice products.

Effects of Organic-Matter Application on Weed Occurrence and Growth, Yield of Rice Plants (유기물 시용이 벼의 생육 및 수량과 잡초발생에 미치는 영향)

  • Ahn, Jeong-Koo;Lee, Yun-Sang;Lee, Sang-Young;Lee, Chul-Won;Woo, Sun-Hee
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.57 no.2
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    • pp.182-187
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    • 2012
  • Objective of this research was to evaluate the effects of different organic matter on growth and yield in rice plants and suppression of weed occurrence in paddy soil. The treatments consisted of rice bran, expeller cake, or combination of rye green manure and rice bran without any agrochemical or fertilizer. At 50 days after transplanting (DAT), plant height of rice between conventional practice and expeller cake treatments were similar, while rice bran treatment was inhibited growth of rice during growing period. Also, heading date of rice among the all treatments was not significantly different. Rice yield in expeller cake or rye green manure and rice bran treatments was attained to 91% and 98% of the conventional practice, respectively, while the value in rice bran treatments was just 82%. On the other hand, at 40 DAT of rice plants, occurred major weed species in organic matter treatments were four species, while those in conventional practice were two species. Additionally, the dry weight of weeds in rice bran treatment was significantly inhibited compared to it of expeller cake or combination of rye green manure and rice bran treatments, while the value in rice bran treatment was higher than the conventional practice.

Effect of Applied Amount and Time of Rice Bran on the Rice Growth Condition (쌀겨시용량 및 시용시기가 벼 생육환경에 미치는 영향)

  • Kim, Jong-Gu;Lee, Sang-Bok;Lee, Kyeong-Bo;Lee, Deog-Bag;Kim, Jae-Duk
    • Korean Journal of Environmental Agriculture
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    • v.20 no.1
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    • pp.15-19
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    • 2001
  • This study was carried out to investigate the effect of application time and amount of rice bran on rice yield, weed occurrence, and chemical change in water as applied at the level of 1.8 Mg/ha (1.8RB) and 3.5 Mg/ha (3.5RB) through field and pot experiment. $Nitrate(NO_3\;^-)$ in the surface water and the percolated water through pot were high in application of 3.5RB, and similar in application of 1.8RB as compared to chemical fertilization. Electric conductivity in surface water were higher by application of rice bran until 25 days after rice bran application. $NH_4-N$ in soil were lower in application of rice bran, and $NO_3-N$ in soil were higher in 3.5RB at tillering stage and panicle formation stage of rice. Rice bran application(3.5RB) showed 68% of weed occurrence as compared to that of chemical fertilization. Rice yield were increased by heavy application of rice bran; 4.41 Mg/ha in 1.8RB and 4.87 Mg/ha in 3.5RB, and top dressing of nitrogen at panicle formation stage caused to increased rice yield by $14{\sim}15%$. Rice yield was also increased by early application of rice bran.

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Quality Characteristics of Garaedduk with Raw Rice Bran (생미강 첨가량에 따른 가래떡의 품질 특성)

  • Choi, Eun-Hi
    • Culinary science and hospitality research
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    • v.15 no.1
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    • pp.94-104
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    • 2009
  • This study examined the quality characteristics of Garaedduk with raw rice bran in addition of the control at 10%,20%,30% & 40% and to measure the mechanical and sensory quality characteristics in order to show the optimum addition ratio and production condition. As a result of supplement of raw rice bran with 10% up to 40% in all research groups, we have founded out as follows. First of all, moisture content decreased and the "L" score which represents the brightness of Garaedduk showed 68.89 in the control which was non supplemented Garaedduk. L-value decreased. However, a-value increased significantly and b-value increased except in the control group. In the experiment on hardness, it showed 0.69 in the control group and 0.92 in Garaedduk supplemented 10% of raw rice bran. Also, there was significant difference in hardness depending on supplement amount of rice bran and storage period. In the experiment on sensory evaluation of color and flavor in the panel test, all supplement groups showed higher scores than the control group. Also, there was significant difference in the taste depending on the amount of raw rice bran. As a test result, the overall acceptability by sensory evaluation was observed as 20%>10%>40%>30%> in the raw rice bran supplement group.

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