• Title/Summary/Keyword: rice bran

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Quality Characteristics of Sponge Cake added with Rice Bran Powder (쌀겨 분말을 첨가한 스폰지 케이크의 품질특성)

  • Kwon, Min-Seok;Lee, Myung-Ho
    • Culinary science and hospitality research
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    • v.21 no.3
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    • pp.168-180
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    • 2015
  • This study set out to make sponge cake a product of confectionery and bakery to expand the uses of rice bran and conducted a preliminary experiment to revise and supplement the addition of rice bran. The study sought to determine the level of added rice bran, 0~20%, by taking into account the taste, color, and marketability of rice bran in order to provide basic data for the possibilities of new product development and increase the usage of rice bran. As for the general composition, moisture, protein, fat, carbohydrate, and ash content comprised 9.50%, 15.51%, 18.12%, 48.17%, and 8.70% of the rice bran powder respectively. The pH of the dough decreased significantly with increased levels of rice bran. The specific gravity of the dough tended to rise significantly with the addition of rice bran. The group of 0% rice bran powder recorded the highest score of brightness, whereas the group of 20% rice bran powder scored lowest in terms of brightness. While there were significant differences between the control and experiment groups, no significant differences were found among the addition groups. Hardness also showed a tendency to significantly increase. The sensory evaluation results indicate that the group of 0% rice bran powder recorded the highest overall preference score at 5.00 and that the group of 20% rice bran powder had the lowest overall preference score at 2.87. The results also suggest that 10% rice bran powder sponge cake could be helpful in improving physical quality.

Selection of Suitable Organic Matter for To-jik Nursery in Panax ginseng C.A. Meyer (인삼 재배 시 토직모 생산에 적합한 유기물 선발)

  • Kim, Dong-Won;Kim, Hee-Jun;Park, Jong-Suk;Kim, Dae-Hyang;Cheong, Seong-Soo;Ryu, Jeong
    • Korean Journal of Medicinal Crop Science
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    • v.18 no.2
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    • pp.74-78
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    • 2010
  • This experiment was carried out to select suitable organic matter in To-jik nursery (self soil nursery) for complement To-jik nursery's defects that are deterioration of raw material by poor quality of seed ginseng and reduction of the quantity in seed ginseng production. Organic matter used were Yacto, rice bean, defatted rice bran, soybean cake and their mixture. As follows, bulk density in soil physical property by treating organic composts was the greatest in soybean cake and the next was followed by mix, Yacto, defatted rice bran, and rice bran treatment in order. Soil pore space ratio was totally the opposite; that was rice bran the first and followed by defatted rice bran, Yacto, mix and soybean cake treatment. The incidence rate of damping off by treating organic composts was 1.5% in both soybean cake and mix while the others was 1.0%. Emergence time was the same among treatment on April 16 and Emergence rate was the highest at 73% in Yacto. There was no significant differences among treatment in the growth of aboveground part but it was a little better in defatted rice bran treatment. In Yacto treatment, the growth of underground part, total root number per kan, rate of first grade ginseng seedling, and rate of usable ginseng seedling etc. were entirely higher but there was little differences. Using defatted rice bran was slightly lower in productivity compared to Yacto, but the possibility was high as a alternative for Yacto in a view of managing cost down.

Effects of Feeding Rancid Rice Bran on Growth Performance and Chicken Meat Quality in Broiler Chicks

  • Chae, B.J.;Lee, K.H.;Lee, S.K.
    • Asian-Australasian Journal of Animal Sciences
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    • v.15 no.2
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    • pp.266-273
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    • 2002
  • A total of 225 day-old broiler chicks (43.08 g initial body weight) were allotted to three dietary treatments for a 6-week feeding trial. The treatments were 1) Control (defatted rice bran; DFRB), 2) fresh rice bran (FRB) and 3) rancid rice bran (RRB). Rice brans were intentionally spoiled by two degrees of rancidity by the values of free fatty acids (FFA): 7.6% (FRB) and 16.3% (RRB). Diets were prepared on an isonutrient basis, and defatted or rancid rice brans were included 5 and 10% for starter (0-3 week) and finisher (3-6 week), respectively. At the end of the feeding trial, six chicks per treatment were sacrificed, and thigh meats were ground and stored at $1^{\circ}C$ for thiobarbituric acid reactive substances (TBARS) and peroxide value (POV) analyses. For a digestibility, 48 growing chicks (4 weeks old) were employed in cages (3 replicates/treatment, 2 birds/cage) according to the experimental design: FRB, RRB, pelleted and extruded rice bran. Some of the FRB were pelleted ($70^{\circ}C$) or extruded ($110^{\circ}C$). There was no significant difference in growth performance during the starter period, but chicks fed a diet containing DFRB grew faster (p<0.05) with increased feed intake (p<0.05) than those fed diets containing rice brans, FRB or RRB, during the finisher period. Feed conversion ratio in the RRB was inferior (p<0.05) to the DFRB. Between rice bran groups, weight gain was higher (pco.os) in FRB than in RRB during finisher period. There was a similar trend in growth performance of chicks for the overall period (0-6 week) as the finisher period. Dry matter and energy digestibilities were higher (p<0.05) in extruded than in RRB group. Protein digestibility was improved (p<0.05) when rice bran was extruded, but not pelleted. The chicken meats from RRB showed higher (p<0.05) TBARS than those from FRB during storage for 4 weeks at $1^{\circ}C$. In conclusion, it would appear that feeding rancid rice bran gave negative effects on growth performance and lipid stability of meat in broiler chicks.

Antioxidant Activities and Anti-inflammatory Effects of Rice Bran and Wheat Bran Extracts (미강 및 밀기울 추출물의 항산화 활성 및 항염증 효과)

  • Moon, Jungsun;Choi, Sungsook;Lee, Sookyeon;Yim, Dongsool
    • Korean Journal of Pharmacognosy
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    • v.46 no.2
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    • pp.140-147
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    • 2015
  • The antioxidative activities and anti-inflammatory effects of rice bran and wheat bran were investigated. To determine the antioxidant activity, total phenolic content. DPPH reaction, ABTS reaction and FRAP assay were tested. To investigate the anti-inflammatory effect, the inhibition of NO production, IL-6 production and TNF-${\alpha}$ production were observed. The total phenolic contents were 46.4 mg/g in the BuOH fraction of rice bran (RBB) and 69.0 mg/g in BuOH fraction of wheat bran (WBB). EtOAc fraction of rice bran (RBE), EtOAc fraction of wheat bran (WBE), RBB and WBB showed high radical scavenging activity at a concentration of 5 mg/ml. Scavenging activity of DPPH radical were 89.04% in RBB and 91.53% in WBE. Scavenging activity of ABTS radical were 88.53% in RBB and 90.39% in WBB. In case of FRAP assay, RBE reduced 0.805 mM/mg of Fe2+ and WBE reduced 1.521 mM/mg of Fe2+. RBB, RBE, WBB and WBE showed concentration dependent inhibition of LPS induced NO production (RBE: 57.38%, WBE: 76.85%), IL-6 production (RBE: 92.08%, WBB: 92.57%), TNF-α production (RBE: 86.33%, WBE: 85.05%) at a concentration of 100 μg/ml of each fraction. These results showed that RBB, RBE, WBB and WBE have strong antioxidative activities and anti-inflammatory effects and show the possibilities of a new natural antioxidants and anti-inflammatory medicines.

Antioxidant Activity and Quality Characteristics of Black Rice Bran Cookies (흑미 미강 쿠키의 항산화활성 및 품질특성)

  • Joo, Shin-Youn;Choi, Hae-Yeon
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.41 no.2
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    • pp.182-191
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    • 2012
  • Black rice bran powder has potential medical uses and functionality. In this study, we assessed the antioxidant activity and quality characteristics of cookies containing various concentrations (0, 1, 3, 5, 7, and 9%) of black rice bran powder. To analyze quality characteristics, proximate composition, fatty acid composition, amino acid composition, bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. Black rice bran cookies (7%) contained more crude protein ($10.67{\pm}0.33$%) compared to control ($5.84{\pm}0.06$%). The total unsaturated fatty acid contents of the control and 7% black rice bran cookies were 30.44 and 30.81%, respectively. The amino acid content of 7% black rice bran cookie was higher than that of control. Bulk density of the dough, moisture, spread factor, total polyphenol content, and DPPH free radical scavenging activity of the cookies significantly increased with increasing content of black rice bran powder, whereas pH of the dough, loss rate, leavening rate, and L values of the cookies decreased. Additionally, consumer acceptability scores for the 7% black rice bran cookie group ranked significantly higher than those of the other groups in terms of appearance, taste, flavor, texture, and overall preference. Taken together, the results of this study suggest that black rice bran powder is an effective ingredient for increasing the consumer acceptability and functionality of cookies.

Growth Performance of Lambs Fed Diet Supplemented with Rice Bran Oil as Such or as Calcium Soap

  • Bhatt, R.S.;Karim, S.A.;Sahoo, A.;Shinde, A.K.
    • Asian-Australasian Journal of Animal Sciences
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    • v.26 no.6
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    • pp.812-819
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    • 2013
  • Forty two Malpura lambs (21 d old) were divided into three groups of 14 each consisting of 8 females and 6 males. Lambs were allowed to suckle their respective dams twice daily up to weaning (13 wks) and offered free choice concentrate and roughage in a cafeteria system. The lambs in control group were fed conventional concentrate mixture, in RBO group concentrate mixture fortified with 4% industrial grade rice bran oil and in Ca-soap rice bran oil (as in RBO group) was supplemented in the form of calcium soap. The concentrate intake decreased($p{\leq}0.05$) in RBO group as a result total dry matter, crude protein and metabolizable energy intake decreased compared to control whereas Ca-soap prepared from the same rice bran oil stimulated the concentrate intake leading to higher total dry matter, crude protein and energy intakes. The digestibility of dry matter ($p{\leq}0.05$), organic matter ($p{\leq}0.05$) and crude protein ($p{\leq}0.05$) was higher in RBO group followed by Ca-soap and control whereas no effect was observed for ether extract digestibility. Higher cholesterol ($p{\leq}0.05$) content was recorded in serum of oil supplemented groups (RBO and Ca-soap) while no effect was recorded for other blood parameters. Rice bran oil as such adversely affected and reduced the body weight gain ($p{\leq}0.001$) of lambs in comparison to control whereas the Ca-soap of rice bran oil improved body weight gain and feed conversion efficiency in lambs. Fat supplementation decreased total volatile fatty acids ($p{\leq}0.05$) and individual volatile fatty acid concentration which increased at 4 h post feeding. Fat supplementation also reduced ($p{\leq}0.05$) total protozoa count. Ca-soap of rice bran oil improved pre slaughter weight ($p{\leq}0.05$) and hot carcass weight ($p{\leq}0.05$). It is concluded from the study that rice bran oil in the form of calcium soap at 40 g/kg of concentrate improved growth, feed conversion efficiency and carcass quality as compared to rice bran oil as such and control groups.

Application of Rice Polishing By-products to Processed Rice Food (I) - Antioxidative Effect of Black Rice Bran Pigment Fraction on Rice Embryo Lipid Oxidation - (쌀 가공식품 제조용 소재로서의 도정 부산물 활용 방안 (I) - 흑미 미강 색소 분획의 쌀 배아 산패 억제 효과 -)

  • Cho, Min-Kyung;Kim, Sung-Hong;Kang, Mi-Young
    • Journal of the East Asian Society of Dietary Life
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    • v.18 no.3
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    • pp.361-367
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    • 2008
  • This study examined the physicochemical properties of rice embryo in order to investigate the antioxidative effect of black rice bran pigment fraction on rice embryo lipid oxidation. Color stability of rice bran pigment fraction and acid value of added rice embryo were determined at various conditions of pH, temperature, and storage time. Rice embryo contained more crude protein (22.1%) compared to the rice bran (9.4%). However, rice embryo had a higher lipid content than rice bran, causing lipid oxidation during storage. Pigment fraction were relatively stable in acidic pH of 3.0 stored at $4^{\circ}C$ for 9 days. Rice embryo showed increased acid value with increased storage time and temperature. Furthermore, rice embryo with pigment fraction resulted in lower acid value compared to the control group. Therefore, addition of black rice bran pigment fractions to rice embryo improved storage capacity.

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Fermentation of rice bran and defatted rice bran for butanol production using Clostridium beijerinckii NCIMB 8052 (수송용 바이오 부탄올 생산을 위한 미강발효의 최적화)

  • Lee, Ji-Eun;Seo, Eun-Jong;Park, Ki-Moon;Jin, Young-Su
    • 한국신재생에너지학회:학술대회논문집
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    • 2008.05a
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    • pp.235-238
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    • 2008
  • We examined butanol fermentation by Clostridium beijerinckii NCIMB 8052 using various hydrolyzates obtained from rice bran which is one of the most abundant agricultural by-products in Korea and Japan. In order to increase the amount of fermentable sugars in the hydrolyzates of rice bran, various hydrolysis procedures were applied. Total eight different hydrolyzates were prepared using rice bran (RB) and defatted rice bran (DRB) with enzyme or acid treatment and both. Each hydrolyzate was evaluated in terms of total sugar concentration and butanol production after fermentation by C. beijerinckii NCIMB 8052. Acid treatment yielded more sugar than enzyme treatment and combined treatment with enzyme and acid yielded even more sugars as compared to single treatment with enzyme or acid. As a result, the highest sugar concentration (33 g/L) was observed from the hydrolyzate from DRB (100 g/L) with combined treatment using enzyme and acid. Prior to perform fermentation of the hydrolyzates, we examined the effect of P2 solution containing yeast extract, buffer, minerals, and vitamins on production of butanol during the fermentation. Fermentation of the hydrolyzates with or without additionof P2 was performed using C. beijerinckii NCIMB 8052 in a 1 L anaerobic bioreactor. Although the hydrolyzates RB were able to support growth and butanol production, addition of P2 solution into the hydrolyzates significantly improved cell growth and butanol production. Highest butanol production (12.24 g/L) was observed from the hydrolyzate of DRB with acid and enzyme treatment after supplementation of P2 solution.

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Natural Dyeing of Silk Fabrics with Black Rice Bran Extract (흑미 왕겨 추출물을 이용한 견직물의 천연염색)

  • Lee, Geun Souk;Bae, Do Gyu
    • Current Research on Agriculture and Life Sciences
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    • v.27
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    • pp.13-19
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    • 2009
  • The purpose of this study was the efficient use of the black rice bran for dyeing textiles. For this purpose, we investigated proper extracting conditions of black rice bran, dyeability and dyeing fastness of dyed silk fabrics. To find proper extracting condition of black rice bran, we extracted black rice bran with water at different temperatures($40^{\circ}C$, $60^{\circ}C$, $80^{\circ}C$), different extracting pH(pH3, pH4, pH5, pH6) and extracting time(20, 40, 60, 80, 100, 120, 140, 160, 180min.). Also we investigated the effect of dyeing time(1, 2, 3, 4, 5, 6hr.), dyeing temperature($40^{\circ}C$, $60^{\circ}C$, $80^{\circ}C$) and mordanting method(non, pre, sim, post) to examine dyeability and dyeing fastness of dyed silk fabrics. As a result, when the extracting temperature and time were $80^{\circ}C$, 3hr., respectively, extracting was best. And the higher the extracting concentration, the more the extracting amount. As the dyeing temperature and time were higher and longer, the dyeability of silk fabrics was better. With mordant, the dyeability was improved and when using premordant method better, the K/S value was maximized. The laundering fastness of the silk fabrics dyed with black rice bran was estimated to have a good grade of 3~4, however, the light fastness was poor to have a grade of 1~2.

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Fermentation of Rice Bran and Defatted Rice Bran for Butanol Production Using Clostridium beijerinckii NCIMB 8052

  • Lee, Ji-Eun;Seo, Eun-Jong;Kweon, Dae-Hyuk;Park, Ki-Moon;Jin, Yong-Su
    • Journal of Microbiology and Biotechnology
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    • v.19 no.5
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    • pp.482-490
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    • 2009
  • We examined butanol fermentation by Clostridium beijerinckii NCIMB 8052 using various hydrolyzates obtained from rice bran, which is one of the most abundant agricultural by-products in Korea and Japan. In order to increase the amount of fermentable sugars in the hydrolyzates of rice bran, various hydrolysis procedures were applied. Eight different hydrolyzates were prepared using rice bran (RB) and defatted rice bran (DRB) with enzyme or acid treatment or both. Each hydrolyzate was evaluated in terms of total sugar concentration and butanol production after fermentation by C. beijerinckii NCIMB 8052. Acid treatment yielded more sugar than enzyme treatment, and combined treatment with enzyme and acid yielded even more sugars as compared with single treatment with enzyme or acid. As a result, the highest sugar concentration (33 g/l) was observed from the hydrolyzate from DRB (100 g/l) with combined treatment using enzyme and acid. Prior to fermentation of the hydrolyzates, we examined the effect of P2 solution containing yeast extract, buffer, minerals, and vitamins on production of butanol during the fermentation. Fermentation of the hydrolyzates with or without addition of P2 was performed using C. beijerinckii NCIMB 8052 in a 1-1 anaerobic bioreactor. Although the RB hydrolyzates were able to support growth and butanol production, addition of P2 solution into the hydrolyzates significantly improved cell growth and butanol production. The highest butanol production (12.24 g/l) was observed from the hydrolyzate of DRB with acid and enzyme treatment after supplementation of P2 solution.