1
|
Liang C, Guan Z, Wei K, Yu W, Wang L, Chen X, Wang Y. Characteristics of antioxidant capacity and metabolomics analysis of flavonoids in the bran layer of green glutinous rice (Oryza sativa L. var. Glutinosa Matsum). Sci Rep 2023; 13:16372. [PMID: 37773271 PMCID: PMC10541414 DOI: 10.1038/s41598-023-43466-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Accepted: 09/24/2023] [Indexed: 10/01/2023] Open
Abstract
Green glutinous rice is a unique genetic germplasm that has yet to be adequately studied. This study investigated antioxidant capacity and flavonoid metabolites in the bran layer of green glutinous rice (LvH) compared to purple (HeiH), red (HongH) and white (GJG) varieties. The results showed that LvH bran had significantly higher content of total flavonoids and anthocyanin than that of HongH (1.91-fold and 4.34-fold) and GJG (2.45-fold and 13.30-fold). LvH bran also showed significantly higher levels of vitamin B1 and vitamin E than that of HeiH (1.94-fold and 1.15-fold) and HongH (1.22-fold and 1.13-fold), indicating that green glutinous rice bran was rich in bioactive components. LvH bran showed significantly lower IC50 values for scavenging DPPH and ATBS radicals than GJG and even significantly lower IC50 value for scavenging DPPH radicals than HongH, highlighting its potential as an effective source of antioxidants. LvH bran had significantly different downstream metabolite synthesis in the flavonoid pathway compared to HeiH, HongH, and GJG, with 40, 26, and 22 different metabolites, 23, 20, and 33 up-regulated differentially expressed metabolites (DEMs), and 73, 50, and 13 down-regulated DEMs, respectively. Of the 139 flavonoid metabolites identified in colored rice bran, 26 metabolites showed significant positive correlation with both ABTS and DPPH radical scavenging capacity. Typically, quercetin derivatives showed potential for evaluating the antioxidant capacity of colored rice bran. These findings offer valuable insights into the antioxidant properties of green glutinous rice bran and provide references for better understanding of flavonoid metabolites in different colored rice bran.
Collapse
Affiliation(s)
- Chenggang Liang
- Institution of Plant Genetics and Breeding, Guizhou Normal University, Guiyang, 550001, China
| | - Zhixiu Guan
- Institution of Plant Genetics and Breeding, Guizhou Normal University, Guiyang, 550001, China
| | - Kesu Wei
- Guizhou Academy of Tobacco Science, Guiyang, 550003, China.
| | - Wujuan Yu
- Institution of Plant Genetics and Breeding, Guizhou Normal University, Guiyang, 550001, China
| | - Li Wang
- Institution of Plant Genetics and Breeding, Guizhou Normal University, Guiyang, 550001, China
| | - Xuling Chen
- Institution of Plant Genetics and Breeding, Guizhou Normal University, Guiyang, 550001, China
| | - Yan Wang
- Institution of Plant Genetics and Breeding, Guizhou Normal University, Guiyang, 550001, China.
| |
Collapse
|
2
|
Elkatry HO, El-Beltagi HS, Ahmed AR, Mohamed HI, Al-Otaibi HH, Ramadan KMA, Mahmoud MAA. The potential use of Indian rice flour or husk in fortification of pan bread: assessing bread's quality using sensory, physicochemical, and chemometric methods. Front Nutr 2023; 10:1240527. [PMID: 37781123 PMCID: PMC10540694 DOI: 10.3389/fnut.2023.1240527] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Accepted: 08/28/2023] [Indexed: 10/03/2023] Open
Abstract
Hassawi rice is an Indica variety cultivated in Saudi Arabia with a higher nutritional value than the commercial Basmati rice varieties. The present study has investigated the feasibility of combining Hassawi rice flour (HRF) or husk (HRHF), an abundant byproduct, with wheat flour to produce nutritious economical pan bread. To achieve this aim, the physicochemical properties of HRF and HRHF were assessed using techniques such as UPLC-tandem MS, ICP-OES, and colorimeter. The proximate composition (moisture, crude fiber, and ash) and mineral contents of HRHF are significantly (p < 0.05) higher than HRF. On the other hand, the compounds p-coumaric acid, vanillic acid, γ- and δ-tocotrienols, and γ-oryzanol were unique to HRF. We further determined the changes in sensory, technological, and physicochemical properties of wheat flour bread substituted with 5%, 10%, and 15% of HRF or HRHF. The rheological tests showed that the addition of HRF and HRHF increased dough development and stability time. Further, substituting wheat flour for HRF and HRHF at levels higher than 10% affected sensory attributes, such as color, taste, odor, flavor, and appearance. These changes, however, were not always at a significant level. The causes of the differences in properties between control and fortified bread samples were investigated by chemometric methods. Samples of bread + HRF at 5 and 10% had comparable overall profiles to the control. On the other hand, bread + HRHF samples proved to retain higher concentrations of bioactive molecules compared to the control bread. Our findings shed light on the possible use of rice husk fibers in baking goods, notably pan bread. Furthermore, by integrating rice husk fibers into baked goods, we may boost their health benefits while also contributing to the long-term use of agricultural waste.
Collapse
Affiliation(s)
- Haiam O. Elkatry
- Department of Food and Nutrition Science, College of Agricultural Science and Food, King Faisal University, Al Hofuf, Saudi Arabia
- Department of Home Economics, Faculty of Specific Education, Ain Shams University, Cairo, Egypt
| | - Hossam S. El-Beltagi
- Department of Agricultural Biotechnology, College of Agriculture and Food Sciences, King Faisal University, Al Hofuf, Saudi Arabia
- Department of Biochemistry, Faculty of Agriculture, Cairo University, Giza, Egypt
| | - Abdelrahman R. Ahmed
- Department of Food and Nutrition Science, College of Agricultural Science and Food, King Faisal University, Al Hofuf, Saudi Arabia
- Department of Home Economics, Faculty of Specific Education, Ain Shams University, Cairo, Egypt
| | - Heba I. Mohamed
- Department of Biological and Geological Sciences, Faculty of Education, Ain Shams University, Cairo, Egypt
| | - Hala Hazam Al-Otaibi
- Department of Food and Nutrition Science, College of Agricultural Science and Food, King Faisal University, Al Hofuf, Saudi Arabia
| | - Khaled M. A. Ramadan
- Central Laboratories, Department of Chemistry, King Faisal University, Al Hofuf, Saudi Arabia
- Department of Agricultural Biochemistry, Faculty of Agriculture, Ain Shams University, Cairo, Egypt
| | - Mohamed A. A. Mahmoud
- Department of Agricultural Biochemistry, Faculty of Agriculture, Ain Shams University, Cairo, Egypt
| |
Collapse
|
3
|
The Effect of Stabilized Rice Bran Addition on Physicochemical, Sensory, and Techno-Functional Properties of Bread. Foods 2022; 11:foods11213328. [PMID: 36359940 PMCID: PMC9656163 DOI: 10.3390/foods11213328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 10/15/2022] [Accepted: 10/18/2022] [Indexed: 11/24/2022] Open
Abstract
Rice bran (RB) is a valuable byproduct derived from rice milling that represents an excellent opportunity for dietary inclusion. Bioactive components with antioxidant potential have been reported in RB, gaining the considerable attention of researchers. However, RB requires a stabilization process after milling to prevent it from becoming rancid and promote its commercial consumption. The aim of this study was to evaluate the effects of substituting stabilized rice bran (SRB) for wheat flour at levels of 10, 15, 20 and 25% on the proximate composition, dietary fiber, dough rheology, antioxidant properties, content of bioactive compounds, and sensory attributes of white wheat-based bread. Results indicated that the incorporation of SRB increased the bread’s insoluble dietary fiber, phytic acid, total polyphenol content, γ-oryzanol, γ-aminobutyric acid, and antioxidant properties, while decreased its water absorption capacity, elasticity, volume, β-glucans, and soluble dietary fiber content. Moreover, substituting wheat flour for SRB at levels higher than 15% affected sensory attributes, such as color, odor, flavor, and softness. This study highlights the potential application of SRB flour in bread-making to increase nutritional, and functional properties of white wheat bread.
Collapse
|
4
|
Andriani R, Subroto T, Ishmayana S, Kurnia D. Enhancement Methods of Antioxidant Capacity in Rice Bran: A Review. Foods 2022; 11:foods11192994. [PMID: 36230070 PMCID: PMC9564381 DOI: 10.3390/foods11192994] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2022] [Revised: 09/19/2022] [Accepted: 09/20/2022] [Indexed: 11/30/2022] Open
Abstract
Rice (Oryza sativa L.) is a primary food that is widely consumed throughout the world, especially in Asian countries. The two main subspecies of rice are japonica and indica which are different in physical characteristics. In general, both indica and japonica rice consist of three types of grain colors, namely white, red, and black. Furthermore, rice and rice by-products contain secondary metabolites such as phenolic compounds, flavonoids, and tocopherols that have bioactivities such as antioxidants, antimicrobial, cancer chemopreventive, antidiabetic, and hypolipidemic agents. The existence of health benefits in rice bran, especially as antioxidants, gives rice bran the opportunity to be used as a functional food. Most of the bioactive compounds in plants are found in bound form with cell wall components such as cellulose and lignin. The process of releasing bonds between bioactive components and cell wall components in rice bran can increase the antioxidant capacity. Fermentation and treatment with enzymes were able to increase the total phenolic content, total flavonoids, tocotrienols, tocopherols, and γ-oryzanol in rice bran.
Collapse
|
5
|
Keran DA, Kumar PS, Pushpavalli S, Uma S. In‐vitro
digestibility, textural and quality characteristics of ditalini pasta fortified with green banana flour and its type ‐IV modified starch. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15806] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- David Amelia Keran
- ICAR‐National Research Centre for Banana Tiruchirappalli Tamil Nadu India
| | | | | | - Subbaraya Uma
- ICAR‐National Research Centre for Banana Tiruchirappalli Tamil Nadu India
| |
Collapse
|
6
|
Wang Z, Hao J, Deng Y, Liu J, Wei Z, Zhang Y, Tang X, Zhou P, Iqbal Z, Zhang M, Liu G. Viscoelastic properties, antioxidant activities and structure of wheat gluten modified by rice bran. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112003] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
|
7
|
Comparison of lipid degradation in raw and infrared stabilized rice bran and rice bran oil: matrix effect. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00709-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
8
|
Budhwar S, Chakraborty M, Sethi K, Chatterjee A. Antidiabetic properties of rice and wheat bran-A review. J Food Biochem 2020; 44:e13424. [PMID: 32761956 DOI: 10.1111/jfbc.13424] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Revised: 07/16/2020] [Accepted: 07/16/2020] [Indexed: 01/09/2023]
Abstract
In the present study, the increasing demand for the by-products of rice and wheat, especially their bran part obtained by milling has been discussed along with their properties in controlling diabetes. It is composed of macronutrients and micronutrients, including fibers, and trace elements and different phytochemicals. Previously, they were being used as animal fodder or for other compost matter. Contrarily, it can be utilized for humankind to save world hunger and to cater to the need for extra food demand and eradication of malnourishment, particularly in the developing countries. The bran part can act as a defense against different chronic diseases, particularly diabetes, which accounts for 3.2 million deaths worldwide every year. Keeping this in view, the current review discusses the nutritional composition, biological, and therapeutic properties of rice and wheat bran. PRACTICAL APPLICATIONS: Properly processed agricultural wastes can yield resourceful and economical by-products. The bran part of rice and wheat is such an agricultural byproduct which is cheap and easily available. They contain vast amount of beneficial biochemical constituents. Properly processed bran part can be utilized for preparation of various value-added food products which can save the world hunger, extra food demand, and malnourishment and will be a boon for the developing countries. It can be also useful in combating several chronic diseases including diabetes through dietary intake.
Collapse
Affiliation(s)
- Savita Budhwar
- Department of Nutrition Biology, School of Interdisciplinary and Applied Life Sciences, Central University of Haryana, Mahendergarh, India
| | - Manali Chakraborty
- Department of Nutrition Biology, School of Interdisciplinary and Applied Life Sciences, Central University of Haryana, Mahendergarh, India
| | - Kashika Sethi
- Department of Nutrition Biology, School of Interdisciplinary and Applied Life Sciences, Central University of Haryana, Mahendergarh, India
| | - Arnab Chatterjee
- Department of Nutrition Biology, School of Interdisciplinary and Applied Life Sciences, Central University of Haryana, Mahendergarh, India
| |
Collapse
|
9
|
Iqbal MJ, Butt MS, Saeed I, Suleria HA. Physicochemical and Antioxidant Properties of Pizza Dough-base Enriched with Black Cumin (Nigella sativa) Extracts. CURRENT NUTRITION & FOOD SCIENCE 2019. [DOI: 10.2174/1573401314666180427161658] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
Changing lifestyles have paved the way towards various physiological dysfunctions.
Phytochemicals derived from spices are being widely utilized in diet from ancient times to
fight against these physiological dysfunctions owing to their therapeutic potential and high pharmacological
activities.
Methods:
Methods: The current investigation was an attempt to explore the antioxidant potential, physicochemical,
and sensory properties of black cumin (Nigella sativa) enriched pizza base that was developed by
using conventional and supercritical extracts.
Results:
It was observed that the texture of product becomes harder during storage from 4.36±0.16 to
4.71±0.17 kg force. Nonetheless, supercritical extract pizza base got better hedonic scores compared
to other treatments. Antioxidant potential of pizza base enriched with supercritical extracts (Total
Phenolic Content 108.08±4.88 mg GAE/100g) was also better than control and conventional solvent
extract enriched treatment as 63.24±3.03 and 95.34±3.66 mg GAE/100g, respectively.
Conclusion:
Conclusively, the results depicted that pizza base containing supercritical extract exhibited
superior physiochemical, hedonic and antioxidant properties.
Collapse
Affiliation(s)
- Muhammad J. Iqbal
- National Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan
| | - Masood S. Butt
- National Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan
| | - Iqra Saeed
- National Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan
| | - Hafiz A.R. Suleria
- UQ Diamantina Institute, Translational Research Institute, Faculty of Medicine, The University of Queensland, 37 Kent Street Woolloongabba, Brisbane, QLD 4102, Australia
| |
Collapse
|
10
|
Liu YQ, Strappe P, Zhou ZK, Blanchard C. Impact on the nutritional attributes of rice bran following various stabilization procedures. Crit Rev Food Sci Nutr 2018; 59:2458-2466. [PMID: 29561644 DOI: 10.1080/10408398.2018.1455638] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
Rice bran, a valuable byproduct of the rice milling process, has limitations in food industrial applications due to its instability during storage. This review summaries the methodology for stabilization and its impact on the nutritional properties of rice bran. A variety of treatments have been used and these include heat treatment, low-temperature storage, biological and chemical approaches and these will be discussed in terms of their ability to destroy/inhibit enzyme activity and improve storage performance of rice bran. More importantly, changes in the nutritional value of rice bran in terms of vitamins, polyphenols, tocopherols, flavonoids, free fatty acids caused by stabilization of rice bran will also be discussed. This review highlights the importance of appropriate design of processes for stabilization and controlling storage conditions to ensure quality of the rice bran and enhancing levels of phytochemicals in the bran for novel applications in functional foods.
Collapse
Affiliation(s)
- Y Q Liu
- a Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology , Tianjin , China
| | - P Strappe
- b School of Medical and Applied Sciences, Central Queensland University , Rockhampton , Qld , Australia
| | - Z K Zhou
- a Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology , Tianjin , China.,c ARC Industrial Transformation Training Centre for Functional Grains, Charles Sturt University , Wagga Wagga , NSW , Australia
| | - C Blanchard
- c ARC Industrial Transformation Training Centre for Functional Grains, Charles Sturt University , Wagga Wagga , NSW , Australia
| |
Collapse
|
11
|
El-Beltagi HS, El-Senousi NA, Ali ZA, Omran AA. The impact of using chickpea flour and dried carp fish powder on pizza quality. PLoS One 2017; 12:e0183657. [PMID: 28873098 PMCID: PMC5584754 DOI: 10.1371/journal.pone.0183657] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2017] [Accepted: 08/07/2017] [Indexed: 11/28/2022] Open
Abstract
Pizza being the most popular food worldwide, quality and sensory appeal are important considerations during its modification effort. This study was aimed to evaluate the quality of pizza made using two different sources of proteins, chickpea (Cicer arietinum) flour and dried carp fish powder (Cyprinus carpio). Analysis indicated nutrients richness specificity of chickpea flour (higher fiber, energy, iron, zinc, linoleic acid and total nonessential amino acids) and dried carp fish powder (higher contents of protein, fats, ash, oleic acid and total essential amino acids) complementing wheat flour to enhance nutritional value of pizza. Total plate count and thiobarbituric acid were increased (P<0.05) in dried carp fish powder after 45 days of storage, but no Coliform were detected. Wheat flour was substituted with 5, 7.5 and 10% chickpea flour or dried carp fish powder and chemical, textural, sensory and storage evaluation parameters of in pizza were investigated. Dried carp fish powder increased (P<0.05) contents of protein, ash, fats, zinc and protein digestibility of pizza. Chickpea flour increased iron and zinc contents of the pizza. Water activity (aw) was decreased in fish powder and chickpea pizza. Pizza firmness and gumminess were significantly (p<0.05) increased at every level of protein source, but cohesiveness was decreased with 10% chickpea flour. Pizza chewiness was the same (P>0.05) across the levels of two protein sources. Springiness was decreased (P<0.05) with high level (10%) dried fish powder and low/intermediate level of chickpea flour. Chickpea and dried carp fish incorporation up to 7.50% in pizza at the expense of wheat flour had no effect (P>0.05) on all sensorial parameters except for odor values. The results could be useful in utilization of chickpea flour and carp fish powder in designing nutritious pizza for consumers.
Collapse
Affiliation(s)
- Hossam S. El-Beltagi
- Department of Biochemistry, Faculty of Agriculture, Cairo University, Giza, Egypt
- * E-mail:
| | - Naglaa A. El-Senousi
- Department of Meat and Fish Technology Research, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
| | - Zeinab A. Ali
- Department of Crops Technology Research, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
| | - Azza A. Omran
- Department of Crops Technology Research, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
| |
Collapse
|
12
|
Simultaneous rough rice drying and rice bran stabilization using infrared radiation heating. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.12.041] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
13
|
Abstract
Dietary fiber plays an important role in human health. The modification and application of dietary fiber in foods is reviewed with respect to definition and classification and methods for measurement, extraction, and modification of dietary fiber. The supplementation of dietary fiber for flour, meat, and dairy products is also reviewed. Finally, the benefits and risks of increasing consumption of dietary fiber are discussed.
Collapse
|
14
|
Irakli M, Katsantonis D, Kleisiaris F. Evaluation of quality attributes, nutraceutical components and antioxidant potential of wheat bread substituted with rice bran. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2015.06.010] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
15
|
Gul K, Yousuf B, Singh A, Singh P, Wani AA. Rice bran: Nutritional values and its emerging potential for development of functional food—A review. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/j.bcdf.2015.06.002] [Citation(s) in RCA: 87] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
|
16
|
Paz MFD, Marques RV, Schumann C, Corrêa LB, Corrêa ÉK. Características tecnológicas de pães elaborados com farelo de arroz desengordurado. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2015. [DOI: 10.1590/1981-6723.6014] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
ResumoO objetivo deste trabalho foi avaliar a substituição, em diferentes níveis (5, 10 e 15%), da farinha de trigo por farelo de arroz desengordurado, sobre as características: capacidade de absorção de água, perda de massa ao fornear, volume específico, perfil texturométrico e cor da casca e do miolo dos pães. Os resultados demonstram que o farelo de arroz desengordurado não apresentou influência em relação à capacidade de absorção de água, em contrapartida, teve forte influência na perda do peso ao fornear, mesmo para substituições de 5%. No entanto, tal substituição não afetou o volume específico (p>0,05). Resultado semelhante foi observado para o perfil de textura, onde substituições de 10 e 15% demonstraram afetar, principalmente, a dureza dos pães analisados. Para a cor, a adição do farelo de arroz desengordurado apresentou efeito negativo para a luminosidade do miolo e da casca, principalmente em substituições superiores a 5% para casca e 10% para o miolo. Entretanto, a substituição da farinha de trigo por 5% de farelo de arroz desengordurado demonstrou uso potencial para aplicação em produtos panificáveis.
Collapse
|
17
|
Rheology, fatty acid profile and quality characteristics of nutrient enriched pizza base. Journal of Food Science and Technology 2015; 52:2926-33. [PMID: 25892792 DOI: 10.1007/s13197-014-1338-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/26/2014] [Accepted: 03/25/2014] [Indexed: 11/27/2022]
Abstract
Enrichment of thick bread type pizza base (PZB) was done by substituting wheat flour (WF) with 5, 10 and 15 % soya protein isolate (SPI). The rheological characteristics of WF showed that water absorption increased, extensibility and peak viscosity decreased when level of SPI increased from 5 to 15 %. Baking studies showed that spread ratio decreased and hardness values of PZB increased with the increase in amount of SPI from 5 to15 %. Beyond 10 % SPI, the overall quality of PZB was adversely affected. To the optimal blend of 10 % SPI, 5 % psyllium husk (PH) was added and the hydrogenated fat was replaced by canola oil (CAN) in enriched PZB. The enriched PZB treated with combination of additives had 1.7 and 1.6 times more protein and dietary fiber than the control PZB. Fatty acid analysis showed that the enriched PZB had 58.65 % oleic, 6.58 % linolenic acid and 31.28 % polyunsaturated fatty acid and no Trans fat was present.
Collapse
|
18
|
Farahmand E, Razavi S, Yarmand M, Morovatpour M. Development of Iranian rice-bran sourdough breads: physicochemical, microbiological and sensorial characterisation during the storage period. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2015. [DOI: 10.3920/qas2013.0334] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- E. Farahmand
- Faculty of Agricultural Engineering and Technology, Department of Food Science, Engineering and Technology, Bioprocess Engineering Laboratory (BPEL), University of Tehran, P.O. Box 4111, Karaj 31587-77871, Iran
| | - S.H. Razavi
- Faculty of Agricultural Engineering and Technology, Department of Food Science, Engineering and Technology, Bioprocess Engineering Laboratory (BPEL), University of Tehran, P.O. Box 4111, Karaj 31587-77871, Iran
| | - M.S. Yarmand
- Faculty of Agricultural Engineering and Technology, Department of Food Science, Engineering and Technology, Bioprocess Engineering Laboratory (BPEL), University of Tehran, P.O. Box 4111, Karaj 31587-77871, Iran
| | - M. Morovatpour
- Nanavaran Co, R&D, 15 Ekhlas St, Tehran 1475947151, Iran
| |
Collapse
|
19
|
Abstract
Rice (Oryza sativa) is the most important staple food for a large part of the world's human population, especially in East and South Asia, the Middle East, Latin America, and the West Indies. It provides more than one fifth of the calories consumed worldwide by the human. It is the second leading cereal crop and staple food of half of the world's population. It is grown in at least 114 countries with global production of 645 million tons; share of Asian farmers is about 90% of the total produce. Rice bran, brown outer layer of rice kernel, is mainly composed of pericarp, aleurone, subaleurone layer, and germ. It contains appreciable quantities of nutrients like protein, fat, and dietary fiber. Furthermore, it contains substantial amount of minerals like K, Ca, Mg, and Fe. Presence of antioxidants like tocopherols, tocotrienols, and γ-oryzanol also brighten prospects of rice bran utilization for humans as functional ingredient to mitigate the life-threatening disorders. Moreover, in the developing countries, budding dilemma of food crisis, arising due to lower crop yields and escalating population, needs to utilize each pent of available resources. To provide enough food to all people, there is the holistic approach of using the by-products generated during food processing and preparations. Rice is being processed in well-established industry, but the major apprehension is the utilization of its by-products; rice bran (5-8%) and polishing (2-3%) that are going as waste. Rice processing or milling produces several streams of materials including milled rice, bran, and husk. In developing countries, rice bran is considered as a by-product of the milling process and commonly used in animal feed or discarded as a waste. The potential of producing rice bran at the global level is 29.3 million tons annually, whereas the share of Pakistan is worked out to be 0.5 million tons. In present paper, attempt has been made to highlight the significance of these valuable but neglected ingredients under various headings.
Collapse
Affiliation(s)
- Mian Kamran Sharif
- a National Institute of Food Science and Technology , University of Agriculture , Faisalabad , 38040 , Pakistan
| | | | | | | |
Collapse
|
20
|
Dai S, Yang H, Yang L, Wang F, Du R, Wen D. Comparison of the concentrations of metal elements and isotopes of lead found in rice and rice bran. J Food Prot 2014; 77:1424-7. [PMID: 25198608 DOI: 10.4315/0362-028x.jfp-14-079] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Very few studies have investigated the difference in the distribution of metal elements between rice and rice bran samples. In this study, the concentrations of 27 metal elements (Li, Be, Na, Mg, Al, K, Ca, V, Cr, Mn, Fe, Co, Ni, Cu, Zn, Ga, As, Se, Rb, Sr, Ag, Cd, Cs, Ba, Tl, Pb, and U) in 56 polished rice and their corresponding bran samples were determined. A significant difference in concentrations of all elements except Ag and Cd was found between rice and bran (P < 0.05), with bran/rice ratios of 1.21 to 36.3. High concentrations of metal elements, especially that of the heavy metal Cr, in bran samples present a potential safety issue for bran products, such as food and feed containing bran. Pb isotope ((204)Pb, (206)Pb, (207)Pb, and (208)Pb) ratios also were determined. The (206)Pb/(207)Pb and (208)Pb/(207)Pb ratios in bran were generally higher than those in rice (P < 0.0001), and rice and bran samples were distinctly different from each other, indicating that Pb isotope composition is an effective for discriminating between bran and rice samples.
Collapse
Affiliation(s)
- Shouhui Dai
- Public Monitoring Center for Agro-Product of Guangdong Academy of Agricultural Sciences, Guangzhou 510640, People's Republic of China; Key Laboratory of Testing and Evaluation for Agro-product Safety and Quality, Ministry of Agriculture, Guangzhou 510640, People's Republic of China; State Key Laboratory of Organic Geochemistry, Guangzhou Institute of Geochemistry, Chinese Academy of Sciences, Guangzhou 510640, People's Republic of China
| | - Hui Yang
- Public Monitoring Center for Agro-Product of Guangdong Academy of Agricultural Sciences, Guangzhou 510640, People's Republic of China; Key Laboratory of Testing and Evaluation for Agro-product Safety and Quality, Ministry of Agriculture, Guangzhou 510640, People's Republic of China.
| | - Lan Yang
- Public Monitoring Center for Agro-Product of Guangdong Academy of Agricultural Sciences, Guangzhou 510640, People's Republic of China; Key Laboratory of Testing and Evaluation for Agro-product Safety and Quality, Ministry of Agriculture, Guangzhou 510640, People's Republic of China
| | - Fuhua Wang
- Public Monitoring Center for Agro-Product of Guangdong Academy of Agricultural Sciences, Guangzhou 510640, People's Republic of China; Key Laboratory of Testing and Evaluation for Agro-product Safety and Quality, Ministry of Agriculture, Guangzhou 510640, People's Republic of China
| | - Ruiying Du
- Public Monitoring Center for Agro-Product of Guangdong Academy of Agricultural Sciences, Guangzhou 510640, People's Republic of China; Key Laboratory of Testing and Evaluation for Agro-product Safety and Quality, Ministry of Agriculture, Guangzhou 510640, People's Republic of China
| | - Dian Wen
- Public Monitoring Center for Agro-Product of Guangdong Academy of Agricultural Sciences, Guangzhou 510640, People's Republic of China; Key Laboratory of Testing and Evaluation for Agro-product Safety and Quality, Ministry of Agriculture, Guangzhou 510640, People's Republic of China
| |
Collapse
|
21
|
Ertaş N. Reutilisation of rice byproduct: study on the effect of rice bran addition on physical, chemical and sensory properties of erişte. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2014. [DOI: 10.3920/qas2013.0252] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- N. Ertaş
- Faculty of Engineering and Architecture, Department of Food Engineering, Necmettin Erbakan University, Dr. Hulusi Baybal Street 12, 42060 Konya, Turkey
| |
Collapse
|
22
|
Mixing, tensile and pasting properties of wheat flour mixed with raw and enzyme treated rice bran. Journal of Food Science and Technology 2014; 52:3014-21. [PMID: 25892803 DOI: 10.1007/s13197-014-1366-y] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/25/2014] [Accepted: 04/10/2014] [Indexed: 10/25/2022]
Abstract
Rice bran is a potential fiber and minerals source for nutrients enhancement of cereals food. For evaluation of rice bran applied in bread making, mixing properties, tensile and pasting properties of wheat flour dough with raw (RB) or enzymes treated rice bran (ERB) were investigated. Farinogram with two peaks, which was observed in the dough with 40 % ERB, was reported. For mixing properties, addition of RB and ERB significantly decreased water absorption and stability of wheat dough. Dough development time of mixed flour with ERB was longer than that with RB. Water absorption, stability time of the dough and farinograph quality number is negatively correlated with addition of RB and ERB. The alveograph tests indicated that extensibility of dough decreased remarkably with increased RB or ERB addition and RB had more negative effects than that of the ERB. Results of pasting behaviors predicted that addition of RB or ERB, could slow down starch retrogradation and delay bread staling. In general, wheat flour mixed with 20 % RB or ERB was fit for bread making and the later expects better sensory and nutritional values.
Collapse
|
23
|
Development of a novel synbiotic dark chocolate enriched with Bacillus indicus HU36, maltodextrin and lemon fiber: Optimization by response surface methodology. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.10.020] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
24
|
Dai S, Yang H, Mao X, Qiu J, Liu Q, Wang F, Wang M. Evaluation of arsenate content of rice and rice bran purchased from local markets in the People's Republic of China. J Food Prot 2014; 77:665-9. [PMID: 24680082 DOI: 10.4315/0362-028x.jfp-13-344] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
In previous studies, inorganic arsenic and total arsenic concentrations in rice bran have been much higher than those in polished rice obtained from the same whole paddy rice. However, the arsenic species distribution between rice and bran is still unknown, especially for arsenite (AsIII) and arsenate (AsV). To characterize the arsenic species in rice and bran and explain the elevated concentrations of inorganic arsenic and total arsenic, four arsenic species, AsIII, AsV, dimethylarsinic acid, and monomethylarsonic acid, were evaluated. Rice and bran samples (n = 108) purchased from local markets in the People's Republic of China were analyzed using high-performance liquid chromatography with hydride generation and atomic fluorescence spectrometry and then microwave extraction. As expected, most of the arsenic was found in bran, with bran/rice ratios of 6.8 for total arsenic species and 6.4 for inorganic arsenic. Among four arsenic species, the maximum bran/rice ratio was 104.7 (335/3.2 μg kg(-1)) for AsV followed by 1.2 (69.2/56.1) for AsIII, 1.3 (6.7/5.2) for dimethylarsinic acid, and 4.0 (0.8/0.2) for monomethylarsonic acid. Thus, the large difference in arsenic concentration between rice and bran was mostly due to the difference in the AsV concentration, which account for 96 and 95 % of the difference for total arsenic species and inorganic arsenic, respectively. Therefore, the possibility of AsV contamination in rice bran and its by-products needs more study. This study is the first in which concentrations of AsIII and AsV in rice and bran have been documented, revealing that a higher percentage of AsV occurs in bran than in rice.
Collapse
Affiliation(s)
- Shouhui Dai
- Public Monitoring Center for Agro-product of Guangdong Academy of Agricultural Science, Guangzhou 510640, People's Republic of China; Institute of Quality Standard and Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, and Key Laboratory of Agri-food Quality and Safety, Ministry of Agriculture, Beijing 100081, People's Republic of China
| | - Hui Yang
- Public Monitoring Center for Agro-product of Guangdong Academy of Agricultural Science, Guangzhou 510640, People's Republic of China.
| | - Xuefei Mao
- Institute of Quality Standard and Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, and Key Laboratory of Agri-food Quality and Safety, Ministry of Agriculture, Beijing 100081, People's Republic of China
| | - Jing Qiu
- Institute of Quality Standard and Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, and Key Laboratory of Agri-food Quality and Safety, Ministry of Agriculture, Beijing 100081, People's Republic of China
| | - Quanji Liu
- Institute of Quality Standard and Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, and Key Laboratory of Agri-food Quality and Safety, Ministry of Agriculture, Beijing 100081, People's Republic of China
| | - Fuhua Wang
- Public Monitoring Center for Agro-product of Guangdong Academy of Agricultural Science, Guangzhou 510640, People's Republic of China
| | - Min Wang
- Institute of Quality Standard and Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, and Key Laboratory of Agri-food Quality and Safety, Ministry of Agriculture, Beijing 100081, People's Republic of China;,
| |
Collapse
|
25
|
Tuncel NB, Yılmaz N, Kocabıyık H, Uygur A. The effect of infrared stabilized rice bran substitution on physicochemical and sensory properties of pan breads: Part I. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2013.12.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
26
|
Utilization of Lentinus edodes mushroom β-glucan to enhance the functional properties of gluten-free rice noodles. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.10.002] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
27
|
Goldner MC, Lescano G, Armada M. Food menus evaluation for most liked products in children from Puna, region of Argentina. Appetite 2012; 61:66-76. [PMID: 23154217 DOI: 10.1016/j.appet.2012.10.022] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2011] [Revised: 10/12/2012] [Accepted: 10/18/2012] [Indexed: 10/27/2022]
Abstract
The aim of this study was to investigate the acceptability of varied food menus, preferred by children of 11-14 years located at Puna (3500 m.a.s.l.), in young urban people. The children drew "the preferred menu" which showed that the consumption of vegetables as a main course was comfortable when it was consumed in the form of soups and mixed vegetables. However, some imbalances were detected when evaluating the percentage of daily nutritional values and the caloric distribution of nutrients. Consumer's hedonic scores showed significant acceptability to the cheese empanadas, Andean potato cake and Andean mashed potato. The free word association test suggested that, because of their relationship with culture, the Andean mashed potato, verde potato stew with charqui and anchi of apple could be offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber.
Collapse
Affiliation(s)
- María Cristina Goldner
- Instituto para la Investigación de la Industria Química-Consejo Nacional de Investigaciones Científicas y Técnicas, CONICET, Av Bolivia 5150, 4400 Salta, Argentina.
| | | | | |
Collapse
|
28
|
ANIL MUNIR. EFFECTS OF WHEAT BRAN, CORN BRAN, RICE BRAN AND OAT BRAN SUPPLEMENTATION ON THE PROPERTIES OF PIDE. J FOOD PROCESS PRES 2011. [DOI: 10.1111/j.1745-4549.2011.00592.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
29
|
Dough rheological, Mixolab mixing, and nutritional characteristics of almond cookies with and without xylanase. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2011.02.023] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
30
|
Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Kim HW, Jeong JY, Kim CJ. Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system. Meat Sci 2011; 88:59-66. [DOI: 10.1016/j.meatsci.2010.12.003] [Citation(s) in RCA: 94] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2009] [Revised: 05/26/2010] [Accepted: 12/02/2010] [Indexed: 11/28/2022]
|