Abstract
Rice bran flour is a byproduct of rice processing and can be used as food. The objective of the current study was to use pregelatinized rice bran flour along with hydrocolloids to stabilize guava nectar, as well as to evaluate the stability of bioactive compounds during a storage period of 180 days. For this purpose, the guava fruits were processed in the form of pulp, following the elaboration of the nectars. Four formulations were prepared: one control (pulp, water, and sugar) and three by the addition of xanthan, guar gum, and pregelatinized rice flour. The sedimentation stability, the content of bioactive compounds, and the physicochemical parameters were evaluated at every 45 days of storage. The formulations with guar and pregelatinized rice bran flour gave better results than the others for all the evaluated parameters, indicating that they could be a good option for stabilization of the guava nectar. Moreover, the rice flour seems to be a cost-effective option and is easy to obtain in contrast to the other commonly used hydrocolloids that are generally used in food industry.
Published Version (
Free)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
