Addition Of Rice Bran Research Articles

Viability of Lactobacillus acidophilus in rice bran‐enriched stirred yoghurt and the physicochemical and sensory characteristics of product during refrigerated storage

SummaryThis study was aimed at investigating the fortification of probiotic yoghurt with rice bran to increase nutritional properties of the product. The different levels of rice bran (0.3%, 0.6%, 0.9% and 1.2%) were incorporated into milk. The yoghurt samples were produced after pasteurisation, addition of starter culture and 1% Lactobacillus acidophilus suspension (6 × 108 CFU mL−1) and incubation. During sample storage in refrigerator, the viability of L. acidophilus, viscosity and physicochemical and sensory properties of product were investigated. Rice bran significantly increased the viability of L. acidophilus (P < 0.05). In addition, all probiotic yoghurts incorporating rice bran indicated higher viscosity and acidity and lower pH and syneresis compared to plain yoghurts. Furthermore, increments in rice bran incorporation levels resulted in a reduction in consumers' sample preferences. In general, the addition of rice bran at a suitable level could increase L. acidophilus viability and improve quality attributes of yoghurt.

Screening of Fungal Strains Grown in Solid-state Culture for Production of Pectinase from Coffee Husk

Eighty percent of Vietnamese coffee production can be found in Central Highlands (Tay Nguyen). This paper describes a screening of fungi strains isolated from coffee husk waste collected in Dak Lak province, Tay Nguyen, for pectinase production. It was found that 17 different fungi strains were isolated from samples of 11 coffee farms. Among them. there were only 9 trains which could hydrolyze pectin. The diameter of the hydrolysis halo around fungi colonies in Pectinase Screening Agar Medium (PSAM) was measured as an indicator to assess the pectinase activity. Phylogenetic analysis based on 28S rRNA gene sequences showed that detected Rhizopus oryzae . Aspergillus oryzae and Hypocrea pseudokoningii were those giving the largest holo zones. Hypocrea pseudokoningii presented the best pectinase activity of 657.16 UI/g and was chosen for biomass production to collect enzyme. In a further study, effect of rice bran addition to coffee husk and moisture of culture medium on the spore yield of Hypocrea pseudokoningii were investigated. Using coffee husk medium with 23% rice bran addition and 65% moisture at ambient temperature, the highest spore yield of 9.2 x10 8 spores/g was found after incubation for 168 hours. The fungi biomass product was dried at 40 o C for 54 hours to obtain the final moisture of 12% and spore survival of 5.9 x10 8 spores/g.

Obtaining and characterizing silage acid flour from corvine (micropogonias furniere) residues with and without of rice bran

The objective of this work was to obtain chemical silage for bird feeding, from residues of Corvine (Micropogonias furniere), accompanying hydrolysis degree and characterizing the different obtained fractions. For the elaboration of the silage, the residues were grinded, distributed in buckets, acidified with acetic acid P.A. (10% P/V). The silage was stored at room temperature, with periodic homogenization, pH and temperature of the process being monitoring. After 15 days of experiment it was removed the bony matter by crude filtration and pressing and the filtrate was centrifuged for separation of the different fractions: liquid, proteinic and greased. The other proteinic fraction was dried in greenhouse with and without addition of rice bran. The proximal composition of the raw material and of the obtained fractions were determined and also determined the soluble nitrogen for the hydrolysis degree verification. The obtained silage presented a proteinic value of 59,54%. Part of the proteins, present in the raw material, they were retained in the minerals flour and liquid fractions obtained in the silage process. The

Garut (Marantha Arundinaceae L.) Starch-Based Cookies with Rice Bran and Whole Wheat Flour as a Source of Fiber

The escalation of degenerative diseases can be prevented by consuming fibrous foods. This study focus onproduct development of cookies from arrowroot starch with the addition of rice bran and whole wheat flour as fiber source. The addition of fiber was conductedusing various concentration of 0-30%. Aim of this study was determinedto add therice bran and whole wheat flour against physical-chemical properties of cookies. The data of physical-chemical properties were analyzed by Anova, followed by HSD test, while the organoleptic data were analyzed using Friedman test and determining the best treatment using method effectiveness index (De Garmo). Best quality wasshowedon proportion of20% rice bran flour (P2) and 20% whole wheat (P5) with the average value of the water content in sequence P2 and P5 are: 2.50% and 2.67%, 1.44% and dietary fiber 1.67%, 8.35% protein and 57.12%, and 60.73% texture and 65.80%. Organoleptic datashowedpreferable panelist on the color scale of 3.69 (regular) and 4.8 (a bit like), a sense of scale 4.13 (regular) and 4.77 (a bit like), aroma scale of 4.57 (slightly like) and 4.73 (a bit like), and the texture scale 4.37 (regular) and 4.33 (regular).

Evaluasi Nilai Nutrisi dan Kecernaan In Vitro Pelepah Kelapa Sawit (Oil Palm Fronds) yang Difermentasi Menggunakan Aspergillus niger dengan Penambahan Sumber Karbohidrat yang Berbeda

(The evaluation of nutritive value and In Vitro digestibility of oil palm fronds through fermentation by using Aspergillus niger with different soluble carbohydrate sources) ABSTRACT. Oil palm frond (OPF) is one of potential sources of alternative feed, but has limited use due to high crude fiber and low crude protein contents. Fermentation is one of the methods widely applied to improve nutritive value of animal feed. The purpose of this research is to increase nutritive value of fermented oil palm fronds by adding different soluble carbohydrate source into fermentation media. The results of the experiments indicated that fermented oil palm fronds by Aspergillus niger had a significant effect (P0,05) on the content of crude protein, crude fiber, and ash. Generally, fermented oil palm fronds with different soluble carbohydrate was able to increase the content of crude protein of oil palm fronds, but not optimal yet in reducing the crude fiber content of fermented substrate. However, the addition of rice bran on the fermentation medium showed the best results, characterized by increasing crude protein and decreasing crude fiber contents as well as improved dry matter and organic matter digestibility, reflected in high concentration of VFA.

PENGARUH PENAMBAHAN DEDAK PADI DAN TEPUNG JAGUNG TERHADAP KUALITAS FISIK SILASE RUMPUT GAJAH (Pennisetum purpureumcv.Hawaii)

ABSTRACT EFFECT OF THE ADDITION OF RICE BRAN AND CORN FLOUR ON THE PHYSICAL QUALITY OF ENSILAGE ELEPHANT GRASS (Pennisetum purpureumcv.Hawaii). The purpose of this research was to determine the effect of the addition of rice bran and corn flour on the physical quality of elephant grass (Pennisetum purpureum cv. Hawaii)silage.The present study used elephant grass (Pennisetum purpureum cv. Hawaii)in the ensilage process. Rice bran and corn flour were then added to the elephant grass in the ensilage processing. The present study used Completely Randomized Design with 7 treatments and 5 replications. The treatments were formulated as follow: R0 = elephant grass 100%; R1 = elephant grass + 8% rice bran; R2 = elephant grass + 12% rice bran; R3 = elephant grass + 8% corn flour; R4 = elephant grass + 12% corn flour; R5 = elephant grass + 4% rice bran + 4% corn flour; R6 = elephantgrass + 6% rice bran + 6% corn flour. The variables measured were physical quality of elephant grass silage, including: texture, color, and aroma. The research results showed that the addition of rice bran and corn flour did not significantly affect (P>0,01) ensilage color and aroma, but significantly affect (P<0,01) the texture of the ensilage. It can be concluded that the addition of 8% rice bran gave the best result on theensilage textureof elephant grass (Pennisetum purpureum cv. Hawaii). Keywords : Elephant Grass, Ensilage, Rice Bran, Corn Flour, Physical Quality

An Experimental Study for Functional Improvement of Woody Bio-coke by the Addition of Rice Bran

An Experimental Study for Functional Improvement of Woody Bio-coke by the Addition of Rice Bran

옹기 필터를 이용한 무 전원 정수 장치에 관한 연구

A non-electric water purification system using the Korean traditional ceramic ware Onggi, was demonstrated as an appropriate technology to solve water shortages in under developed regions. Generally, Onggi is produced using large size raw materials that are sintered at low temperature, resulting in a porous body that shows air and water permeability. An Onggi filter was prepared using a spinning wheel with the addition of rice bran to the body to increase porosity. The porosity of the obtained Onggi filter was 25.1%; the water permeability was 85.1 L/m 2 h. Turbidity and TDS of the purified water using Onggi filter were decreased by 97.7% and 29.1%, respectively.

Reutilisation of rice byproduct: study on the effect of rice bran addition on physical, chemical and sensory properties of erişte

In this study, rice bran (RB) replaced wheat flour in order to enrich the nutritional properties without affecting technological properties of erişte. For this purpose, RB was used in erişte up to 25% level. Crude ash, mineral contents, colour values, cooking and sensory properties of erişte samples were determined. Crude ash, calcium, potassium, magnesium, phosphorus, manganese, iron and zinc contents of erişte samples increased with RB addition level. As a result, utilisation of RB in erişte improved nutritional content of the erişte. RB addition increased weight increase and volume increase values of the erişte samples compared to control erişte sample, and also the highest weight and volume increase values were obtained with 25% RB addition. The cooking loss value of erişte sample with 5% RB substitution level was statistically similar to the control. According to wheat flour, the dark colour of the RB affected the sensory score of erişte negatively especially high addition level, but stickiness values affected positively by RB addition significantly (P<0.05) compared to control sample. The sensorial test results indicate that the erişte with an enrichment level of 10% RB was well accepted by the panellist after control sample.

Sustainable Growth of Shrimp Aquaculture Through Biofloc Production as Alternative to Fishmeal in Shrimp Feeds

As capture fisheries are now fully exploited in Egypt, aquaculture is considered the only source for meeting the demand of seafood for rapidly growing populations in Egypt. To meet these demands for seafood, aquaculture has to grow fast and to be more intensive. Fishmeal sources from capture fisheries are fully exploited and thus become costly ingredient in fish and crustacean feed formulations. The present study evaluated biofloc technology as a sustainable alternative to fishmeal in the shrimp feeds using cheap carbon source for stimulation of the microbial biofloc growth, in addition to reduce protein content of the shrimp feeds. The shrimp were fed on three different diets (Control 45% CP, BF25.10 and BF30.10). The shrimp were cultured for 150 days. The water quality in biofloc-based pond was maintained with the promotion and development of biofloc through rice bran addition during the experiment. At the end of the experiment, the total yields of the shrimp in the two biofloc treatments were significantly higher than those of the shrimp in the control group (P < 0.05). The results indicated that promoting biofloc through carbohydrate addition in culture systems could enhance growth performance and water quality of cultured shrimp under the conditions of the present study. Feed conversion ratio (FCR) was significantly (P < 0.05) differed among treatments compared to control diet (1.51 ± 0.11; 1.66 ± 0.13 and 1.80 ± 0.10 for BF25.10; BF30.10 and control, respectively). There were significant differences (P < 0.05) in shrimp mean final weight between treatments and control diet (37.10 ± 2.22 g; 35.31 ± 1.52 g and 33.24 ± 2.17 g for BF25.10; BF30.10 and control, respectively). Mean survival (70 ± 8.30%; 66 ± 9.10% and 57 ± 11.00%, for BF30.10 ; BF25.10 and control, respectively. was significantly differed among treatments compared to control diet. The data suggests that substituting high-protein (Control 45% CP) with low-protein (BF25.10 and BF30.10) feed in a biofloc dominated system operated with minimal discharge may provide an alternative to improve shrimp farming technology, through improved water quality, cheaper (lower protein) feed and reduced environmental impact. The biochemical composition of the biofloc treatments did not vary significantly. Biofloc grown on BF25.10 had higher protein content (23 ± 7 % DW) than BF30.10 treatment (18 ± 5 %DW). The composition of the PUFAs in the biofloc showed that the treatment of biofloc with BF25.10 contained significantly more total n-3 PUFA and total n-6 PUFA than that with treatment of BF30.10. The results of the present study proofed that biofloc is a possible additional nutritious aquaculture feed for shrimp.

Effect of amylose:amylopectin ratio and rice bran addition on starch films properties

The influence of the amylose:amylopectin ratio on the properties of pea, potato and cassava starch films and the effect of the incorporation of rice bran of two different particle sizes were studied. The structural, mechanical, optical and barrier properties of the films were analyzed after 1 and 5 weeks. The high content of amylose gave rise to stiffer, more resistant to fracture, but less stretchable films, with lower oxygen permeability and greater water binding capacity. Although no changes in the water vapour permeability values of the films were observed during storage, their oxygen permeability decreased. Throughout storage, films became stiffer, more resistant to break, but less stretchable. Rice bran with the smallest particles improved the elastic modulus of the films, especially in high amylose content films, but reduced the film stretchability and its barrier properties, due to the enhancement of the water binding capacity and the introduction of discontinuities.

Effect Addition of Rice Bran on Fermentation Process to Increasing Lovastatin and Intensity of Red Pigment Angkak

Red yeast rice, known as Angkak, is a natural dye product of rice fermented by mold Monascus purpureus. Red yeast rice contains lovastatin compounds as secondary metabolites that have been shown to lower triglycerides and cholesterol. Increase secondary metabolites can be done by the addition of a source of vitamin B1 and zinc. Rice bran is a good source of vitamin B1 and zinc. This study aims to increase levels of lovastatin and red pigments are produced during the fermentation of red yeast rice. The study uses a completely randomized design consisting of 6 treatments: the addition of rice bran on the fermentation medium (2.5, 5, 7.5, 10, 12.5 and 15%, respectively). The best treatment obtained from treatment adding with 5% rice bran where has the following characteristics: intensity of red pigment 3.574, 102.040 ppm lovastatin levels, the level of redness (a+) 15.40. The best treatment resulting red pigment solubility at a temperature of 25, 60, 80 and 100°C range from 1,149 to 2,552.

KANDUNGAN SERAT, LEMAK, SIFAT FISIK, DAN TINGKAT PENERIMAAN ES KRIM DENGAN PENAMBAHAN BERBAGAI JENIS BEKATUL BERAS DAN KETAN

Background: Fiber intake provides many health benefits including reduced risk for coronary heart disease, stroke, hypertension, diabetes, obesity and certain gastrointestinal disease. One of the foods that have high fiber content is rice bran. The addition of rice bran in ice cream to enrich the fiber content of ice cream, so that the ice cream is produced has more complete nutritional value. White rice, red rice, white glutinous rice, and black glutinous rice are well known by Indonesian people. Therefore, it is necessary to study about fiber and fat content of ice cream with the addition of white, red, white glutinous, and black glutinous rice bran. Objective: Analyze the difference of fiber content, fat content, physical properties (overrun and melting rate), and level of acceptance by the addition different types of rice and glutinous rice bran in ice cream. Methods: Experimental study completely randomized design with single factor. Rice bran varieties used were white, red, white glutinous, and black glutinous rice bran with addition of 10% rice bran. The analyzes are crude fiber content, fat content, physical properties, and level of acceptance of ice cream with the addition of rice and glutinous rice bran varieties. Data described the physical properties of ice cream by calculating the average overrun and melting rate. Statistical analysis of the fiber content using one way ANOVA, while the fat content using Kruskal-wallis. The level of acceptance analyzed by Friedman test followed Wilcoxon test. Results: The addition of different types of rice and glutinous rice bran statistically no effect on fiber and fat content of ice cream. The highest overrun is in the ice cream without the addition of rice bran. The lastest melting rate is in the of ice cream with the addition white rice and white glutinous rice bran. The addition of different types of rice and glutinous rice bran decrease level of acceptance includes the color, flavor, texture, and flavor of ice cream. Conclusions: The highest fiber content is in the ice cream with the addition of black glutinous rice bran. The lowest fat content is in the ice cream with the addition of white rice bran. Recommended ice cream is ice cream with the addition of white glutinous rice bran.

Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice bran

Gluten-free (GF) breads are often characterised by low nutritional quality as they are mainly starch based and contain low amounts of vitamins, minerals and in particular dietary fibre. The objective of this study was to improve the physical, nutritional and sensory quality and shelf life of rice-based GF bread by adding different fractions of rice bran, containing different amounts of protein, fat, dietary fibre (DF) and different ratios of insoluble (IDF) to soluble (SDF) DF.As a first step, recipe parameters (content of HPMC, egg albumen and emulsifier) of GF bread with 10% rice bran addition were optimised. An amount of 3% HPMC, 1.5% emulsifier and 2% egg albumen provided acceptable structural and textural quality of GF bread. The main trials demonstrated that addition of rice bran, in particular when containing a high amount of SDF, produced better bread colour, higher specific volume, softer crumb firmness and improved porosity profile. All rice bran containing GF breads had higher protein and DF content and the ratio of IDF to SDF was improved substantially depending on the dietary fibre fraction of rice bran. Sensory acceptance was increased and shelf life extended, again when selecting a rice bran source with high SDF content.

Suppressive effect of rice bran incorporation in paddy soil on germination of Monochoria vaginalis and its relationship with electric conductivity

Laboratory experiments were conducted to investigate (1) the effects of the addition of rice (Oryza sativa. L.) bran to paddy soil on the germination of Monochoria vaginalis (Burm. f.) Kunth, and (2) the relationship between the electric conductivity (EC) of the soil solution and germination. Soil samples were collected at 4 sites in Japan. After flooded soils with rice bran had been incubated for 7 d at 30°C, the soil solution was collected using a porous cup and the EC of the soil solution was measured. The amounts of rice bran added to the soil were 0%, 0.3%, 0.6% and 0.9% (weight(w)/w). In the soil solution obtained, seeds of M. vaginalis were incubated for 3 d at 30°C, and the germination percentage was then analyzed. The addition of rice bran suppressed germination, and the degree of suppression increased with increasing content of rice bran. Although the same amount of rice bran was applied to each soil, the degree of growth suppression by rice bran as well as the EC of the soil solution differed among the soils. In each soil, there was a positive correlation between the amount of rice bran and EC, and the degree of growth suppression significantly increased with an increase in EC. When EC was higher than 150 mS m−1, seeds of M. vaginalis hardly germinated. There was no significant correlation between the oxidation-reduction potential (Eh) of soil and seed germination, suggesting that EC is a more reliable and convenient indicator than Eh for evaluating the relationship between the addition of organic material and seed germination. In conclusion, the addition of rice bran to soil increases the EC of the soil solution, and EC is one of the factors that suppress the germination of M. vaginalis. The suppressive effect of rice bran on germination is different among soils. This fact is attributed to the difference in EC due to the addition of rice bran. Thus, it is expected that EC can be used as an indicator for determining how much rice bran to add.

Hypolipidemic and antioxidative effects of rice bran and phytic acid in high fat-fed mice

The influence of rice bran and phytic acid on lipid metabolism and antioxidative status in high fat-fed mice was investigated. The mice were given high fat diet (HF) or high fat diet supplemented with rice bran (HF-RB) or phytic acid (HF-PA) for 7 weeks. The control mice (NC) received normal diet. The HF mice showed marked increase in body weight, total cholesterol levels, hepatic triglyceride concentration, and lipid peroxidation rate compared with NC group. Also, a significant decrease in antioxidant enzyme activities was observed in HF animals. Addition of rice bran and phytic acid in the diet counteracted this high fatinduced hyperlipidemia and oxidative stress, mainly by increasing fecal lipid excretion and regulation of antioxidant and lipogenic enzyme activities. These findings illustrate that rice bran and phytic acid possess antihyperlipidemic action and antioxidant status-improving ability, and may be beneficial as dietary supplements in the management of high fat diet-induced hyperlipidemia.

MICROBIOLOGICAL CHARACTERISTIC AND FERMENTABILITY OF KING GRASS (Pennisetum hybrid) SILAGE TREATED BY LACTIC ACID BACTERIAYEAST INOCULANTS CONSORTIUM COMBINED WITH RICE BRAN ADDITION

This research was conducted to evaluate the effect of inoculants consortium consisted ofLactobacillus plantarum (Lp) and Saccharomyces cerevisiae (Sc) and combined with rice bran additionon microbiological characteristic and fermentability of king grass (Pennisetum hybrid) silage. Effectivityof treatments was assessed by addition of inoculants (control, Lp, Lp+Sc) and level of rice bran (0, 5 and10%) which were arranged on Completely Randomized Design with Teatments Factors (3x3). Thevariables measured were total colonies of microbes (lactic acid bacteria, yeast and clostridia), total gasproduction, volatile fatty acids (VFA) and ammonia (NH3). Results showed that clostridial coloniescounted on silage treated by Lp and Lp+Sc around 37.5% and 68.7% in which lower than control.Addition of inoculants and rice bran increased fermentability of silage significantly (P&lt;0.05), howevertreatment had no affected (P&gt;0.05) on production of VFA and NH3. Gas production from silagefermentable fraction with inoculation of Lp (49.5 ml) and Lp+Sc (47.9 ml) higher than untreated silage(46.6 ml). It was concluded that the use of inoculants consortium consisted of L. plantarum and S.cerevisiae with rice bran addition improved fermentability and reduced clostridial colony in king grasssilage.

Preparation, physicochemical and texture properties of texturized rice produce by Improved Extrusion Cooking Technology

Using broken rice and rice bran as raw material, texturized rice (TR) was prepared by Improved Extrusion Cooking Technology (IECT) in which gelatinization is formed by means of low temperature and high pressure. The expansion of extrudate was hardly changed so that TR showed similar texture properties and shape with polished rices. The effect of rice bran addition (0% and 4%) and IECT conditions, including feed moisture content (26.6–33.4%), screw speed (20.1–32.6 rpm) and shearing compression metering zone temperature (SCMT, 69.8–120.2 °C) on the physicochemical, texture and nutritional characteristics of TR, were investigated by response surface methodology using Central Composite Design. When the bran addition was 4%, feed moisture content was 30%, screw speed was 26.6 rpm, SCMT was 95 °C, prepared TR contained 16.61 ± 0.02% of total dietary fiber, 9.40 ± 0.04% of protein, 3.68 ± 0.03% of fat, 2.42 ± 0.02 μg/g of thiamin, 0.52 ± 0.01 μg/g of riboflavin and 16.07 ± 0.12 mg/100 g of γ-oryzanol (dry matter content). The content increase of TDF for TR was 15.81% and the content increases of nutrients for thiamin, riboflavin, and γ-oryzanol were 1.39 μg/g, 0.24 μg/g, and 8.99 mg/g dry matter content, respectively, compared with those of polished rice.

Effect of compositional alteration of food matrices and processing on availability of selected nutrients and bioactive components in rice products

The aim was to determine the influence of compositional alteration and processing on the digestibility/availability of nutrients and bioactive components [protein (IVPD), starch (IVSD), iron, calcium, polyphenols, flavonoids] in rice products. The compositional changes representing fortified foods in ‘wafers’ and ‘noodles’ were addition of iron, rice bran, onion and cabbage. The moisture content of wafer and noodles ranged from 4.1 to 4.8% and from 73.3 to 82.1%, respectively. Wafer control (73.9–75.9%) and noodle with iron and control (85.4–87.0%) showed the highest IVPD and IVSD. Addition of rice bran decreased nutrient digestibility. The control and iron-added products exhibited least and highest available iron (2.50–2.69% and 5.99–7.07%). Total and available bioactive components increased in proportion to added external source. Overall availability of all components was better in noodles than in wafers, indicating high moisture supported higher availability. In conclusion, it can be said that both composition of the food matrix and processing influenced the availability of analyzed components.

Conversion of cassava flour to fuel ethanol by sequential solid state and submerged cultures

Abstract A process for conversion of cassava flour to ethanol was developed. This involved direct inoculation of Aspergillus awamori spores into a cassava flour paste and incubation for some period during which hydrolytic enzymes are produced (solid state culture or koji production) and subsequent addition of water and yeast cells, during which there is simultaneous hydrolysis and ethanol production (submerged culture). When cassava flour alone was used for the solid state phase, the paste was very sticky, making mixing and aeration difficult. However, addition of rice bran improved the texture and enzyme production. The optima rice bran concentration, spore inoculum concentration, and duration of solid state culture before submerged culture were 20%, 6.16 × 10 6 spores/100 g, and 2 days, respectively. Under these optimum conditions, a high ethanol concentration of 120 g/L and ethanol yield of 0.309 g-ethanol/g-cassava flour were obtained. This ethanol yield corresponds to 0.44 g-ethanol/g-cassava starch.