Mixture Of Rice Research Articles

Nutritional, physicochemical, and sensorial characterisation of quinoa-millet enriched gluten-free functional cookies

AbstractThe demand for gluten-free food products is expected to grow in the coming years. Quinoa's versatility allows it to replace traditional grains and adds high nutritional value to grain blends and processed food items. The present study was designed to prepare and evaluate gluten-free cookies by substituting rice with quinoa and keeping pearl and foxtail millet constant. A significant increase in protein (8.0–13.2 g/100 g), crude fibre (2.9–6.2%), ash (0.5–1.7%), and hardness (928.9–1736.9 g) was observed with increasing quinoa supplementation. A positive correlation of crude fibre with protein, hardness, and fracturability was observed at P ≤ 5%. Organoleptic evaluation indicated that cookies with 30% quinoa were overall accepted by the consumer. Also, these cookies had lower acid and peroxide values, thus, had longer shelf-lives. This is the first report for the use of quinoa with the mixture of rice and millet, which could be a decent alternative ingredient for gluten-free cookies formulations.

Analysis of Metabolite Differences in Different Tea Liquors Based on Broadly Targeted Metabolomics.

To expand the development of characteristic extension products of Yunnan tea and improve the utilization rate of Yunnan tea resources, in this study, we compared the metabolite composition among raw Pu-erh tea, ripe Pu-erh tea prepared with glutinous rice (according to tea to glutinous rice ratio of 1:3), and ripe Pu-erh tea prepared with a mixture of sorghum, rice, glutinous rice, wheat, and corn as raw materials (according to a tea to glutinous rice ratio of 1:3). Rice flavor liquor prepared with 100% glutinous rice served as a control. The raw Pu-erh tea liquor (RAWJ), ripe Pu-erh tea liquor (RIPEJ), ripe Pu-erh tea mixed grain liquor (HHLSJ), and rice-flavor liquor (MJ) were all brewed by semi-solid fermentation. The non-volatile components of the liquor samples were analyzed by ultra-high-performance liquid chromatography-tandem mass spectrometry as a broadly targeted metabolomics technique. A total of 691 metabolites were identified from the four samples. Among them, 674, 671, 633, and 667 species were detected in RAWJ, RIPEJ, HHLSJ, and MJ samples, respectively. Venn diagram analysis demonstrated 19, 21, and 14 unique metabolites in RAWJ, RIPEJ, and HHLSJ, respectively, compared with the metabolite composition of MJ. Flavonoids are the most important differential metabolite between tea liquor and rice-flavor liquor. This study provides a theoretical basis for the development of tea liquor products and offers insight into the difference in non-volatile components between tea liquor and rice-flavor liquor.

Comparison of quality characteristics of reconstituted glutinous rice flour and sweet dumplings with various beans.

This study blended five types of beans-florid kidney bean, red adzuki bean, chickpea, black bean, and white kidney bean-with glutinous rice flour (GRF) to create a synergistic heat-moisture treatment (HMT). We investigated the effects of this combination on the digestibility of the glutinous rice mixture and the quality of sweet dumplings. The inclusion of beans, along with HMT, altered the granular morphology, adhesive qualities, thermal characteristics, crystallinity, and protein secondary structure of the blended powders compared to GRF. Notably, the starch granules in the glutinous rice flour with red adzuki bean (R-GRF) were more complete in morphology, compact in structure, and exhibited higher heat stabilization and crystallinity, with significant changes in protein secondary structure. These modifications resulted in a low expected glycemic index (eGI) value of 52.01. Additionally, the quality assessment of the fast-frozen sweet dumplings showed that those made with red adzuki bean mixed with glutinous rice flour (R-SD) had superior texture, reduced cracking, and less water loss compared to those made with GRF (G-SD), while maintaining similar color and odor to G-SD. The eGI value of 52.21 for R-SD also fell within the low eGI range, indicating its potential for developing low-eGI foods for patients with T2DM and other special populations.

Effect of large particle mixing on cloud ignition and explosion of fine rice husk

Large particles mixed with fine dust are commonly found in the processing and transportation of grain dust. The mixture of dust is exposed to the risk of dust explosions when suspended in the environment. Using a 20 L spherical explosion device and the dust cloud minimum ignition energy (MIE) experimental platform, this study examines the effects of crushed brown rice mixture on the ignition and explosion of fine rice husk dust. The discovery of large granules of crushed brown rice being lifted up to form flow "obstacles" in the mixed dust cloud has a similar inhibitory effect to inert materials, causing the MIE of the dust cloud to increase from 40 mJ to 150 mJ. However, 5 % of crushed brown rice will lower the 10 mJ dust cloud's ignition energy when the concentration of dust clouds is 500 g/m3. Through testing the dispersibility of mixed dust clouds, it was found that fine dust particles adsorbed on the surface of large particles will peel off after being lifted, improving the dispersibility of the mixed dust cloud and forming a system of mixed dust clouds with finer effective particle size, thereby promoting ignition. Furthermore, due to the improvement in the dispersibility of mixed dust clouds by large particles, at mixing ratios below 30 %, large particles will also significantly increase the maximum rate of pressure rise (dP/dt)max, increasing the likelihood of dust ignition and the consequences of an explosion. Therefore, these findings should be taken into consideration during the process of grain processing and transportation.

Improving the technology of gluten-free bread from composite flour mixtures

The article presents the research on the development of bread technology from gluten-free composite mixtures: No. 1 from a mixture of rice and flax flour (70: 30), No. 2 from flax and corn flour (50: 50) and No. 3 from pumpkin and corn flour (50: 50). A sociological survey conducted has shown that potential consumers are interested in expanding the line of gluten-free food products in the Saratov region. The following technological parameters for the production of gluten-free bread were determined: proofing time – 100 minutes, chamber temperature 35°С and relative air humidity 40%. The bread was baked for 9 minutes at 200°С and 35 minutes at 180°С with a relative humidity in the working chamber of 40%. Physicochemical studies showed that the moisture content in three samples of gluten-free bread was 1.17 times higher than the norm (46.0) compared to the control. In turn, the acidity of the sample crumb was in the range of 5.5–7.2 degrees, respectively, which exceeded the norm. The crumb porosity of the developed samples was 65.22–68.03%, respectively, while less than 68% was explained by the use of gluten-free mixtures, which were unable to form an elastic elastic frame in the products. The developed gluten-free bread contained QMAFAnM, coliform bacteria, Staphylococcus aureus, bacteria of the genus Proteus, mold fungi and pathogenic microorganisms, including Salmonella, and complies with TR CU 021/2011.As a result of the research, sample No. 3 was selected from pumpkin and corn flour (50: 50), which had high performance in terms of overall physicochemical and organoleptic characteristics. The selected sample had dimensional stability, pleasant taste, aroma and baked crumb.

Exploring the Relationships Between Bacterial Community, Taste-Enhancing Peptides and Aroma in Thai Fermented Fish (Pla-ra).

As a traditional Thai condiment, Pla-ra is used to add flavor and richness to dishes. Nine treatment combinations of Pla-ra formulations created from 3 types of fish (Mor fish, Kradee fish, and Mor + Kradee fish) and 4 different carbohydrate sources (none, rice bran, roasted rice, and rice bran─roasted rice mixture) were studied through a 12 month fermentation period (1, 3, 5, 7, 8, 9, 10, 11, and 12 months). 16S rRNA Next Generation Sequencing (NGS) and LC-MS/MS techniques were used to analyze the microbial diversity and identify taste-enhancing peptides. Descriptive sensory analysis was performed on the extracts of the 108 Pla-ra samples mixed in a model broth. Koku perception and saltiness-enhancing attributes were clearly perceived and dominant in all samples, even though glutamyl peptides, including γ-Glu-Val-Gly, were found at subthreshold levels. The samples from mixed fish and Mor fish fermented with roasted ground rice and rice bran for 12 months had the most typical Pla-ra odors and tastes and had high taste-enhancing activities. NGS analysis revealed the presence of bacteria containing a large number of protease and aminopeptidase genes in the samples. Bacillus spp., Gallicola spp., and Proteiniclasticum spp. correlated well with the generation of glutamyl and arginyl peptides and typical odors in the samples. These results confirmed the typical sensory quality of Pla-ra depended on protein sources, carbohydrate sources, and bacteria communities. Further optimization of the microbial composition found could lead to the development of starter cultures to control and promote flavor development in fermented fish products.

Influence of Soy Protein Hydrolysates on Thermo-Mechanical Properties of Gluten-Free Flour and Muffin Quality

The influence of protease-assisted hydrolysis on the impact exerted by the soy protein isolate on the thermo-mechanical behavior and baking performance of the gluten-free composite flour, consisting of a mixture of rice and quinoa flours, was investigated. The mPAGE analysis revealed that soluble fractions of the hydrolysates, obtained with bromelain, Neutrase or trypsin, concentrated the peptides with a molecular weight lower than 20 kDa, whereas the insoluble ones retained higher molecular weight fragments. The influence of the separate and cumulative addition of the soluble and insoluble soy peptide fractions on the thermo-mechanical properties of dough was tested by means of a Mixolab device. Regardless of the enzyme used for hydrolysis, the addition of the soluble peptide fraction to the gluten-free composite flour resulted in delayed starch gelatinization, whereas the insoluble one caused a considerable increase in the dough consistency. The most important improvements in the dough behavior were observed when supplementing the gluten-free flour with 10% soy protein hydrolysates obtained with bromelain and trypsin. The gluten-free muffins enriched in soy protein hydrolysate exhibited important differences in terms of moisture, height and specific volume, compared to the control. Moreover, the ABTS- and DPPH-based methods indicated that protein hydrolysate addition caused a significant improvement in the antioxidant activity (by at least 38% and 23%, respectively) compared to the control. In conclusion, soy protein hydrolysate might be successfully used for increasing both the protein content and the antioxidant activity of the muffin samples.

Co-ingestion of Cereals and Legumes during Infant Complementary Feeding: Starch and Protein in vitro Digestion.

This study explores the impact of co-ingesting cereals and legumes on starch and protein during simulated infant in vitro digestion. Various legumes (chickpeas, lentils, peas) were added to cereals (durum wheat, brown rice, white maize), and their effects on starch and protein hydrolysis were analyzed. Substituting 50% of cereal with legumes increased proteins, minerals, and dietary fiber. Infant food with legumes exhibited smoother pasting properties. Legumes in cereal purées led to varying starch hydrolysis trends, with the lowest values in durum wheat with chickpea and all cereal blends with peas. Resistant starch levels exceeding 50% were found in infant food samples. Digested protein hydrolysis increased with legumes in durum wheat, except for peas. Brown rice mixtures decreased significantly compared to the control with chickpeas (61%) and peas (42%), while lentil blends increased by 46%. Legumes generally did not significantly affect starch bioavailability, even with α-amylase inhibitors. Lentil-cereal purées could enhance infant food nutritional value.

Pengaruh isolat protein kedelai (IPK) dalam pembuatan kerupuk dari bahan dasar nasi dan tepung tapioka terhadap sifat fisik dan sensoris

Crackers are a popular food consumed by Indonesian people as a side dish or as a snack. The quality of crackers is determined by their swelling power, crunchiness, taste and nutritional value. Crackers are generally made from tapioca flour, so the protein component is low. Therefore, this research utilized soy protein isolate which was added to tapioca and rice dough ingredients to increase the protein content of crackers. The aim of the research is to find the best formula for adding soy protein isolate and thick slices to produce crackers that contain high protein. The research method was experimental, the first treatment factor was the addition of soy protein isolate to the tapioca flour and rice mixture. The second factor is the thickness of the cracker slices. The treatment design was a Completely Randomized Design (CRD) with a 4 X 4 factorial pattern which was repeated 3 times. The research results showed that the interaction effect between the use of soy protein isolate in dough with various slice thicknesses resulted in significant differences in the swellability of crackers, frying time and oil absorption capacity. The average sensory properties of crackers added with soy protein isolate were favorable at a slice thickness of 1mm-1.5mm. The conclusion is that the best formula for making crackers made from tapioca flour and rice is to use 5% to 7.5% soy protein isolate, and the thickness of the cracker slices is 1mm – 1.5mm.

Application of ohmic heating in cooking mixtures of brown rice and whole grains: total phenolic content, antioxidant activities, vitamin B1, some minerals, and energy consumption

ABSTRACT Brown rice and whole grains are vital nutrient sources for humans; however, they usually require a long cooking period and are difficult to cook uniformly. This study investigated electrical conductivities of brown rice (KDML 105, Riceberry, and red cargo rice) and whole grains (lotus seed, red kidney bean, and Job’s tear) under various conditions. Furthermore, ohmic heating was applied in cooking the mixtures of brown rice and whole grains and the results were compared with conventional heating. The key objective was to apply ohmic heating in cooking the mixtures of brown rice and whole grains to improve the retention of nutrients in cooked products and to improve process efficiency. It appeared that electrical conductivities of all samples were sufficiently high for applying ohmic heating. Electrical conductivities of lotus seed mixed with water were between 0.061 and 0.402 S/m at 30–100°C that were higher than red kidney bean (0.016–0.256 S/m) and Job’s tears (0.018–0.148 S/m). Brown rice of Riceberry variety had the highest electrical conductivities (0.067–0.204 S/m) followed by red cargo rice (0.067–0.173 S/m) and KDML 105 (0.048–0.130 S/m). Sample mixtures cooked using ohmic method had significantly higher antioxidant activities and the calcium, phosphorus, and potassium contents than those cooked using conventional method. Precooking steps for lotus seed, red kidney bean, and Job’s tears were needed with the conventional cooking approach; however, these were unnecessary with ohmic cooking. Ohmic cooking apparatus in this study consumed approximately 2% more energy than electric rice cooker.

Impact of Oat Supplementation on the Structure, Digestibility, and Sensory Properties of Extruded Instant Rice.

The addition of oat at varying percentages (26%, 32%, 38%, 44% and 50%) was used to evaluate the structural, microstructural, and physicochemical changes in instant-extruded rice (IER). A mixture of broken rice and oat flour was extruded in a twin-screw extruder. It was found that when adding 44% oats, the gelatinization degree of the mixed powder was the lowest (89.086 ± 1.966%). The dietary fiber content increased correspondingly with the increase in oat addition. Analyses of texture properties revealed that the hardness, adhesive, and resilience values increased and then decreased with oat addition. Compared with other common instant rice (IR), the advantages of IER were evaluated in terms of microstructure, digestive performance, and flavor. IER with 44% oat addition obtained in this study had higher hardness, adhesiveness, rehydration time, and sensory score, and the content of resistant starch (RS) reached 6.06%. The electronic nose and electronic tongue analyses could distinguish the flavor of different IR efficiently. This study showed the feasibility of preparing fiber-enriched IER. The results demonstrated the potential for the development and utilization of broken rice, providing a reference for the development of IER.

РАЗРАБОТКА РЕЦЕПТУРЫ И ПРОВЕДЕНИЕ ОРГАНОЛЕПТИЧЕСКОГО АНАЛИЗА ЗЕРНОВОГО БАТОНЧИКА

In modern world consumers choose products that are health friendly, but at the same time convenient for use and storage and affordable. Based on these factors, three formulations of cereal bar from rice cereal, buckwheat cereal and a mixture of two cereals were developed. A production flow chart has been drawn up and tested, which includes two stages: syrup preparation and bar molding. For the developed bars a tasting was conducted among 23 respondents, according to which the rice bar took the leading position. But assessment of 3 experts showed that the recommended cereal bar is the bar made from a mixture of rice and buckwheat cereals. Technical specificationsfor the bars TU 10.61.33–001-02068396-2022 has been developed and registered.

Determination of protein content in cooked foods consumed by toddlers aged 1-2 years in Sri Lanka

In early life, protein deficiency as well as heavy protein intake cause adverse conditions. Therefore, the present study aimed to assess the protein adequacy of diets in 1-2-year-old toddlers in the Alawwa Medical Officer of Health (MOH) area, Kurunegala, Sri Lanka. Data on food consumption was obtained by 24-hour dietary recall method from selected caregivers (n=60) andcommonly consumed foods (n=30) were cooked using household preparation protocols practiced in the area. They were homogenized and analyzed for protein. The majority of toddlers among the selected population consumed rice-based meals (73%) as the main meal (cooked rice with vegetable accompaniments), while 27% preferred mixed diets (a mixture of vegetables, pulses, leafy vegetables and fish along with rice). A serving of commercial cereal products provided the highest estimateddaily intake (EDI) of protein (10.70 ± 0.40 g). The average EDI of protein of all categories of foods per portion (rice, vegetables, pulses, green leaves, fish, eggs, rice mixtures and cereal products) was 31.55 ± 0.88 g, contributing to the recommended dietary allowance (RDA) of 242.64% and 150.17% for 1-2 year toddlers as defined by the Department of Agriculture, United States (USDA) and Sri Lankan RDA defined by Medical Research Institute (MRI), respectively. In conclusion, the cooked foods prepared according to local recipes fulfilled the dietary requirements of protein for toddlers aged 1-2 years in the Alawwa MOH area following USDA and Sri Lankan nutrition guidelines.
 Keywords: Estimated Daily Intake, Protein, Recommended Dietary Allowance, Toddlers

The Effect Of Liquid Organic Fertilizer (Lof) From Rice Washing Water and Coconut Water Using Em4 On The Growth Of Chorella sp. At Laboratory Scale

Chlorella sp. has significantly higher nutritional content compared to artificial feed. To obtain Chlorella sp. as a natural feed, it was necessary to cultivate pure phytoplankton to meet the availability of crude feed in sufficient quantities. In conducting the cultivation, there was a need for liquid organic fertilizer (LOF) that could be easily obtained and was available in nature, which was liquid organic fertilizer made from a mixture of rice washing water and coconut water fermented using EM4. This research aimed to determine the density of Chlorella sp. using liquid organic fertilizer from rice washing water, and coconut water fermented using EM4 and the effect of the best fertilizer dosage on the growth of Chlorella sp. This research used a Completely Randomized Design (CRD) consisting of 4 treatments with four replications. The highest average cell density of Chlorella sp. throughout the research was obtained in treatment C (15 ml dosage), followed by treatment B (10 ml dosage), treatment D (20 ml dosage), and the lowest in treatment A (control). The application of liquid organic fertilizer from rice washing water and coconut water significantly affected the density of Chlorella sp. (p <0.05). The highest density was recorded on day 6 in treatment C with a dosage of rice washing water and coconut water of 15 ml, with a population density of 12,466.25 x 104 cells/ml.

Organic Cutlery : Substitution of Plastic Wares

Abstract- Edible cutlery is the best alternative to plastic cutlery. It is prepared by baking a mixture of sorghum, rice and wheat flour with different types of flavours, like ginger, garlic, black pepper, sugar, cinnamon, cumin and mint. A splash of colours is added to the cutlery by including spinach (green), beet root (red) or carrot (orange) pulp into the product mix. They contain fibre, iron, protein and calcium. One of the naturally occurring high micro-nutrients in this is sorghum. It is highly nutritious with no preservatives and easily decomposable. Moreover, it won’t get softened by the use of any hot material or liquor contained with it. Edible cutlery is a solution that provides the same convenience as disposable forks, spoons, plates and chopsticks without any environmental (hazards) problems. It’s delicious, hygienic, and durable and it promotes a healthy tomorrow.

Comparison of the effect of hydroxyl propyl methyl cellulose, pectin, and concentrated raisin juice on gluten-free bread based on rice and foxtail millet flour.

The nutritional and technological challenges of gluten-free (GF) bread have increased the need for its modification due to the growing demand for this product, especially from celiac patients. Therefore, the present study aims at evaluating the influence of hydroxyl propyl methyl cellulose (HPMC) at 1% and 2% levels, pectin at 1.5% and 2.5% levels, and concentrated raisin juice (CRJ) at 3% and 4% levels on the dough rheological properties and quality of GF bread based on rice and millet flour. The GF bread prepared with HPMC and incorporating CRJ had higher water absorption, dough development time, and dough stability. In addition, the firmness of GF bread during 24-72 h after baking in the presence of 1% HPMC with 3% and 4% CRJ followed by 2.5% pectin incorporating 3% and 4% CRJ showed a significant decrease compared to the control sample. Further, the color index of GF bread was improved with the addition of HPMC and pectin and the L* index decreased in all GF breads with CRJ. The highest volume was occupied by bread containing 1% HPMC. The results demonstrated that GF bread could be produced from a mixture of rice and millet flour and its technological quality was improved by using 1% HPMC and 3% CRJ. Therefore, it has the necessary potential for high-scale production and consumption among members of the society.

Fermented grain-based beverages as probiotic vehicles and their potential antioxidant and antidiabetic properties

This work aimed to determine the most adequate combinations of germinated or non-germinated grains (lentils, brown rice, and sorghum) as substrates for fermentation by Saccharomyces boulardii with the goal of producing functional beverages as probiotic carriers. Additionally, the antioxidant and antidiabetic potentials of the beverages were investigated. The binary mixture of lentils (50%) and brown rice (50%) proved to be the most favorable combination for S. boulardii growth, achieving 10.01 and 12.36 log CFU mL−1 for fermented beverages obtained using non-germinated and germinated grains, respectively. This combination also yielded products with superior antioxidant properties, measuring 470.85, 1286.50 and 370.27 μmol TE mL−1 for DPPH, ABTS and FRAP, respectively, for fermented beverages produced from the non-germinated grains. Concerning antidiabetic properties, fermented beverages produced using non-germinated grains of brown rice, sorghum and the mixture of lentil and brown rice in equal proportions deserve special mention, as they reduced α-amylase activity by 74.67, 59.25 and 51.23%, respectively, compared to their respective non-fermented samples. In conclusion, fermentation with S. boulardii using different grains as substrates proved to be an excellent strategy for obtaining beverages with improved antioxidant and antidiabetic properties, as well as serving as effective carriers for probiotic microorganisms.

Development and investigation of qualitative characteristics of specialized bits

Relevance. The study characterizes the design of a mixture of gluten-free flours and fenugreek seeds (Trigonella foenum-graecum) to improve the properties of gluten-free biscuits and determine dough and finished product predictors. A distinctive feature of the mixture is the presence of raw ingredients with high nutritional and biological value. The data obtained can be used in the development of new product lines, new recipes for specialized flour confectionery.Methods. To study the effect of corn flour, rice flour, flaxseed flour and fenugreek seeds on the quality characteristics of simple biscuits, standard test methods were used. The composition of the prescription components was selected taking into account the specialized focus of the product, the biological value of the ingredients, the high sensory characteristics of the finished product, and the imparting of functional properties.Results. The optimal quantitative ratios of corn flour, flaxseed and rice flour (45:45:10) and the proportion of fenugreek seeds (7.5% by weight of flour) were experimentally determined. The quality indicators of the developed products are investigated. It has been established that the use of flour gluten-free mixture and fenugreek seeds affect a slight increase in dough moisture, acidity and wetness of finished products. Recommended standardized requirements for gluten-free biscuits from a mixture of corn, rice, flax flour and fenugreek seeds are proposed. As additional quality indicators, the content of gluten, dietary fiber and magnesium is highlighted. The developed simple biscuits for specialized purposes have a functional focus due to the high content of dietary fiber and magnesium, the share of which is more than 15% of the daily intake of these nutrients.

Efficiency, Margin And Channel Analysis Corn (Zea mays L.)

The development of corn crops that began in the 1990s is considered by many parties to have brought significant changes to improve the welfare of farmers. For Indonesia, corn is the second food crop after rice. Even in some places, corn is the main staple food substitute for rice or as a mixture of rice. The research was conducted in Sumber Lor Village, Babakan District, Cirebon Regency, from January to March 2023. This study aims to find out: (1) The size of corn trading margin in Sumber Lor Village, Babakan District, Cirebon Regency and, (2) The efficiency of corn trading channels created in Sumber Lor Village, Babakan District, Cirebon Regency. The research design used in this study is a quantitative method, with a survey approach, with a sample of 42 farmers, 9 collecting traders, 3 wholesalers and 7 retailers. The data collected are primary data and secondary data that have to do with the research problem. The resulting data is analyzed descriptively and statistically. Descriptive analysis is used to determine the channel of commerce and the function of tataniaga. While statistical analysis is used to determine trade margins and to determine corn farming analysis. The results showed that: (1) The largest trade margin was in marketing channel II which was Rp. 2,550 per kg and the smallest in commerce channel I which was Rp. 1,945 per kg, and (2) The efficiency of corn trading in trade channels I and II was efficient, with a value of tatangiaga efficiency of 6.78% and 9.47%, (3) There were two systems of commerce channels corn in Sumber Lor Village, Babakan District, namely Farmers - Collecting Traders - Retailers - Consumers, and Farmers - Collecting Traders - Wholesalers - Retailers - Consumers, and (4) The efficiency of corn trading in trade channel I is more efficient than commercial channel II. The shorter the configuration channel, the more efficient the value. Because the longer the commercial channel, the more costs are incurred.

Development of a novel pilot-scale tray bioreactor for solid-state fermentation aiming at process intensification

Solid-State Fermentation (SSF) processes have high contamination and low productivity rates, since it involves batch processes with multiple manual stages. In order to reduce handling in SSF processes, this research developed a pilot-scale tray bioreactor that enables process intensification by combining upstream operations and fermentation in a single equipment. Thus, a novel tray bioreactor was developed with an atomization system of spore suspension, nutrient solution, and cooling water above the fermentative medium. It also incorporates a sterilization system using steam. In order to validate the bioreactor, two case studies were conducted. In the first case study, the fungus Metarhizium anisopliae was cultivated on three types of agro-industrial residues. The conidia/mL obtained using the mixture of wheat bran and broken rice was (16.7±0.46)×108, which is statistically higher (α=0.05) than the fungus production of (8.59±1.60)×108 cultivated on the control (Type I Rice). In the second case study, lipases from M. anisopliae were produced on agro-industrial residues. The enzymatic activity average was 5.64±0.45U/mL based on 36 fermentations. The results have shown that the new tray bioreactor can produce the fungus and lipases in greater quantities than other systems reported in literature, while reducing handling, energy, costs, and process time.