Rice Bran Flour Research Articles

The Effect of the Ratio of Rice Bran Flour and Wheat Flour on Some Quality Component and Sensory of Cup Cake

Abstract: This research was aims to determining the Effect of the Ratio of Rice Bran Flour (RBF) and Wheat Flour (WHF) on some quality component and sensory of Cup Cake. This research used a Completely Randomized Design (CRD) with a single factor, namely the combination of the proportion of rice bran and wheat, consisting of 6 treatments are as follows: b0 (RBF 0% : WHF 100%); b1 (5% RBF: WHF 95%); b2 (RBF 10% : WHF 90%); b3 (RBF 15% : WHF 85%); b4 (RBF 20% : WHF 80%); and b5 (RBF 25% : WHF 75%). The research data were analyzed using ANOVA at a 5% real level and further tests using Orthogonal Polynomials at a 5% real level. Also, a high percentage of fat (29.10%) was recorded for cake with RBF at 20% significant increase in the protein content compared to control cake (7.65%). With increasing the ratio of RBF to all cupcake samples at different proportions, some physical properties of the cupcake such as volume and specific volume were decreased, while others such as weight and specific weight were increased compared to the control cupcake. In the higher storage period, the higher staling of cupcake samples appeared, and thus, the moisture content of the fortified cupcake decreases with different proportions of RBF. It could be concluded that the RBF has a functional property higher than those of WHF. Finally, high-fiber cupcake can be prepared with substituted WHF up to 25% with RBF without any negative effects on the quality properties and sensory acceptability of the product

Pengaruh Penyimpanan Suhu Refrigerasi terhadap Karakteristik Fisik Organoleptik, Nilai pH, Cemaran Coliform dan Salmonella spp., Yoghurt Susu Kambing dengan Penambahan Tepung Bekatul Beras Merah

Yogurt is a fermented milk product made with the help of Lactic Acid Bacteria (LAB). Goat milk yogurt with the addition of red rice bran flour contains high antioxidants, making it very beneficial for health. This study aims to evaluate the effect of storage duration on the organoleptic physical characteristics, pH value, and contamination by Coliform and Salmonella spp. in goat milk yogurt with the addition of red rice bran flour. The study used 20 samples divided into five treatment groups based on storage duration (0, 1, 2, 3, and 4 weeks) at 4 ℃, with four repetitions. Each week, organoleptic physical characteristics were tested hedonically and hedonic quality assessed by 20 semi-trained panellists, pH measured with a digital pH meter, Coliform contamination tested using the Most Probable Number (MPN) method, and Salmonella spp. contamination tested using SSA media followed by TSIA media. Data analysis for organoleptic physical characteristics was conducted using the Kruskal-Wallis test followed by the Mann-Whitney test. Data analysis for pH and Coliform contamination was conducted using one-way ANOVA followed by the Tukey test. Data analysis for Salmonella spp. contamination was done descriptively. The results showed that the storage duration significantly affected the physical characteristics of appearance, taste, and aroma (p<0.05) but did not significantly affect colour (p>0.05). There were very significant differences in pH values and Coliform contamination (p<0.01), whereas Salmonella spp. contamination was not affected by the storage duration. The conclusion of this study is that goat milk yogurt with the addition of red rice bran flour should be consumed within three weeks based on organoleptic physical characteristics, pH value, and levels of Coliform and Salmonella spp. contamination.

Effect of cooking characteristics, amino acid consistency, and functional properties of composite noodles made from foxtail millet

The research endeavors to address the exigent demand for augmented nutritional efficacy in food commodities, alongside the escalating preference for expedient, superior, and health-conscious alternatives. As a result, the ongoing investigation aims to formulate instant noodles utilizing a composite blend of flours, including foxtail millet (FMF), wheat (WF), mushroom (MF), and rice bran flour (RBF), followed by a subsequent evaluation of the functional properties, cooking attributes, and amino acid composition of the noodles. The investigation considered distinct proportions of composite flour, specifically 0:100:0:0, 60:30:5:5, 50:40:5:5, and 40:50:5:5 (FMF: WF: MF: RBF), designated as treatment T1 (control), T2, T3, and T4, respectively. The results indicate that composite noodles (T2 to T4) demonstrate significantly higher water absorption indexes (ranging from 189.41 % to 197.28 %) compared to the control noodles (T1) composed solely of wheat flour (100 %), signifying an elevated capacity for water retention. Conversely, the oil absorption index of treatment T1 (214.45 %) surpassed that of treatments T2 (210.14 %), T3 (207.47 %), and T4 (200.64 %), respectively. Similarly, treatment T1 exhibited a higher swelling index (16.57 %), whereas T4 demonstrated a significantly lower swelling index with the highest water solubility (4.51 %). Additionally, the inclusion of foxtail millet flour led to a notable reduction in the optimal cooking time, with T4 requiring the shortest duration (3.45 min). Conversely, the cooking yield varied among treatments, with T4 displaying the lowest yield (42.30 %), while T1 exhibited the highest (48.72 %). Furthermore, in the comparison between control and composite noodles, treatment T4 manifested the highest levels of basic, aromatic, aliphatic, and essential amino acids. It also contained a substantial amount of lysine (11 g/100 g), nearly twice as much as treatment T1 (5 g/100 g). Organoleptic assessment indicated a preference for composite noodles (T2 to T4) in terms of taste and flavor. Therefore, fortifying foxtail millet, wheat, mushroom, and rice bran flour in a ratio of (50:40:5:5) for functional food formulations has the potential to enhance the quality of noodles.

Evaluation of the Nutritional, Antioxidant and Physiochemical Properties of Rice Flour Fortified with the Nigeria Native "IGBEMO" Rice Bran Flour

The study evaluate the physicochemical, functional and nutritional properties of rice flour fortified with Nigeria native rice bran flour. Response surface methodology was used and a total of thirteen runs was generated. The four best runs were selected from the thirteen based on the composition of their crude protein and fibre content viz: run (1, 4, 8 and 10). The proximate composition of the selected runs in protein (7.33-9.47%) and crude fibre (0.79-4.99%) respectively. The functional properties of the flours were WAC (77.72-84.95%), OAC (110.73-127.81%), foaming capacity (5.00-5.90%), swelling capacity (201.00-271.00 g/ml) has the best result obtained in run 8 respectively. The anti-nutritional factor of the flours were oxalate (0.270-1.305 mg/g), tannin (1.060-1.941 mg/g), alkaloid (6.813-10.413 mg/g) and phytate (9.476-19.364 mg/g). Further analyses on the mineral components of the flour blends showed high amount in potassium, phosphorus, sodium, iron and also appreciable amount of both zinc and copper. More so, the antioxidant properties of the flour samples were Fe2+ chelation (0.270-1.305%), FRAP (3.261-8.689 mg AAE/g), DPPH (69-76%), ABTS (0.011-0.023%), total flavonoid (0.009-0.050%) and total phenol (2.310-4.544%). The flours also showed high amount of insoluble fibres against soluble fibres. Hence, the flour blends could serve as a wheat flour substitute. Bread was produced from the composite flour blends and subjected to sensory evaluation on a nine point hedonic scale with overall acceptability in the range of (5.80 -6.03), crumbiness (6.17 – 6.57) and crustiness (6.30 -6.63).

Orange fleshed sweet potato-rice bran flour: Optimization, proximate and amino acid composition for dough meal production

This study focuses on optimizing the proximate composition of dough meal made from blends of orange-fleshed sweet potato, defatted sesame, and rice bran flour. The utilization of these readily available local ingredients demonstrates significant potential for enhancing the nutritional value of staple foods. The research employs a systematic approach to determine the optimal proportions of these three flours, with the goal of achieving a balanced profile of essential nutrients. Parameters such as moisture, protein, fat, carbohydrate, and dietary fiber content were analyzed for the optimized blends. The observed ranges for moisture, ash, protein, fat, fiber, and carbohydrates in the flour samples were 0.99–3.31, 1.44 - 8.88, 6.25 - 13.97, 6.09 - 12.22, 2.22 - 5.00, and 66.22 - 77.21g/100g, respectively. The optimal blends were determined using response surface methodology software, with a focus on achieving high protein and fiber content. Functional, pasting, and amino acid composition analyses were performed on these optimum blends. In conclusion, the optimized flour blends of orange-fleshed sweet potato, defatted sesame, and rice bran present a viable alternative to conventional unripe plantain flour for dough meal production. This research bridges the gap between traditional staples and nutritional enrichment, offering potential solutions for addressing nutritional deficiencies and promoting sustainable dietary practices. The findings contribute to the development of innovative food formulations that cater to both nutritional needs and consumer preferences.

Dyslipidemia Protective Effect of Resistant Starch-Based Dough Meals on Diabetes-Induced Rats

Aim: The adoption of functional foods as healthy diet therapy for the management of metabolic disorders such as diabetes is in vogue in the present world where many are no longer consuming carbohydrate or starchy foods. This study investigated the effect of resistant starch-based dough meals on dyslipidemia in rats with streptozotocin (STZ)-induced diabetes.
 Place and Duration: Functional Foods Laboratory and Animal House of Department of Biochemistry, Federal University of Technology, Akure, from July 2022 to February 2023.
 Methodology: Flour samples were prepared by dispersing the flour into boiling water and turning and being allowed to cook for 15 min to obtain dough meals: PLD – (100% Plantain flour), used as a control sample; PLPRD – plantain flour: pigeon pea flour: rice bran flour (73.08:15.15:11.76); PSPRD – native plantain starch: pigeon pea flour: rice bran flour (73.08:15.15:11.76); AP1SPRD – acetylated plantain starch: pigeon pea flour: rice bran flour (73.08:15.15:11.76); AP2SPRD – acetylated plantain starch: pigeon pea flour: rice bran flour (70.67:18.15:11.18). The weight gained, food intake, haematological parameters, fasting blood glucose and lipid profile of the resistant starch-based dough meal were compared with the commercial flour product, CRD (100% Cerolina flour: wheat and soybean) and the DM (untreated high-fat diet–STZ-induced diabetic rats) and NC (Normal control rats).
 Results: The weight gained and food intake ranged from 50.98±0.53 g to 180.12±1.07 g in NC and 33.98±1.64 g to 140.87±1.80 g in DM. The feed conversion ratio to the feed efficiency ratio was 0.28:0.25 and 4.15:3.53 in NC and DM respectively, which attributed to the food product to weight loss. The values of the haematological parameters (PCV, RBC, HB, MCV, MCH and MCHC) confirmed that the experimental rats had no trace of infection due to the generation of antibodies by WBC and differential counts (neutrophils, eosinophils, basophils, monocytes and lymphocytes). Rats fed with DM+AP1SPRD showed a decrease in low-density lipoprotein cholesterol (LDL-C), total cholesterol and triglyceride, and an increase in high-density lipoprotein cholesterol (HLDL-C).
 Conclusion: A resistant starch-based dough meal was significant for the production of short-chain fatty acids with lots of benefits on health. The intervention of resistant starch-based dough meals, AP1SPRD and AP2SPRD used in this study, almost normalized metabolic profiles in the experimental rats, similar to the control group by reducing the total cholesterol, total triglycerides and LDL-C while increasing HDL-C.

Total Lactic Acid Bacteria (LAB) and Antioxidant Activity of Goat's Milk Yoghurt with The Addition Of Red Bran During Refrigeration Storage

Background: Goat milk yogurt is a functional food made from processed food of animal origin with the help of LAB fermentation, which is healthy for the body. The utilization of red rice bran flour as an additional ingredient in making yogurt can increase the level of antioxidant activity and become a food fiber content in yogurt. Purpose: This study aims to determine the effect of refrigerated storage temperatures (4℃) of goat milk yogurt with the addition of red rice bran flour on total LAB and antioxidant activity. Methods: Using a CRD with five treatments and four replications. The treatment included 0, 1, 2, 3, and 4 weeks of storage. Each treatment group will be calculated for total LAB using the TPC method and antioxidant activity testing using the DPPH method. The data obtained were analyzed using the One Way ANOVA Test followed by the Duncan Test to determine the effect between treatment groups. Results: The results showed that storage time significantly affected (p<0.01) total LAB and antioxidant activity. The results of total LAB successively from 0 to 4 weeks of storage were 8,0 x 108 CFU/ml, 7,8 x 107 CFU/ml, 7,6 x 107 CFU/ml, 6,4 x 106 CFU/ml, and 6,3 x 106 CFU/ml. The results of antioxidant activity successively from 0 to 4 weeks of storage were 534,29 mg/ml, 443,96 mg/ml, 358,61 mg/ml, 282,32 mg/ml, and 230,88 mg/ml. Conclusion: Goat’s milk yogurt with the addition of brown rice bran flour is recommended to be consumed for up to 2 weeks of storage.

Nutritional and Antioxidant Properties of Resistant Starch-Based Flour Blends from Unripe Plantain, Pigeon Pea and Rice-Bran

Aim: The nutrients and antioxidants of blends of native resistant starch, acetylated resistant starch, and flours of unripe plantain, pigeon pea and rice bran were investigated as possible alternatives to functional food products in managing type-2 diabetes.
 Place and Duration of Study: Food Chemistry Laboratory, Department of Food Science and Technology, and Functional Foods Laboratory, Department of Biochemistry, Federal University of Technology, Akure, Nigeria. From January, 2022 to January, 2023.
 Methodology: Native resistant starch was isolated from plantain and was modified via acetylation. Five sample blends of native resistant starch, acetylated resistant starch, and flours of pigeon pea and rice bran were prepared, using Mixture Design Expert 11.0.0 and were coded as follows: PLF – (100% Plantain flour), used as a control sample; PLPRF – plantain flour: pigeon pea flour: rice bran flour (73.08:15.15:11.76); PSPRF – native plantain starch: pigeon pea flour: rice bran flour (73.08:15.15:11.76); AP1SPRF – acetylated plantain starch: pigeon pea flour: rice bran flour (73.08:15.15:11.76); AP2SPRF – acetylated plantain starch: pigeon pea flour: rice bran flour (70.67:18.15:11.18). The proximate compositions, minerals, amino acid profiles, α-amylase and α-glucosidase and in-vitro antioxidant potentials of the samples were compared with the commercial flour product, CRF (100% Cerolina flour: wheat and soybean produced by More Foods Lagos, Nigeria).
 Results: The results showed that AP2SPR had the lowest moisture content (2.40%), highest ash content (4.63%) and lowest fat content (2.42%). K, Cu, Fe. Na, Zn and P were more relatively abundant in the blends than in PLF. Generally, the chemical compositions of the flour blends improved with the addition of quality protein, which extensively enhanced the mineral contents in terms of Ca, K, Fe, Zn and P. Total essential amino acids were higher in PLF and the flour blends than CRF, ranging from 35.18 (g/100g protein) in CRF to 41.81 (g/100g protein) in PLPRF whereas their total non-essential amino acids showed an opposite trend, ranging from 58.18 (g/100g protein) in PLPRF to 64.84 (g/100g protein) in CRF. Upon acetylation, total essential amino acids improved from 39.84 (g/100g protein) in PSPRF to 41.00 (g/100g protein) in AP1SPRF and 41.32 (g/100g protein) in AP2SPRF. Both AP1SPRF and AP2SPRF were able to reduce Fe2+ to Fe3+, scavenge DPPH, FRAP and ABTS and inhibit α-amylase and α-glucosidase activities.
 Conclusion: The flour blends of AP1SPRF and AP2SPRF studied were a good source of resistant starch and bioactive ingredients that would be useful in a variety of dietary functional food products to manage type-2 diabetes.

Daya Terima Flakes Tepung Bekatul dan Tepung Jagung Sebagai Makanan Selingan Tinggi Serat

Background: Flakes are a form of ready-to-eat cereal product. In general, flakes are made from wheat flour or from starch such as tapioca flour. However, at this time innovation has been developed in the processing of flakes. Flakes with the addition of bran flour and corn flour which are rich in fiber are also very suitable for consumption as a diet food or an alternative snack for overweight teenagers.
 Objective: To determine the acceptability of bran flour and corn flour flakes as high fiber snacks.
 Method: Experimental method with non-factorial Completely Randomized Design (CRD). Using the Organoleptic Test with 25 panelists. Determination of nutritional value and fiber using proximate analysis and fiber analysis.
 Results: The selected flakes formulation of bran flour and corn flour was F2 (30 grams of rice bran flour and 70 grams of corn flour) with an energy content of 403.61 Kcal, 8.5% protein, 6.91% fat, 76.84% carbohydrates. , 3.79% moisture content, 3.94% ash content, and 7.19% fiber in 100 g of flakes. Based on the Friedman test, there was no significant effect between the acceptance of bran flakes and corn flour on color (p = 0.251), taste (p = 0.006), aroma (p = 0.821), and texture (p = 0.553).
 Conclusion: Flakes with the addition of rice bran flour and corn flour can be used as an alternative snack that is high in fiber.

The Effect of Storage Time of Fortified Goat Milk Yoghurt White Rice Bran Flour on Organoleptic Physical Characteristics, pH Value, Amount of Coliform and Salmonella sp. Contamination

This study aimed to determine the effect of storage time for fortified goat's milk yogurt white rice bran flour on organoleptic physical characteristics, pH value, amount of coliform and Salmonella sp. contamination. A total of 20 samples were divided into five treatment groups, based on storage time of 0, 1, 2, 3, 4 weeks, and 4 replications. Every week, tests for organoleptic physical characteristics were carried out using 20 semi-trained panelists, measuring pH values using a pH meter, evaluating the amount of coliform contamination using the MPN method, and Salmonella sp. using SSA media, Gram stain, and TSIA media. Data of organoleptic physical characteristics was analyzed using Kruskal-Wallis followed by Mann-Whitney, data on the amount of coliform contamination and pH values were analyzed using OneWay ANOVA followed by Tukey. Qualitative data on contamination of Salmonella sp. descriptively. The results showed that storage time had a significant effect (p<0,05) on organoleptic physical characteristics, appearance, taste and aroma criteria, but had no significant effect (p>0,05) on color criteria. The results on the amount of coliform contamination and the pH value showed a significant difference (p<0,05). Results on contamination of Salmonella sp. no effect on storage time. In conclusion, a maximum shelf life of two weeks can still be recommended for consumption.

Development of Novel Foxtail Millet-Based Nutri-Rich Instant Noodles: Chemical and Quality Characteristics.

Noodles are a popular snack mainly produced from wheat flour; however, the low contents of protein, minerals, and lysine are a concern. Therefore, this research developed nutri-rich instant noodles by using foxtail millet (FTM) (Setaria italic) flour to improve the contents of protein and nutrients and increase its commercial importance. FTM flour was mixed with wheat flour (Triticum aestivum) at a ratio of 0:100, 30:60, 40:50, and 50:40, and the samples were named as control, FTM30, FTM40, and FTM50 noodles, respectively. Mushroom (Pleurotus ostreatus) and rice bran (Oryza sativa L.) flour were added at a percentage of 5% to all the composite noodles (FTM30, FTM40, and FTM50 noodles). The contents of biochemicals, minerals, and amino acids, as well as the organoleptic properties of the noodles, were examined and compared with wheat flour as a control. The results revealed that the carbohydrate (CHO) content of FTM50 noodles was significantly lower (p < 0.05) than all the developed and five commercial noodles named A-1, A-2, A-3, A-4, and A-5. Moreover, the FTM noodles had significantly higher levels of protein, fiber, ash, calcium, and phosphorous than the control and commercial noodles. The percentage of lysine calculated protein efficiency ratio (PER), essential amino acid index (EAAI), biological value (BV), and chemical score (CS) of FTM50 noodles were also higher than that of the commercial noodles. The total bacterial count was nil for the FTM50 noodles, and the organoleptic properties were consistent with those of acceptable standards. The results could encourage the application of FTM flours for the development of variety and value-added noodles with enhanced level of nutrients.

Characteristics of Gluten Free Biscuit from Purple Sweet Flour, Rice Brands and Coffee Cherry Flour

This study aimed to analyze gluten free biscuits’s from purple sweet potato flour, rice bran flour, and coffee cherry flour; using completely randomized design method. The treatments applied were the ratio of adding purple sweet potato flour, bran flour and coffee cherry flour B0 (100 %: 0 % : 0 %); B1 (80 % : 20 % : 0 %); B2 (60 % : 30 % : 10 %); B3 (40 % : 40 % : 20 %); B4 (20 % : 50 % : 30 %); B5 (0 % : 60 % : 40 %) with four repetitions. The results showed that there was a significant effect between the proportions of the composite use of purple sweet potato flour, bran flour and coffee cherry flour on moisture content, ash content, fiber content, fracture power, color intensity and organoleptic taste. The best formulation was treatment B2 which had 5.05 % moisture content, 2.82 % ash content, 8.80 % protein content, 25 fat content, 05 %, carbohydrate content 58.28 %, crude fiber content 7.63 %, antioxidant activity 83.68 %, color intensity (L = 41.15; a = +5.05; b = +5.97), power broken 6.118 N, texture 4.52 (Slightly not crunchy), taste 5.40 (neutral), and aroma 5.60 (neutral).

Growth Performance and Feed Utilization of Tilapia (Oreochromis niloticus) Fed with Diets Containing Animal Protein Source from Expired Sausage

This study aimed to evaluate the effect of diets with different levels of expired sausage flour as a source of animal protein on the growth performance of tilapia (Oreochromis niloticus). A completely randomized design (CRD) was used with five treatments and three replications. Furthermore, a total of 330 tilapia fish (5-7 cm and 4 ± 1.92 g) were reared in aerated 50 × 30 × 15 cm3 aquaria with a stocking density of 22 fishes per aquarium. The feed contains an equal ratio of plant and animal protein, where the plant protein contains soy flour and rice bran flour in a ratio of 90:10. Meanwhile, the animal protein contains fish flour, added with five sausage flour levels: 0, 10, 20, 30 and 40% of the total dietary protein. The levels were then designated as A-D, respectively, while the diet with no sausage flour was used as the control (A). Feed conversion ratio (FCR) protein efficiency ratio (PER), protein retention (PR), energy retention (ER), and protein digestibility (PD) were calculated and compared among treatments. The data were analyzed using a one-way ANOVA on SPSS version 16. The results showed that diet containing 10% sausage flour significantly increased the protein efficiency ratio, protein retention, energy retention, and protein digestibility, and improve feed conversion ratio. Based on the results, 14.07% expired sausage flour protein is recommended as the best concentration for growth performance and food efficiency in tilapia.

Edible cutlery: An eco-friendly replacement for plastic cutlery

Plastic has become a significant threat to the entire ecological system, the daily utilization of plastic products has several beyond-description losses like air pollution caused by incinerating plastic, pollution of the marine environment and microplastics damaging internal organs of animals and indirectly harming humans by consuming the sea-food, meat and other products which rife with micro-plastic. This review aimed to assess the replacement of plastic usage with a better alternative, including studies on various types of cutlery, preparation of edible cutlery, therapeutical properties and the market of edible cutlery.They occur in everyday life, which compromises the standard of living. Plastic usage can be minimized with a better alternative, as complete eradication is not possible due to their consistent dependence and usage. So, a better substitute is cutlery made up of plant-based products like rice, sorghum, wheat, soy, and rice bran flour. The edible cutlery has biodegradable and eco-friendly properties and is the finest substitute for plastic cutlery. This cutlery can help change the system of unhealthiness into a better lifestyle by minimizing the health-associated risks such as cancers, endocrine disruption, and impaired immunity with exposure to leaching plastic packages which are used to store food items. It can help to achieve sustainable development goals (SDG) of United Nations Organisation i.e., ensure healthy lives and promote well-being for all at all ages (SDG-3) and take urgent action to combat climate change and its impacts (SDG-13), the ultimate aim of this paper was to reduce the usage of plastic and products made up of plastic.

Development of Biodegradable Straw using Combination of Unused Rice and Rice Bran

Plastics waste has been recently recognized as one of the most critical environmental issues. The most plastic is not recycleable and it takes 300-500 years to degraded perfectly. Plastics straw also contribute these negative impacts, so develop the biodegradable straw can be one of the solution. Natural ingredients that contain carbohydrates can be used as biodegradable straw materials are unused rice and rice bran, with glycerin from used cooking oil. This study aims to find out the effects of composition of unused rice flour and rice bran flour respectively on parameters. The parameters are the tensile strength, elongation, water uptake, and the biodegradation, then compare to the control. Statistical test were used to check, analysis, and compare between the data. The results show that combination variations in raw material flour had a significantly effect (p&lt;0.05) on tensile strength, elongation, and biodegradation, but had not significantly effect (p≥0.05) on water uptake. Results obtained from the study of biodegradable straws for tensile strength ranges from 0.21-6.19 MPa, elongation range from 0.43-1.71%, water uptake 100%, and degraded 100%. Sample with a combination of 3 g unused rice flour : 0.5 g rice bran flour, has the highest tensile strength and elongation value and degraded within 4 days. However, the sample can not be used as an alternative to plastic straw because it does not have similar characteristics.

Rice bran wax shortening process for application in biscuit sticks

The objective of the present work was to investigate the use of rice bran wax shortening for application in biscuit sticks made from rice bran flour. The biscuit sticks were studied in terms of physical, chemical, and sensory characteristics, as well as consumer acceptance. Rice bran wax shortening was prepared by rice bran oil at 60, 70, and 80% and rice bran wax at 6, 8, and 10%. The concentration of 60% rice bran oil and 10% rice bran wax produced the highest quality shortening with respect to emulsion’s stability, viscosity, and texture. Rice bran flour was used at concentrations of 0, 10, 20, and 30%. Rice bran wax shortening was used at concentrations of 0, 20, 50, and 100%. Increasing the rice bran flour significantly increased the dietary fibre content of the biscuit sticks (p ≤ 0.05). Increasing the rice bran shortening significantly decreased the saturated fatty acid contents of the biscuit sticks (p ≤ 0.05). Increasing the rice bran flour and decreasing the rice bran shortening significantly increased roughness, density, brownness, and hardness of the biscuit sticks (p ≤ 0.05). Consumers accepted biscuit sticks made from 10% rice bran flour and 100% rice bran wax shortening.

Hypocholesterolemic Effect of Analogue Rice with the Addition of Rice Bran

The objective of this study was to evaluate the hypocholesterolemic effect of analogue rice added with rice bran from three different rice varieties (white, red and black). The Sprague Dawley rats were fed ad libitum with six different chow formulas, i.e. standard diet equal to AIN-93G (C-), high-cholesterol diet (C+), high cholesterol diet plus analogue rice containing 15% coconut dregs flour (AR1), high cholesterol diet plus 10% rice bran from Ciherang white rice (AR2), Cere red rice (AR3), and Campoireng black rice (AR4). The diet intervention was conducted for 28 days. The total cholesterol (TC), high density lipoprotein cholesterol (HDL-C), low density lipoprotein cholesterol (LDL-C) and triglyceride (TG) of rat plasma as well as total fat of rat liver were analyzed. The results showed that rats fed with AR1, AR2, AR3 and AR4 exhibited significant decreases of TC, LDL-C, AI and liver fat, but increased of HDL-C in comparison to those of a high-cholesterol group (C+). This hypocholesterolemic effect is associated with the significant role of dietary fiber and/or -oryzanol. Among groups with diet containing rice bran, AR2 demonstrated the highest hypocholesterolemic effect followed by AR4 and AR3. The AR1 group also gave a significant hypochlolesterolemic effect (p&lt;0.05) due to the role of the dietary fiber. As a conclusion, this study indicates that analogue rice added with rice bran and/or coconut dregs flour is a potential functional diet that is beneficial to lower the CHD risk.

Biochemical Ameliorating Potential of Optimized Dough Meal from Plantain (Musa AAB), Soycake (Glycine max) and Rice bran (Oryza sativa) Flour Blends in Streptozotocin Induced Diabetic Rats

Research is gradually drifting towards the adoption of food as therapy for the management of diseases that result from metabolic derangement, in extension genetic diseases can as well be managed by a functional and nutritional diet that will maintain the health of an individual through life. Diabetes Mellitus is not an exception. This study was aimed at formulating functional diets from blends of plantain, soycake, and rice bran flours. They were processed into the dough and referred to as optimized flour blends and dough meals. The 100% Plantain flour (PLTF) and 100% cerolina (CERF) serve as the positive and negative controls. The protein efficiency ratio of the optimized flour blends and dough meal samples fed on rats ranged between 0.73 in PLTF – 3.23 in PSRD. The flour blends were less digestible than the dough meal flour. The dough meal flours (PLTD, CERD, and PSRD) have higher α–amylase inhibitory activity than the flour samples (PLTF, CERF, and PSRF). The PSRD has the highest α–amylase inhibition (30%) and was significantly higher than others.Inhibition against α- glucosidase activity ranged from 25% (PLTD) to 32% (PSRD). The raw flours (PLTF, CERF, and PSRF) have lessα–glucosidase inhibition than dough meal samples. Rats fed with the optimized diets enhanced the endogenous antioxidant status by elevating the levels of reduced glutathione (GSH), catalase (CAT), superoxide dismutase (SOD), glutathione peroxidase (GPx), and glutathione transferase (GST) in the liver, while the diet depressed the levels of malondialdehyde (MDA), myeloperoxidase (MPO) and xanthine oxidase (XO). The optimized dough meal has high alpha-amylase and alpha-glucosidase activities which are key enzymes implicated in diabetes mellitus; hence, the sample has the potential to be used as dietary intervention to modulate DM and hypertension.

THE MAKING OF RICE BRAN FLOUR-BASED SOURDOUGH BREAD

Sourdough is a bread made with the involvement of Lactobacillus bacteria and yeast that are naturally present in wheat flour. This study used rice bran and milk kefir grains to speed up the preparation of starters. Rice bran is used to reduce gluten content in bread as well as add nutritional value to bread. This research aims to determine the impact of the concentration of rice bran flour (0, 25, and 50% w/w of total flour) on the physical, chemical, and organoleptic parameters of sourdough. An increase in the rice bran flour concentration leads to an increase in the pH, hardness and brittleness of the bread. Besides, it also causes a decrease in lactic acid levels and bread expansion volume which makes the bread taste less sour. The results of the organoleptic analysis showed that sourdough with a concentration of 25% rice bran flour was the most preferred bread, as it is less sweet, without sour and bitter taste and a little bit salty. Moreover, it has a less unpleasant aftertaste, non-sour aroma, brown colour and it is not too soft in texture.

Amino Acids Profile,Glyceamic Index/load, In-vitro Antioxidant and Sensory Attributes of Optimized Dough Meal from the Blends of Plantain, Soycake and Rice-bran Flours

ABSTRACT Nutritional therapy is being embraced in the control of metabolic disorders such as diabetes mellitus instead of orthodox drugs. This research was aimed at ascertaining the physico-chemical composition and blood sugar reducing potential of dough meal from optimized unripe plantain, soycake and rice bran flour blends PSRF (60% plantain, 25% soycake, and 15% rice-bran). The 100% plantain flour (PLTF) and cerolina flour (CERF) served as control. Their respective dough meals (PSRD, PLTD and CERD) were obtained by stirring in boiling water. Physico-chemical properties and blood sugar reducing potential were determined. PSRD has high anti-oxidative activities, glycemic index and load of 38% and 28% respectively and ability to reduce blood sugar of diabetic rats hence, has potential as dietary intervention in modulating type 2 diabetes mellitus and oxidative stress.