Nutritional composition of rice bran submitted to different stabilization procedures


Autoria(s): Faria, Simone Aparecida dos Santos Conceição; Bassinello, Priscila Zaczuk; Penteado, Marilene de Vuono Camargo
Contribuinte(s)

UNIVERSIDADE DE SÃO PAULO

Data(s)

04/11/2013

04/11/2013

2012

Resumo

In order to inactivate enzymatic deterioration, whole rice bran samples were subjected to two stabilization methods. Changes in nutritional value in terms of, concerning chemical composition, minerals and fatty acid content, were evaluated to supplement existing data and promote the utilization of rice bran in the human diet. The following homemade heat treatments were applied: roasting on a conventional stove or heating in a microwave oven. Based on the results, the different heating methods affected sample composition, since the levels of some nutrients of treated samples showed significant changes (p<0.05) compared to corresponding raw samples. The rice bran treated on a conventional stove produced products with lower moisture (5.14±0.10 g/100 g) and nutrients such as sodium 11.8%; palmitic acid 9.9% and stearic acid 8.1%. The microwave oven procedure resulted in better nutrient preservation, with slightly higher moisture content (6.28±0.10 g/100 g), and appears to be a practical and rapid tool for home heat stabilization of rice bran.

Identificador

Braz. J. Pharm. Sci.,v.48,n.4,p.651-657,2012

1984-8250

http://www.producao.usp.br/handle/BDPI/40705

10.1590/S1984-82502012000400008

http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502012000400008&lng=en&nrm=iso&tlng=en

http://www.scielo.br/scielo.php?script=sci_abstract&pid=S1984-82502012000400008&lng=en&nrm=iso&tlng=en

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S1984-82502012000400008&lng=en&nrm=iso&tlng=en

Idioma(s)

eng

Publicador

Universidade de São Paulo, Faculdade de Ciências Farmacêuticas

Relação

Brazilian Journal of Pharmaceutical Sciences

Direitos

openAccess

Palavras-Chave #Rice bran #Rice bran #Rice bran #Oryza sativa #Human diet #Fatty acids #Minerals #Enzymatic inactivation #Farelo de arroz #Farelo de arroz #Farelo de arroz #Oryza sativa #Dieta humana #Tratamento térmico #Ácidos graxos #Minerais #Inativação enzimática
Tipo

article

original article