Access the full text.
Sign up today, get DeepDyve free for 14 days.
Loading next page...
/lp/emerald-publishing/extraction-characterization-and-utilization-of-rice-bran-protein-SDwHnwwLCS
References (40)
-
P. Akubor, G. Badifu (2004)
Chemical composition, functional properties and baking potential of African breadfruit kernel and wheat flour blendsInternational Journal of Food Science and Technology, 39
-
K. Narayana, M. Rao (1982)
Functional Properties of Raw and Heat Processed Winged Bean (Psophocarpus tetragonolobus) FlourJournal of Food Science, 47
-
R. Gnanasambandam, N. HElTIARACHCHY (1995)
Protein Concentrates from Unstabilized and Stabilized Rice Bran: Preparation and PropertiesJournal of Food Science, 60
-
S. Jiamyangyuen, W. Harper, V. Srijesdaruk, K. Kumthonglang (2005)
Study of extraction and functional properties of rice bran protein concentrateMilchwissenschaft-milk Science International, 60
-
M.B. Bera, R.K. Mukherjee
Preparation of rice bran protein concentrate and its use in bread -
A.P. Gandhi, K. Nichiket, K. Jolly, D.C. Srivastav, V.C. Parihar, P. Raghunadh
Effect of incorporation of defatted soy flour on the quality of sweet biscuits -
10.1111/j.1365-2621.1989.tb08587.x
-
Ranjana Singh, Gurmukh Singh, G. Chauhan (2000)
Development of soy-fortified biscuits and shelf-life studiesJournal of Food Science and Technology-mysore, 37
-
J. Prakash, G. Ramanatham
Physicochemical and nutrition traits of rice bran protein concentrate based weaning foods -
C. James, D. Courtney, K. Lorenz (2007)
Rice bran‐soy blends as protein supplements in cookiesInternational Journal of Food Science and Technology, 24
-
J. Prakash, G. Ramanatham (1994)
Effect of stabilization of rice bran on the extractability and recovery of proteinsNahrung-food, 38
-
E. Gallagher, S. Kenny, E. Arendt (2005)
Impact of dairy protein powders on biscuit qualityEuropean Food Research and Technology, 221
-
R.P. Narender, R.K. Hanumantha, D.N. Lakshmi
Preparation and evaluation of high protein biscuits containing whey protein concentrate -
J. Okaka, N. Potter (1977)
FUNCTIONAL AND STORAGE PROPERTIES OF COWPEA POWDER‐WHEAT FLOUR BLENDS IN BREADMAKINGJournal of Food Science, 42
-
P. Akubor, J. Obiegbuna (1999)
Certain chemical and functional properties of ungerminated and germinated millet flourJournal of Food Science and Technology-mysore, 36
-
F. Sosulski, M. Garratt, A. Slimkard (1976)
Functional Properties of Ten Legume FloursCanadian Institute of Food Science and Technology journal, 9
-
A. Abdul-Hamid, Yuting Luan (2000)
Functional properties of dietary fibre prepared from defatted rice branFood Chemistry, 68
-
D.L. Vratanina, M.E. Zabik
Dietary sources for baked products. Bran in sugar cookies -
A. Mustafa, Al-Wessali, O. Al-Basha, R. Al-Amir (1986)
Utilization of cowpea flour and protein isolate in bakery products -
L.P. Rajput, R.P. Haridas, S.R. Shurpalekar
Use of unconventional sources in high protein biscuits -
R.K. Bassi, S. De
Protein‐enriched milk biscuits -
T. Klowkliang, T. Tattanon, J. Ruangsri, K. Supamattaya, N. Suntornchareonnon, M. Boonyaratpalin (2005)
Extraction of rice bran protein concentrate and its application in breadSongklanakarin Journal of Science and Technology (SJST), 27
-
J. Giese
Protein as ingredients: types, functions, applications -
R.M. Saunders
The properties of rice bran as a food stuff -
Shalini Hooda, S. Jood (2005)
Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flourFood Chemistry, 90
-
K. Yasumatsu, K. Sawda, S. Moritaka, M. Mikasi, J. Toda, T. Wada, K. Ishii
Whipping and emulsifying properties of soy bean products -
S. Tyagi, M. Manikantan, H. Oberoi, Gurlen Kaur (2007)
Effect of mustard flour incorporation on nutritional, textural and organoleptic characteristics of biscuitsJournal of Food Engineering, 80
-
10.1080/00021369.1972.10860321
-
W. Horwitz (1980)
Official Methods of Analysis -
G. Visalakshi, P. Mohanasundari (2002)
Incorporation of whey protein concentrate in maida based snacks and its consumer acceptabilityThe Indian journal of nutrition and dietetics, 39
-
M.B. Bera, R.K. Mukherjee
Nutritional evaluation of rice bran protein concentrate -
M.A. Connor, R.M. Saunders, G.O. Kohler
Rice bran protein concentrates prepared by wet alkaline extraction -
M. Wang, N. Hettiarachchy, M. Qi, W. Burks, T. Siebenmorgen (1999)
Preparation and functional properties of rice bran protein isolate.Journal of agricultural and food chemistry, 47 2
-
P. Rao, S. Shurpalekar (1976)
Utilization of milo in bakery products. -
D. Vratanina, M. Zabik (1978)
DIETARY FIBER SOURCES FOR BAKED PRODUCTS: BRAN IN SUGAR—SNAP COOKIESJournal of Food Science, 43
-
K. Narayana, M.S. Narasinga Rao
Functional properties of raw and heat processed winged bean flour -
S.K. Sadawarte, A.R. Sawate, V.D. Pawar, G.M. Machewad
Enrichment of bread with rice bran protein concentrate -
G. Chandi, D. Sogi (2007)
Functional properties of rice bran protein concentratesJournal of Food Engineering, 79
-
J. Hamada (1997)
Characterization of protein fractions of rice bran to devise effective methods of protein solubilizationCereal Chemistry, 74
-
B. Rao, R. Rajor, G. Patil (1984)
Formulation of protein rich biscuits from jowar, soybean and skim milkJournal of Food Science and Technology-mysore, 21
- Publisher
- Emerald Publishing
- Copyright
- Copyright © 2011 Emerald Group Publishing Limited. All rights reserved.
- ISSN
- 0007-070X
- DOI
- 10.1108/00070701111174596
- Publisher site
- See Article on Publisher Site
Abstract
Purpose – The purpose of this paper is to study the utilization of the rice bran protein concentrate (RBPC) in biscuits to upgrade the nutritional quality. Design/methodology/approach – Extraction of rice bran protein concentrate (RBPC) from defatted rice bran was standardized using alkali extraction method. Defatted rice bran and RBPC were analyzed for their proximate composition. RBPC was analyzed for its bulk density, foaming capacity (FC), emulsion activity (EA), and water and oil absorption capacity. RBPC was incorporated in biscuits at 5, 10 and 15 per cent levels. The biscuits were analyzed for their physicochemical, fracture strength (texture analyzer) and sensory attributes (nine‐point hedonic scale) to assess their acceptability. Findings – The maximum yield of 13.2 per cent for RBPC was obtained at alkaline pH of 11, temperature of 60°C and extraction time of 60 minutes. The bulk density, foaming capacity, emulsifying ability, water and oil absorption capacity of RBPC were 0.4 g/ml, 11 per cent, 40 per cent, 2.9 ml/g and 2.3 ml/g respectively. The protein content of biscuits increased significantly from 7.3 per cent in control biscuits to 15.4 per cent in the 15 per cent RBPC supplemented biscuits with their fracture strength also significantly higher than the control biscuits ( p <0.05). Replacement of refined wheat flour up to 10 per cent RBPC produced protein‐enriched biscuits with desirable overall acceptability. Originality/value – Rice bran protein concentrate can be beneficially utilized to formulate protein enriched biscuits with enhanced nutritional value especially for malnourished or undernourished people.
Journal
British Food Journal – Emerald Publishing
Published: Sep 6, 2011
Keywords: Defatted rice bran; Rice bran protein concentrate; Protein‐enriched biscuits; Functional properties; Sensory quality; Food products; Proteins