• Title/Summary/Keyword: Rice bran

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Composition, Water-Holding Capacity and Effect on Starch Retrogradation of Rice Bran Dietary Fiber (미강 식이섬유의 조성과 보수력 및 전분노화에 미치는 영향)

  • Lee, Young-Heon;Moon, Tae-Wha
    • Korean Journal of Food Science and Technology
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    • v.26 no.3
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    • pp.288-294
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    • 1994
  • Dietary fiber contents in brans of the two representative Korean rice varieties, Chucheong and Sucheon were measured by the AOAC method, and the composition of total dietary fiber (TDF) was analyzed with the acid detergent fiber (ADF) procedure. Rice bran contained more than 25% of TDF, most of which was insoluble dietary fiber. Hemicellulose was shown to be the major constituent and rice bran dietary fiber contained distinctive amounts of cellulose and uronic acid. Consecutive acidalkaline treatment of rice bran considerably increased soluble dietary fiber (SDF) content and water-holding capacity (WHC). WHC of wheat flour-rice bran dietary fiber mixture increased with the proportion of rice bran dietary fiber. Analysis of the differential scanning calorimetry thermograms revealed that rice bran dietary fiber effectively retarded retrogradation of wheat starch.

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Quality Characteristics of Tteokgalbi with Black Rice Bran and Organic Acid to Substitute Synthetic Caramel Colorant

  • Kim, Tae-Kyung;Hong, Seung-Hee;Ku, Su-Kyung;Kim, Young-Boong;Jeon, Ki-Hong;Choi, Hee-Don;Park, Jong-Dae;Park, Kwoan-Sik;Choi, Yun-Sang
    • Food Science of Animal Resources
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    • v.37 no.4
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    • pp.552-560
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    • 2017
  • This study aimed to evaluate the quality characteristics of Tteokgalbi with 1% (w/w) black rice bran only (T1), or with black rice bran and one of the following four types of organic acid: ascorbic acid (T2), citric acid (T3), tartaric acid (T4), or maleic acid (T5) as a substitute for caramel colorant. Tteokgalbi with only black rice bran showed the highest (p<0.05) values of moisture content and water holding capacity (WHC), while there were no significant differences in protein content, fat content, ash content, and thiobarbituric acid reactive substance (TBARS) values in treatments and controls (p>0.05). All the treated samples with any one of the four organic acids showed lower pH than controls (p<0.05). The lightness and redness of Tteokgalbi treated with any one of the four organic acids and black rice bran were higher than those of T1. The volatile basic nitrogen (VBN) values of T4 and T5 were higher than those of the other treatments (p<0.05). With regards to sensory characteristics, T1 and T2 showed overall acceptability similar to that of the controls (p>0.05). The results reported in this study show that Tteokgalbi with black rice bran and any one of the four organic acids listed above not only improved quality characteristics in cooking loss, WHC, lipid oxidation but also could successfully replace the synthetic caramel colorant. Overall, the most satisfactory results were obtained by adding black rice bran and ascorbic acid.

Weeding Effect of Using Soybean Cake and Cultivating Weeder Together in Rice Bran Farming (쌀겨 이용 잡초관리시 대두박 혼합 및 중경제초기 병용 효과)

  • Ahn, Seung-Hyun;Kim, Sun;Im, Il-Bin;Moon, Youn-Ho;Cha, Young-Lok;Bark, Surn-Teh;Koo, Bon-Cheo;Suh, Sae-Jung
    • Korean Journal of Weed Science
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    • v.30 no.3
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    • pp.266-271
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    • 2010
  • This study was conducted to improve weeding effect by rice bran farming technique. In the weeding effect experiment by application timing control of rice bran and soybean cake, weeding efficacy was the highest at the treatment of conventional application of rice bran. The treatment of soybean cake with rice bran was unfavorable, but Echinochloa crus-galli occurred little at the treatment of soybean cake at 5 days after transplanting, so it is thought that further study about inhibitor of early E. crus-galli occurrence in soybean cake is necessary. Cultivating weeder was effective at the treatments of rice bran and soybean cake together, of which weed occurrence was more than conventional rice bran, and precise experiments about cultivating weeding time and method will be necessary.

COMBUSTION CHARACTERISTICS OF ESTERIFIED RICE BRAN OIL AS AN ALTERNATIVE FUEL IN A DIESEL ENGINE

  • Choi, S.H.;Oh, Y.T.
    • International Journal of Automotive Technology
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    • v.7 no.4
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    • pp.399-406
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    • 2006
  • The smoke emission of diesel engines is being recognized as one of the major source of the air pollution problems. This study investigates the potential of esterified rice bran oil to reduce smoke emission as an alternative fuel for diesel engines. Because the esterified rice bran oil has approximately a 10.5% oxygen content, the combustion of the diesel engine improved and exhaust smoke decreased. Gas chromatography was used to analyze not only the total amount of hydrocarbon but also the amount of hydrocarbon components from $C_1$ to $C_6$ in the exhaust gas to determine an exact source responsible for the remarkable reduction in the smoke emission. The number of individual hydrocarbon($C_1{\sim}C_6$) as well as the total amount of hydrocarbon of esterified rice bran oil reduced significantly compared to that of hydrocarbon of diesel fuel.

Arabinoxylan Rice Bran and Endurance Exercise Training on the TLR4 Signaling-mediated Protein Expression in LPS-treated Rats (유색미 겨 아라비녹실레인과 지구성 운동트레이닝이 LPS 처치된 흰쥐의 TLR4 Signaling 단백질 발현에 미치는 영향)

  • Son, Hee-Jeong
    • The Korean Journal of Food And Nutrition
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    • v.27 no.6
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    • pp.1141-1146
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    • 2014
  • The purpose of this study is to investigate the effects of arabinoxylan rice bran and endurance exercise training on TLR4 mediated protein expression in LPS-treated rats. The results showed that TLR4 as an important protein in the inflammatory response against lipopolysaccharide was shown to be significantly lower in both arabinoxylan supplement with exercise group and exercise group, thus the arabinoxylan rice bran had a higher inhibitory activity than arabinoxylan supplement group. However, $NF-{\kappa}B$ and MyD88 protein expression was not changed in arabinoxylan supplement with exercise training group, whereas $NF-{\kappa}B$ significantly decreased in 4 weeks of exercise training group. These results suggest that the supplement of arabinoxylan rice bran with exercise is likely to contribute to inflammation response and the arabinoxylan rice bran can be used as a possible safe alternative to the immunotherapeutic intervention.

Purification and Biochemical Analysis of Rice Bran Lipase Enzyme (쌀겨로부터 lipase 효소의 정제 및 생화학적인 분석)

  • Kim Younghee
    • Proceedings of the KAIS Fall Conference
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    • pp.299-301
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    • 2004
  • A simple procedure for the extraction of the lipolytic enzyme from rice bran has been developed. High activity of lipolytic enzyme was obtained by first defatting the rice bran to remove lipid components with various extraction conditions. Then, after five cycles of aqueous extraction, rice bran lipolytic enzyme was purified using micro- and ultrafiltration apparatus. Lipolytic enzyme activity was estimated by its hydrolytic action of tributyrin. The result indicated that the standard activity curve of butyric acid showed that the potential rice bran enzyme is a hydrolytic lipase enzyme. In addition, it showed higher lipolytic activity and specific enzyme activity with further purification by micro- and ultrafiltration.

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Blending Effect of Palm Oil on Physicochemical Properties of Rice Bran Oil

  • Yoon, Suk-Hoo;Kim, Sun-Ki;Teah, Yau-Kun;Kim, Kil-Hwan;Kwon, Tai-Wan
    • Korean Journal of Food Science and Technology
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    • v.18 no.5
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    • pp.329-333
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    • 1986
  • Rice bran ell was blended with double fractionated palm olein (DF palm olein) to examine the cooking performance of blended oil. A blended oil made with 80% or higher rice bran oil and 20% or less DF palm olein passed the cold test, and had a cloud point of $-3^{\circ}C$. Blending of DF palm olein to rice bran oil lowered the smoke point, refractive index, and absorbancies at 232 and 268 nm of rice bran oil. Dielectric constant of oils was not affected by blending during heating. Blending of DF palm olein , however, increased the acids formation in rice bran oil, whereas it retarded polymer formation. The results of the analytical methods used in this study except dielectric constant measurement showed significant difference among the blended oils depending on the blending ratios.

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Quality Characteristics of Baked Yackwa with Different Types and Amounts of Oils (기름의 종류 및 첨가량을 달리한 구운 약과의 품질특성 연구)

  • Jang, So Young;Park, Mi Jung;Lee, Sook Young
    • Journal of the Korean Society of Food Culture
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    • v.28 no.5
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    • pp.525-532
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    • 2013
  • This study aimed to find oils that can replace high-priced sesame oil. The quality of baked Yackwa containing different types of oils (rice bran, olive, or sesame oils) and amount of oils (30, 35, 40%) were investigated. The hardness of the baked Yackwa depended on the amount of oil, as more oil led to a softer texture of baked Yackwa. According to sensory evaluations, baked Yackwa with rice bran oil received the highest score in taste quality, with sesame oil receiving the second highest score. The flavor of baked Yackwa containing the rice bran oil was also better than other samples. In contrast, there were no significant differences in taste between other samples, including baked Yackwa containing all ingredients, 40% sesame oil, and 40% olive oil. The overall acceptance showed the highest score in baked Yackwa with rice bran oil (35%). In conclusion, rice bran oil (35%) is recommended as an oil ingredient for baked Yackwa.

Purple Rice Bran Extract Attenuates the Aflatoxin B1-Induced Initiation Stage of Hepatocarcinogenesis by Alteration of Xenobiotic Metabolizing Enzymes

  • Suwannakul, Nattawan;Punvittayagul, Charatda;Jarukamjorn, Kanokwan;Wongpoomchai, Rawiwan
    • Asian Pacific Journal of Cancer Prevention
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    • v.16 no.8
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    • pp.3371-3376
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    • 2015
  • Pigmented rice bran has been suggested to be a valuable source of beneficial phytochemicals. We investigated genotoxic and anti-genotoxic effects of purple rice bran extract (PRBE) in rats using a liver micronucleus assay. Purple rice bran was extracted with methanol, obtaining large amounts of phenolic compounds, including anthocyanins and small amounts of gamma-oryzanol. The experimental protocols were divided into two sets. Male rats were divided into three groups. Group 1 was a negative control, while Groups 2 and 3 were fed with 100 and 500 mg/kg bw of PRBE, respectively, for 28 days. PRBE had no effect on micronucleus formation or xenobiotic metabolizing enzymes in rat liver. Experiments concerning the effect of PRBE on $AFB_1$ showed that PRBE significantly lessened the amount of micronucleated hepatocytes in $AFB_1$ treated rats. Furthermore, it modulated metabolic activation of $AFB_1$ metabolism in the liver by suppressing activity and protein expression of CYP1A2, CYP3A and CYP 450 reductase, and enhancing phase II enzymes including GST and UGT. Overall, purple rice bran extract was not genotoxic in rats. It exhibited anti-genotoxicity by modulation some xenobiotic enzymes active in $AFB_1$ metabolism.