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Physicochemical, functional, and nutritional characteristics of stabilized rice bran form tarom cultivar

机译：稳定的米糠塔罗姆品种的理化，功能和营养特性

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摘要

Abstract Extrusion is a multistep thermal process which has been utilized in a wide spectrum of food preparations. The effect of extrusion processing on the physicochemical, nutritional, and functional properties of Tarom cultivar rice bran was studied. However, the color of rice bran was improved by extrusion processing, but the protein content was reduced in the stabilized rice bran, which can be related to the denaturation of protein. Extrusion had also a reduction significant effect on the phytic acid as well as vitamin E in rice bran. However, the content of niacin, riboflavin, pantothenic acid, and folic acid remained unchanged, but the dietary fiber was enhanced which has beneficial health effect on human consumption. In comparison with unstabilized rice bran, water holding capacity was enhanced, but the oil absorption capacity was reduced. Foaming capacity and foaming stability of extruded rice bran was more than that of untreated rice bran, although they were less than that of rice bran protein concentrate/isolate. In general, the extrusion process improves some functional and nutritional properties of rice bran which are valuable to industrial applications and have potential as ingredient in food to improve consumer health.
机译：摘要挤出是一种多步骤热过程，已被广泛用于食品制备中。研究了挤压加工对Tarom品种米糠理化，营养和功能特性的影响。然而，通过挤压加工可以改善米糠的颜色，但是稳定化的米糠中的蛋白质含量会降低，这可能与蛋白质的变性有关。挤压对米糠中的植酸和维生素E也具有明显的降低作用。然而，烟酸，核黄素，泛酸和叶酸的含量保持不变，但膳食纤维得到增强，对人类食用有益于健康。与不稳定的米糠相比，保水能力增强，但吸油能力降低。挤出的米糠的发泡能力和发泡稳定性高于未处理的米糠，尽管小于米糠蛋白浓缩物/分离物。通常，挤压工艺改善了米糠的某些功能和营养特性，这些特性对工业应用具有重要意义，并且有潜力作为食品中的成分来改善消费者的健康状况。

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