CHEMICAL COMPOSITION AND PHYSICOCHEMICAL PROPERTIES OF IRANIAN RICE BRAN

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KESHAVARZ HEDAYATI A.A.; AELAMI M.; MOTAMEDZADEGAN A.; MAGHSOUDLOO Y.; GHORBANI M.; DARAEI GARMEKHANI A.

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2012 | Volume:4 | Issue:3 (13) Page(s): 1-8

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Title

CHEMICAL COMPOSITION AND PHYSICOCHEMICAL PROPERTIES OF IRANIAN RICE BRAN

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Keywords

RICE BRANQ2

PHYSICOCHEMICAL PROPERTIESQ1

BULK DENSITYQ2

WATER ADSORPTION INDEXQ2

WATER SOLUBILITY INDEXQ3

Abstract

In this research, selected RICE BRAN samples (Neda, Tarom, Fajr and Shirodi) analyzed for chemical composition and PHYSICOCHEMICAL PROPERTIES. According to results, lowest moisture content, fat content and ash were related to Fajr sample and the lowest protein content was observed in Neda sample. The highest amount of moisture and protein content were observed in Tarom and Shirodi samples respectively and the highest amount of fat and ash content observed in Fajr sample had the highest amount of carbohydrate and crude fiber content and The lowest amount of carbohydrate and fibre content were observed in Tarom and Shirodi samples (p<0.05). BULK DENSITY was varied in the range of 0.42 (g/ml) for Neda sample to 0.48 (g/ml) for Tarom sample (p<0.05). Fajr sample with 3.7 (g/g) had the highest amount WATER ADSORPTION INDEX while Shirodi sample with 3.48 (g/g) had the lowest WATER ADSORPTION INDEX. Neda sample showed significant difference with other samples in WATER SOLUBILITY INDEX. RICE BRAN samples had significant differences in color parameters L* and DE values. Our result showed the ability and suitability of RICE BRAN for use in food formulation.

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APA: Copy

KESHAVARZ HEDAYATI, A.A., AELAMI, M., MOTAMEDZADEGAN, A., MAGHSOUDLOO, Y., GHORBANI, M., & DARAEI GARMEKHANI, A.. (2012). CHEMICAL COMPOSITION AND PHYSICOCHEMICAL PROPERTIES OF IRANIAN RICE BRAN. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 4(3 (13)), 1-8. SID. https://sid.ir/paper/176512/en

Vancouver: Copy

KESHAVARZ HEDAYATI A.A., AELAMI M., MOTAMEDZADEGAN A., MAGHSOUDLOO Y., GHORBANI M., DARAEI GARMEKHANI A.. CHEMICAL COMPOSITION AND PHYSICOCHEMICAL PROPERTIES OF IRANIAN RICE BRAN. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2012;4(3 (13)):1-8. Available from: https://sid.ir/paper/176512/en

IEEE: Copy

A.A. KESHAVARZ HEDAYATI, M. AELAMI, A. MOTAMEDZADEGAN, Y. MAGHSOUDLOO, M. GHORBANI, and A. DARAEI GARMEKHANI, “CHEMICAL COMPOSITION AND PHYSICOCHEMICAL PROPERTIES OF IRANIAN RICE BRAN,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 4, no. 3 (13), pp. 1–8, 2012, [Online]. Available: https://sid.ir/paper/176512/en

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