Optimizing Probiotic Low-Fat Yogurt: The Benefits of Incorporating Defatted Rice Bran for Enhanced Quality and Functionality. [PDF]
Food Sci NutrThis study investigated the effects of incorporating defatted rice bran (DRB) at different concentrations (0.5%, 1%, 1.5%, and 2%) on the quality, microbiological, and sensory characteristics of probiotic low‐fat yogurt (LFY) during a 21‐day storage ...
Alsaleem KA, Hamouda MEA.
europepmc +2 more sources
The effect of synbiotic coating of flaxseed mucilage-defatted rice bran carbohydrate on quality of dried mango, viability of Bifidobacterium animalis subsp. LactisBB12 on storage and simulating gastrointestinal condition. [PDF]
Food Sci NutrIn the present study, a synbiotic coating of flaxseed mucilage, defatted rice bran carbohydrate, and Bifidobacterium animalis subsp. Lactis BB12 was fabricated for coating dried mango slices (M‐P‐C).
Didar Z, Soltan-Dallal MM, Goharjoo B.
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JMIR Res ProtocBackground Inadequate dietary fiber (DF) intake is associated with several human diseases. Bread is commonly consumed, and its DF content can be increased by incorporating defatted rice bran (DRB).
Ng HM +14 more
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Food FrontiersThis study aimed to investigate the anti‐obesity mechanisms of rice bran total dietary fiber (RDF), rice bran insoluble DF (RIDF), and rice bran soluble DF (RSDF) from defatted rice bran.
Bing Zheng +8 more
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Reducing chicken nugget oil content with fortified defatted rice bran in batter. [PDF]
Food Sci Biotechnol, 2020 Defatted rice bran (DRB) is a by-product in the rice bran oil industry generated in large quantities. Unfortunately, DRB, is underutilized and often discarded despite containing valuable proteins, minerals, dietary fiber, and bioactive phytochemicals. This study examined the effects of four DRB substitution levels (0, 10, 15 and 20% of mixed flour in ...
Chayawat J, Rumpagaporn P.
europepmc +4 more sources
The Influence of Industrial Processing on the Physico-Chemical Characteristics and Lipid and Antioxidant Contents of Rice Bran [PDF]
Grasas y Aceites, 2009 A comparative study of the physico-chemical characteristics of rice bran during the successive steps of its industrial processing was carried out and included white and parboiled rice brans and pelletized and defatted rice brans.
Vanessa R. Pestana +4 more
doaj +3 more sources
Sperathe effects of solid-state fermentation in the functional properties of defatted rice bran and wheat bran [PDF]
Brazilian Archives of Biology and Technology, 2009 Functional properties of fermented bran produced by Aspergillus oryzae and Rhizopus sp. in a solid-state fermentation system were determined, with an aim to evaluate their application in food formulation.
Cristina Moreira da Silveira +1 more
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BioResourcesUltrasonic-assisted extraction was employed to obtain soluble dietary fiber (SDF) from defatted rice bran. Response surface methodology (RSM) was conducted to investigate and optimize the effects of solid-liquid ratio, amplitude, and ultrasonic time on ...
Ziyi Yang +5 more
doaj +2 more sources
Emulsifying properties of defatted rice bran concentrates enriched in fiber and proteins [PDF]
Journal of the Science of Food and Agriculture, 2020 BACKGROUND: Rice bran (RB), a by-product of the rice milling industry, constitutes around 10% of the total weight of rough rice. The interest in the use of RB is centered on its nutritional quality, its low cost, and its extensive worldwide production ...
Association of Official Analytical Chemists +8 more
core +6 more sources
Discover Applied SciencesFood-derived protein hydrolysates or peptides with health benefits may help to treat chronic diseases like cancer, diabetes, and hypertension.
Md Nijamuddin Mojumder +7 more
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