Farelo De Arroz: Características, Benefícios À Saúde E Aplicações

Pestana, Vanessa Ribeiro; Mendonça, Carla Rosane Barboza; Zambiazi, Rui Carlos

doi:10.5380/cep.v26i1.11789

Cited by 9 publications

(11 citation statements)

References 13 publications

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“…As cited by Pestana et al (2008), the chemical characteristics of the rice bran depend on factors such as cultivar, grain treatments before the processing, processing system used and the degree of grinding to which the grain is subjected. Due to this, the values expressed in the literature for the rice bran composition varied.…”

Section: Proximal Composition Of Drb and Drbpcmentioning

confidence: 99%

Protein concentrates from defatted rice bran: preparation and characterization

Piotrowicz

Salas-Mellado

2017

Food Sci. Technol

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The goal of this work is to determine the optimal conditions for the obtaining of protein concentrates from rice bran. The effects of defatting processes applied to this product in laboratory and in industrial scales were investigated. Through two experimental designs were performed, and production conditions to obtain the protein concentrates were chosen with values of protein contents average 59.9% and 57.1%, with protein yields of 61.6% and 30.7%. The concentrates produced with industrially defatted rice bran showed higher digestibility and increased thermal stability compared with the product obtained with laboratory defatted rice bran. Both concentrates show molecular weight proteins below 50 kDa. The morphology of the precipitated proteins, analyzed by scanning electron microscopy, there was a great difference in the size of particles, which form the wet precipitates. The differences presented by the concentrates can be due to defatting processes which raw materials were submitted. Thus, studying the protein extraction conditions and knowing its characteristics is very important for the industry, because food processing requires knowing the behavior of each compound during and after processes they will be submitted.

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Section: Proximal Composition Of Drb and Drbpcmentioning

confidence: 99%

Protein concentrates from defatted rice bran: preparation and characterization

Piotrowicz

Salas-Mellado

2017

Food Sci. Technol

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“…It is recognized for exerting biological effects that protect cellular membranes and for increasing the stability of oils and fats. α-tocopherol presents high biological activity as vitamin E, which is twice superior to βand γand 100 times superior to δ-tocopherol (Nolasco et al, 2004;Romero et al, 2007;Pestana et al, 2008a).…”

Section: Introductionmentioning

confidence: 99%

Effects of heating temperature on the tocopherol contents of chemically and physically refined rice bran oil

et al. 2019

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The stability of α-, (β+γ)- and δ-tocopherols present in rice bran oil at different heating temperatures has been evaluated. For this purpose, samples of rice bran oil from chemical and physical refining processes in Brazilian industries were studied. The oils were submitted to cabinet drying without air circulation in the absence of light at 100 ºC, 140 ºC and 180 ºC. The samples were taken before heating and after 48, 144, 240, 336, 432, 576, 768, 1008 and 1368h of heating. The analyses of tocopherols were made by high performance liquid chromatography, with a fluorescence detector. It was determined that α-tocopherol was the compound with the fastest degradation rate at the three heating temperatures. The highest degradation rate of tocopherols in both oils occurred at 180 ºC. Among the tocopherols studied, α tocopherol presented the lowest stability, followed by (β+γ)- and δ-tocopherols.

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“…These grains have variable amounts of starch, but they are nutritionally beneficial because they are a source of protein (13.4 g.100 g -1 ) (PESTANA, MENDONÇA, ZAMBIAZI, 2008).…”

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confidence: 99%