Shelf-life study of Indian traditional food based nutraceutical (oryzanol) enriched instant mixes Bhath-OZ and Upma-OZ

Abstract

To provide nutraceutical such as oryzanol through food, two instant mixes based on the Indian traditional food cuisine Bisibele bhath and Upma(Bhath-OZ and Upma-OZ) were developed and evaluated for shelflife. The formulations contained cereals, pulses, and spices along with oryzanol enriched oil and were packed in 200gauge/50 gauge metallized polyester packaging material and stored under ambient (27°C 65%RH) and accelerated conditions (37°C/92%RH). Samples were withdrawn periodically and peroxide value (PV), free fatty acid value (FFA), fatty acid composition, oryzanol, and total tocopherols content were estimated. Sensory evaluation of reconstituted products was also carried out. Oryzanol content (610 and 550 mg%) did not change appreciably in Bhath-OZ and Upma-OZ respectively. The peroxide value under ambient condition increased from 1.1 to 9.3 meq.O 2 /kg and 2.24 to 9.02 meq.O 2 /kg during the 6 month storage study at 27°C and 65% RH, while under accelerated conditions at 37°C and 92%RH, it increased from 1.12 to 8.54 meq. O 2 /kg and 2.24 to 6.96 meq. O 2 /kg during 2 month storage period. Bhath-OZ and Upma-OZ packed in metallized polyester pouches stored at 27°C and 65% RH had a shelf-life of 4 months without affecting the oryzanol content and quality of instant mixes during the storage period.

Hypolipidemic effect of oryzanol concentrate and low temperature extracted crude rice bran oil in experimental male wistar rats

“…We have recently developed a process for preparing oryzanol concentrate from rice bran oil. New products based on traditional foods such as bisibelebhath and upma were developed incorporating oryzanol concentrate (Baby Latha et al 2011). It would be beneficial to supplement the commonly used vegetable oils with various amounts of oryzanol concentrate and evaluate the effects of feeding such oryzanol rich oils on serum and tissue lipids.…”