Storage stability and quality assessment of processed cereal brans

Sharma, Savita; Kaur, Satinder; Dar, B.N.; Singh, Baljit

doi:10.1007/s13197-011-0537-3

Cited by 35 publications

(24 citation statements)

References 15 publications

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“…This agricultural residue was used as carbon source and support for microbial growth, and contained 3.55% of lipids. Similar values were found in the work done by Sharma et al [34] in relation to lipid content (4.1%).…”

Section: Lipase Production In Solid State Fermentationsupporting

confidence: 91%

Lipase Production by <i>Aspergillus niger</i> 11T53A14 in Wheat Bran Using Experimental Design Methodology

Santos¹,

Muruci²,

Damaso³

et al. 2014

JFNR

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Lipases have various industrial applications and their production by filamentous fungi in solid state fermentation (SSF) process is of interest. In this work the lipase enzyme production by the mutant Aspergillus niger 11T51A14, which is a well-known lipase producer was studied using wheat bran as substrate. Microorganism used in fermentation process was inoculated at a concentration of 10 7 spores/g m into the medium containing nitrogen (ammonium sulfate), sunflower soapstock and wheat bran. The SSF process for enzyme production was carried out in aerated columns immersed in a water bath at 32ºC for 72 h. The process was studied using a central composite rotatable design 2 2 , where variables tested were the nitrogen concentration (0.32-0.88 % w/w) and the volume of liquid (60.9-89.1 mL). The lipase activity was analyzed in enzymatic extracts. The wheat bran, in the fermentation medium, acted as a carbohydrate source and as an inducer for the lipase production. The maximum enzyme activity found was 153.4 U/g dm , with a nitrogen concentration of 0.6 % and 89.1 mL of volume of liquid. The response surface model demonstrated that higher volume of liquid had a positive effect in lipase activity, while nitrogen concentration showed an optimal range (0.4-0.6%).

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Section: Lipase Production In Solid State Fermentationsupporting

confidence: 91%

Lipase Production by <i>Aspergillus niger</i> 11T53A14 in Wheat Bran Using Experimental Design Methodology

Santos¹,

Muruci²,

Damaso³

et al. 2014

JFNR

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“…Free fatty acids (FFA) content was determined according to the method described by Sharma et al . () with some modifications. Exactly 5 g of rice bran sample and 50 mL of benzene were added into flask for the extraction of free fatty acids.…”

Section: Methodsmentioning

confidence: 99%

Effect of dry heat stabilisation on the functional properties of rice bran proteins

Sun

Zhao

et al. 2017

Int J of Food Sci Tech

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Summary Rice bran was stabilised by dry heat method at 120 °C for 10–60 min, and then, protein was extracted from stabilised rice bran using weak alkali method. The storage characteristics of stabilised rice bran and the influences of dry heat pretreatment on the physicochemical properties of rice bran protein isolate were also evaluated. The results indicated that dry heat pretreatment could not only prevent rancidity of rice bran effectively, but also improve some functional properties of rice bran proteins, such as emulsifying properties, oil holding capacity, and water holding capacity. However, foaming properties and protein solubility were slightly destroyed because of heating. Rice bran was pretreated at 120 °C for 10 or 20 min and then extracted at pH 9.5, and the protein yields were 50.09% and 46.98%, respectively. Therefore, the dry heat treatment at 120 °C for 10 or 20 min was a suitable alternative process in stabilisation of rice bran.

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“…But the solvent extraction method leaves less than 1 % oil in the extracted meal. Hence it is considered as the most viable method for extracting oil from the rice bran (Sharma et al 2011). Studies have proven that n-hexane is the most efficient solvent for extraction of oil from rice bran.…”

Section: Introductionmentioning

confidence: 99%

Ohmic heating as a pre-treatment in solvent extraction of rice bran

Nair

Divya²,

Prasannan³

et al. 2012

J Food Sci Technol

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Rice bran, which is one of the major by products of paddy contain high quality proteins and edible oil apart from fibre, ash and NFE (nitrogen free extract). The existing solvent extraction method employs n-hexane as the most viable solvent for the extraction of oil from rice bran. But the high cost and scarce availability of n-hexane resulted in uneconomical extraction of rice bran oil. In this study, rice bran was ohmically heated for different time periods(1, 2 and 3 min) with different current values (5, 15 and 20 A) and with different concentration of sodium chloride (1 M, 0.1 M and 0.01 M) as conducting medium. The ohmically heated rice bran was subjected to extraction studies. Ohmic heating of rice bran of paddy varieties Red Triveni and Basmati reduced the extraction time by nearly 75 % and 70 % respectively and gave a maximum quantity of oil extracted when compared to bran, which was not ohmically heated. From the experiments with varying concentrations, residence time of ohmic heating and currents, it was found that ohmically heating the rice bran with 1 M sodium chloride solution and with a current value of 20 A for 3 min gave maximum oil extraction with minimum extraction time.

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Storage stability and quality assessment of processed cereal brans

Cited by 35 publications

References 15 publications

Lipase Production by <i>Aspergillus niger</i> 11T53A14 in Wheat Bran Using Experimental Design Methodology

Lipase Production by <i>Aspergillus niger</i> 11T53A14 in Wheat Bran Using Experimental Design Methodology

Effect of dry heat stabilisation on the functional properties of rice bran proteins

Ohmic heating as a pre-treatment in solvent extraction of rice bran

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