Search Results - "Rice bran."

Rice bran, a byproduct of milling rice, has 60% nutritional content and potential for processing into higher-selling goods like rice bran oil (RBO). Degumming is the first stage of refining crude oil. This research aims to remove phospholipids in crude rice bran oil (CRBO) by optimizing acid degummi...

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This experiment aimed at improving the quality of rice bran using multi-enzymes and probiotics (MEP) as a feed additive for broilers. The treatments comprised a control (PO with 45% yellow corn without MEP), and P1, P2 and P3 replacd with 10% rice bran treated with 0.500, 0.750, 1.000g multi-enzymes...

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<p>Fermentation of rice bran is applied to facilitating the release of and may lead to higher yields of bioactive compound in its extraction product. The use of electrolyzed water as the solvent and the influence of this water on antioxidant activity of the fermented rice bran extract compound...

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Sunflower oil was fortified with the anti-oxidant oryzanol .The supported samples were placed inside a socket at 120 ° C and   the results showed a decrease in iodine number (131, 130, 129, 127) and an increase in the acidity number (0.22, 0.24, 0.27, 0.30), and the peroxide number showed an increa...

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Rice bran protein (RBP)-chitosan (CS) nanoparticles as a delivery system loaded with ε-polylysine (ε-PL) were successfully synthesized by thermal aggregation-induced self-assembly technique, and the physicochemical properties and antibacterial activity were comprehensively evaluated by various techn...

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<p>Rice bran and pollard are by-products of the rice and wheat milling process. These two ingredients are generally not used as the main raw material for food products and are diverted as feed ingredients due to their low nutritional content. The nutrient content that is still present in polla...

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We developed a microplate assay method for determining the contents of triacylglycerols (TAGs), phosphatidylcholines (PCs), and free fatty acids (FFAs) in the rice bran of one grain using enzymatic reactions. In this method, enzymes from commercially available kits were used. Optimum reaction condit...

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Rice bran oil (RBO) is valued for its bioactive compounds, which are beneficials for food and health. The oil characteristics from pigmented rice brans, such as red and black, are still limitedly explored. This study investigates RBO extracted from white (WRB), red (RRB), and black (BRB) rice brans...

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This study seeks to evaluate the physico-chemical properties of tofu waste silage with the inclusion of refined rice bran and chestnut tannins as additives. This study employed an experimental method using a completely randomized design, comprising four treatments and five replications. The treatmen...

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Indonesia produced 56.54 million tons of paddy (Oryza sativa) dried grain in 2018, with rising demand leading to increased production of by-products such as rice bran. Rice bran, a nutrient-rich by-product, contains high levels of dietary fiber and bioactive compounds with notable anti-cholesterol a...

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Adsorption studies were carried out to test the ability of the Iraqi rice bran (Amber type) to adsorb some metals divalent cations (Cd2+, Co2+, Cu2+, Fe2+, Ni2+, Pb2+, and Zn2+) as an alternative tool to remove these pollutants from water. The Concentrations of these ions in water were measured usin...

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<p>Flakes are a food product and are expected to be able to meet market demand by presenting products that are practical, easy to serve, and fulfill the body's nutritional content. This research aims to determine the level of consumer acceptance of flakes products based on taro beneng flo...

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Objective This study assessed the effects of incorporating unfermented or fermented rice bran meal (RBM) into a rabbit’s diet on their growth performance, cecal microbiota, and intestinal health. Methods Twenty-one male weaned New Zealand White rabbits aged 6 weeks were randomly allocated into 3 gro...

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Biscuits are widely consumed snacks traditionally made from wheat flour, which poses challenges for individuals with gluten intolerance and/or diabetes due to their high glycaemic index (GI). This study explored the production of gluten-free biscuits using rice flour from two varieties, Type III (Ba...

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