Asian Journal of Dairy and Food Research, volume 33 issue 1 (march 2014) : 14-17

STABILIZATION AND NUTRITIONAL COMPOSITION OF PIGMENTED RICE BRAN

Maheshwari Kapale, D. Vijayalakshmi, Jayalaxmi Baddi, Shweta Bhosale

Affiliations

¹Department of Food Science and Nutrition, University of Agricultural Sciences, Bengaluru-560 065, India

Submitted|
First Online |
doi 10.5958/j.0976-0563.33.1.004

Cite article:- Kapale Maheshwari, Vijayalakshmi D., Baddi Jayalaxmi, Bhosale Shweta (2024). STABILIZATION AND NUTRITIONAL COMPOSITION OF PIGMENTED RICE BRAN. Asian Journal of Dairy and Food Research. 33(1): 14-17. doi: 10.5958/j.0976-0563.33.1.004.

ABSTRACT

Pigmented rice bran is purple coloured, largely available in northeast region of India. Stabilization of rice bran was carried out by using microwave, autoclave and pressure cooking and the percentage of free fatty acid (FFA) was calculated for all samples. Free fatty acid of microwave stabilized rice bran inereased incrementally during four weeks higher increases in FFA were observed during autoclave stabilization and much higher in pressure cooking it cent. The microwave stabilized rice bran carried higher amount of protein (16.67%), dietary fibre (23.34%) and iron (27.04%). The microwave stabilized rice bran muffin with 10 per cent incorporation levels is recommended.

KEYWORDS

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Asian Journal of Dairy and Food Research

STABILIZATION AND NUTRITIONAL COMPOSITION OF PIGMENTED RICE BRAN

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