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Preliminary study of the chemical composition of rice milling fractions stabilized by microwave heating

The present paper presents a preliminary study of the chemical composition of local stabilized rice bran. The four rice-bran milling fractions, after stabilization by microwave heating on site at the rice mill, were analyzed for their chemical composition. The content of all fractions tested (in g/1...

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Main Authors: Abdul Hamid, Azizah, Raja Sulaiman, R. R., Osman, Azizah, Saari, Nazamid
Format: Article
Language:English
English
Published: Elsevier 2007
Online Access:http://psasir.upm.edu.my/id/eprint/4711/1/Preliminary%20study%20of%20the%20chemical%20composition%20of%20rice%20milling%20fractions%20stabilized%20by%20microwave%20heating.pdf
http://psasir.upm.edu.my/id/eprint/4711/
http://dx.doi.org/10.1016/j.jfca.2007.01.005
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spelling my.upm.eprints.47112015-12-08T08:24:56Z http://psasir.upm.edu.my/id/eprint/4711/ Preliminary study of the chemical composition of rice milling fractions stabilized by microwave heating Abdul Hamid, Azizah Raja Sulaiman, R. R. Osman, Azizah Saari, Nazamid The present paper presents a preliminary study of the chemical composition of local stabilized rice bran. The four rice-bran milling fractions, after stabilization by microwave heating on site at the rice mill, were analyzed for their chemical composition. The content of all fractions tested (in g/100 g) consisted of 8.7–18.9 fat, 8.8–15.2 protein, 8.5–12.6 moisture, 4.2–7.7 ash, 22.2–44.8 total carbohydrates (by difference) and 18.3–30.5 total dietary fibre. It is encouraging to note that total phenolic compounds of all fractions were detected at 257–488 mg ferulic acid equivalent per 100 kg, while carotenoid contents were found to be in the range of 58.7–216 μg/100 g. The amino acid composition varied within wide limits with proline, histidine and threonine as the amino acids. Higher concentrations of amino acids found (in decreasing order) were arginine, glutamic acid, aspartic acid and serine. Phosphorus and potassium were among the major mineral constituents of rice bran, with values up to 1633 mg/100 g. The first rice bran fraction was found to be highest in energy, fat and minerals and could be a very good source of dietary fiber and other nutrients. Elsevier 2007 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/4711/1/Preliminary%20study%20of%20the%20chemical%20composition%20of%20rice%20milling%20fractions%20stabilized%20by%20microwave%20heating.pdf Abdul Hamid, Azizah and Raja Sulaiman, R. R. and Osman, Azizah and Saari, Nazamid (2007) Preliminary study of the chemical composition of rice milling fractions stabilized by microwave heating. Journal of Food Composition and Analysis, 20 (7). pp. 627-637. ISSN 0889-1575 http://dx.doi.org/10.1016/j.jfca.2007.01.005 10.1016/j.jfca.2007.01.005 English
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
English
description The present paper presents a preliminary study of the chemical composition of local stabilized rice bran. The four rice-bran milling fractions, after stabilization by microwave heating on site at the rice mill, were analyzed for their chemical composition. The content of all fractions tested (in g/100 g) consisted of 8.7–18.9 fat, 8.8–15.2 protein, 8.5–12.6 moisture, 4.2–7.7 ash, 22.2–44.8 total carbohydrates (by difference) and 18.3–30.5 total dietary fibre. It is encouraging to note that total phenolic compounds of all fractions were detected at 257–488 mg ferulic acid equivalent per 100 kg, while carotenoid contents were found to be in the range of 58.7–216 μg/100 g. The amino acid composition varied within wide limits with proline, histidine and threonine as the amino acids. Higher concentrations of amino acids found (in decreasing order) were arginine, glutamic acid, aspartic acid and serine. Phosphorus and potassium were among the major mineral constituents of rice bran, with values up to 1633 mg/100 g. The first rice bran fraction was found to be highest in energy, fat and minerals and could be a very good source of dietary fiber and other nutrients.
format Article
author Abdul Hamid, Azizah
Raja Sulaiman, R. R.
Osman, Azizah
Saari, Nazamid
spellingShingle Abdul Hamid, Azizah
Raja Sulaiman, R. R.
Osman, Azizah
Saari, Nazamid
Preliminary study of the chemical composition of rice milling fractions stabilized by microwave heating
author_facet Abdul Hamid, Azizah
Raja Sulaiman, R. R.
Osman, Azizah
Saari, Nazamid
author_sort Abdul Hamid, Azizah
title Preliminary study of the chemical composition of rice milling fractions stabilized by microwave heating
title_short Preliminary study of the chemical composition of rice milling fractions stabilized by microwave heating
title_full Preliminary study of the chemical composition of rice milling fractions stabilized by microwave heating
title_fullStr Preliminary study of the chemical composition of rice milling fractions stabilized by microwave heating
title_full_unstemmed Preliminary study of the chemical composition of rice milling fractions stabilized by microwave heating
title_sort preliminary study of the chemical composition of rice milling fractions stabilized by microwave heating
publisher Elsevier
publishDate 2007
url http://psasir.upm.edu.my/id/eprint/4711/1/Preliminary%20study%20of%20the%20chemical%20composition%20of%20rice%20milling%20fractions%20stabilized%20by%20microwave%20heating.pdf
http://psasir.upm.edu.my/id/eprint/4711/
http://dx.doi.org/10.1016/j.jfca.2007.01.005
_version_ 1643822979646226432
score 13.211869

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