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Proximate Composition and Protein Quality of Stabilized Rice Bran

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/1598/
JFST-17-95
 
Title Proximate Composition and Protein Quality of Stabilized
Rice Bran
 
Creator Jamuna, Prakash
Ramanatham, G.
 
Subject 01 Rice
03 Proteins
04 Milling
 
Description Fractional classification of rice bran proteins, the proximate composition, and protein efficiency ratio (PER) of untreated, and stabilized brans have been studied. Rice bran proteins are rich in albumins (32%), and globulins (26%). Protein contents of defatted,milled, and sieved bran flours ranged from 16.5 - 18.2%. PER of acid-stabilized bran was highest (2.18), followed by untreated
(2.09), heat-stabilized (2.03), and parboiled rice brans (1.99).
 
Date 1995
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights
 
Identifier http://ir.cftri.com/1598/1/JFST1995_32%285%29_416-419.pdf
Jamuna, Prakash and Ramanatham, G. (1995) Proximate Composition and Protein Quality of Stabilized Rice Bran. Journal of Food Science and Technology, 32 (5). pp. 416-419.