Proximate Composition and Protein Quality of Stabilized Rice Bran
IR@CSIR-CFTRI
View Archive InfoField | Value | |
Relation |
http://ir.cftri.com/1598/
JFST-17-95 |
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Title |
Proximate Composition and Protein Quality of Stabilized Rice Bran |
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Creator |
Jamuna, Prakash
Ramanatham, G. |
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Subject |
01 Rice
03 Proteins 04 Milling |
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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). |
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Date |
1995
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Type |
Article
PeerReviewed |
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Format |
application/pdf
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Language |
en
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Rights |
—
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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. |
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